No Bake Pumpkin Chai Cheesecake (Vegan & Gluten-Free)
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Sweet Simple Vegan · by Jasmine @ Sweet Simple Vegan★ 5.0

No Bake Pumpkin Chai Cheesecake (Vegan & Gluten-Free)

NUTRITION · PER SERVING330M COOK
CAL 22%·PRO 18%
CARBS 36G33% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER23G TOTAL SUGAR
FAT 34G69% OF CAL
12G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy no-bake pumpkin chai cheesecake with a nutty date crust and cashew-coconut filling. Rich and spiced, suitable for dietary restrictions.

dessertbaked gooddairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 cup packed deglet noor or medjool dates (pitted before measuring), roughly chopped
  • 1 cup raw walnuts*
  • 1/2 cup Sunfood heirloom pumpkin seeds (or an additional 1/2 cup walnuts)
  • 1 tablespoon refined coconut oil, melted*
  • 1/4 teaspoon pink Himalayan salt (or sea salt)
  • 2 cups Sunfood raw cashews, soaked and strained*
  • 1/2 cup canned full-fat coconut milk*
  • 1/2 cup pure maple syrup
  • 1/3 cup + 1 tablespoon pumpkin puree (NOT pumpkin pie filling)
  • ¼ cup refined coconut oil, melted*
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • Pinch of black pepper*
  • CocoWhip
  • Pumpkin seeds
  • Cinnamon
  • Date Syrup
PREP
330M
SODIUM
69MG
ESTIMATE
COMPLETE

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