Vegan Pumpkin Cheesecake Bars

Vegan Pumpkin Cheesecake Bars are an easy, healthy Thanksgiving recipe you will love! If you need gluten free and grain free dessert recipes, this one’s for you! It’s the best no bake and raw pumpkin dessert.

Have you ever made vegan cheesecake? It’s so much easier than you’d think! In fact, I think it’s easier to make than traditional cheesecake. There’s no baking required. This recipe is raw and filled with good for you ingredients. All you have to do is mix and freeze.

I shared a tutorial on how to make vegan cheesecake last year. Ever since, I’ve been testing new vegan cheesecake recipes like turtle cheesecake and these vegan pumpkin cheesecake bars!

There are only a few steps to make this recipe: Making the crust and making the filling.

How do you soak cashews for cheesecake?

For best results, place 2 cups of cashews in lukewarm water for at least 6 hours. I recommend soaking them overnight for about 12 hours. Just place the raw cashews in the water, cover and soak until ready to use.

If you forget or don’t have enough time, you can boil water, remove from heat and place cashews in hot water for at least one hour. In both instances, you’ll drain the cashews prior to blending in the recipe!

How to make vegan cheesecake crust:

The crust of the vegan pumpkin cheesecake is super easy! You only need two ingredients: pecans and dates. I also like to add some sea salt to mine, but I don’t count that as an ingredient.

To make the vegan cheesecake crust, place the dates and pecans in a high power blender or food processor with sea salt and blend on high for 1-2 minutes, until the pecans break down and mix together. Stop and scrape the sides as needed.

Once it’s combined, place the mixture in the bottom of an 8×8 or 9×9 inch baking pan lined with parchment paper. Press evenly to the bottom and spread to the edges of the pan. Now you’re ready for the vegan pumpkin cheesecake filling!

How to make vegan pumpkin cheesecake:

The base of this vegan pumpkin cheesecake is made from cashews. To make these vegan pumpkin cheesecake bars, place the soaked cashews in a high power blender or food processor with the rest of the filling ingredients. Blend on high for 2-3 minutes, or until the filling is very creamy and no visible cashews remain.

Pour the filling mixture over the prepared crust in the square pan. Spread the filling evenly to the sides and corners of the pan, doing your best to smooth the top as well. Drop the pan against the counter a few times to release any air bubbles then place in the freezer for at least two and a half hours to set.

Once they’re set, remove from the freezer and cut into squares.

Can I freeze vegan pumpkin cheesecake?

Yes, you can freeze vegan pumpkin cheesecake. In fact, I highly recommend you always store these bars in the freezer. They’re meant to eat cold and hold their shape the best in the freezer.

You can eat them immediately from the freezer, they won’t be too hard.

I hope you love this recipe! If you make it and love it, don’t forget to follow me on Instagram and tag me in your stories with @what_mollymade so I can see it and feature you!

More Thanksgiving recipes:

• how to make coconut whipped cream (this would be great on top!)
• turtle vegan cheesecake bars
• Gluten free stuffing

Vegan pumpkin cheesecake bars

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Vegan Pumpkin Cheesecake Bars are an easy, healthy Thanksgiving recipe you will love! If you need gluten free and grain free dessert recipes, this one’s for you! It's the best no bake and raw pumpkin dessert.

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Prep Time2 hrs

Total Time2 hrs

Servings: 12

Author: Molly Leonard

INGREDIENTS

For the crust

• 2 cups pecans
• 1 1/4 cups pitted dates 8-10 dates
• ¼ teaspoon sea salt
• 1 tablespoon of water if needed

For the cheesecake

• 2 cups cashews soaked for at least 6 hours or overnight
• ½ cup canned coconut cream cream only
• ⅓ cup canned pumpkin
• ¼ cup coconut oil melted and cooled
• ⅓ cup pure maple syrup
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 1/2 teaspoon sea salt
• 1 ½ teaspoons cinnamon
• 1/2 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1/8 teaspoon nutmeg
• OR 2 teaspoons pumpkin pie spice

INSTRUCTIONS

To make the crust, line an 8” or 9” square pan with parchment paper. Set aside.

• In a high-powered food processor or blender, blend the pecans, pitted dates and salt until it comes together into a sort of sticky dough and starts to pull away from the edges, about 1-2 minutes. If it's not coming together add one tablespoon of water.
• Press the dough evenly into the bottom of the prepared pan, spreading evenly to the edges. Set aside.

To make the cheesecake, in a high-powered blender, combine all of the ingredients and blend for at least 2 full minutes, or until the mixture is smooth and creamy and no visible cashew pieces are left.

• Pour the cheesecake filling into the pan over the prepared crust. Smooth out the top to the edges of the pan and tap the pan against the counter a couple times to release any air bubbles.
• Place in the freezer to set for at least 2.5 hours or until completely firm. Cut and serve frozen. Store in the freezer for up to 3 weeks.

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!