Description
These Vegan No Bake Pumpkin Cheesecake Bars offer a velvety, plant-based twist on a classic autumn favorite. Using a base of soaked cashews and rich coconut cream, they achieve a decadent, silky texture without the need for an oven. A crunchy crust made from pecans, dates, and almond flour provides the perfect nutty contrast to the spiced pumpkin filling. Perfectly stress-free and nutrient-dense, these bars are an ideal make-ahead dessert for any fall gathering or a wholesome afternoon treat.
Ingredients
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
2 cups raw, unsalted cashews, soaked for 2 hours
1/2 cup pumpkin puree
1/3 cup maple syrup
1/4 cup coconut cream
1 tsp vanilla extract
1 tbsp pumpkin pie spice
Instructions
Line an 8×8 baking pan with parchment paper.
In a food processor, pulse pecans, dates, almond flour, salt, and 1 tsp spice until crumbly; add melted coconut oil and pulse until combined.
Press crust mixture firmly into the bottom of the prepared pan and freeze for 15 minutes.
Drain soaked cashews and add to a high-speed blender with pumpkin puree, maple syrup, coconut cream, vanilla, and 1 tbsp spice.
Blend until completely silky and smooth.
Pour the filling over the chilled crust and spread evenly with a spatula.
Freeze for at least 4 hours, or until set firm.
Slice into bars and serve chilled.
Notes
Store in the freezer for up to one month. For best texture, let sit at room temperature for 5-10 minutes before eating. Ensure cashews are fully soaked to achieve a smooth filling.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 9g
- Sodium: 45mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg