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No-Bake Pumpkin Cheesecake Bars

No-Bake Pumpkin Cheesecake Bars

Prep: 15 min
Cook: 0 min
Total: 2 hr 45 min
Servings: 9

Easy, healthy, no bake, vegan, gluten-free, anddd refined-sugar free pumpkin cheesecake bars! That's a mouth full isn't it? 😂 If you're looking for the perfect fall dessert to make this one's for you!

Author Matties Mindful Meals
by Matties Mindful Meals
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 9 Pumpkin Cheesecake Bars (9 Servings)
Needed Kitchenware: 8 or 9 inch square baking dish, food processor, blender, freezer
Crust
  • 2 cups raw, unsalted pecans
  • 1¼ cups (~8-10) pitted dates
  • ¼ tsp pink Himalayan salt
  • 1 tbsp water, if needed
Filling
  • 2 cups raw, unsalted cashews (soaked for at least 6 hours or overnight, then drained)
  • ½ cup full fat coconut milk (do not shake the can, discard the liquid, use only the cream)
  • ⅓ cup pumpkin purée
  • ¼ cup coconut oil, melted, not warm
  • ⅓ cup pure maple syrup
  • 1 tbsp brown rice syrup
  • 2 tsp vanilla
  • ½ tsp pink Himalayan salt
  • 1½ tsp cinnamon, ground
  • ½ tsp ginger, ground
  • ¼ tsp cloves, ground
  • ⅛ tsp nutmeg, ground
To Serve
  • (Optional) 9 pecans
Recipe Directions

Directions

  • Line a 8 or 9 inch square pan with parchment paper. Set aside.
  • To make the crust, in a food processor or blender, add the pecans, pitted dates, and salt until it comes together into a sticky dough and starts to pull away from the edges for about 1-2 minutes. If it's not coming together add 1 tablespoon of water.
  • Press dough evenly into the bottom of the pan, spreading evenly to the edges.
  • To make the filling, in a high-powered blender, combine all of the filling ingredients and blend for at least 2 minutes, until it is smooth and creamy.
  • Pour the filling into the pan over the crust. Smooth out the top to the edges of the pan and tap the pan against the counter a couple times to release any air bubbles.
  • Place in the freezer to set for at least 2½ hours or until completely firm. Cut and serve frozen.
  • Top each bar with a pecan, if desired.
Notes

You can substitute the cinnamon, ginger, cloves, and nutmeg altogether with 2 tsp pumpkin pie spice.

Store covered in the freezer for up to 3 weeks.

Recipe nutrition

Nutritional Information

Yield: 9 Pumpkin Cheesecake Bars
Servings: 9
Information per serving:
Energy: 461.4 kcal
Carbohydrate: 27.2 g
Protein: 7.1 g
Fiber: 5.8 g
Sugar: 16.3 g
Fat: 36.5 g
Monounsaturated Fat: 0.4 g
Polyunsatured Fat: 0.1 g
Omega-3: 0 g
Omega-6: 0.1 g
Saturated Fat: 10.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 0.7 mg 0% DV
Folate: 1.4 µg 0% DV
A: 416.3 IU 59% DV
B1: 0 mg 1% DV
B2: 0.2 mg 14% DV
B3: 0.1 mg 1% DV
B5: 0 mg 1% DV
B6: 0 mg 1% DV
B12: 0 mg 0% DV
C: 0.4 mg 1% DV
D: 0 IU 0% DV
E: 0 mg 0% DV
K: 0.3 µg 0% DV
Calcium: 57 mg 6% DV
Copper: 0.1 mg 6% DV
Iron: 2.6 mg 15% DV
Magnesium: 6.8 mg 2% DV
Manganese: 0.4 mg 23% DV
Phosphorus: 5.1 mg 1% DV
Potassium: 76.9 mg 2% DV
Selenium: 0.3 µg 1% DV
Sodium: 228.1 mg 15% DV
Zinc: 0.2 mg 3% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

no bake pumpkin cheesecak bars with pecans, completely raw

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