The night before, soak the dates (for the base) and the cashews (for the pumpkin and chai layers) in enough water to cover. Steep the chai leaves in water (for the base) and in coconut milk (for the chai cheesecake later). Store in fridge.
Preheat oven to 200C. Line a baking tray and 14cm cake tin with baking paper.
Spread the pumpkin on the lined baking tray and bake for 30 minutes or the pumpkin has turned golden brown and reduced in size.
For the base: Drain the dates and strain the chai leaves and water reserving the water. Add all ingredients to a food processor and whizz until combined. Press evenly into the bottom of the cake tin.
For the chai cheesecake layer: Drain and rinse the cashews. Strain the coconut milk and chai leaves reserving the milk. Add all ingredients to a high-powered blender and blend until extremely creamy. Remove and set aside.
For the pumpkin cheesecake layer: Drain the cashews. When the pumpkin has cooled, add all ingredients to a food processor. Blend until extremely creamy and pour onto the cheesecake base. Smooth the top and put in the freezer to set.
When the pumpkin layer has partially set, pour the chai cheesecake into the cake tin reserving a little cheesecake for decorations. Smooth the top of the cake and put in freezer to set.
Optional Toppings: use any of the following toppings or use your own toppings to decorate the cheesecake as desired.
- Whipped coconut cream: Simply place the coconut cream in a bowl and whip with an electric beater until stiff. Gently stir through cinnamon.
- Bliss balls: Add all of the ingredients to a food processor and whizz until combined. Separate mixture in and add colourings if desired. Shape into balls or as desired.
- Chai caramel: Add all of the ingredients to a high-powered blender and whizz until smooth.
- Fruity chai frosting: Add all of the ingredients to a high-powered blender and whizz until smooth.