Vegan Pumpkin Cheesecake Bars (no-bake)
These vegan pumpkin cheesecake bars are the perfect no-bake fall dessert. With a walnut crust, creamy cheesecake, and spiced pumpkin layers, they make a delicious seasonal treat.
Servings: 6 slices
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
Serving: 1bar | Calories: 375kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Sodium: 74mg | Fiber: 3g | Sugar: 21g
