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Vegan pumpkin cheesecake bars

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


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




  • 1 cup pecans
  • 1 cup medjool dates
  • 1/2 tsp cinnamon
  • pinch of salt



  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.


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.


  • 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