Vegan Pumpkin Cheesecake Bars

Why You’ll Love This Recipe

Vegan Pumpkin Cheesecake Bars are a deliciously creamy and decadent dessert that captures all the flavors of fall in a vegan and dairy-free format. The rich pumpkin filling is perfectly spiced with cinnamon, nutmeg, and ginger, and it sits atop a buttery, crumbly crust. With a smooth, velvety texture, these bars are the perfect balance of sweet, tangy, and spiced. They’re ideal for holidays, family gatherings, or whenever you’re craving something cozy and indulgent without any dairy or animal products. Trust us, even non-vegans won’t be able to resist!

Ingredients

For the Crust:

• 1 1/2 cups gluten-free graham cracker crumbs (or regular graham cracker crumbs if not gluten-free)

• 1/4 cup coconut sugar (or brown sugar)

• 1/4 teaspoon cinnamon (optional)

• 1/2 cup coconut oil, melted (or vegan butter)

For the Pumpkin Cheesecake Filling:

• 1 1/2 cups raw cashews, soaked for at least 4 hours or overnight

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1/4 cup maple syrup (or your preferred liquid sweetener)

• 1/4 cup coconut milk (or other plant-based milk)

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• Pinch of salt

• 2 tablespoons coconut oil, melted (or vegan butter)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving some overhang for easy removal.

2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, coconut sugar, and cinnamon. Add the melted coconut oil and stir until the mixture is well combined and resembles wet sand.

3. Press the Crust: Pour the crust mixture into the prepared pan and press it evenly into the bottom with the back of a spoon or your fingers. Bake for 8-10 minutes until golden and set. Remove from the oven and set aside to cool while you prepare the filling.

For the Pumpkin Cheesecake Filling:

4. Prepare the Filling: In a high-speed blender or food processor, combine the soaked and drained cashews, pumpkin puree, maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth and creamy. You may need to scrape down the sides a few times to ensure everything is fully blended.

5. Add the Coconut Oil: With the blender or food processor running, add the melted coconut oil (or vegan butter) and blend again until fully incorporated.

6. Pour the Filling: Pour the pumpkin cheesecake filling over the cooled crust, smoothing it out with a spatula to create an even layer.

7. Chill: Place the pan in the refrigerator and chill the bars for at least 4 hours, or preferably overnight, to allow the filling to set.

Serve:

8. Slice and Serve: Once set, remove the bars from the pan using the parchment paper overhang. Slice into squares and serve. If desired, top with coconut whipped cream or a sprinkle of cinnamon before serving.

Servings and Timing

• Servings: 12-16 bars

• Prep time: 15 minutes (not including soaking time for cashews)

• Cook time: 10 minutes (for crust)

• Chill time: 4 hours (or overnight)

• Total time: 4-5 hours (including chilling time)

Variations

• Nut-Free: To make the crust nut-free, substitute the graham cracker crumbs with crushed gluten-free or regular vanilla cookies (check ingredients for allergens) or oats. Use sunflower seed butter instead of coconut oil for the filling.

• Spiced Version: Increase the amount of spices if you love a bolder flavor. Add extra cinnamon, nutmeg, or cloves for a more intense fall-inspired taste.

• Sweetener Substitutes: You can substitute maple syrup with agave syrup, coconut nectar, or stevia for a lower-sugar option.

• Toppings: Top these bars with a drizzle of caramel sauce, coconut whipped cream, or chopped pecans for added texture and flavor.

Storage/Reheating

• Storage: Store leftover pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days.

• Freezing: You can freeze these bars for up to 1 month. Wrap individual bars tightly in plastic wrap and store them in a freezer-safe container. Thaw in the fridge before serving.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, so it would alter the flavor and texture of the cheesecake. Use plain pumpkin puree for the best results.

2. Can I use a different nut for the filling instead of cashews?

Cashews create a creamy texture, but you can try using soaked almonds, sunflower seeds, or even silken tofu as an alternative. Keep in mind that different nuts or seeds will affect the flavor and consistency of the filling.

3. How do I make this crust without graham crackers?

If you’re looking for a gluten-free or grain-free option, you can make the crust from almond flour, coconut flour, or even oats. Simply blend the chosen ingredient with a bit of coconut oil and sweetener to create a sticky dough.

4. Can I make this recipe without the coconut oil?

Yes, you can substitute the coconut oil in the filling with melted vegan butter or a neutral oil like avocado oil. The crust can also be made with vegan butter if you prefer.

5. How do I make sure the bars set properly?

The key to achieving a firm, set texture is refrigerating the bars for several hours or overnight. The filling needs time to firm up and develop its creamy texture. Don’t skip this step!

6. Can I make these bars in advance?

Yes, these bars are perfect for making ahead of time. In fact, chilling them overnight helps the flavors meld and the filling to set properly.

7. How do I know when the bars are fully set?

When the bars have chilled, they should feel firm to the touch and not jiggle when you gently shake the pan. If they’re still soft, give them more time in the fridge.

8. Can I add a layer of chocolate or caramel?

Yes, you can create a layered dessert by drizzling melted chocolate or caramel on top before chilling. Simply pour it over the filling and let it set with the bars.

9. Can I freeze this dessert?

Yes, you can freeze these bars for up to 1 month. Just wrap each bar individually in plastic wrap and store them in an airtight container or freezer bag. Thaw them in the fridge before serving.

10. Can I use a different type of sweetener?

Yes, you can substitute maple syrup with other liquid sweeteners such as agave or coconut nectar. For a low-carb version, you can use monk fruit or stevia, adjusting the amount to taste.

Conclusion

Vegan Pumpkin Cheesecake Bars are the perfect dessert for fall, bringing the warm flavors of pumpkin and spices into a creamy, indulgent treat. With a crunchy crust and a velvety filling, these bars are as delicious as they are easy to make. Whether you’re celebrating the season or simply craving something sweet, these bars are a must-try for anyone who loves pumpkin desserts.