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