Pumpkin pie “cheesecake” bars made with cashews, coconut butter, and an easy no-bake granola bar crust. Store these in the freezer for a fun fall dessert!
During the Thanksgiving season my elementary school cafeteria started serving pumpkin ice-cream.
This highly sought after frozen treat was a macaroni and cheese yellow that we ate out of tiny cup with tiny wooden spoons.
You bet I spent all of my lunch card money on them, because even at a young age I knew pumpkin variations of anything made them better.
Kind of like cheesecake.
It’s here.
The first pumpkin recipe on the blog this season!
But really, aren’t you a little proud of me for making it this far into September to post all of the pumpkins?
These Pumpkin Pie “Cheesecake” Bars are low in sugar with an easy 2-ingredient granola bar crust and a creamy dairy-free pumpkin pie cheesecake filling!
How to Make Pumpkin Cheesecake Filling
So I was thinking about that pumpkin ice cream while mixing up the pumpkin pie cheesecake filling for this recipe.
Same color, same enthusiasm, but the ingredients here are way better!
The filling here is super creamy and dairy free with the use of softened coconut butter and soaked cashews.
Be sure to taste it right out of the blender to check the sweetness and to revel in how good your dessert tastes already.
Adjust the flavors and add a little more maple syrup for more sweetness and a little more almond milk or pumpkin if things are too thick!
How to Make Granola Crust
The base of these bars is made super simple with the use of KitchFix grain-free granola bars.
Have you tasted them yet?
These granola bars are totally grain free and made with nuts and seeds!
I love them because they’re easy on the sugar, a quality that’s hard to come by in the sweet granola bar world.
Blend them up with a little cold-pressed coconut oil for a delicious pumpkin pie crust!
I used the Maple Cinnamon flavor to mimic the flavors in the pumpkin pie filling.
How to Serve Pumpkin Pie “Cheesecake” Bars
Enjoy these Pumpkin Pie “Cheesecake” Bars whenever you’re craving a little pumpkin pie with your cheesecake.
You’re definitely going to want to have some on hand in your freezer this fall for an anytime treat.
They’d be perfect to bring to bring to the office for a fall event, or to make for a dessert for the holiday season!
For a “fancier” presentation, try making the recipe in your favorite tart or pie pan to make different shaped slices.
Dress them up by sprinkling a little maple or coconut sugar on top.
More Vegan Cheesecake Recipes
-
Double Chocolate Cheesecake Bars
-
Vegan Chocolate Cheesecake
-
SunButter Cheesecake Cups
-
Strawberry Cheesecake Overnight Oats
-
Vegan Raspberry Cheesecake
-
Raspberry Swirl Chocolate Cheesecake Bars
-
Chocolate Dipped Cashew Cheesecake Bites
I Want to Hear From You
If you make this Pumpkin Pie “Cheesecake” Bars recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Pumpkin Pie “Cheesecake” Bars
- Total Time: 30 minutes
- Yield: 8-12 bars
- Diet: Vegan
Description
Pumpkin pie “cheesecake” bars made with cashews, coconut butter, and an easy no-bake granola bar crust. Store these in the freezer for a fun fall dessert!
Ingredients
Granola Crust
- 8 KitchFix Maple Cinnamon Grain-Free Granola Bars, broken
- 2–3 TBSP cold-pressed coconut oil
Pumpkin Pie Cheesecake Filling
- 1 cup pumpkin purée
- 1 cup coconut butter, softened
- 1 cup cashews, soaked for 1 hour in hot water then drained and rinsed
- 1/2 tsp cinnamon
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
Instructions
- Add the broken granola bars to a blender with the melted coconut oil and blend until the mixture starts to stick together and to the sides.
- Line an 8×8 pan with parchment paper and press the maple cinnamon granola bar mixture into a thin firm layer with your hands. Place the pan in the freezer while you make the pumpkin pie cheesecake filling.
- To make the filling, add the pumpkin purée, softened coconut butter, soaked cashews, cinnamon, maple syrup, and unsweetened almond milk to a high-speed blender. Blend everything until it’s smooth and creamy, scraping down the sides as needed to recombine. It’ll take a few minutes. Add an additional 2 – 4 Tablespoons of almond milk, as needed, to get the blades moving. The end mixture should be thick and almost pourable.
- Remove the pan from the freezer and pour the pumpkin mixture on top. Spread it into an even layer with a spatula, then cover, and place the dish back into the freezer for another 2-3 hours.
- The cheesecake is done when they’re firm to the touch and fully chilled. To serve, lift parchment paper from the pan and slice the rectangle into bars. Enjoy!
- Store leftover bars in the freezer for several months.
Notes
If you don’t use KitchFix bars, sub 8 oz. your favorite granola or granola bars instead.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free
This post is brought to you by KitchFix, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Pumpkin Pie Cheesecake Bars that are vegan and gluten-free? Count me in! I love how you’ve combined two classic desserts into one indulgent yet wholesome treat. As someone passionate about clean, organic nutrition through Linear Protein Bar, I’m always inspired by creative recipes like this. Have you ever experimented with adding a protein boost to dessert bars? It could be a fun twist for a post-workout treat!