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Sunflower Cheezecake

Prep Time:

15 min

Cook Time:





About the Recipe


  • 3/4 cup pumpkin seeds

  • 4 medjool dates

  • 4  1/2 Tbs maple syrup, divided

  • 3/4 cup sunflower seed butter

  • 1 Tbs lemon juice

  • 1 tsp vanilla extract

  • 1/8 tsp salt

  • 1/2 cup yogurt, non dairy



  1. Process all crust ingredients [pumpkin seeds, dates and .5 tbsp maple syrup] into a sticky crumbly mixture in a food processor. Transfer into a 5″ springform pan and press down into a flat crust. Place the pan in the freezer while working on the filling.

  2. Blend all filling ingredients into a smooth consistency in a blender. Transfer this mixture into the cake pan over the crust. Smooth out the top and decorate with desired toppings.

  3. Return to freezer and allow the cake to set for 5-6 hours or overnight. When ready to serve, remove from pan, thaw out a touch and enjoy! (keep leftovers frozen).

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