With a pecan crumble crust and pumpkin puree cheesecake batter, you just can’t beat these delicious pumpkin cheesecake bars! The perfect no-bake dessert!

Thank you to Sprouts for sponsoring this post!

pumpkin cheesecake filling layered on top of a praline almond flour crust with a dollop of dairy free whipping cream and a praline on top

Creamy, pumpkin pie cheesecake filling on top of a crunchy, sweet pecan crust is just about the most perfect dessert I could ever imagine. Dairy free, gluten free, and vegan, these no bake cheesecake bars are sure to be a favorite this holiday season.

With easy ingredients found at your local Sprouts and just 15 minutes to prep, these beautiful pumpkin bars are perfect in a pinch!

Ingredient Notes

raw pecans: You might be used to using graham crackers for your crust, but in order to keep these cheesecake bars gluten-free, I’ve found that pecans work super well and enhance that Fall-themed flavor.

dairy free heavy whipping cream: Can you believe dairy free heavy cream exists? I use this to make the dairy free whipped topping and cannot even tell the difference!

canned pumpkin: Pumpkin puree is just the best. It can be used in so many recipes. Add some pumpkin pie spice, this canned pumpkin becomes pumpkin pie filling in no time!

almond flour: I use almond flour mixed with the ground pecans to make my crust. Mixed with some coconut oil, these ingredients make the perfect crunchy, no bake cheesecake crust!

cashews: Soaking cashews and blending them in the food processor makes the best cheesecake filling!

dates: Instead of using sugar or brown sugar, I use dates to make the crust a bit sweeter. Dates are the perfect sugar replacement!

all the ingredients to make the bars: coconut cream, dairy free whipping cream, pitted dates, almond flour, cashews, canned pumpkin, raw pecans, pumpkin pie spice, coconut oil, and vanilla extract.

How to Make Pumpkin Cheesecake Bars

The Crust

Combine all of the ingredients in a food processor. Pulse a few times until it is crumbly and sticky. You want it to still be semi-chunky and not pureed. Add the mixture to the baking pan and use your fingers to press it down into an even layer. Set aside.

The Filling

Combine the ingredients in the food processor. Turn it on and blend for 2 minutes until the mixture is very smooth and creamy. Transfer it to the baking pan and spread it out evenly on top of the crust. Freeze the cheesecake bars for a minimum of 2 hours (or overnight) before slicing. 

four quadrants of pictures showing how to make the pecan crust and the pumpkin cheesecake filling

Mary’s Tips & Tricks

Serving

Right before you’re ready to serve, make the whipped topping. Add the whipping cream, vanilla, and sugar to a mixing bowl and mix using a hand-held electric mixer until peaks form. Add a dollop to each cheesecake bar and serve! Enjoy!

Storing

Store these bars in the freezer or refrigerator and serve cold. They can be kept in the fridge for up to 7 days!

seven pumpkin cheesecake bars topped with dairy free whipped cream and pecans served on a speckled white plate

FAQ’s

Do pumpkin cheesecake bars need to be refrigerated?

Yes! Even though they are non-dairy, you don’t want these cheesecake bars to spoil. They can be kept in the fridge for up to 7 days!

Can you freeze pumpkin cheesecake bars?

Yes! Store these pumpkin bars in the freezer in an airtight container for up to 2 months. I actually think they are super yummy right out of the freezer!

More No-Bake Cheesecake Bars

Key Lime No Bake Cheesecake Bars

Strawberry No Bake Cheesecake Bars

closeup of one bar with a pecan crust layered with pumpkin cheesecake and topped with whipped cream and a raw whole pecan.

No Bake Pumpkin Cheesecake Bars

With a pecan crumble crust and pumpkin puree cheesecake batter, you just can't beat these delicious pumpkin cheesecake bars! The perfect no-bake dessert!
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Ingredients

Crust

  • 2 cups raw, unsalted pecans
  • 1/3 cup coconut oil, melted and cooled
  • 6 pitted dates
  • 1/3 cup almond flour
  • 1/4 tsp sea salt
  • 1 tsp pumpkin pie spice

Filling

  • 2 cups raw, unsalted cashews, soaked for 2+ hours
  • 3/4 cup coconut cream, or the thick part of a can of full-fat coconut milk
  • 1/2 cup canned pumpkin puree
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • squeeze of lemon juice

Whipped topping

  • 1 cup dairy free whipping cream, I used Silk brand
  • 1/2 tsp vanilla extract
  • 1 tbsp organic powdered sugar, or monk fruit, or you can blend coconut sugar to make a paleo-friendly powdered sugar!

Equipment

  • Food processor or blender
  • 8×8 baking pan

Instructions
 

  • Spray an 8×8 baking pan with cooking oil, or line with parchment paper for easy removal.
  • For the crust, combine all of the ingredients in a food processor. Pulse a few times until it is crumbly and sticky. You want it to still be semi-chunky and not pureed.
  • Add the mixture to the baking pan and use your fingers to press it down into an even layer. Set aside.
  • Wash out your food processor.
  • Make the filling: combine the ingredients in the food processor. Turn it on and blend for 2 minutes until the mixture is very smooth and creamy. Transfer it to the baking pan and spread it out evenly on top of the crust.
  • Freeze the cheesecake bars for a minimum of 2 hours (or overnight) before slicing.
  • Right before you're ready to serve, make the whipped topping. Add the whipping cream, vanilla, and sugar to a mixing bowl and mix using a hand-held electric mixer until peaks form. Add a dollop to each square of cheesecake and serve! Enjoy!

Notes

Store these bars in the freezer or refrigerator and serve cold. They can be kept in the fridge for up to 7 days!

Nutrition

Serving: 1bar, Calories: 360kcal, Carbohydrates: 12g, Protein: 5g, Fat: 35g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 20mg, Sodium: 81mg, Potassium: 241mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1418IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 2mg