Vegan 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!
Servings: 16 bars
Equipment
- Food processor or blender
- 8x8 baking pan
Ingredients
Crust
- 2 cups raw, unsalted pecans
- ⅓ cup coconut oil melted and cooled
- 6 pitted dates
- ⅓ 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!
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
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!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