Chai Pumpkin Cheesecake
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Food Faith Fitness · by Taylor Kiser★ 4.8 (6)

Chai Pumpkin Cheesecake

NUTRITION · PER SERVING1035M COOK
CAL 22%·PRO 15%
CARBS 42G38% OF CAL
6G FIBER23G ADDED3G INTRINSIC10G OTHER27G TOTAL SUGAR
FAT 30G62% OF CAL
11G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced pumpkin cheesecake infused with chai tea, made with cashews and coconut, and completely free of gluten and dairy. Cozy fall flavors in a rich, creamy dessert.

dessertamericanbaked gooddairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup unsweetened vanilla almond milk (divided)
  • 1 1/2 teaspoons chai tea
  • 3 tablespoons flax meal
  • 2 1/2 cups roasted salted cashews (soaked in water overnight )
  • 1 cup canned pumpkin
  • 1/2 cup plus 2 tablespoons coconut sugar
  • 5 tablespoons honey (or agave nectar)
  • 2 1/2 tablespoons coconut oil (melted)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground cardamom
  • Pinch of sea salt
  • 1 cup raw pecans
  • 2 tablespoons coconut sugar
  • 1 tablespoon chai tea
  • 1/3 cup coconut oil (softened at room temperature)
  • 3 tablespoons honey (or agave nectar)
  • 3/4 cup coconut flour (sifted )
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
PREP
20M
SODIUM
258MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.