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Home » Recipes » Vegan pumpkin spice cheesecake bars

Vegan pumpkin spice cheesecake bars

September 13, 2017 Updated February 21, 2019 by Jessica Hoffman 14 Comments

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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!

vegan pumpkin spice cheesecake bars| dessert| fall recipe| no-bake recipe

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!

vegan pumpkin spice cheesecake bars| dessert| fall recipe| no-bake recipe

A few notes this recipe:

These vegan pumpkin cheesecake bars call for raw unsalted cashews. It’s important that you use raw cashews for this recipe and not roasted cashews! The cashews act as the base for the cheesecake and create a nice creamy texture.

You can either soak the cashews in a bowl of room temperature water overnight or if you’d like to speed things up you can soak them in a bowl of hot water for 1-2 hours.

I use a food processor for this recipe, but you can also make the cheesecake layer of these bars in a high-speed blender. Both will work well! 

Make sure you are using pumpkin puree and not pumpkin pie filling for this recipe! The jars look similar but they are not the same. Pumpkin puree will have just pumpkin in the ingredients, (no added sugar, spices…etc.) this is what you’re looking for!

Keep these bars stored in the freezer and take them out 5-10 minutes before serving so they can thaw out a bit. If you are transporting these, make sure they go in the freezer as soon as you arrive at your location! 

These vegan pumpkin spice cheesecake bars are: 

  • Raw vegan

  • Gluten-free

  • Refined sugar-free

  • Loaded with warming fall spices! 

You can make these into bars, or if you prefer you can use a round springform pan and make this into a whole cheesecake. The choice is up to you!

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Vegan pumpkin cheesecake bars

★★★★★ 5 from 1 reviews
  • Author: Jess
  • Prep Time: 30 mins
  • Cook Time: 0 minutes
  • Total Time: 30 mins
  • Yield: 12 bars 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American
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Description

all the delicious flavours of pumpkin pie in a delicious creamy vegan cheesecake. What more could you ask for?


Scale

Ingredients

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

  1. Line an 8×8 inch pan with parchment paper. Set aside.
  2. 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)
  3. Press the dough evenly into the bottom of the pan. Place in the freezer while you prepare the filling.
  4. 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.
  5. Pour into the pan and spread with a spoon or spatula so it’s even.
  6. Place in the freezer for 4-6 hours.
  7. When ready to serve, remove from the freezer and let thaw for 10 minutes.
  8. Decorate with cinnamon, and dollops of vegan whip cream or yogurt.

Notes

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 allspice, and  1/8 tsp cloves.


Nutrition

  • Serving Size: 1 bar
  • Calories: 371
  • Sugar: 23g
  • Fat: 26g
  • Saturated Fat: 9g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 6g

Keywords: Vegan cheesecake recipe, vegan pumpkin spice recipe

Did you make this recipe?

Tag @choosingchia on Instagram and hashtag it #choosingchia

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love! 

Filed Under: Gluten Free, Recipes, Sweets, Vegan

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Comments

  1. Amie

    October 13, 2019 at 6:49 pm

    I used this recipe in a spring form pan to make a cake 🙂
    It turned out great! Just wondering… if it stays covered in the freezer…how long do you think it will keep?

    Reply
    • Jess

      October 14, 2019 at 1:37 pm

      Hi Amie, that’s a great idea! This recipe lasts a good 3 months in the freezer if they’re well covered!

      Reply
  2. Kathy Patalsky

    October 3, 2017 at 2:49 am

    Wow these look so good!!! ?

    Reply
    • JessH

      October 3, 2017 at 8:50 pm

      Thanks Kathy! They’re a great treat and I love storing them in the freezer and having them on hand whenever I need!

      Reply
  3. Nicoletta Sugarlovespices

    October 2, 2017 at 3:02 pm

    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”! 🙂

    Reply
    • JessH

      October 3, 2017 at 8:52 pm

      Thanks Nicoletta! They’re one of my favourite treats for the Fall!

      Reply
  4. Arielle

    September 20, 2017 at 3:20 pm

    You know how obsessed I am with pumpkin spice everything! I can’t wait to make these

    ★★★★★

    Reply
    • JessH

      September 20, 2017 at 5:06 pm

      Thanks Arielle! I have some more great pumpkin spice recipes coming up soon too!

      Reply
  5. Cassie Autumn Tran

    September 16, 2017 at 3:45 pm

    These vegan cheesecake bars look splendid! I love pumpkin spice in EVERYTHING. Even when it’s not the autumn season!

    Reply
    • JessH

      September 18, 2017 at 3:59 pm

      Thank you so much Cassie! And I completely agree! Pumpkin spice everything for Fall!

      Reply
  6. Tori

    September 16, 2017 at 2:54 pm

    Mmm looks so good!! Just wondering where you get your vegan whip cream (I’m from montreal). Thanks!! 🙂

    Reply
    • JessH

      September 18, 2017 at 3:58 pm

      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!”

      Reply
  7. Margaret

    September 16, 2017 at 2:49 pm

    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!

    Reply
    • JessH

      September 18, 2017 at 4:00 pm

      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!

      Reply

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Hi! I'm Jess, and welcome to Choosing Chia! Here you'll find healthy recipes with a focus on plant-based ingredients. Oh, and lot's of chocolate too! Read More

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