7 Low-Sugar Tempeh & Cauliflower Pumpkin Cheesecake Ideas

Tempeh-Based Pumpkin Cheesecake With Almond Crust

Tempeh-Based Pumpkin Cheesecake With Almond Crust is a delicious and nutritious dessert that combines the creaminess of pumpkin cheesecake with the unique flavors and textures of tempeh and almond crust. This low-sugar recipe is perfect for those looking to indulge without compromising on health, making it a fantastic option for gatherings or as a seasonal treat.

Ingredients	Quantity
Tempeh	1 cup
Pumpkin puree	1 cup
Cream cheese (or vegan alternative)	8 oz
Almond flour	1 ½ cups
Coconut oil	½ cup
Maple syrup	2 tbsp
Vanilla extract	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Salt	¼ tsp
Agave syrup (optional)	To taste

Cooking Steps:

Preheat the oven to 350°F (175°C).
In a food processor, blend the tempeh until smooth and creamy, then add pumpkin puree, cream cheese, maple syrup, vanilla extract, cinnamon, nutmeg, and salt; blend until well combined.
In a separate bowl, mix almond flour and melted coconut oil to form a crumbly crust.
Press the almond mixture into the bottom of a springform pan and pour the pumpkin-tempeh filling on top.
Bake for 35-40 minutes until the filling is set, then let it cool completely before refrigerating for at least 2 hours.
Serve chilled and enjoy your low-sugar pumpkin cheesecake!

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Creamy Cauliflower Pumpkin Delight

Ingredients	Quantity
Cauliflower (steamed)	2 cups
Pumpkin puree	1 cup
Cream cheese (or vegan alternative)	8 oz
Coconut milk	½ cup
Maple syrup	3 tbsp
Vanilla extract	1 tsp
Ground cinnamon	1 tsp
Ground ginger	½ tsp
Nutmeg	½ tsp
Salt	¼ tsp

Cooking Steps:

Steam the cauliflower until soft and allow it to cool slightly.
In a blender or food processor, combine the steamed cauliflower, pumpkin puree, cream cheese, coconut milk, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt; blend until smooth and creamy.
Pour the mixture into a serving dish or individual cups, smoothing the top.
Chill in the refrigerator for at least 1 hour before serving.
Serve chilled and enjoy your Creamy Cauliflower Pumpkin Delight!

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No-Bake Tempeh and Pumpkin Swirl Cheesecake

No-Bake Tempeh and Pumpkin Swirl Cheesecake is a unique dessert that combines the earthy flavor of tempeh with the warm, comforting taste of pumpkin. This cheesecake is not only low in sugar but also gluten-free and packed with wholesome ingredients. Perfect for a healthy dessert option or a delightful treat to impress your guests!

Ingredients	Quantity
Firm tempeh	8 oz
Pumpkin puree	1 cup
Cream cheese (or vegan alternative)	8 oz
Coconut milk	½ cup
Maple syrup	2 tbsp
Vanilla extract	1 tsp
Ground cinnamon	1 tsp
Ground ginger	½ tsp
Crushed walnuts (for crust)	1 cup
Coconut oil (melted)	3 tbsp
Salt	¼ tsp

Cooking Steps:

In a food processor, combine the firm tempeh, cream cheese, coconut milk, maple syrup, vanilla extract, and a pinch of salt; blend until smooth.
In a separate bowl, mix the crushed walnuts with melted coconut oil; press this mixture into the bottom of a springform pan to form the crust.
Pour half of the tempeh mixture over the crust, then swirl in the pumpkin puree mixed with cinnamon and ginger.
Pour the remaining tempeh mixture on top and smooth the surface.
Refrigerate for at least 4 hours or until set.
Serve chilled and enjoy your No-Bake Tempeh and Pumpkin Swirl Cheesecake!

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Spiced Cauliflower Pumpkin Cheesecake Bars

Spiced Cauliflower Pumpkin Cheesecake Bars are a delightful and innovative dessert that blends the sweetness of pumpkin with the subtle nuttiness of cauliflower. Ideal for those seeking a lower-sugar treat, these bars offer a delicious and wholesome option that will surprise and satisfy your taste buds. With a creamy texture and an inviting spice blend, they can be enjoyed by everyone, making them perfect for gatherings or a cozy night in.

Ingredients	Quantity
Cauliflower florets	2 cups
Pumpkin puree	1 cup
Cream cheese (or vegan alternative)	8 oz
Coconut milk	½ cup
Maple syrup	¼ cup
Vanilla extract	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground cloves	¼ tsp
Almond flour (for crust)	1 cup
Coconut oil (melted)	3 tbsp
Salt	¼ tsp

Cooking Steps:

Steam the cauliflower florets until tender, then blend them with the cream cheese, pumpkin puree, coconut milk, maple syrup, vanilla extract, salt, and spices until smooth.
In a mixing bowl, combine almond flour with melted coconut oil to form the crust, then press it into the bottom of a lined baking dish.
Pour the cauliflower and pumpkin mixture over the crust, smoothing the top evenly.
Bake at 350°F (175°C) for about 25-30 minutes or until the filling is set.
Allow to cool, then refrigerate for at least 2 hours before slicing into bars.
Serve chilled and enjoy your Spiced Cauliflower Pumpkin Cheesecake Bars!

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Tempeh Pumpkin Cheesecake Parfaits

Tempeh Pumpkin Cheesecake Parfaits are a creative twist on the traditional cheesecake, incorporating the nutty flavor and protein richness of tempeh. This layered dessert features a smooth pumpkin cheesecake filling complemented by crumbled tempeh and a delightful crunch in every spoonful. Perfect for a healthy indulgence, these parfaits are low in sugar and make for a great autumn-inspired treat.

Ingredients	Quantity
Tempeh	1 cup
Pumpkin puree	1 cup
Cream cheese (or vegan alternative)	8 oz
Coconut milk	½ cup
Maple syrup	¼ cup
Vanilla extract	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Granola (for layers)	½ cup
Salt	¼ tsp

Cooking Steps:

Crumble the tempeh and sauté it in a skillet for a few minutes until golden brown. Let it cool.
In a blender, combine the pumpkin puree, cream cheese, coconut milk, maple syrup, vanilla extract, salt, and spices until smooth and creamy.
In serving glasses or bowls, layer the pumpkin cheesecake mixture, followed by a layer of sautéed tempeh and a sprinkle of granola. Repeat the layers until the glasses are full.
Chill the parfaits in the refrigerator for at least an hour before serving to allow the flavors to meld.
Serve chilled and enjoy your Tempeh Pumpkin Cheesecake Parfaits!

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Vegan Cauliflower Pumpkin Mousse Cheesecake

Vegan Cauliflower Pumpkin Mousse Cheesecake is a delightful and innovative dessert that combines the creaminess of pumpkin with the light texture of cauliflower. This cheesecake is not only vegan but also low in sugar, making it a healthier alternative to traditional cheesecakes. The cauliflower blends seamlessly into the mousse, providing a silky texture while contributing to the overall nutritional profile of the dish.

Ingredients	Quantity
Cauliflower (steamed)	1 cup
Pumpkin puree	1 cup
Silken tofu	1 block (12 oz)
Maple syrup	¼ cup
Almond milk	½ cup
Coconut oil (melted)	2 tbsp
Vanilla extract	1 tsp
Ground cinnamon	1 tsp
Ground ginger	½ tsp
Salt	¼ tsp
Veggie-based crust (optional)	1 pre-made crust

Cooking Steps:

Blend the steamed cauliflower, pumpkin puree, silken tofu, maple syrup, almond milk, melted coconut oil, vanilla extract, spices, and salt in a high-speed blender until smooth and creamy.
Pour the blended mixture into a pre-made veggie-based crust or directly into individual serving dishes.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
Serve chilled, optionally garnished with vegan whipped cream or crushed nuts. Enjoy your Vegan Cauliflower Pumpkin Mousse Cheesecake!

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Chocolate-Dipped Tempeh Pumpkin Cheesecake Bites

Ingredients	Quantity
Tempeh	1 block (8 oz)
Pumpkin puree	½ cup
Silken tofu	½ block (6 oz)
Pure maple syrup	2 tbsp
Vanilla extract	1 tsp
Pumpkin spice mix	1 tsp
Dark chocolate (dairy-free)	6 oz
Coconut oil (for melting chocolate)	1 tbsp
Sea salt	a pinch

Cooking Steps:

Steam or boil the tempeh for 10 minutes to enhance its texture, then drain and let cool before cutting it into bite-sized cubes.
In a bowl, combine the pumpkin puree, silken tofu, maple syrup, vanilla extract, pumpkin spice, and a pinch of sea salt, and blend until smooth.
Dip each tempeh cube into the pumpkin cheesecake mixture, forming a thick coating around each piece.
Place the coated tempeh bites on a baking sheet lined with parchment paper and freeze for at least 1 hour to set.
Melt the dark chocolate with coconut oil in a microwave or double boiler, then dip each set cheesecake bite into the chocolate until fully coated.
Place the chocolate-dipped bites back on the parchment paper and sprinkle with a little sea salt if desired. Refrigerate until the chocolate hardens.
Serve chilled or at room temperature and enjoy your delicious Chocolate-Dipped Tempeh Pumpkin Cheesecake Bites!