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cheesecake stacked on each other

Vegan Pumpkin Cheesecake Bars

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  • Author: Ashlea Carver
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 16 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 16 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

For the Crust:

  • 6 pitted dates
  • 3/4 cup raw cashews
  • 1 1/4 cup almond flour
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 teaspoon sea salt

Cheesecake Filling

  • 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

Method

  1. Line an 8×8 pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Freeze the cheesecake bars until completely firm and set, around 5-6 hours or overnight.
  6. When you are ready to serve, remove the cheesecake bars from the freezer and use a sharp knife to cut into 16 squares.

Find it online: https://allthehealthythings.com/vegan-pumpkin-cheesecake-bars/