These No-Bake Pumpkin Cheesecake Bars are creamy and delicious! Save time in the oven by serving these on your dessert table!
One of the things I always find a challenge during the holidays is finding oven space. It never fails that we are always making some type of delicious food that is taking space in the oven. That is why these no-bake pumpkin cheesecake bars are perfect! We love to serve these at the Thanksgiving table as a refreshing and delicious dessert alongside all the pies and after the heavy meal.
These no-bake layered pumpkin cheesecake bars are vegan, paleo, and gluten-free so they will satisfy all of the eaters at the table. These bars are creamy and delicious everyone will be reaching out for more!
For some other delicious Fall desserts, check out this Vegan Sweet Potato Pie or this Dairy-Free Apple Pie!
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Ingredients
The ingredients in this recipe are whole foods and easy to find at any grocery store.
- Organic Pumpkin Puree
- Coconut Cream
- Maple Syrup
- Lemon
- Walnuts
- Cashews
- Vanilla Extract
- Coconut Oil
- Ginger
- Nutmeg
- Cinnamon
- Cloves
Please see the recipe card for quantities.
Instructions
The first step is to soak the cashews. Soaking the cashews helps to soften them so they will blend easier and make a smoother base. Either soak the cashews overnight in water or if you are pinched for time, boil the cashews for 15 minutes.
Using a food processor, add the walnuts, melted coconut oil, half of the spices and 2 tablespoons maple syrup. Blitz on high speed until combined. About 20-25 pulses. Using a silicone spatula, press the crust into an 8x8 inch glass pan. Add the mixture to the freezer for 10 minutes or while you make the filling.
Using a high-speed blender, add the cashews, lemon juice, remaining maple syrup, coconut cream, and vanilla extract and blend until smooth. Pour half the mixture over the crust, pour the remaining mixture into a bowl.
Add the cheesecake bars back into the freezer for 20 minutes.
Take the bowl of the remaining cheesecake batter and add the pumpkin and remaining spices and stir to combine. Spread the pumpkin mixture into the baking dish on top of the cheesecake mixture.
Freeze for two hours and when ready to eat, let thaw for 15 minutes on the counter before cutting and serving.
Hint: To make beautiful layers make sure the bottom layer is slightly frozen before adding the next layer. This can be achieved by freezing each layer for 15-20 minutes in between each step.
Substitutions
- Coconut Free - Feel free to use melted vegan butter and silken tofu in place of coconut oil and coconut cream.
- Nut-Free - Make the crust with oats instead of walnuts and silken tofu in place of the cashews.
- Sugar-Free - Instead of maple syrup, use your favorite sugar free substitute.
Variations
- Gingersnap Crust - Make these pumpkin cheesecake bars with a gingersnap crust to give it a spicy twist.
- Shortbread Crust - Try making these pumpkin cheesecake bars with a shortbread crust instead but keep in mind you will have to bake the crust layer.
- Kid-friendly - Make sure the nuts are crushed and blended thoroughly so you won't have kids choking.
Check out this other delicious pumpkin recipe here! Or for another fun dessert, check out these Vegan Lemon Bars with a Graham Cracker Crust!
FAQ's
Yes! These cheesecake bars are healthy. They are full of whole-food, plant-based ingredients. You will find nothing processed about this recipe.
Yes, these cheesecake bars are gluten-free. There is no flour in this recipe.
Depending on how strict you are on the keto diet, these can fit in. Keep in mind that cashews are high in carbs though and should be eaten in moderation on a keto diet.
Equipment
Equipment can have a big impact on how a recipe turns out. Please see below for the equipment that you will need for this recipe.
Storage
The vegan pumpkin cheesecake bars will keep up to one week in the refrigerator or up to one month in the freezer.
Top tip
When making vegan cheesecake bars, I found it was so important to invest in a high-speed blender. You want the cashews to blend easily and smooth and not have chunks of cashews throughout the batter.
No Bake Pumpkin Cheesecake Bars
Ingredients
- 1 cup Organic Pumpkin Puree
- 1 cup Coconut Cream
- ¼ cup Maple Syrup
- Juice of one lemon
- 2 cups Walnuts
- 1 ½ cups Cashews
- 1 teaspoon Vanilla Extract
- 3 tablespoons Coconut Oil
- 1 teaspoon Ginger
- ½ teaspoon Nutmeg
- 2 teaspoons Cinnamon
- 1 teaspoon Cloves
Instructions
- The first step is to soak the cashews. Soaking the cashews helps to soften them so they will blend easier and make a smoother base. Either soak the cashews overnight in water or if you are pinched for time, boil the cashews for 15 minutes.
- Using a food processor, add the walnuts, melted coconut oil, half of the spices and 2 tablespoons maple syrup. Blitz on high speed until combined. About 20-25 pulses. Using a silicone spatula, press the crust into an 8x8 inch glass pan. Add the mixture to the freezer for 10 minutes or while you make the filling.
- Using a high-speed blender, add the cashews, lemon juice, remaining maple syrup, coconut cream, and vanilla extract and blend until smooth.
- Pour half the mixture over the crust, pour the remaining mixture into a bowl.
- Add the cheesecake bars back into the freezer for 20 minutes.
- Take the bowl of the remaining cheesecake batter and add the pumpkin and remaining spices and stir to combine. Spread the pumpkin mixture into the baking dish on top of the cheesecake mixture.
- Freeze for two hours and when ready to eat, let thaw for 15 minutes on the counter before cutting and serving.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Marinela says
Love these no-bake pumpkin cheesecake bars! They are bursting with fall flavors and are a perfect treat that pleases all plant-based eaters. Thanks for the recipe.
Sam says
These are so awesome! I just love all the healthy ingredients in these bars! So good.
GUSTAVO DE OBALDIA says
I love that the cheesecake can be made without baking it and that it is vegan! It looks delicious, can't wait to make it! Definitely on my weekend's list!
Jean says
love how creamy and delicious this pumpkin cheesecake bars!
Natalie says
Gosh, these bars look so good. So delicious. I have ingredients at home. I'm going to make them tonight.
Emily says
These No-Bake Pumpkin Cheesecake Bars are so delicious and creamy! Thank you for sharing the recipe!
Chris says
Since we have lots of pumpkin at home, this recipe was a must.. and oh my gosh, it was so good! I loved these different spices in this creamy dreamy cheesecake! Thank you!
Leslie says
Perfect Thanksgiving dessert!
Pam Greer says
I love that these are no bake! So easy!
Shilpa says
So delicious and flavourful. I love the use of walnuts in the crust.
Holly says
Test run was a success! This will be a great addition to the Thanksgiving dessert table!
Bernice says
Such a great no bake vegan option. I love it because I can use part of the pumpkin puree in the can for pumpkin pie and the other portion for these no bake cheesecake bars. There's a treat for every dietary preference!
GRETA TALAS says
I LOVE no-bake cheesecakes. I have to try this pumpkin one, for sure!
Brianna says
These were super easy to make with so much pumpkin flavor!
Andrea White says
love that these are no-bake! so delicious too!
Agnieszka says
Can't wait to make these for Thanksgiving! They look so yum.
Andrea White says
Love that these are no-bake! So good!
Addie says
These bars are so smooth and creamy! What a great dessert!
Jules says
I love how PALEO these are!!! So hard to find good paleo recipes thank you!
Serena says
Perfect Thanksgiving dessert! Yum
Linda says
These cheesecake bars are so delicious! Plus, a no-bake recipe is always a favorite
silvia says
What a great combination of flavors! But the best of all is that there is no oven required, yay! Pumpkin is my favorite vegetable of the season so I'll be making this again.
Heidy says
This was a fabulous holiday recipe that my entire family enjoyed. I'm looking forward to seeing some of your other recipes and making them! Have a great day! Happy Holidays!
Heidy
Debra says
These will be perfect for Thanksgiving...especially because they don't have to compete for valuable oven space!
Jessica says
I'm hosting Friendsgiving this year and will be making this recipe to share as some of my friends are vegan and one of them follows a gluten-free diet. It's so great that I can satisfy their dessert needs with just one dish. These bars look amazing!
Claire says
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I thought these were great! And I really liked not having to bake them.
They were a hit with the grandkids too 🙂
Mihaela | https://theworldisanoyster.com/ says
Fabulous flavour combination! I must try your recipe very soon:)
Veronika says
I love no-bake desserts! They are so easy to make! Cannot wait to try this recipe, it looks amazing!
patricia says
This is s a fab dessert idea for the season! I'm with you: never enough oven space for Thanksgiving, so no-bake is a winner! I also love the subs you've suggested for flexibility! Yum!
Jacqueline Debono says
You had me at 'no bake'. I've been looking for a vegan dessert I can serve at Christmas (we don't have Thanksgiving here) that's not going to require the oven. This sounds perfect!
Erin says
These were so delicious! I really loved the ingredients, too, and didn't feel bad about giving them to my kid. Thank you!
Alex says
My husband made these and we all really enjoyed them! They weren't too sweet and had the perfect amount of spice. Thank you!