No Bake Vegan Pumpkin Cheesecake Bars made with a few simple whole food ingredients, sweetened with pure maple syrup, and absolutely delicious. These bars are perfectly creamy, filled with pumpkin flavor, and an easy dairy free cheesecake that everyone will love!
Big fan of cheesecake over here! anyone else? Fruit based cheesecake, decadent chocolate or caramel, or just a traditional cheesecake with plenty of lemon are all delicious to me.
These Vegan Pumpkin Cheesecake Bars are a new favorite. They taste like real-deal cheesecake but they are completely dairy-free and don’t require any baking. I love that I can make a batch of these bars and then store them in the freezer so that I always have a quick treat to enjoy at a moment’s notice.
Watch How to Make This Recipe
While a traditional cheesecake will always be my jam, these are a great option for anyone who may need to avoid dairy or has someone their life that is avoiding dairy. They are also naturally sweetened, made with a few simple whole food ingredients, and entirely gluten free.
(full list of ingredients are in the recipe card, below.)
Dates: these sticky, sweet fruits help the cheesecake crust stick together without the use of any egg which keeps these bars vegan and no-bake.
Cashews: you’ll use whole raw cashews in both the crust and the filling. To make the creamy cheesecake filling, you’ll soak the cashews first before blending. You can usually find raw cashews in the nut aisle or in the bulk bins of your local grocery store.
Almond Flour: this is another component of the cheesecake crust.
Vanilla Extract: any good cheesecake has a little vanilla extract, right?
Cinnamon and Pumpkin Pie Spice: I like to use a bit of ground cinnamon in the crust and plenty of pumpkin pie spice in the cheesecake filling.
Pumpkin Puree: be sure you grab pure pumpkin puree and not pumpkin pie filling. The only ingredient listed should be pumpkin.
Coconut Cream: this helps to create a thick and creamy cheesecake filling.
Lemon Juice: to recreate that classic tang of traditional cream cheese in cheesecake, add a little fresh lemon juice to the filling.
Maple Syrup: the flavor of maple syrup pairs perfectly with the vanilla extract and pumpkin.
Coconut Oil: a little coconut oil is used in the filling to help it stabilize and hold its shape.
Ingredient Substitutions and Additions
Sweetener – I find that a liquid sweetener works best in the filling and if you prefer, you can use honey instead of maple syrup to sweeten the bars. Feel free to add a bit more or less maple syrup or honey to the filling to suite your tastebuds.
Almond Flour – you can use almond meal instead of finely ground almond flour if you like. You cannot substitute coconut flour for almond flour in this recipe as it is too drying.
Coconut Cream – if you cannot find coconut cream, feel free to use full fat coconut milk instead.
Lemon Juice – you can add a bit more lemon juice to the filling if you like to give the cheesecake a bit more tang.
(full list of instructions are included in the recipe card, below.)
Step One: Start by lining an 8×8 pan with parchment paper. This ensures that the bars won’t stick to the pan and makes them much easier to remove when you are ready to serve.
Step Two: Add the crust ingredients to your food processor and pulse until a sticky dough forms. Press the crust into the lined pan. Put the crust in the freezer while you prepare the pumpkin cheesecake filling.
Step Three: Add the soaked cashews, coconut cream, lemon juice, pumpkin puree, maple syrup, vanilla extract, coconut oil, and pumpkin pie spice to your food process or high powered blender. Blend or pulse the filling until it is completely silky smooth and creamy. This may take a minute or so, depending upon how high-powered your blender or food processor is. Once it’s blended, give the cheesecake filling a taste and adjust the level of sweetness or tartness to your liking.
Step Four: Next, remove the pan with the crust from the freezer and pour the cheesecake filling over the prepared crust. Use a spatula to smooth out the top of the cheesecake.
Step Five: Return the pan to the freezer and freeze the cheesecake bars until completely firm and set, around 5-6 hours or overnight.
Step Six: When you are ready to serve, remove the cheesecake bars from the freezer and use a sharp knife to cut into 16 squares.
Tips and Tricks for the Best Pumpkin Cheesecake
Do not forget to remove the pits from your dates before adding them to the food processor. You can buy pre-pitted dates to make things even easier.
Do not over process the crust. It should be sticky, similar to cookie dough batter or pie crust but not completely smooth like nut butter.
It takes a little extra work, but I like to use my food processor for the cheesecake crust and my high powered blender for the filling. I find that the blender gets the filling a bit more smooth than the food processor.
I like to tap the pan on the counter to remove any air bubbles in the filling before placing it in the freezer. This helps to ensure that the bars come out perfectly smooth.
Let the bars freeze until they are completely solid before slicing. It will be tempting to dive in right away but freezing them until completely firm.
You can run your sharp knife under warm water before slicing to ensure that you get a clean slice.
How to Store
Store the bars in the freezer to keep them fresh before you are ready to serve. They will stay fresh in the freezer for up to 3 months.
When you are ready to serve, remove the bars from the freezer and let them thaw for a few minutes before serving.
I hope you give these Vegan Pumpkin Cheesecake Bars a try! They’re so delicious and the perfect treat.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
2 cups whole cashews, soaked overnight and drained
1/4 cup coconut cream
1/4 cup lemon juice
1/2 cup pumpkin puree
1/2 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil
2 teaspoons pumpkin pie spice
Line an 8×8 pan with parchment paper.
Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the crust into the lined pan. Put the crust in the freezer while you prepare the cheesecake filling.
Add the soaked cashews, coconut cream, lemon juice, pumpkin puree, maple syrup, vanilla extract, coconut oil, and pumpkin pie spice to your food process or high powered blender. Blend the filling until it is completely silky smooth and creamy. Give it a taste and adjust the sweetness/tartness level to your liking.
Pour the cheesecake filling over the prepared crust and smooth out the top of the cheesecake. I like to tap the pan on the counter to remove any air bubbles and to help everything smooth out evenly.
Freeze the cheesecake bars until completely firm and set, around 5-6 hours or overnight.
When you are ready to serve, remove the cheesecake bars from the freezer and use a sharp knife to cut into 16 squares.
Leave a comment
These were so, so good! Thank you so much for sharing this recipe. I’ll definitely be making it again and again. The crust is amazing and good enough to eat on its own as a cookie. The filling I need to work on a bit, filled as directed but once it’s completely frozen it’s a bit too icy and hard to eat. I’ll try to let it defrost more before eating but got impatient. This is the best vegan dessert I’ve ever made. It’s really quick and easy. I used the food processor and blender as directed.
these bars literally melt in your mouth they’re so good! that crust is good enough to eat on its own!