7 Fermented Tempeh & Chia Seed Pumpkin Cheesecake Recipes

Classic Vegan Pumpkin Cheesecake With Tempeh and Chia Seeds

This Classic Vegan Pumpkin Cheesecake is a delightful twist on the traditional dessert, combining the creaminess of tempeh and the nutritional benefits of chia seeds to create a satisfying and wholesome treat. This cheesecake showcases the rich flavors of pumpkin and warm spices, making it perfect for fall gatherings or any time you’re craving a sweet bite that’s also dairy-free and packed with plant-based protein.

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a blender, combine the crumbled tempeh, pumpkin puree, almond milk, chia seeds, maple syrup, melted coconut oil, vanilla extract, pumpkin spice, nutmeg, and salt. Blend until smooth and creamy.
3. If using a graham cracker crust, press it into the bottom of a pie dish. Otherwise, grease the dish lightly.
4. Pour the pumpkin mixture into the crust or directly into the greased dish.
5. Bake for 30-40 minutes, until the cheesecake is set and the edges start to slightly pull away from the sides.
6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving. Enjoy your wholesome vegan treat!

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Spiced Maple Pumpkin Cheesecake Bars

These Spiced Maple Pumpkin Cheesecake Bars are a delightful fusion of classic flavors and modern vegan ingredients. With a creamy filling made from tempeh and pumpkin, along with the warming notes of cinnamon and nutmeg, these bars are not only indulgent but also nutritious. Perfect for a fall treat or a sweet snack any time of the year, these bars are sure to satisfy your cravings while keeping it plant-based.

Cooking Steps:

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
2. In a blender, mix the crumbled tempeh, pumpkin puree, almond milk, chia seeds, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. In a separate bowl, combine oats, almond flour, and coconut sugar. Mix well.
4. Press half of the oat mixture into the bottom of the prepared baking dish. Pour the pumpkin mix over it, then top with the remaining oat mixture.
5. Bake for 30-35 minutes or until the edges are lightly golden and the center is set.
6. Allow to cool, then chill in the refrigerator for at least 2 hours before cutting into bars. Enjoy!

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Chocolate Swirl Tempeh Pumpkin Cheesecake

The Chocolate Swirl Tempeh Pumpkin Cheesecake is a delicious and decadent vegan dessert that celebrates the flavors of fall while incorporating the nutritious benefits of tempeh. This unique cheesecake features a creamy pumpkin filling made with crumbled tempeh, swirled with rich chocolate for an indulgent twist. It’s a stunning centerpiece for any gathering and is sure to impress both vegan and non-vegan guests alike.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a blender, combine the crumbled tempeh, pumpkin puree, almond milk, chia seeds, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. In a separate bowl, mix the cocoa powder, coconut sugar, and graham cracker crumbs. Press this mixture into the bottom of the prepared springform pan.
4. Pour the pumpkin mixture over the crust, then swirl in some additional cocoa powder for a marbled effect.
5. Bake for 40-45 minutes, or until the center is set and slightly jiggles.
6. Allow the cheesecake to cool before refrigerating for at least 4 hours or overnight. Slice and serve chilled, garnished with a dusting of cocoa powder or chocolate drizzle if desired. Enjoy!

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No-Bake Pumpkin Cheesecake With Chia Seed Crust

The No-Bake Pumpkin Cheesecake with Chia Seed Crust is a delightful and healthy dessert that combines the rich flavors of pumpkin with the nutritional benefits of chia seeds. This creamy cheesecake is perfect for fall gatherings and is incredibly easy to prepare since it doesn’t require baking. With a delicious chia seed crust that adds texture and a smooth pumpkin filling, this treat is sure to please everyone.

Cooking Steps:

1. In a small bowl, combine chia seeds and almond milk. Let it sit for about 15 minutes to thicken.
2. In a blender, combine pumpkin puree, cashew/coconut yogurt, maple syrup, coconut cream, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
3. In a food processor, blend the pitted Medjool dates and almond flour until it forms a sticky crust mixture. Mix in melted coconut oil.
4. Press the crust mixture firmly into the bottom of a greased 9-inch springform pan.
5. Fold the chia seed mixture into the pumpkin filling and pour it over the crust in the springform pan.
6. Refrigerate the cheesecake for at least 4 hours or until set. Slice and serve chilled, topped with additional pumpkin spice if desired. Enjoy!

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Pumpkin Pie Tempeh Cheesecake Parfaits

Pumpkin Pie Tempeh Cheesecake Parfaits are a deliciously creative dessert that layers the flavors of a traditional pumpkin pie with the added richness of tempeh, creating a unique and nutritious treat. These parfaits are not only visually appealing but also easy to assemble, making them perfect for fall celebrations or as an indulgent snack.

Cooking Steps:

1. In a blender, blend the cooked tempeh, pumpkin puree, cashew/coconut yogurt, maple syrup, coconut cream, vanilla extract, cinnamon, nutmeg, and salt until smooth.
2. In a food processor, combine pitted Medjool dates and almond flour; blend until a sticky mixture forms. Mix in melted coconut oil.
3. In serving glasses or bowls, layer the date-almond mixture as the base, then spoon the pumpkin tempeh cheesecake filling on top.
4. Repeat the layers until the glasses are filled, finishing with the pumpkin filling.
5. Top with whipped coconut cream if desired and sprinkle with additional cinnamon. Chill for about 30 minutes before serving to allow the flavors to meld. Enjoy!

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Gluten-Free Gingerbread Tempeh Pumpkin Cheesecake

Cooking Steps:

1. In a blender, mix the cooked tempeh, pumpkin puree, cashew/coconut yogurt, maple syrup, coconut cream, vanilla extract, ginger, cinnamon, nutmeg, allspice, and salt until smooth and creamy.
2. In a bowl, combine crushed gluten-free gingerbread cookies with melted coconut oil to create a crust mixture.
3. Press the gingerbread mixture into the bottom of a greased springform pan to form the crust.
4. Pour the pumpkin tempeh filling over the crust evenly.
5. Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until set.
6. Allow the cheesecake to cool, then refrigerate for at least 2 hours before serving.
7. Top with whipped coconut cream if desired and serve chilled. Enjoy!

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Raw Vegan Pumpkin Cheesecake With Chia Seed Topping

Raw Vegan Pumpkin Cheesecake with Chia Seed Topping

This delightful Raw Vegan Pumpkin Cheesecake is a creamy and decadent dessert that harnesses the richness of pumpkin and the health benefits of chia seeds. It’s a perfect treat for those seeking a plant-based and gluten-free option, offering a deliciously smooth filling atop a flavorful, nut-based crust. With its natural sweetness and vibrant flavors, this cheesecake is sure to impress at any gathering.

Cooking Steps:

1. In a blender, combine soaked cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
2. In a food processor, blend Medjool dates and almonds to form a sticky crust mixture.
3. Press the nut mixture into the bottom of a springform pan to create the crust.
4. Pour the pumpkin filling over the crust, smoothing it out evenly.
5. Combine chia seeds with coconut milk in a bowl and let sit for at least 30 minutes until the mixture thickens.
6. Once thickened, spread the chia seed topping over the cheesecake.
7. Refrigerate for at least 4 hours or until set, then garnish with chopped nuts before serving. Enjoy chilled!