A delicious gluten free, vegan, no bake cheesecake with pumpkin and chai tea spices!
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.
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.
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.
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!
Use precooked, or canned, pumpkin in this recipe to avoid having to bake the pumpkin in the oven.