Vegan Pumpkin Cheesecake Bars are an easy-to-make, no-bake dessert! The walnut crust pairs perfectly with the classic cheesecake and spiced pumpkin layers. Top the bars with coconut whip for a decedent Fall dessert. These bars are gluten-free, have no refined sugar, and no added oil!
Cheesecake is definitely a childhood favorite of mine. And since it’s almost Fall, what better way to bring in the season than with some pumpkin spice cheesecake bars!
This irresistible dessert has a tasty walnut-oat crust topped with two layers of cheesecake. The bottom is a classic cheesecake which is then topped with a delicious pumpkin spiced layer.
They’re sweetened with maple syrup which makes them refined sugar-free! The crust is made with walnuts, but you can use pecans, almonds or a combination.
The cheesecake layer is adapted from the cashew-based Strawberry Swirl Cheesecake I made last year. It has that undeniable classic cheesecake flavor I was after for this recipe!
The pumpkin layer has organic pumpkin puree and pumpkin pie spice added for a traditional pumpkin taste!
Vegan Pumpkin Cheesecake Bars
These bars come together in no time. All you need is a food processor or high-speed blender and about 20 minutes.
- crust ingredients.
- cheesecake layer ingredients.
- pumpkin layer ingredients.
Now for the hard part, waiting for the bars to set. But in the meantime, there’s always the bowl and spatula to lick!
The bars can be kept in the freezer or back of the fridge. If kept in the freezer allow them to thaw at least 20 minutes before serving. Bars kept in the fridge will be much softer and ready to eat.
More vegan pumpkin recipes
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- 1 cup walnuts
- 2 tablespoons oat flour, gluten-free if necessary
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch of Himalayan pink salt
- 1 (13oz) can coconut cream, collecting only the cream*
- 1 cup raw cashews, soaked*
- 4 Tablespoons maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- Remaining 1/2 of the cheesecake filling
- 5 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1 and 1/2 teaspoon pumpkin pie spice
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 in a parchment-lined 8 x 5-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
- 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.
- Remove the cheesecake from the freezer and allow it to soften for about 20 minutes before serving.
- Top with coconut whip and pumpkin spice.
- Now for the difficult part, trying not to devour the whole cheesecake… it’s tempting!!
Coconut milk can be replaced with 3/4 cup non-dairy yogurt.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 375 Total Fat: 26g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 11mg Sodium: 74mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 3g Sugar: 21g Sugar Alcohols: 0g Protein: 8g
To soak cashews check out my soaking cashew post.
Coconut Cream Note: To collect only the cream, place a can of full-fat coconut cream in the back of your refrigerator overnight. When ready to use, carefully remove it from the fridge and open it. Gently scoop out the thick cream on top, leaving the liquid still in the can. You can save the liquid for later use, or discard it.
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