Description
These Vegan No Bake Pumpkin Cheesecake Bars offer the cozy essence of autumn in a decadent, plant-based treat. Featuring a crunchy pecan crust and a velvety smooth filling made from cashews and coconut cream, this recipe captures the perfect balance of pumpkin spice warmth. Since it requires no baking, it is an ideal show-stopping dessert that allows you to spend more time with guests. It is wholesome, sophisticated, and perfect for any seasonal gathering or cozy afternoon.
Ingredients
2 cups raw unsalted pecans
1/3 cup coconut oil, melted and cooled
6 pitted dates
1/3 cup almond flour
1/4 tsp sea salt
1 tsp pumpkin pie spice
2 cups raw unsalted cashews, soaked
1 cup pumpkin puree
1/2 cup full-fat coconut cream
1/2 cup maple syrup
1 tsp vanilla extract
1 tbsp pumpkin pie spice
Instructions
Line an 8×8 inch square baking pan with parchment paper.
In a food processor, pulse pecans, dates, almond flour, melted coconut oil, salt, and spice until a crumbly dough forms.
Press the crust mixture firmly into the bottom of the prepared pan and freeze for 15 minutes.
Drain and rinse the soaked cashews.
In a high-speed blender, combine cashews, pumpkin puree, coconut cream, maple syrup, vanilla, and spices until completely smooth.
Pour the filling over the crust and smooth the top with a spatula.
Freeze for at least 4 hours or until completely firm.
Slice into squares and serve chilled.
Notes
Store in the freezer for up to two weeks. If left at room temperature for too long, they will soften due to the coconut oil content. For best results, keep them in the freezer until ready to serve.
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 12g
- Sodium: 45mg
- Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg