Vegan Pumpkin Cheesecake Bars (Dairy-Free, No-Bake)

Why You’ll Love these Vegan Pumpkin Cheesecake Bars

bowl of turkey teriyaki vegetables and rice on a counter and then a close up of ground turkey teriyaki rice bowl

I take these to parties and no one has a clue they’re dairy free. The cashew base is so neutral and really lets the pumpkin shine. My husband swears they’re one of his favorite fall desserts, and when you cut them into perfect squares with a hot knife, they look bakery-worthy!

Quick reasons you’ll love them too:

Easy to prep ahead for holidays
No-bake and freezer-friendly
Ultra-creamy with a rich pumpkin spice flavor
Naturally dairy-free and vegan

Love pumpkin desserts? Try paleo pumpkin bars, dairy-free pumpkin pie, or healthy pumpkin coffee cake.

a stack of vegan pumpkin cheesecake bars on a plate

This rich and creamy cheesecake couldn’t be easier to make. It’s gluten free just like vegan banana cream pie and can be prepped ahead for holidays.

The cozy spices and real pumpkin make the filling irresistible and the simple crust and creamy texture are unmatched. No one will believe it’s completely dairy-free. Whip up this cheesecake with vegan sweet potato pie and make a pumpkin cream cold brew (DF option!) for a complete holiday spread.

Love dairy-free desserts? Try paleo pumpkin bars or dairy-free pumpkin pie next.

two dairy free vegan pumpkin cheesecake bars stacked on a plate with dairy free whipped cream and a bite missing to see the creamy inside.

Ingredients You Need

Here are the simple ingredients for this no bake vegan pumpkin cheesecake recipe. Jump to the recipe card for exact measurements.

Pecans: raw and unsalted pecans are best.
Dates: this sticky, sweet ingredient helps hold the crust together.
Cashews: the base of the vegan cream cheese. It has a mild flavor, which allows the pumpkin spice to shine.
Full-fat coconut milk: unsweetened canned coconut milk.
Pumpkin puree: make sure not to purchase pumpkin pie filling! Just 100% pure pumpkin in the can. Homemade pumpkin puree works too.
Coconut oil: refined coconut oil is best for mild flavor.
Pure maple syrup: pairs well with the pumpkin and adds sweet flavor. You can swap this for coconut sugar.
Molasses: a rich, thick syrup with bold spice and flavor.
Pumpkin pie spice: cinnamon, ginger, clove, and nutmeg are combined in this recipe, but you could also use pre-made pumpkin pie spice

Recipe Variations

Mini pumpkin cheesecakes: press the pie crusts into the bottom and sides of a muffin tin then divide the filling evenly.
Graham cracker crust: mix 2 cups of crushed vegan graham crackers with 5 Tbsp of melted vegan butter and ¼ cup brown sugar. Press it into the bottom and sides of the pan and bake at 350°F for 10 minutes. Or try the gingersnap crust in these pumpkin pie bars.
Large round cheesecake: press the crust into the bottom and sides of a springform pan. Pour and freeze as directed. Slice into triangles like traditional cheesecake.

How to Make Vegan Pumpkin Cheesecake Bars

Here are the simple steps to make this easy vegan pumpkin cheesecake. Jump down to the recipe card for the full instructions.

date pecan pie crust mixed in a food processor.

Step 1. Make the Crust. Mix all of the ingredients together in a food processor or blender.

pecan pie crust pressed into a square pan.

Step 2. Press into Pan. Press the crust into a parchment lined pan.

vegan pumpkin cheesecake filling mixed in a blender until smooth and creamy.

Step 3. Blend the Filling. Add the cheesecake filling ingredients to a high-spend blender and blend until really smooth.

vegan cheesecake filling being spread on top of a n bake crust.

Step 4. Add Filling. Pour the pumpkin cheesecake filling on top of the crust and spread it into an even layer.

vegan pumpkin cheese in a pan after freezing solid.

Step 5. Freeze. Transfer the cheesecake to the freezer to set for at least two hours, or overnight.

a piece of vegan pumpkin cheesecake cut into a square.

Step 6. Cut. Use a sharp knife to cut the cheesecake. Run it under hot water and wipe it clean between slices.

Tested Tips & Tricks

Just like in cashew cream, you have soaking options. Soak them overnight in water or boil water and soak them for an hour. You could also microwave on high for 5 minutes like in this vegan cashew queso.
Use a high-speed blender for the smoothest filling.
Run your knife under hot water between slices for clean edges.
Double the recipe and make in a 9×13 for a party-sized batch.

a plate of vegan pumpkin cheesecake bars.

FAQs

Can you use vegan cream cheese instead?

Although I haven’t tried it, you should be able to swap the soaked cashew for vegan cream cheese in the filling. The best vegan cream cheese for cheesecake is Tofutti, Kite Hil, or Trader’s Joes.

How do you soak cashews for vegan 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. I also tested this recipe with cashews microwaved on high for 5 minutes and it works just as well.

Can you soak cashews quickly if you’re short on time?

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. You can also microwave the cashews with water on high for 5 minutes. In both instances, you’ll drain the cashews prior to blending in the recipe!

Can I make these ahead?

Yes! Store in the freezer for up to 3 months. Just thaw in the fridge for 30 minutes before serving.

How to Store

Store leftover vegan pumpkin cheesecake in the fridge in an airtight container for up to 1 week.

Freeze the pumpkin cheese solid on a baking sheet or in the original baking pan. Transfer the cheesecake to a freezer bag or airtight container and store in the freezer for up to 3 months.

More Vegan Desserts

Feels like Breakfast on the Beach!

Thick and delicious with tons of coconut flavor
Takes 5 minutes to make
Easy to customize with your favorite toppings
Full of healthy fats
Add protein powder for a complete breakfast
Sweet tropical flavors

Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!

spoon dipped into a coconut smoothie bowl topped with kiwi, banana, and mango slices

Why You’ll Love This Smoothie Bowl

Thick enough to scoop with a spoon. Not a drink.
5 minutes from freezer to bowl.
One blender, no extra dishes.
Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
Pre-portion the fruit ahead so weekday mornings are zero decisions.

Ingredients You’ll Need

coconut smoothie ingredients laid out on a counter

Frozen banana. One whole. Banana is the texture anchor; don’t skip.
Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
Frozen mango. ½ cup. Same rule.
Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.

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How to Make a Coconut Smoothie Bowl

Vanilla protein powder and frozen fruit in a blender

Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.

coconut smoothie ingredients combined in a blender

Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.

Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.

How to Get the Texture Right

The whole thing comes down to ratio: 2 parts frozen fruit to 1 part liquid, give or take. If your bowl is:

Not sweet enough (off-season fruit can taste flat): add half a frozen banana or a small drizzle of honey or maple syrup.nt

Too thin to scoop: add a few more chunks of frozen fruit and blend again.

Too thick to blend: add coconut milk one tablespoon at a time. Not all at once.

Stalling the blender: scrape down the sides, tamp the fruit down toward the blades, or pulse instead of run.

Coconut Smoothie Bowl Toppings

The toppings are where you make it yours. A few that work:

Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
Granola: crunch. Use one with chunky clusters.
Shredded coconut or coconut flakes: doubles down on the coconut.
Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.

Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.

FAQS

Why is my smoothie bowl too thin?

Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.

Why won’t my blender blend it?

Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.

Can I make this without protein powder?

Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.

Is this smoothie bowl dairy-free and vegan?

Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.

Can I prep this ahead?

Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.

How do I store leftovers?

Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.

coconut smoothie bowl with toppings on a counter next to a peeled banana and bowl of toasted coconut

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Coconut Smoothie Bowl

Prep: 5

Cook: 0

Total: 5

Thick, scoopable, and the closest thing to breakfast on the beach you can pull off in five minutes. Frozen pineapple, mango, and banana blended with full-fat coconut milk and a splash of coconut extract. Add a scoop of vanilla protein powder if you want a full breakfast. The whole thing takes one blender and four ingredients you already have if you keep frozen fruit in the freezer.

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Molly Thompson

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Molly Thompson

Servings: smoothie bowl

Ingredients

▢ 1 frozen banana
▢ 3/4 cup frozen pineapple
▢ 1/2 cup frozen mango
▢ 1/3 cup full fat coconut milk shaken
▢ 1/4 teaspoon coconut extract optional
▢ 1 scoop (25g) vanilla protein powder optional
▢ Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut

Instructions

Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.
1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
Pour into a bowl and top with your favorite toppings
Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut

Last step! If you make this, please leave a review letting us know how it was!

Notes

Protein. My absolute favorite protein is Be Well By Kelly protein powder because of the quality of ingredients. It only has 3 ingredients and not added sugars.

Tips for Thick Smoothie Bowls

Use frozen fruit as the base.
Start with less liquid and add more as needed to get the desired texture.
Use a high-speed blender for best results.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Tips for Thick Smoothie Bowls

Use frozen fruit as the base.
Start with less liquid and add more as needed.
Use a high-speed blender for best results.

Prep and Storage Tips

Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.

Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.

Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.

coconut smoothie bowl with all of the toppings and a spoon dipped into it

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