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+ servings

Vegan, No-Bake Pumpkin Cheesecake Bars

A decadent dairy, egg, and gluten-free treat!
Servings 9 bars


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.