Just wanted to let you know that this fall-flavored bite of bliss is sponsored by my friends over at Harney & Sons!
This vegan-friendly, gluten free pumpkin cheesecake is infused with spicy chai tea! It’s an easy, healthy and paleo friendly show-stopping fall dessert!
With its spicy-sweet-creamy-dreamy-ways, this little slice of fall-inspired heaven has got me like WHOA.
Liiiiike, gimme a chunky sweater, cozy scarf and a warm blanket beside a crackly fire and just LEMME GO TO TOWN on a HYOOGE slice of super addicting cheesecake B-L-I-S-S.
Scratch that. Don’t give me a slice. The WHOLE thing and a fork will do.
Cheesecake is one of those desserts that just always makes sense. Going to a baby show? MAKE A CHEESECAKE. Bad day at the office? CHEESECAKE won’t tell you to get over it. Getting married? WHY NOT HAVE CHEESECAKE? You get the picture.
P.s. Fun fact: Mr. FFF and I actually broke a donut instead of cutting cake at our wedding. That’s not related to cheesecake. But, I felt it might enhance your life to know this ultra-fun tidbit about me.
If you would have spoken to pre-blogging-pre-having-to-create-recipes-all-the-time-forever-me, I would tell you that, although it’s not the greatest food choice hungry-you could make, you should never mess with cheesecake. It’s supremely perfect in its combination of CREAMY cream cheese (duh) and sugar that sits on crispy-crunchy-crust. Preferably made of Graham crackers.A slice of Chai Pumpkin #Vegan Cheesecake is the perfect, cozy fall dessert! @HarneyTeaClick To Tweet
- 1. We can all agree that cheesecake that is made of real food, which allows us to feel VRY VRY good about our decision to eat 3 slices, is a good life choice.
- Mr. FFF loves the stuff and can’t do the “dairy thing.” #GoodWife.
It’s not our first time ‘round the block with playing with dairy-free cheesecake. We’ve eaten lemon turmeric vegan cheesecake and gluten free carrot cake vegan cheesecake B4. In these moments of our lives we learned the super-secret way to fulfill your real-life-person-cheesecake craving WITHOUT dairy…orrr eggs…OR any general questionable ingredients.
How to make vegan cheesecake in one easy step:
Creamy, dreamy swirls of cashew cream dance around your taste buds with MORE nutty-flavor-profiles in the form of pecans, and glorious notes of cardamom, nutmeg, cinnamon, pumpkin spice AND CHAI TEA.
Nestling into that cozy sweater RIGHT NOW.
W-H-E-R-E to begin with the RIDIC amount of cozy feels that come from blending in Harney & Sons Chai Tea leaves, with they’re naturally smooooth, yummy vanilla notes? Can I be honest with you guys: I don’t even like pumpkin spice lattes.
*Ducks for cover as you throw things at me.*
Come fall, hand me a steaming Chai latte and Imma be ONE HAPPY GIRL.
So, uhhhh, hand me a pumpkin cheesecake (because I want pumpkin. Just not with coffee) with all of the spicy-sweet cardamom! Cinnamon! Nutmeg! Cozy chai feels baked right in, anddddddd I’ll be your very best friend for the rest of time we hang out in internet-land.
Unless you try to make me share.
I’ve been really digging Harney & Sons tea lately for a few reasons:
- Super simple, clean and natural ingredients.
- L-O-V-E that they come lose-leaf, and you simply have to pour water on top, let ‘em steep, and then remove them once optimal steep-age has occurred. They also come in bags too, if you’re more into that!
- They are a part of “1% For the Planet,” which allows them to donate 1% of total profits to environmental organizations of their choosing.
Tea that feels good warming up your belly AND heart. <3 <3
On the topic of things that feel really good:
- Cozy sweaters.
- Crackling fires.
- Digging into a slice of Chai cheesecake W-I-T-H a chai latte on the side.
THAT CAN BE YOUR LIFE.
Chai Gluten Free Pumpkin Cheesecake
NOTES: Please read recipe carefully as this does need to be cooled overnight!
For the cheesecake:
- 3/4 Cup Unsweetened vanilla almond milk, divided
- 1 1/2 tsp Harney & Sons Chai Tea
- 3 Tbsp Flax meal
- 2 1/2 Cups Roasted salted cashews, soaked in water overnight (315g) *
- 1 Cup Canned pumpkin
- 1/2 Cup + 2 Tbsp Coconut sugar
- 5 Tbsp Honey (or agave for vegan)
- 2 1/2 Tbsp Coconut oil, melted
- 1 1/2 tsp Vanilla extract
- 1 1/2 tsp Cinnamon
- 1 tsp Ground nutmeg
- 3/4 tsp Ground cardamom
- Pinch of sea salt
Preheat your oven to 350 degrees.
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.
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.
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. ****
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.
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.
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.
Bake until the edges of the crust are lightly golden brown, about 7-8 minutes.
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.
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.
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.
Once refrigerated, slice and DEVOUR! *****
*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!
THIS POST IS SPONSORED BY MY FRIENDS AT HARNEY & SONS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 16 POINTS+: 12. OLD POINTS: 10
(per 1/12 of the cheesecake)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!