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Paleo Vegan Pumpkin Cheesecake square with whipped cream and a pecan on a plate
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 bars
Calories 360kcal
Author Mary Smith

Equipment

  • Food processor or blender
  • 8x8 baking pan

Ingredients

Crust

  • 2 cups raw, unsalted pecans
  • cup coconut oil melted and cooled
  • 6 pitted dates
  • cup almond flour
  • ¼ tsp sea salt
  • 1 tsp pumpkin pie spice

Filling

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!

Instructions

  • Spray an 8x8 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