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Vegan Pumpkin Cheesecake Bars made with GoMacro maple sea salt bar

Vegan Pumpkin Cheesecake Bars

Prep Time: 6 hours 30 minutes Cook Time: 0 minutes Total Time: 6 hours 30 minutes

Looking for the perfect Thanksgiving dessert? Our vote is for these delectable Vegan Pumpkin Cheesecake Bars by @purelykaylie.

Yield: 16 servings

Ingredients

  • 1 cup Rolled Oats, crust
  • 1 cup Raw Pecans, crust
  • 3 Maple Sea Salt MacroBars, chopped, crust
  • 7 - 8 Medjool Dates, pitted, crust
  • 1/4 cup Almond Butter, crust
  • 1 tsp Vanilla Extract, crust
  • 1/8 tsp Salt, crust
  • 2 cups Raw Cashews, soaked, filling
  • 1/2 cup Pumpkin Puree, filling
  • 1/3 cup Full-fat Canned Coconut Milk, filling
  • 1/3 cup Maple Syrup, filling
  • 1/3 cup Coconut Oil, melted, filling
  • 2 tbsp Lemon Juice, filling
  • 2 tsp Vanilla Extract, filling
  • 2 tsp Pumpkin Pie Spice, filling
  • 1/2 tsp Cinnamon, filling
  • 1/4 tsp Salt, filling
  • Dairy-free Whipped Cream, optional, topping
  • Cinnamon, optional, topping

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Directions

1. Soak cashews in hot water for at least 2 hours then drain the water.
2. Combine the crust ingredients in a food processor. Blend until a sticky, crumbled mixture forms. If needed, add 1-2 extra medjool dates to create a sticky texture.
3. Line a square dish with parchment paper. Firmly press the mixture across the bottom of the dish.
4. Combine the filling ingredients in a blender. Blend until smooth and creamy.
5. Pour the pumpkin cheesecake filling over the crust. Spread across the crust in an even layer. Chill in the freezer for 4 hours or until the cheesecake sets.
6. Remove from the freezer and thaw for 10 minutes. Slice into 16 bars. Top with whipped cream and a sprinkle of cinnamon. Enjoy!

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Vegan Pumpkin Cheesecake Bars Vegan Pumpkin Cheesecake Bars Looking for the perfect Thanksgiving dessert? Our vote is for these delectable Vegan Pumpkin Cheesecake Bars by @purelykaylie. PT6HOURS30M PT0M PT6HOURS30M Comfort Food 16 1 cup Rolled Oats, crust 1 cup Raw Pecans, crust 3 Maple Sea Salt MacroBars, chopped, crust 7 - 8 Medjool Dates, pitted, crust 1/4 cup Almond Butter, crust 1 tsp Vanilla Extract, crust 1/8 tsp Salt, crust 2 cups Raw Cashews, soaked, filling 1/2 cup Pumpkin Puree, filling 1/3 cup Full-fat Canned Coconut Milk, filling 1/3 cup Maple Syrup, filling 1/3 cup Coconut Oil, melted, filling 2 tbsp Lemon Juice, filling 2 tsp Vanilla Extract, filling 2 tsp Pumpkin Pie Spice, filling 1/2 tsp Cinnamon, filling 1/4 tsp Salt, filling Dairy-free Whipped Cream, optional, topping Cinnamon, optional, topping
Soak Cashews In Hot Water … Soak cashews in hot water for at least 2 hours then drain the water.
Combine The Crust Ingredients In … Combine the crust ingredients in a food processor. Blend until a sticky, crumbled mixture forms. If needed, add 1-2 extra medjool dates to create a sticky texture.
Line A Square Dish With … Line a square dish with parchment paper. Firmly press the mixture across the bottom of the dish.
Combine The Filling Ingredients In … Combine the filling ingredients in a blender. Blend until smooth and creamy.
Pour The Pumpkin Cheesecake Filling … Pour the pumpkin cheesecake filling over the crust. Spread across the crust in an even layer. Chill in the freezer for 4 hours or until the cheesecake sets.
Remove From The Freezer And … Remove from the freezer and thaw for 10 minutes. Slice into 16 bars. Top with whipped cream and a sprinkle of cinnamon. Enjoy!

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