No-Bake Pumpkin Cheesecake Bars (Vegan +Gluten-Free)
Say hello to these No-Bake Pumpkin Cheesecake Bars! They’re like little slices of pumpkin cheesecake heaven made with some nourishing ingredients like cashews, pumpkin (duh), dates, walnuts, and oats. The perfect healthy and delicious fall dessert!
This is such a great fall recipe recipe and I worked hard to perfect it – my boyfriend and family members can attest to that. I had initially shared this recipe on my Instagram feed only, but I just felt I wouldn’t be doing it justice to let it disappear down my Instagram grid and basically be lost forever by next month. Slightly dramatic, I know. Once you give these a try you’ll understand. I figure that by sharing them on my blog, these decadent bars get a well-deserved, permanent place to live here on the internet.
Why You’ll Love This Recipe
If you’ve been searching for a perfect Thanksgiving dessert recipe, OR you just really want to whip up a tasty treat, you’ve come to the right place! The best part about these bars is that they’re totally vegan and can be made gluten-free so long as you use certified gluten-free oats in the crust. That means even more people can enjoy the tangy, rich, cheese-less cheesecake treats that they are.
This recipe is simple to make, and no oven is required! It’s plant-based and gluten-free (so long as you use gluten-free oats) so more of y’all can enjoy it. Finally, it’s creamy and tangy like cheesecake, and pumpkin-flavoured and perfectly spiced for fall.
How to Make No-Bake Pumpkin Cheesecake Bars
For the “real-food” crust I created in this recipe, I used a simple mix of oats, dates, coconut oil and walnuts (you can really use any nut you like). It’s easy to make – just throw it all in the blender and then press the blended mixture into a pan. After that, rinse out your blender and add + blend all of your filling ingredients and blend once again. Pour it over top of the crust and let set in the freezer. Easy as pie! Except it’s vegan cheesecake bars.
Because they’re coconut oil in both the crust and the filling, I recommend storing these bars in the fridge or freezer, to keep them from melting or losing shape. They’re best when the filling is slightly firm and cold. So good!
Tips for Making this Recipe:
- Remember to soak the cashews in hot water for minimum one hour before blending. This allows them to soak up the water and get super soft, allowing for a creamy texture.
- It’s equally important to let the bars set in the freezer long enough (I recommend at least 3 hours). This is so that they hold their shape well once cut.
- Finally, I encourage you to add coconut whipped cream and a sprinkle of pumpkin pie spice before serving. This really takes them over the top.
Vegan, No-Bake Pumpkin Cheesecake Bars
A decadent dairy, egg, and gluten-free treat!
For the crust:
- 1 1/2 cups Made with Local Real Food Bar Mix can sub for plain oats
- 1 cup Medjool dates about 10 dates
- 1/3 cup coconut oil melted
- 1 cup walnut or pecan halves
- 1 pinch sea salt
For the filling:
- 1 1/2 cups raw cashews soaked in hot water for min. 1 hour
- 2 tbsp lemon juice
- 1/3 cup pumpkin puree
- 1/3 cup light coconut milk
- 2 tbsp coconut oil melted
- 1 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 pinch sea salt
Line an 8x8 baking pan with parchment paper. In a high-speed blender or food processor, pulse the Bar Mix/oats with walnuts/pecans until a coarse, flour-like texture is achieved. Add the rest of the crust ingredients and blend until mixture is wet and dates are well-blended. Press down mixture into lined pan and place in refrigerator while you prepare the filling.
Rinse your blender/food processor. Drain the cashews and add to blender/food processor with remaining filling ingredients. Blend on high until you achieve a very creamy, smooth consistency (about 2 minutes). Spread the filling mixture evenly over the crust and let set in the freezer for minimum 3 hours or overnight. Later, cut in to bars (makes 9-12) and serve with coconut whip and a sprinkle of pumpkin pie spice.