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Chai Gluten Free Pumpkin Cheesecake
4.8 from 18 votes

Chai Gluten Free Pumpkin Cheesecake

NOTES: Please read recipe carefully, as this does need to be cooled overnight!

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 12 People
Calories: 421 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cheesecake:
  • 3/4 cup almond milk divided, unsweetened vanilla
  • 1 1/2 teaspoons Chai tea harney & sons brand
  • 3 tablespoons flax meal
  • 2 1/2 cups cashew soaked in water overnight (315 grams, roasted, salted
  • 1 cup pumpkin canned
  • 1/2 cup coconut sugar plus 2 tablespoons
  • 5 tablespoons honey or agave for vegan
  • 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
For the topping:
  • 1 cup pecans 117 grams, raw
  • 2 tablespoons coconut sugar
  • 1 tablespoon Chai tea harney & sons brand
For the crust:
  • 1/3 cup coconut oil at room temperature (it should be the consistency of softened butter)
  • 3 tablespoons honey or agave
  • 3/4 cup coconut flour sifted (66 grams) **
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • Pinch of sea salt

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees.
  2. Heat the almond milk in a small pot and put the tea (for the cheesecake) into a mug. Once the almond milk is hot, pour over the tea, stir, and let steep for 15-30 minutes.
  3. Once the tea has steeped, place the flax meal into a small bowl and pour 7 1/2 Tbsp of the warm almond milk/tea mixture ***(leaving the tea leaves at the bottom of the mug) over top. Whisk until well combined and then place into the refrigerator to gel up while you make the other layers.
  4. Drain the water from the cashews and add them into a high-powered blender. Add all the remaining "cheesecake" ingredients, along with the rest of the almond milk and tea leaves (don't remove the tea leaves from the mug!).  Blend until smooth and creamy, stopping to scrape the sides as necessary. Set aside. ****
  5. Add all the "topping" ingredients into a small food processor (mine is 3 cups) and pulse until the nuts are broken down, but still a little chunky for texture. Set aside. 
  6. In a large bowl, beat together the coconut oil and honey for the crust, until smooth. Stir in all of the remaining ingredients until well mixed. Your dough will be quite wet.
  7. Press the dough evenly into the bottom of a 9 inch Spring form pan. Since the dough is quite wet it might take a little bit of time, so just be patient.
  8. Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
  9. When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. You want to leave them into the refrigerator as long as possible, so they can really gel up. Stir until the flax is evenly mixed into the cashew cream.
  10. Remove the crust from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to quickly pack it back down flat. Immediately pour the cheesecake mixture over top and smooth out evenly.  Finally, sprinkle the pecan mixture over top, and lightly press it into the cheesecake to adhere it. 
  11. Bake until the cheesecake has risen slightly and it feels set, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
  12. Once refrigerated, slice and DEVOUR!  *****

Notes

  • *I buy my cashews pre-roasted. If you're aren't, stick them in a 400 degree oven for just a few minutes, until lightly golden brown.
  • **I've made this crust with different brands of coconut flour and, to get 66g, some brands need less than 3/4 cup. So, I STRONGLY urge you to weigh your flour to make sure you get perfect results.
  • ***It needs to still be warm. So, if the tea is cold zap it in the microwave for a few seconds.
  • **** You need to pour the cheesecake over the crust as soon as it comes out of the oven, so it's best to make it first.
  • *****It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!

Nutrition Information

Serving 1slice Calories 421kcal (21%) Carbohydrates 37g (12%) Protein 7g (14%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 12g (60%) Sodium 238mg (10%) Potassium 264mg (6%) Fiber 6g (24%) Sugar 20g (40%) Vitamin A 3183IU (64%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 People

Amount Per Serving

Calories 421

% Daily Value*

Serving 1slice
Calories 421kcal 21%
Carbohydrates 37g 12%
Protein 7g 14%
Fat 30g 46%
Saturated Fat 12g 60%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Sodium 238mg 10%
Potassium 264mg 6%
Fiber 6g 24%
Sugar 20g 40%
Vitamin A 3183IU 64%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.