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!
Ingredients
FOR THE CRUST
- 3/4 cup old fashioned oats
- 1/2 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
- 1/3 cup pumpkin puree
- 1 tablespoon sugar
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 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