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Simple Squares Collaboration + Raw Paleo Pumpkin Cheesecake

Oh dear. Has it been a month already? Yikes. Well, I’m back and it’s officially fall here in the Quad Cities and I’m full-on sweater mode, the moccasin slippers are out and I just received my brand-spankin’ new InstantPot in the mail. It’s still in the box because I’m slightly terrified of it. For starters, I hate reading instruction manuals, but I feel like it’s absolutely necessary … have you seen the horror stories these pots can cause? It’s horrific. However, I’ve found for every horror story there are a million “this is the best thing you’ll ever buy!” I’m going to lean on the positive, read that dang manual and hopefully it’ll be smooth sailing from here on out … to be continued.

Speaking of fall – I’m sharing my new-found favorite recipe with you today – Raw Paleo Pumpkin Cheesecake. It’s heavenly and surprisingly super simple to make. I teamed up with my dear friends over at Simple Squares to dream up this recipe and I promise you, it does not disappoint! 

raw paleo pumpkin cheesecake

I mean, com’on? How can you not get down with pumpkin and cheesecake? It’s a match made in dessert heaven. 

Fall flavors are just the best. Does any other season really have a flavor mascot? Sure there’s gingerbread for winter and maybe lemon for summer? But pumpkin and cinnamon are over here just owning it. And I love it. 

simple squares

This recipe is gluten-free, dairy-free, raw and of course, paleo approved. The crust is made with Simple Squares Cinna-Clove bar (right now get 15% off using code: wellu15) and the pumpkin cheesecake is perfectly sweet, tart and creamy. 

And don’t forget to tag me in your recipe posts! 




Ingredients used:


raw paleo pumpkin cheesecake

Raw paleo pumpkin cheesecake
Serves 5
Creamy pumpkin cheesecake with a surpirse cinna-clove crust made with an organic Simple Square bar!
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Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
For crust
  1. 2 Cinna-Clove Simple Squares
For filling
  1. 1/4 cup coconut oil
  2. 1 1/2 cup cashew butter
  3. 1/4 cup raw honey
  4. 1 lemon (juiced)
  5. 1/2 Tbs. vanilla
  6. 3/4 cup pure pumpkin
  7. 1 1/2 Tbs. Pumpkin pie spice
  8. 1/2 Tbs. Chia seeds
  9. 1/4 tsp. sea salt
  1. 1/4 cup coconut cream
  2. 1 Tbs. honey
For crust
  1. In a small rectangular baking dish, place 2 Simple Squares Cinna-clove bars on bottom of dish and press firmly to spread over the entire surface. Set aside.
For filling
  1. In a sauce pan, combine coconut oil, honey, lemon juice and vanilla.
  2. Stir mixture on low heat to melt and combine.
  3. Stir in cashew butter until creamy.
  4. Add pure pumpkin puree and continue string on low heat.
  5. Remove from heat and add chia seeds, pumpkin pie spice and salt. Stir to combine.
  6. Pour mixture over crust.
  7. Place dish in freezer for 1 hour to let set.
For frosting
  1. Combine coconut cream and honey and whisk until fluffy.
  2. Pour over cold cheesecake.
  3. Enjoy!
  1. Cheesecake can be stored in freezer or refrigerator.
  2. For cheesecake bites, use a silicone mold and place 1/4 of Simple Squares into the bottom of each mold and top with filling. Freeze before serving.

Wanting more pumpkin? Try my gluten-free pumpkin bread recipe! 

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