Vegan Pumpkin Cheesecake bars are so delicious! With a cashew base and a nutty crust, these dairy free cheesecake are deliciously dairy free!
A couple weeks back I asked on my Instagram stories what Thanksgiving recipes you wanted and many people mentioned they wanted a vegan pie or dessert – something that’s light yet indulgent and perfect for the holidays that everyone can enjoy despite varying dietary needs and restrictions and lifestyles.
I immediately began to soak some cashews because I wanted to make pumpkin cheesecake bars that are simple and easy to prep ahead so you can focus all your cooking energy into making the main dishes and various sides.
When it comes to holiday meals, so much has to happen day of that when you get a recipe you can prep ahead of time, I’m ALL for it.
I was planning on these being pumpkin pie bars, but when I first bit into these I was delighted by how creamy the cashews made them. It reminded me so much of cheesecake that I couldn’t help but include a little cheesecake nod in the title. Pumpkin. Cheesecake. Bars. What more could you need?
These pumpkin bars are:
Creamy. Nutty. Vegan. Dairy Free. Gluten Free. So simple to make and perfect for prepping ahead!
The crust is a nutty mix of pecans and almonds with a nice, delicious sweetness to it.
The pumpkin cheesecake layer is smooth and creamy and tastes like pumpkin pie perfection. I cannot get over how creamy and thick and absolutely delish the filling is.
Ingredients for Vegan Pumpkin Cheesecake Bars
- Cashews – This is going to be the base for the “cheesecake.” Cashews are great because it adds so much creaminess!
- Pumpkin Puree – Because it’s a pumpkin cheesecake, after all! I used canned pumpkin puree but you can make your own at home by following my tutorial for homemade pumpkin puree!
- Agave Nectar – This is what we’re using to sweeten this baby up. If you prefer, you can use honey or maple syrup!
- Refined Coconut Oil – I like refined because it doesn’t give the cake a coconutty flavor and the pumpkin can shine!
- Spices – I’m talking pumpkin pie spice and cinnamon to give this pumpkin cheesecake all those cozy, autumn flavors.
How to Make Vegan Pumpkin Cheesecake Bars
First and foremost, soak your cashews! I soaked mine for 2 days, mainly because I forgot about them, but soaking your cashews allows them to really get soft and creamy and ohh so amazing. Soak them in a container in your fridge for at least overnight.
Make the Crust
Place the almond flour, coconut shreds, pecans, and cinnamon into the food processor. Process for about 10 – 20 seconds until everything is chopped and combined.
Add the agave nectar and coconut oil to the food processor and process again until it is combined, about 10 seconds. Use a rubber spatula to scrape down the sides and process again for another 10 seconds.
Line a loaf pan with parchment paper. Transfer the crust into the pan and use your hands to press it down evenly into the bottom. If you have difficulty with this, you may want to dampen your hands to help the pressing-down process. Place in the fridge while you work on the filling.
Make the pumpkin filling
Drain the cashews and place the cashews in a high powered blender along with the pumpkin puree, agave nectar, coconut oil, pumpkin pie spice, and cinnamon.
Blend the pumpkin pie filling on high until completely smooth and combined, about 2 minutes. I found it easiest to use a wand to push things through the blades as it ran. If you don’t have a blending wand, take blending breaks to scrape down the sides with a rubber spatula and keep blending until smooth.
Pour the pumpkin pie filling on top of the crust and place in the freezer for about 2 hours. Take it out after two hours and keep it in the fridge until you’re ready to serve. Pull the sides of the parchment paper up and transfer the bars to a cutting board. Use a sharp knife to cut into 8 squares.
How to Store Vegan Pumpkin Bars
These bars are the best when the filling is congealed but soft enough to bite into. If you’re storing them for more than an hour, keep them in an airtight container in the freezer.
Pop them in the fridge for 30 minutes to an hour before eating to soften them a bit before enjoying. If you’re prefer more of a hard, ice cream kind of bar, you can keep them in the freezer right up until you eat them!
Recipe
Vegan Pumpkin Cheesecake Bars
Vegan Pumpkin Cheesecake Bars are the perfect dessert to prep ahead! They’re smooth, creamy, and decadent with a delicious nutty crust!
Ingredients
Filling:
- 2 cups cashews, soaked overnight
- 1 cup pumpkin puree
- 3 tablespoons agave nectar
- 2 tablespoons refined coconut oil
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Crust:
- 1 cup blanched almond flour
- 1/2 cup pecans
- 1/3 cup unsweetened coconut shreds
- 2 tablespoons agave nectar
- 2 tablespoons refined coconut oil
- 1 teaspoon ground cinnamon
Instructions
- Soak the cashews in a container in your fridge overnight.
- Place the almond flour, coconut shreds, pecans, and cinnamon into the food processor.
- Process for about 10 – 20 seconds until everything is chopped and combined.
- Add the agave nectar and coconut oil to the food processor and process again until it is combined, about 10 seconds.
- Use a rubber spatula to scrape down the sides and process again for another 10 seconds.
- Line a loaf pan with parchment paper.
- Transfer the crust into the pan and use your hands to press it down evenly into the bottom. If you have difficulty with this, you may want to dampen your hands to help the pressing-down process.
- Place the crust in the fridge while you work on the filling.
- Drain the cashews and place the cashews in a high powered blender along with the pumpkin puree, agave nectar, coconut oil, pumpkin pie spice, and cinnamon.
- Blend the pumpkin pie filling on high until completely smooth and combined, about 2 minutes. I found it easiest to use a wand to push things through the blades as it ran. If you don’t have a blending wand, take breaks to scrape down the sides with a rubber spatula and keep blending until smooth.
- Pour the pumpkin pie filling on top of the crust and place in the freezer for about 2 hours.
- Take it out after two hours and keep it in the fridge until you’re ready to serve. Pull the sides of the parchment paper up and transfer the bars to a cutting board.
- Use a sharp knife to cut into 8 squares.
- These bars are the best when the filling is congealed but soft enough to bite into. Keeping them in the fridge after they initially harden in the freezer is how I like them best. if you’re prefer more of a hard, ice cream kind of bar, you can keep them in the freezer.
- Sprinkle the top with additional cinnamon if desired.
Enjoy!! xo
Raw cashews? Help?
Yes raw cashews would be perfect! xo
I made this for Thanksgiving this year and even my non-vegan family members loved it. Thanks for the recipe — I will be making this again next year!
Yay!! I’m so happy you all loved them!! xo