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
Scale
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
