Vegan No Bake Pumpkin Cheesecake Bars
Featuring a gluten-free crust, soft pumpkin filling made from velvety pumpkin puree and topped with a layer of chocolate for that extra indulgence- these no bake pumpkin cheesecake bars are simple, delicious, and super yummy!
If you love this recipe as much as we do, click on the 5-stars below!
Print
Pin
Servings: bars
Equipment
- 1 food processor
- 1 baking dish
- 1 spatula
- 1 saucepan
Ingredients
Crust
- ¾ cup hazelnut flour *or almond flour
- ¾ cup oats *use gluten-free to keep it gf
- 8 Medjool dates
- 2 tablespoon coconut oil
- 3 tablespoon maple syrup
Cheesecake Filling
- ½ cup cashews
- ½ cup pumpkin puree *storebought or homemade
- ⅓ cup peanut butter
- 17 Medjool dates
- ¾ cup (6,3 oz) coconut cream *see notes
- pinch of salt *see notes
- pinch of pumpkin pie spice (optional)
- ½ cup peanuts
Chocolate Layer
- 5,3 oz dark chocolate *vegan choc. to keep it vegan
- 2 tablespoon coconut oil
- ⅓ cup peanuts
You can find detailed step-by step-photos above the recipe card.
Instructions
- Soak cashews in very hot water. Set aside.
Crust
- Add all the crust ingredients to a food processor and blend until it becomes a sticky mass (scrape down the sides every now and then).
- Line a baking tray with parchment paper or grease with coconut oil and press crust onto the bottom of the tin using your fingers.
Cheesecake Filling
- Next, place all of the pumpkin pie filling ingredients, except for the peanuts into a food processor and blend until smooth.
- Pour the pumpkin mixture onto the pie crust. Sprinkle over ½ cup of peanuts and put everything in the fridge to set for about 2 hours.
Chocolate Layer
- To prepare the chocolate layer, put chocolate and coconut oil into a medium saucepan. Start melting the chocolate on very low heat and constantly stir with a whisk or spoon. (alternatively you could melt it in a water bath).
- Pour chocolate layer onto your peanut butter layer, sprinkle with more peanuts and put it back in the fridge to set. For even more caramel flavors you could even go a step further and add another layer of my 2-Ingredient Caramel Sauce on top!
- They can be stored in an airtight container in the fridge for up to a week.
Notes
- Pumpkin Puree: You could use store-bought pumpkin puree but I highly recommend checking out my Homemade Pumpkin Puree recipe. No oven or cutting included!
- Coconut Cream: Make sure to put your coconut milk in the fridge the evening/day before you want to make this recipe. Coconut cream is the white part that remains at the top of the can if full-fat coconut milk is cool enough. Itis really important that your coconut milk is a full-fat milk and has a high content of coconut extract, otherwise there won’t be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn’t work.
- Food Processor: Even if you use a strong food processor, breaking down the ingredients might take a couple of minutes- so be patient and don’t forget to scrape down the sides of the bowl. I do not recommend using a hand mixer.
- Salt: Make sure to not go overboard with the salt- only include a little bit or leave out completely.
Nutrition
Serving: 1 bar. | Calories: 508kcal | Carbohydrates: 32g | Protein: 13g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 231mg | Potassium: 443mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1542IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 5mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!