Vegan Pumpkin Cheesecake Bars

Prep Time: 6 hours 30 minutes

Cook Time: 0 minutes

Total Time: 6 hours 30 minutes

Vegan Pumpkin Cheesecake Bars

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

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

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!

Featured MacroBar

Maple Sea Salt MacroBar

pure promise

Maple Sea Salt MacroBar

$38.49 12-count tray
16 servings

More Recipes to Try

Salted Caramel Apple Squares
Prep time: 15 min

Salted Caramel Apple Squares

Toasted Coconut Cake
Prep time: 15 min

Toasted Coconut Cake

Blueberry Scones
Prep time: 15 min

Blueberry Scones