• Vegan & No-Bake Pumpkin Cheesecake Bars

By Casey Colodny (The Mindful Hapa)

Ingredients

Crust:

  • 1 cup pitted medjool dates (12–14)
  • 1 cup pecans, roasted
  • ½ cup rolled oats
  • ½ cup unsweetened coconut flakes
  • ½ tsp. cinnamon
  • 1 tsp. vanilla extract
  • Pinch salt

Filling #1:

  • 1½ cups raw cashews, soaked overnight or quick-soaked
  • ½ cup coconut cream
  • 1/3 cup lemon juice (~1–2 lemons)
  • ½ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 Tbsp. nutritional yeast (available in bulk dept.)
  • 1 tsp. vanilla extract

Filling #2:

  • ¾ cup pumpkin puree
  • ¾ tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. ground ginger

Tip – Quick Soak Cashews!
Add raw cashews to small pot and cover completely with water. Bring to boil over high heat, then reduce heat to medium low so cashews can simmer for 30 min. Drain and rinse before using.

Preparation

  1. For crust, add pitted medjool dates to a food processor and blend for 1 minute or until dates form into a ball.
  2. Add remaining crust ingredients and process an additional 30 seconds to 1 min., or until no large pieces remain and mixture sticks together easily between your fingers. (If mixture is having difficulty coming together you can add water, 1 Tbsp. at a time to help.) Press into a parchment lined 8″x4″ loaf pan.
  3. Blend all Filling #1 ingredients in a high-speed blender until smooth and creamy (2–4 minutes on high.).
  4. Pour half over prepared crust and move to freezer to harden (~60 minutes.)
  5. Add Filling #2 ingredients to the remaining half left in the blender and blend until combined.
  6. Remove pan from freezer and pour remaining filling over top.
  7. Move pan to freezer to harden (2–3 hours total) completely.
  8. Once frozen, remove and cut into slices. Store in an airtight container in the fridge and serve cold.

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