Pumpkin Seed Butter Ice Box Cake

Pumpkin Seed Butter Ice Box Cake (Free From: gluten & grains, dairy, eggs, added oils, nuts, and refined sugar)

5 from 5 reviews

Creamy, soft, nut-free raw cheesecake with chocolate chunks and a totally satisfying texture. Vegan and gluten-free, made without added oils.




  • ½ cup pumpkin seed butter
  • ¼ cup maple syrup
  • ¼ cup almond milk
  • 1 tsp cinnamon
  • ½ tsp raw ground vanilla bean (or 1-2 tsp pure vanilla extract)
  • 1/3 tsp salt
  • ¼ cup chocolate chips or chopped chocolate bar of your choice



  1. Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 4" springform pan and press down into a flat crust. Freeze while working on the next step.
  2. Blend all filling ingredients, except the chocolate chips, in a power blender into a smooth consistency. Fold the chocolate chips into the filling batter with a spoon. Pour the filling into the pan over the crust and smooth out the top. Decorate with desired toppings.
  3. Freeze for 5-6 hours or overnight. Thaw out slightly, slice and enjoy! (Keep leftovers frozen).