Skill Level: Beginner
Total Time: 30 minutes +
Servings 12


  • 1 batch Hike Bite Crust, see recipe on
  • 3 cups Cashews, unsalted and roasted
  • 1/2 T. Vanilla extract
  • 1 T. Pumpkin pie spice or apple pie spice
  • 2/3 cup Lemon juice
  • 2/3 cup Coconut milk, canned and full fat
  • 2/3 cup Pumpkin puree, unsweetened
  • 1 cup Pure maple syrup, dark grade A
  • dash Ground cinnamon
  • ½ cup Water


  • Prepare Hike Bite Crust according to the recipe. Feel free to adjust the recipe by adding chocolate pieces or specific dried fruit or nuts of your choice. Set aside.
  • Take parchment paper and line a baking sheet or casserole pan.
  • Take the Hike Bite Crust and press down into the pan until evenly spread and level.
  • Add the cashews through maple syrup into a blender. Puree until smooth.
  • Add water to the mixture/filling and blend again.
  • Pour filling over the crust. Use a spatula to get the filling out of the blender as well as evenly spreading mixture so the cheesecake is level.
  • Sprinkle with cinnamon then place in a freezer.
  • Allow the cheesecake to freeze for at least 3-4 hours.
  • When ready to eat, pull the cheesecake out of the freezer and defrost for 5-8 minutes. Cut into single serve pieces.
  • Refreeze cheesecake as needed.


Servings: 12
Serving Size: 1/12th of pan
Nutrition Information: This cheesecake is easy to prepare as no cooking is required and is more nutrient dense than traditional cheesecake.