Vegan No Bake Pumpkin Cheesecake Bars
With a pecan crumble crust and pumpkin puree cheesecake batter, you just can’t beat these delicious no bake pumpkin cheesecake bars! The perfect holiday treat for every diet and appetite!
TABLE OF CONTENTS
What Makes This Recipe Great
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 pumpkin cheesecake bars are sure to be a favorite this holiday season.
No melted butter, no eggs, no cream cheese, and sugar. Just simple, healthy swaps that make these cheesecake bars a healthier option without sacrificing any delicious flavor.
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
For a full list of ingredients please see the recipe card below.
raw pecans: You might be used to using graham cracker crumbs 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! It beats any canned whipped cream or cool whip!
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 spiced pie filling in no time.
almond flour: I use almond flour mixed with 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! This replaces softened cream cheese in this recipe.
dates: Instead of using granulated sugar or brown sugar, I use dates to make the crust a bit sweeter. Dates are the perfect sugar replacement!
Recipe Step by Step
More detailed instructions are provided in the recipe card below.
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.Â
- Turn it on and blend for 2 minutes until the mixture is very smooth and creamy.Â
- Transfer it to the baking pan and spread the cheesecake layer out evenly on top of the crust.Â
- Freeze the no bake pumpkin cheesecake bars for a minimum of 2 hours (or overnight) before slicing.Â
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!
Recipe FAQs
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!
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
Key Lime No Bake Cheesecake Bars
Strawberry No-Bake Cheesecake Bars
Vegan No Bake Pumpkin Cheesecake Bars
Ingredients
Crust
- 2 cups raw, unsalted pecans
- â…“ cup coconut oil, melted and cooled
- 6 pitted dates
- â…“ cup almond flour
- ¼ tsp sea salt
- 1 tsp pumpkin pie spice
Filling
- 2 cups raw, unsalted cashews, soaked for 2+ hours
- ¾ cup coconut cream, or the thick part of a can of full-fat coconut milk
- ½ cup canned pumpkin puree
- ¼ cup coconut oil, melted and cooled
- ½ cup maple syrup
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ¼ tsp sea salt
- squeeze of lemon juice
Whipped topping
- 1 cup dairy free whipping cream, I used Silk brand
- ½ 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!
2 Comments on “Vegan No Bake Pumpkin Cheesecake Bars”
These are fantastic! Easy to make and delicious right out of the freezer. I used Trader Joe’s culinary coconut cream because it’s really thick and only a faint coconut taste. Thanks for this recipe!Â
These look lovely! Just wondering is there meant to be no additional sweetener in the actual filling?