Gluten and Soy Free Recipes for Endometriosis and Ovarian Cysts

Bundt Chai Spiced Pumpkin No Bake Cheesecake

 

Finally, a vegan cheesecake that does not require you to freeze it!  This no bake cheesecake recipe is gluten free, soy free, and super easy to make.  It’s perfect to make for holidays or special occasions and kids will love it.  I use a special ingredient that acts as a substitute for gelatin, so read the blog post to learn more about it!

 

 


 

Click “Jump To Recipe” (above ⬆️) to skip the blog post and go directly to the recipe!  You’ll miss out on helpful tips for this recipe though.


 

cheesecake slice on a plate

 

picture of entire cheesecake with one slice cut out

 

How To Make No Bake Cheesecake

This cheesecake is perfect for those of us who do not enjoy frozen vegan cheesecakes!  If you’ve tried a lot of vegan cheesecake recipes then you will know that the majority of them require you to put the cake in the freezer to make it solid and sliceable.

 

This might not look like your traditional cheesecake, but I promise it tastes just as good!

 

I use a special ingredient called Agar Agar in this recipe.  Agar Agar holds our cheesecake together and solidifies it.  You can solidify practically anything by adding agar agar to whatever mixture you have, pouring the mixture in a mold or container, and cooling it in the refrigerator.

 

Use precooked, or canned, pumpkin in this recipe to avoid having to bake the pumpkin in the oven.

 

 

 

 

What is Agar Agar

Agar Agar is gelatinous substance made from seaweed, used as a thickener or vegan gelatin substitute.  You mix the agar agar with water and heat it up on the stove to activate it.  You MUST heat it on the stove in order for it to work.

 

Agar Agar has absolutely no taste or smell, so you won’t ever have to worry about your food tasting like seaweed. 

 

Agar Agar Powder is also a MUST.  PLEASE DO NOT PURCHASE AGAR AGAR FLAKES.  The flakes are different from the powder and require different measurements.  You will have to use much more of the flakes than you will the powder, and the measurements for my recipe are only for the agar agar powder.

 

 

Which Cake Pan Is Best To Use

You can use any size cake pan you want and can even use cupcake pans to make mini cheesecakes.  I only suggest the cake pans you use be very good nonstick pans, such as these (remove adblock to view products):

 

 

 

 

 

 

 

 

What If I Can’t Eat Cashews

You can substitute the cashews with blanched almonds or brazil nuts.

 

 

 

Pure Cacao Powder

There are plenty of cacao powders you can use for the Chocolate Pecan Crust.  You can also use regular cocoa powder.  Here is an organic cacao powder that I recommend (remove adblock to view product):

 

 

 


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5 from 6 votes
cheesecake slice on a plate
Chai Spiced Pumpkin Cheesecake
Prep Time
40 mins
Total Time
40 mins
 

A delicious gluten free, vegan, no bake cheesecake with pumpkin and chai tea spices!

Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, easy vegan desserts, no bake cheesecake, vegan cheesecake
Servings: 1 cheesecake
Author: Daytime Vegan
Ingredients
FILLING
  • 1 medium pumpkin cut into quarters, seeds removed, or about 2 cups cooked/canned pumpkin
  • ½ tablespoon grapeseed oil, or just enough to coat the pumpkin
  • 1 teaspoon ginger powder
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1.5 cups raw cashews
  • 4 cups water, filtered if possible
  • 5 whole cardamom pods
  • 3 teaspoons vanilla extract
  • 3 star anise seeds
  • 7 cloves
  • 1 teaspoon cinnamon
  • 30 pitted medjool dates. other dates can be used.
CRUST:
  • 2 cups ground pecans
  • 16 pitted medjool dates
  • 2 tablespoons cacao powder or cocoa powder
  • Pinch of salt
AGAR AGAR:
  • ½ cup water
  • 2 tablespoons agar agar powder
Instructions
FILLING
  1. Preheat the oven to 375 F. Place the pumpkin on a baking sheet and toss it with the grapeseed oil, ginger powder, ground all spice, 1 teaspoon cinnamon, and salt.  Bake it in the oven for about 25 – 35 minutes, or until the pumpkin is fully cooked. Remove from the oven and allow to cool.

  2. Once cooled, scrape the pumpkin flesh from the skin and discard the skin.
  3. In a blender, blend the cashews and the following 7 ingredients remaining for the filling. Blend until completely smooth and leave the mixture in the blender. DO NOT POUR IT OUT YET. Taste it to make sure it is to your liking. If it is not sweet enough, add a little sweetener of your choice, such as agave nectar, coconut nectar, maple syrup, etc… until it is sweet enough.
CRUST
  1.   Place all of the ingredients into a food processor and pulse until a moist, soft, crumbly texture is achieved. You should be able to pick up some of the crust, squeeze it in your hand, and the crust should hold shape.

  2. If the mixture does not hold shape, add a few more dates. If you do not have more dates left, try using a liquid sweetener, coconut oil, or even water, 1 tablespoon at a time. The goal is the moisten the crust so it holds shape. Refer to the recipe video when needed.

  3. Set the crust aside.
AGAR AGAR
  1.  Place a small pan or pot on medium heat. Add the water and whisk in the agar agar powder. Using a whisk will make things much easier for you, rather than using a spoon. Bring the mixture to a simmer and stir for 4 minutes straight. Do not stop stirring. This is what activates the agar agar’s gelatin power!

  2. After four minutes, immediately...IMMEDIATELY pour the agar agar mixture into the blender with your pumpkin filling. Blend it for about 10 seconds to ensure the agar agar is evenly distributed.
  3. Immediately pour the pumpkin filling into your cake pan. Wait about 10 minutes, or until the mixture has started to solidify, and add the chocolate pecan crust to the top. Refer to the recipe video when needed.
  4. Cover the cheesecake with plastic wrap and refrigerate for 8 hours, or preferably overnight.
  5. Once the cheesecake is completely solid, remove it from the fridge. Place a plate large enough to cover the entire cake pan over the cake pan. Flip the cake pan so that is is on top of the plate. Remove the cake pan. Make sure you use a very good nonstick pan otherwise the cheesecake will stick and fall apart (no big deal, it’ll still taste great). Once again, refer to video.
  6. Serve. You can even drizzle a little melted vegan chocolate on top to make it even better!

Recipe Video

Recipe Notes

Use precooked, or canned, pumpkin in this recipe to avoid having to bake the pumpkin in the oven.



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