No Bake Pumpkin Chai Cheesecake (Gluten Free, Vegan)

Recipe inspiration from: SweetSimpleVegan

Image credit: SweetSimpleVegan



  • 1 cup pitted, packed Medjool dates, roughly chopped
  • 1 cup walnuts
  • ½ cup pumpkin seeds (or you can just use more walnuts if you want)
  • 1 tablespoon coconut oil, melted
  • ¼ tsp sea salt


  • 2 cups raw cashews, soaked and strained *see note below
  • ½ cup canned, full fat coconut milk
  • ½ cup pure maple syrup
  • 1/3 cup+ 1 tablespoon pumpkin puree
  • ¼ cup coconut oil, melted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 5 teaspoons Coconut Cloud Chai Tea Latte mix

Toppings of choice

  • Whipped coconut cream (vegan) – we have our own yummy recipe for this HERE
  • Pumpkin Seeds
  • Cinnamon
  • Date syrup or caramel syrup drizzle

*Cashew note: Soak the cashews in filtered water overnight OR to speed up the process, cover the cashew with boiling hot water and allow it to sit for 30-60 minutes


  1. Prepare a large springform pan. We lined the bottom of ours with parchment paper and then sprayed the sides with coconut oil/cooking spray to ensure that the cheesecake did not stick.
  2. Add the dates to a food processor and run until broken down into small pieces. Add in the remaining crust ingredientsand process until a dough forms. You may need to stop and scrape down the sides to ensure that everything is blended together. You will know that it is the right consistency if it sticks together when you press some of the crust in between your pointer finger and thumb. If it is too dry, add more melted coconut oil 1/2 tablespoon at a time.
  3. Transfer the crust mixture into the springform pan and gently begin to press it down into a crust to form a bottom layer. It is okay if you have some of the crust come up the sides as well.  Once you have evenly pressed down the crust, place the pan into the freezer as you prepare the filling.
  4. Drain the soaked cashews and add them to a high-speed blender along with all of the filling ingredients and puree until smooth, about 2 minutes.
  5. Remove the pan from the freezer and pour in the filling into the springform pan. Use a spatula to evenly spread out the batter until it is as smooth as you can get it. Tap the pan a few times to release any air bubbles.
  6. Place the cheesecake into the freezer until firm – about 4-6 hours, depending on the size of the dish.
  7. Once set, remove the cheesecake from the freezer and allow it to sit at room temperature for about 20 minutes. Gently remove the outer edges of the springform pan and slice the cheesecake as desired.
  8. Serve the cheesecake with toppings of choice. Enjoy!