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.