Description
Vegan Pumpkin Cheesecake Bars are a creamy, indulgent dessert made with a buttery crust and a rich, spiced pumpkin filling. They are perfect for fall and completely vegan and gluten-free. With a velvety texture and the warm flavors of cinnamon, nutmeg, and ginger, these bars are a comforting treat for any occasion.
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)
For Topping:
Powdered sugar for dusting (optional)
Instructions
For 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.
- 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 resembles wet sand.
- Press the Crust: Press the crust mixture evenly into the pan. Bake for 8-10 minutes until golden. Set aside to cool.
- For the Filling: In a high-speed blender, combine the soaked cashews, pumpkin puree, maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth and creamy.
- Add the Coconut Oil: With the blender running, add the melted coconut oil and blend again.
- Pour the Filling: Pour the pumpkin filling over the cooled crust and smooth it out with a spatula.
- Chill: Refrigerate for at least 4 hours, or overnight, until set.
- Serve: Once set, slice into squares and dust with powdered sugar if desired. Serve cold.
Notes
- For a nut-free version, use sunflower seed butter in place of cashews in the filling.
- Add extra cinnamon, nutmeg, or cloves for a more spiced version of the bars.
- If you prefer a sweeter filling, increase the amount of maple syrup.
- For an extra creamy texture, swap coconut milk with cashew cream.
- Prep Time: 15 minutes (not including soaking time for cashews)
- Cook Time: 10 minutes (for crust)
- Category: Dessert
- Method: No-bake
- Cuisine: American, Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 14g
- Sodium: 10mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
