7 Gluten-Free Tempeh & Chia Seed Pumpkin Cheesecake Recipes

Classic Tempeh & Chia Seed Pumpkin Cheesecake

Classic Tempeh & Chia Seed Pumpkin Cheesecake

This Classic Tempeh & Chia Seed Pumpkin Cheesecake is a delightful take on traditional cheesecake, perfect for those seeking a gluten-free dessert. The creamy filling combines the nuttiness of tempeh and the health benefits of chia seeds with the warm flavors of pumpkin and spices, making it a deliciously satisfying treat that everyone can enjoy.

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a blender or food processor, combine tempeh, pumpkin puree, almond milk, melted coconut oil, maple syrup, apple cider vinegar, and vanilla extract until smooth.
3. In a separate bowl, mix chia seeds, ground cinnamon, ground nutmeg, and salt, then add to the blended mixture and blend until combined.
4. Pour the cheesecake filling into the gluten-free crust, smoothing the top with a spatula.
5. Bake for 45-50 minutes or until the edges are set and the center slightly jiggles.
6. Allow to cool, then refrigerate for at least 4 hours to set before serving.

Enjoy your creamy, gluten-free cheesecake!

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No-Bake Chocolate Swirl Pumpkin Cheesecake

No-Bake Chocolate Swirl Pumpkin Cheesecake

This No-Bake Chocolate Swirl Pumpkin Cheesecake is a heavenly dessert that combines the rich flavors of chocolate and pumpkin into a smooth, creamy filling, all while being gluten-free. This easy-to-make cheesecake doesn’t require any baking, making it perfect for warm days or when you’re short on time. It’s an indulgent treat that’s sure to impress your guests!

Cooking Steps:

1. In a small bowl, combine the gluten-free graham cracker crumbs and melted butter, then press this mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a mixing bowl, beat together the softened cream cheese, pumpkin puree, Greek yogurt, maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth.
3. In a separate bowl, mix the melted chocolate with cocoa powder, then gently swirl it into the pumpkin mixture for a marbled effect.
4. Pour the cheesecake filling onto the prepared crust and smooth the top.
5. Cover and refrigerate for at least 4 hours or until firm.
6. Slice and serve chilled, and enjoy this delectable no-bake dessert!

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Maple Walnut Tempeh Pumpkin Cheesecake

Maple Walnut Tempeh Pumpkin Cheesecake

This Maple Walnut Tempeh Pumpkin Cheesecake is a unique twist on a classic dessert, featuring a rich pumpkin base combined with protein-packed tempeh and the delightful flavors of maple and walnuts. This gluten-free cheesecake offers a creamy texture and a blend of warm spices, making it a perfect seasonal treat that is both satisfying and nutritious.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.
2. In a small bowl, combine the gluten-free graham cracker crumbs and melted butter, then press this mixture into the bottom of the pan for the crust.
3. In a food processor, blend the crumbled tempeh, pumpkin puree, softened cream cheese, Greek yogurt, maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth.
4. Gently fold in the chopped walnuts into the pumpkin mixture.
5. Pour the filling over the prepared crust and smooth the top.
6. Bake for 30-35 minutes or until the center is set. Allow to cool, then refrigerate for at least 4 hours before serving.
7. Slice and serve chilled, enjoying the delightful flavors of this gluten-free cheesecake!

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Spiced Ginger Snap Tempeh Pumpkin Cheesecake

Spiced Ginger Snap Tempeh Pumpkin Cheesecake

This Spiced Ginger Snap Tempeh Pumpkin Cheesecake brings together the warm flavors of pumpkin and spices with the boldness of ginger snap cookies in a gluten-free dessert. The addition of crumbled tempeh adds a protein-rich element to this creamy cheesecake, making it not only delicious but also wholesome and satisfying.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.
2. In a bowl, mix the crushed gluten-free ginger snap cookies with melted butter, then press this mixture into the bottom of the pan to form the crust.
3. In a food processor, blend the crumbled tempeh, pumpkin puree, softened cream cheese, Greek yogurt, maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth.
4. Pour the filling over the ginger snap crust and smooth the top with a spatula.
5. Bake for 30-35 minutes until the center is set. Let it cool, then refrigerate for at least 4 hours before serving.
6. Slice and serve chilled, enjoying the harmonious blend of flavors in this gluten-free cheesecake!

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Caramel Drizzle Tempeh Pumpkin Cheesecake

This Caramel Drizzle Tempeh Pumpkin Cheesecake takes the delightful flavors of pumpkin and spices and elevates them with a rich caramel drizzle. With crumbled tempeh incorporated into the creamy filling, this gluten-free dessert is not only indulgent but also offers a boost of protein, making it a guilt-free treat that will impress everyone.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a bowl, combine the crushed gluten-free graham crackers with melted butter, pressing the mixture into the bottom of the springform pan to form the crust.
3. Using a food processor, blend the crumbled tempeh, pumpkin puree, softened cream cheese, Greek yogurt, maple syrup, melted coconut oil, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth.
4. Pour the pumpkin filling over the crust and smooth the surface with a spatula.
5. Bake for 30-35 minutes until set in the center. Allow it to cool and then refrigerate for at least 4 hours.
6. Before serving, drizzle with caramel sauce, slice, and enjoy the decadent combination of flavors!

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Vanilla Bean Chia Seed Pumpkin Cheesecake

Indulge in the captivating blend of flavors with this Vanilla Bean Chia Seed Pumpkin Cheesecake, a delightful gluten-free dessert that’s both creamy and nutritious. The combination of pumpkin, vanilla bean, and chia seeds gives this cheesecake a unique texture and a flavor profile that’s perfect for fall or any festive occasion. Enjoy the guilt-free sweetness as you indulge in this delicious treat!

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan with grease.
2. Combine crushed gluten-free graham crackers and melted coconut oil, pressing into the bottom of the springform pan to form the crust.
3. In a bowl, mix chia seeds with water and let it sit for about 15 minutes until gel-like.
4. Blend the pumpkin puree, softened cream cheese, Greek yogurt, maple syrup, scraped vanilla bean, ground cinnamon, ground nutmeg, and salt until smooth. Add the chia seed mixture and stir until combined.
5. Pour the filling over the crust and smooth it out. Bake for 30-35 minutes until the center is set. Allow it to cool before refrigerating for at least 4 hours.
6. Serve chilled and enjoy the creamy, pumpkin-infused goodness!

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Lemon Zest & Almond Crust Pumpkin Cheesecake

Indulge in the light, refreshing flavors of this Lemon Zest & Almond Crust Pumpkin Cheesecake. This gluten-free dessert combines the warm, comforting taste of pumpkin with the bright zing of lemon, making it a delightful treat for any occasion. The almond crust adds a nutty element that perfectly complements the creamy filling, ensuring each bite is a heavenly experience.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix the almond flour with melted butter and maple syrup, press into the bottom of the springform pan to form the crust.
3. In a mixing bowl, combine pumpkin puree, cream cheese, Greek yogurt, maple syrup, lemon zest, lemon juice, ground cinnamon, ground ginger, and salt, blending until smooth.
4. Pour the filling over the crust and spread evenly. Bake for 30-35 minutes until set.
5. Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving. Enjoy chilled!