No Bake Vegan Pumpkin Cheesecake Bars with a pecan and date crust and a creamy pumpkin and cashew cheesecake filling. Naturally sweetened, Paleo, dairy free and gluten free.

I like to eat pumpkin in all kinds of recipes all year long, not just in the fall, plus it’s healthy as it’s full of antioxidants. So why have it in desserts that are full of nasty ingredients and sugar when you can make your own healthier cheesecake?

This dairy-free cheesecake would make a great Thanksgiving dessert or any time or year. Extras can be kept in the freezer for a quick dessert any time or for snacks.

Although this recipe is healthier than regular cheesecake, it’s not really low-carb. If you’re on a ketogenic/Bulletproof Diet, you could omit the dates and substitute 1/2 a cup of xylitol or erythritol instead of the maple syrup.

No Bake Vegan Pumpkin Cheesecake Bars

Print Recipe
No Bake Vegan Pumpkin Cheesecake Bars
No Bake Vegan Pumpkin Cheesecake Bars with a pecan and date crust and a creamy pumpkin and cashew cheesecake filling. Naturally sweetened, Paleo, dairy free and gluten free.
No Bake Vegan Pumpkin Cheesecake Bars
Prep Time 20 minutes
Servings
Ingredients
Crust
Pumpkin filling
Prep Time 20 minutes
Servings
Ingredients
Crust
Pumpkin filling
No Bake Vegan Pumpkin Cheesecake Bars
Instructions
Crust
  1. Add the pecans, dates and coconut oil to a food processor or high-speed blender and mix together until it has a chunky texture. Press into a 8" square dish lined with parchment paper.
Pumpkin filling
  1. Add drained cashews and the rest of the filling ingredients into a food processor or high-speed blender and blend until smooth and creamy.
  2. Pour filling mixture into crust and spread over evenly.
  3. Refrigerate until firm (4-6 hours) and cut into bars. Or freeze and thaw when ready to serve,
Recipe Notes

Best kept in the freezer.

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