cheesecake slice on a plate

Chai Spiced Pumpkin Cheesecake

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
Prep Time 40 minutes
Total Time 40 minutes
Servings 1 cheesecake
Author Daytime Vegan



  • 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.


  • 2 cups ground pecans
  • 16 pitted medjool dates
  • 2 tablespoons cacao powder or cocoa powder
  • Pinch of salt


  • ½ cup water
  • 2 tablespoons agar agar powder



  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.


  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.


  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.