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Vegan Pumpkin Cheesecake Bars Recipe

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4 from 15 reviews

These no-bake vegan pumpkin cheesecake bars are a creamy, dairy-free fall dessert made with a pecan-date crust and a luscious cashew-pumpkin filling. Perfect for gatherings and festive occasions, they combine wholesome ingredients and warming spices for an indulgent yet plant-based treat.

Ingredients

Crust

  • 2 cups raw unsalted pecans
  • 1 1/4 cups pitted dates (about 8-10 dates)
  • ¼ teaspoon sea salt
  • 1-3 tablespoons water as needed

Vegan Pumpkin Cheesecake Filling

  • 2 cups raw unsalted cashews, soaked in water overnight
  • ½ cup unsweetened full fat coconut milk cream only
  • ⅓ cup pumpkin puree
  • ¼ cup coconut oil, melted and cooled
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla flavoring
  • ½ teaspoon sea salt
  • 2 teaspoons homemade pumpkin pie spice mix (1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg)

For Serving

  • Coconut cream
  • Candied pecans
  • Vegan caramel sauce

Instructions

  1. Soak Cashews: Soak the raw unsalted cashews in lukewarm water overnight to soften. For quicker preparation, boil water and soak cashews for one hour or microwave with water for 5 minutes. Drain and rinse before using.
  2. Prepare Pan: Line an 8×8 inch or 9×9 inch square pan with parchment paper, leaving ample overhang on the sides to easily lift out the cheesecake bars later.
  3. Make Crust: Add pecans, dates, sea salt, and 1 tablespoon of water to a high-speed blender or food processor. Pulse and blend for 1-2 minutes until it forms a sticky dough that clings together and pulls away from the sides. Add more water in small amounts if needed. Use a tamper or scrape the sides to ensure even blending.
  4. Press Crust: Transfer the crust mixture to the prepared pan and press evenly into the bottom and edges to form the base layer.
  5. Make Cheesecake Filling: Combine soaked cashews, coconut milk cream, pumpkin puree, melted coconut oil, maple syrup, vanilla flavoring, sea salt, and pumpkin pie spice in the blender or food processor. Blend for at least two full minutes until the mixture is very smooth and creamy, with no visible cashew pieces.
  6. Assemble: Pour the cheesecake filling evenly over the crust layer in the pan. Use a spatula to smooth the top and tap the pan against the counter gently to release air bubbles.
  7. Freeze: Cover the pan with foil or plastic wrap and place it in the freezer. Let it set and firm up for at least 2.5 hours or until completely solid.
  8. Slice and Serve: Use a sharp chef’s knife warmed under hot water before slicing. Wipe the blade clean and warm it between each cut for clean slices. Serve bars frozen, topped with vegan whipped cream, vegan ice cream, chopped nuts, or caramel sauce.
  9. Storage: Store leftover bars in an airtight container in the refrigerator for up to one week or freeze for up to three months for best freshness.

Notes

  • Soaking Cashews: For time-saving, soak cashews in boiling water for 1 hour or microwave in water for 5 minutes instead of overnight. Always drain and rinse before blending.
  • Coconut Milk: Use full-fat coconut milk cream only, like Thai Kitchen brand. Refrigerate cans overnight and scoop the thick cream for best consistency.
  • Homemade Pumpkin Pie Spice: Blend 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg for a warm spice mix.
  • Pan Size Variations: Press crust into muffin tins for mini cheesecakes or into a springform pan for a large cheesecake alternative.

Find it online: https://yumntasty.com/vegan-pumpkin-cheesecake-bars-recipe/