These vegan pumpkin spice cheesecake bars are the perfect Fall treat! They’re also gluten-free, refined-sugar-free, and made with natural ingredients. Make a batch today and store them in the freezer for when you want a yummy treat!
Well…this officially marks the beginning of my Fall recipes!
I’m so excited to kick off the Fall season with these Vegan pumpkin spice cheesecake bars! If there’s one ingredient that makes me really think of Fall, it’s pumpkin.
I know I probably should be posting apple recipes right now, (don’t worry, that’s coming too!) but I finished making, testing, and (of course) eating this recipe and I couldn’t wait any longer to share it. Besides, October is right around the corner, so why not get a head start with all the pumpkin goodness!
If you’ve been following my blog for a while, you know I love making vegan cheesecake bars.
First there was my vegan raspberry cheesecake bars, then vegan dragon fruit cheesecake bar, and now these. (You can find more of my similar recipes here!) I’m so happy to add a new addition to my bar recipe and this one has got to be one of my favourites!
Prep Time:
Yield:
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PinIngredients
crust
- 1 cup pecans
- 1 cup medjool dates
- 1/2 tsp cinnamon
- pinch of salt
filling
- 1 3/4 cups raw cashews, (soaked overnight or soaked in boiling water for 1-2 hours)
- juice of 1 lemon (about 2-3 tbsp)
- 1/2 cup coconut cream (full-fat from a can)
- 1/2 cup brown rice syrup (can sub maple syrup)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 3 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/3 cup pumpkin puree
Instructions
- Line an 8×8 inch pan with parchment paper. Set aside.
- Add the pecans, dates, cinnamon, and salt to your food processor and pulse until well combined. The dough should be sticky. (If it’s too crumbly, add more dates)
- Press the dough evenly into the bottom of the pan. Place in the freezer while you prepare the filling.
- Blend the cashews, lemon juice, coconut cream, brown rice syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and pumpkin puree together in a food processor until smooth and creamy.
- Pour into the pan and spread with a spoon or spatula so it’s even.
- Place in the freezer for 4-6 hours.
- When ready to serve, remove from the freezer and let thaw for 10 minutes.
- Decorate with cinnamon, and dollops of vegan whip cream or yogurt.
Tips & suggestions:
- Can’t find medjool dates? Simply use regular dates and soak them in hot water for 5 minutes to soften, then strain.
- Make your own pumpkin spice by mixing 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp all spice, and 1/8 tsp cloves.
Wow that is absolutely beautiful, like it came from a high end pastry shop. Love that it’s not too difficult to make (long recipes aren’t for me , lol). I’ll definitely be making this, thanks for the recipe!
Hi Margaret, thank you!
It’s a pretty simple recipe and my favourite thing is that you can store it in the freezer for weeks. Makes for a really easy ready to go treat when you have guests over!
Mmm looks so good!! Just wondering where you get your vegan whip cream (I’m from montreal). Thanks!! 🙂
Hi Tori,
Thank you so much! I make my own by just whipping some coconut cream! It’s very easy. Make sure to buy a brand of full-fat coconut cream that has just the cream on top (I recommend thai kitchen brand). Place it in the fridge for at least 2 hours. Then put just the cream on top in you mixer and beat like whip cream for a few minutes. It’ll turn into a coconut “whip cream!”
These vegan cheesecake bars look splendid! I love pumpkin spice in EVERYTHING. Even when it’s not the autumn season!
Thank you so much Cassie! And I completely agree! Pumpkin spice everything for Fall!
You know how obsessed I am with pumpkin spice everything! I can’t wait to make these
★★★★★
Thanks Arielle! I have some more great pumpkin spice recipes coming up soon too!
Wow, simply wow! Vegan, gluten-free and refined sugar-free, and they look so incredibly delicious! Perfect for this time of the year, when we’re celebrating “pumpkin everything”! 🙂
Thanks Nicoletta! They’re one of my favourite treats for the Fall!
Wow these look so good!!! 🤗
Thanks Kathy! They’re a great treat and I love storing them in the freezer and having them on hand whenever I need!