Vegan Pumpkin Cheesecake Bars Recipe
If you’re craving an autumn-inspired dessert that’s creamy, dreamy, and totally plant-based, these Vegan Pumpkin Cheesecake Bars are your answer! They combine a crumbly graham cracker crust with a rich, tangy pumpkin cashew filling, delivering everything you love about classic cheesecake—minus the dairy and eggs. Whether you’re hosting a holiday celebration or simply treating yourself to a cozy night in, this treat delivers major flavor with surprisingly wholesome ingredients.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, pantry-friendly ingredients can come together to make something so decadent. Each component plays a special part, from the crust’s delightful crunch to the filling’s plant-powered creaminess and gentle spice.
- Graham cracker crumbs (vegan): The foundation for that iconic cheesecake crust, be sure to check your label for dairy-free varieties!
- Coconut oil (melted): Adds richness and helps bind the crust together with a subtle tropical note.
- Maple syrup: Provides gentle sweetness and a hint of caramel flavor, both in the crust and the filling.
- Raw cashews (soaked or boiled): When blended, these turn incredibly luscious, acting as the creamy base for your “cheesecake” layer.
- Canned pumpkin puree: The star of the dessert, lending beautiful color, earthy flavor, and adding moisture.
- Full-fat coconut milk: Brings a luscious, silky texture to every bite—don’t skimp on the fat!
- Lemon juice: Mimics the tangy zing you expect from classic cheesecake.
- Vanilla extract: Gives warmth and depth to the overall flavor profile.
- Pumpkin pie spice: Delivers those comforting autumn vibes everyone goes wild for.
- Cinnamon: Boosts the spice blend with a little extra warmth.
- Pinch of salt: Balances all the flavors and makes the sweetness really pop.
How to Make Vegan Pumpkin Cheesecake Bars
Step 1: Prepare and Bake the Crust
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal later. In a mixing bowl, stir together those golden graham cracker crumbs, melted coconut oil, and maple syrup. Mix until everything is evenly moistened—your mixture should look a bit like wet sand, but stick together when pressed. Scoop the crust mixture into your pan, then press it firmly and evenly across the bottom; the back of a measuring cup works great for this! Bake for 8–10 minutes, just until fragrant and set. Set aside to cool while you get going on the luscious pumpkin filling.
Step 2: Make the Creamy Pumpkin Cheesecake Filling
While your crust cools, grab your high-powered blender or food processor and add the soaked cashews, pumpkin puree, maple syrup, coconut milk, lemon juice, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Blend on high until the mixture is absolutely smooth—stop and scrape down the sides a few times to make sure everything is incorporated. That’s the secret to achieving impossibly creamy, dreamy Vegan Pumpkin Cheesecake Bars!
Step 3: Layer and Smooth
Once the crust has cooled a bit (it doesn’t have to be fully cold, just not piping hot), pour the pumpkin cheesecake filling over top. Use a spatula or back of a spoon to smooth out the surface so it looks neat and even. Gently tap the pan on your counter a couple of times to pop out any sneaky air bubbles—little details like this make your bars extra beautiful when sliced.
Step 4: Freeze Until Set
Place the pan in your freezer and let the magic happen. The bars need about 4 hours (or overnight for best firmness) to chill and set up. This step is essential for that sliceable, creamy cheesecake texture you’re after, so don’t rush! When you’re ready to serve, move the pan to the fridge for about 20–30 minutes; this softens them to the perfect texture and makes slicing a breeze.
How to Serve Vegan Pumpkin Cheesecake Bars
Garnishes
A garnish can take these Vegan Pumpkin Cheesecake Bars from crave-worthy to jaw-dropping! Try a billowy swoop of coconut whipped cream, a sprinkle of crushed pecans, or a light dusting of cinnamon for that irresistible autumn finish—each option offers a little contrast in texture and flavor, making every bite more special.
Side Dishes
These bars are definitely the star of any dessert table. For a full fall-inspired spread, serve alongside hot apple cider, a mug of spiced chai, or even a scoop of coconut ice cream. They also pair beautifully with a platter of crisp apple slices or roasted pears, balancing their creamy richness with something light and bright.
Creative Ways to Present
Get playful with presentation! You can slice your Vegan Pumpkin Cheesecake Bars into neat squares, tiny bite-sized cubes for a party platter, or even serve individual bars layered in mason jars with dollops of coconut cream and a sprinkle of granola. For an elegant holiday touch, style them on a rustic wood board with autumn leaves or whole cinnamon sticks for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Good news—these bars store beautifully! Keep any leftovers in an airtight container in the freezer, where they’ll stay delicious for up to a month. They hold their shape and creamy texture, so you can enjoy a treat whenever the mood strikes.
Freezing
To freeze, simply cut your Vegan Pumpkin Cheesecake Bars into squares and place parchment paper between layers in a storage container. This prevents them from sticking together and makes it easy to grab just one piece at a time.
Reheating
No need to actually heat these up—just let the bars thaw in the fridge or on the counter for 20–30 minutes before serving. If you like your bars extra creamy, a little longer in the fridge does the trick; they’re meant to be enjoyed chilled, reminiscent of traditional cheesecake.
FAQs
Can I make these Vegan Pumpkin Cheesecake Bars gluten-free?
Absolutely! Just be sure to use certified gluten-free graham crackers for your crust. Everything else in the recipe is naturally gluten-free, so you can serve these beauties to nearly everyone.
How long do the bars need to set in the freezer?
Give them at least 4 hours for best results, or let them chill overnight if you’re planning ahead. The cold helps both the crust and filling firm up, resulting in that classic cheesecake texture when you bite in.
What if I don’t have pumpkin pie spice?
You can easily make a quick blend yourself: combine cinnamon, nutmeg, ginger, and a hint of cloves or allspice for a homemade pumpkin spice that works perfectly in the filling.
Can I use a different type Dessert
Cashews work best for achieving that super-smooth, creamy base, but if you must substitute, macadamia nuts are the closest option. Just be sure to soak them well to soften before blending.
How sweet are these cheesecake bars?
The sweetness is cozy and balanced, letting the pumpkin flavor truly shine. If you prefer them a little sweeter, taste the filling before chilling and add a little extra maple syrup to suit your preference.
Final Thoughts
If you’re looking to impress at your next gathering or just want to enjoy a delightfully nostalgic fall treat, don’t pass up these Vegan Pumpkin Cheesecake Bars. They’re gorgeously spiced, creamy as can be, and easy enough for any home baker. Give them a try—you won’t believe they’re vegan and so simple to make!
Print
Vegan Pumpkin Cheesecake Bars Recipe
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 9 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in these creamy and flavorful Vegan Pumpkin Cheesecake Bars that are perfect for the holiday season. A luscious pumpkin filling atop a crunchy graham cracker crust, these bars are a delightful dairy-free and no-bake treat.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (use vegan graham crackers)
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
For the filling:
- 1 1/2 cups raw cashews, soaked 4–6 hours or boiled for 10 minutes
- 3/4 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup full-fat coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- For the crust: In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup. Press mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then cool.
- For the filling: Blend soaked cashews, pumpkin puree, maple syrup, coconut milk, lemon juice, vanilla, spices, and salt until smooth. Pour over crust, tap to remove air bubbles, and freeze for 4 hours.
- Thaw in the fridge for 20–30 minutes before slicing.
Notes
- Top with coconut whipped cream, crushed pecans, or cinnamon.
- Store leftovers in the freezer for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 10g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
