Vegan pumpkin cheesecake bars are an easy, no-bake dessert! The walnut crust pairs perfectly with the creamy cheesecake and spiced pumpkin layers. Top them with coconut whip for a decadent fall treat. These bars are gluten-free and made without refined sugar or added oil.
Cheesecake is definitely a childhood favorite of mine. And since it's fall, what better way to celebrate the season than with these pumpkin spice cheesecake bars?
This irresistible dessert features a tasty walnut-oat crust topped with two layers of creamy cheesecake. The bottom layer is a classic cheesecake, while the top is blended with pumpkin purée and warm pumpkin spice for the perfect fall twist.
If you're looking for more ways to use up that can of pumpkin purée, try my pumpkin scones, pumpkin dinner rolls, or pumpkin spice hot chocolate.
How to Make Vegan Pumpkin Cheesecake Bars
These bars easily come together in no time. All you need is a food processor or high-speed blender and about 20 minutes.
Step 1 - Make the Crust
Add the walnuts to a food processor and pulse a few times to chop them into smaller pieces. Then add the oat flour, maple syrup, vanilla extract, ground cinnamon, and salt to the processor and blend until everything is well mixed.
Transfer the crust mixture to an 8x5-inch dish lined with parchment paper and firmly press it down into an even layer. Set aside.
Step 2 - Make the Cheesecake Layer
Wipe out the processor, then add the cheesecake ingredients: soaked cashews, maple syrup, lemon juice, and vanilla extract. Blend until the mixture is smooth and creamy. Add the coconut cream and blend again until fully combined.
Pour half of the mixture on top of the crust and place the dish in the freezer for 10 minutes to set.
Step 3 - Make the Pumpkin Layer
While the first layer sets, add the pumpkin purée, maple syrup, and pumpkin spice to the processor with the remaining cheesecake mixture. Blend until smooth and well combined. Taste and adjust the pumpkin spice or maple syrup, if needed. Pour the pumpkin layer over the set cheesecake layer.
Cover and place the dish in the freezer for at least 2 hours, or until fully set.
Storage and Serving
Store leftover bars in an airtight container in the freezer for up to 2 weeks. Let them thaw at room temperature for about 20 minutes before serving.
You can also store them in the back of the refrigerator. Bars kept in the fridge will be much softer and ready to eat right away.
Serve topped with vegan whipped cream, chopped nuts, or a dusting of cinnamon for a special touch.
Tips for Success
- Line the dish with parchment paper - This makes removing the cheesecake easier and prevents the crust from sticking.
- Layering tip - Allow the first cheesecake layer to set in the freezer for at least 10-15 minutes before adding the pumpkin layer. This keeps the layers from blending together.
- Clean cuts for serving - Remove the cheesecake from the dish. For neat, even slices, use a sharp knife dipped in warm water and wipe it clean between each cut.
- Use full-fat coconut cream - Make sure to use only the thick, creamy part from a can of full-fat coconut cream. Avoid the watery part, as it can make the filling too loose.
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Recipe
Vegan Pumpkin Cheesecake Bars (no-bake)
Ingredients
Crust
- 1 cup walnuts
- 2 tablespoons oat flour, gluten-free if necessary
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of Himalayan pink salt
Cheesecake Filling
- 1 13-ounce can coconut cream, see note 1
- 1 cup raw cashews, soaked
- 4 Tablespoons maple syrup
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
Pumpkin Filling
- Remaining ½ of the cheesecake filling
- 5 Tablespoons pumpkin puree
- 1 Tablespoon maple syrup
- 1 ½ teaspoon pumpkin pie spice
Instructions
For the Crust
- Add the walnuts to a food processor or high-speed blender. Pulse until roughly chopped.
- Add in the remaining crust ingredients and blend until just combined.
- Press the crust into a parchment-lined 8x5-inch dish (or equivalent).
For the Cheesecake Filling
- Wipe out the processor, then add the cashews, maple syrup, lemon juice, and vanilla extract.
- Blend until the cashews are smooth and creamy.
- Add the coconut "cream" and process until smooth and creamy.
- Pour half of the filling on top of the crust.
- Place in the freezer to set for 10 minutes.
For the Pumpkin Filling
- While that sets, add the pumpkin filling ingredients to the processor with the remaining cheesecake filling.
- Blend until combined and smooth.
- Taste the pumpkin filling and add more pumpkin pie spice or maple syrup if needed.
- Pour the pumpkin filling on top of the set cheesecake layer.
- Place in the freezer to set for at least 2 hours.
To serve
- Remove the cheesecake from the freezer and allow it to thaw at room temperature for about 20 minutes before serving.
- Top with coconut whip and cinnamon or pumpkin spice.
Notes
- Coconut Cream: Place a can of coconut cream in the refrigerator overnight. When you're ready to use it, gently scoop out the thick cream from the top, leaving the liquid behind. If the coconut water has risen to the top, carefully pour it off first. You can save the water for smoothies or discard it.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
More Vegan Desserts
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Mari
Has anyone tried increasing the recipe for a larger pan? Just wondering about measurements as I'd like to use at least an 8 x 8 pan for a family dinner. Thank you for any assistance!
Marlena Luna
Hi Mari! Yes, you can double the recipe and make it in a larger dish. Enjoy!
Julia
I want to bake this for a potluck. It’s an hour away, will it uphold alright? I’m worrying about it melting on me once we get there
Marlena Luna
It should hold up ok. Just be sure to keep it frozen until you leave. You can also place it in a cooler on ice for the drive. Enjoy!
yvette
what can be used instead of walnuts and cashews? my son is allergic to tree nuts with the exception of coconut
Marlena Luna
For the crust, I suggest going with a graham cracker crust. As for the amounts, use 1 and 1/2 cups graham cracker crumbs (blend graham crackers into a fine crumble), 1/3 cup sugar, and 1/3 cup oil or vegan butter (melted). Mix it all together and press into a springform pan or pie dish.
As for the filling, you can try sunflower seeds instead of cashews. Follow the same recipe instructions including soaking the seeds.
If you decide to try it, let us know how it turns out! Enjoy!
Ani
Hi! For 1 can of coconut cream, is it the 13.66 oz size? I see also little ones (5.4 oz) online. Thanks!
Where you get your protein!
Hi Ani! The 13.66oz size is what I use. :)