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    Home

    No-Bake Pumpkin Cheesecake Bars

    November 12, 2021 By Rene 8 Comments

    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top!

    Jump to Recipe
    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts

    Ahhhhh...what can I say about these cheesecake bars other than they are delicious! The crust is a maple, almond, date and oat mixture - and it is so tasty, I could just eat the crust on its own! The filling is a combo of soaked cashews, vegan cream cheese and pumpkin puree. These are great frozen or served slightly thawed!

    How to make the crust

    The crust is a simple combo of old fashioned oats, almonds, dates, coconut oil and maple syrup. Add everything to a food processor and pulse until you have a sticky, crumbly crust. I'm telling you, this crust is so tasty!

    Layer a baking dish with parchment paper and press the crust into the bottom.

    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts

    How to make the filling

    The filling takes a little bit of prep - you need to soak the cashews for at least 1 hour. Once the cashews are soft, you just need to add them, and the rest of the ingredients, to a high speed blender.

    Blend everything on high until totally smooth. It should take a couple minutes.

    Now, pour the filling over the crust and place the whole thing in the freezer. You want to let it sit for at least 4 hours, but overnight is even better!

    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts
    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts

    How to serve No-Bake Pumpkin Cheesecake Bars

    Once these are completely frozen, take them out of the freezer and let them thaw for 5 minutes. Pop the whole thing out of the baking dish and remove the parchment paper.

    Use a sharp knife and slice them into squares, or rectangles or triangles - any shape will do. Pop them back into the freezer until you're ready to serve. You can serve them frozen or slightly thawed, but you don't want them to sit out too long. You'll have a bit of a melted mess on your hands.

    I like to top these off with coconut whipped cream and more pumpkin pie spice.

    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts

    Need more recipe inspo? Check these out:

    • Vegan Pumpkin Chili
    • Vegan Pumpkin Mac and Cheese
    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts
    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts
    Print Pin
    5 from 6 votes

    No-Bake Pumpkin Cheesecake Bars

    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top!
    Course Dessert
    Cuisine American
    Keyword cheesecake, dates, dessert, fall recipes, pumpkin, thanksgiving
    Prep Time 1 hour 15 minutes
    Freeze time 4 hours
    Total Time 5 hours 15 minutes
    Servings 16 squares
    Calories 166kcal

    Ingredients

    FOR THE CRUST

    • ¾ cup old fashioned oats
    • ½ cup almonds
    • 10 dates pits removed
    • 1 tablespoon coconut oil
    • 3 tablespoons maple syrup

    FOR THE FILLING

    • 1 cup cashews soaked overnight
    • 4 ounces vegan cream cheese
    • ⅓ cup pumpkin puree
    • 1 tablespoon sugar
    • 2 tablespoons coconut oil
    • 2 tablespoons maple syrup
    • 2 teaspoons vanilla extract
    • 1 tablespoon pumpkin pie spice
    • ¼ cup non-dairy milk
    • coconut whipped cream for serving

    Instructions

    • Add some boiling water to the cashews and allow to soak for 1 hour. Layer an 8x8 baking dish with parchment paper.
    • Add all of the crust ingredients to a food processor and pulse until you have a sticky, crumbly texture. Transfer to the baking dish and press it into the bottom - wet your fingers if it is sticking to your hands.
    • Drain the cashews and add them to a blender with the rest of the filling ingredients. Blend on high until smooth and combined. Pour the filling over the crust and smooth out with a spatula. Place in the freezer until frozen through - minimum of 4 hours, but overnight is better.
    • Remove from the freezer and let it sit for 5 minutes. Grab the edges of the parchment paper and pull it out of the baking dish. Remove the parchment paper from the crust and place the cheesecake on a cutting board. Use a sharp knife to cut the cheesecake into squares.
    • Unless you are serving right away, place the squares on a baking sheet and place back in the freezer for 5 minutes. Transfer to a freezer safe container and keep frozen until ready to serve.
    • Serve with coconut whipped cream and more pumpkin pie spice.

    Nutrition

    Calories: 166kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 32mg | Potassium: 160mg | Fiber: 2g | Sugar: 9g | Iron: 1mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These No-Bake Pumpkin Cheesecake Bars are the perfect vegan dessert. Serve with coconut whipped cream and pumpkin spice on top | ThisSavoryVegan.com #vegandesserts #vegancheesecake #falldesserts
    « Vegan Sausage & Cranberry Bites
    Weekly Vegan Dinner Plan #156 »

    Reader Interactions

    Comments

    1. Janice McMains

      November 21, 2021 at 4:10 pm

      Where is recipe for coconut whipped cream?

      Reply
      • Rene

        November 22, 2021 at 9:38 am

        No recipe - I just get mine at the grocery store!

        Reply
    2. Elizabeth Butterfield

      November 21, 2021 at 8:46 am

      What would you suggest instead of coconut oil? My body doesn't tolerate it.

      Reply
      • Rene

        November 21, 2021 at 10:32 am

        Hi Elizabeth - I would sub melted vegan butter or another oil. But if you can't have any oil, I'd just omit it. I haven't tried this, so I can't say for sure that the texture/flavor will be the same, but it should still be good.

        Reply
    3. Ladona

      November 15, 2021 at 4:47 am

      These look amazing. Do you think sweet potato filling would work as well?

      Reply
      • Rene

        November 15, 2021 at 9:56 am

        YES! Sweet potato would be delicious.

        Reply
        • Sarah

          November 22, 2021 at 1:39 pm

          What kind of cashews do you use? Raw, uncooked or roasted and salted?

          Reply
          • Rene

            November 23, 2021 at 10:14 am

            Hi Sarah - plain old raw cashews!

            Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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