Pumpkin Cheesecake Bars make the most delicious, healthy, and portable treat during the fall season!! These two layered bars start with a no-bake molasses pecan crust. The cheesecake filling is perfectly sweetened and so decadently creamy. You’ll never believe these are dairy-free, Paleo, and Vegan!
It’s that time of year where canned pumpkin is always in my pantry or fridge. Cue the music, “It’s the most wonderful time of the year!” Pumpkin recipes are in full force.
I found my creative brain trying to come up with a No-Bake, no-fuss, and healthy dessert option for the holidays. That’s where these Pumpkin Cheesecake Bars come in! Typically, a dessert recipe takes me at least a few tries to get right. But this recipe happens to be a modified version of my Pumpkin Cheesecake with Salted Caramel; one that comes out perfectly every time!
As a nutritionist, I do my best to always feel my body with nutrient dense foods. That doesn’t mean that I don’t have a sweet tooth and enjoy dessert! I certainly love an amazingly tasty treat. These Pumpkin Cheesecake Bars are the perfect blend of decadent treat and healthy sweet. You’ll love the amazingly delicious dairy-free “cheese” cake layer on top of the pecan molasses crust. Still loaded with fiber, healthy fats, and just the right amount of sweetness without refined sugar!
How to make Pumpkin Cheesecake Bars
Here are the ingredients you’ll need:
- roasted pecans
- pitted dates
- raw cashews
- canned pumpkin
- maple syrup
- canned coconut milk or coconut cream
- pumpkin pie spice
- coconut oil
- sea salt
This recipe couldn’t be easier! All you need is about 20 minutes to get these simple bars together, and then pop them in the freezer to set!
- We start by making sure we soak our raw cashews in boiling water for at least 10 minutes. While this is happening, make the crust.
- In a food processor or blender, pulse the pecans, dates, cinnamon and molasses until a sticky/crumbly mixture is formed. Line an 8×8 baking dish with parchment paper for ultimate ease. Press the mixture into the prepared pan to create the crust.
- To make the cheesecake filling, add the cashews, pumpkin, maple syrup, coconut milk, pumpkin pie spice, coconut oil, and a pinch of sea salt to your blender. Blend for several minutes until very smooth and creamy.
- Pour the mixture on top of the prepared crust and smooth out the top. Place inside the freezer for at least an hour, or until set. If completely frozen, let sit out for about 10-15 minutes before slicing into squares and serving.
Serving and Storing:
- Serving: serve cold with a sprinkle of cinnamon or even whipped cream on top.
- Storing: these bars need to stay cold or they will melt! It’s best to store in the freezer inside a freezer friendly container, already cut into squares. Pull out individual squares and let sit at room temperature for 10 minutes before enjoying.
Frequently Asked Questions:
- Can I substitute the cashews? The answer is no, unfortunately. The cashews thicken up the cheesecake and create the creamy texture like no other nut.
- Can I use maple syrup in place of molasses in the crust? Absolutely!
- What else can I use in place of the pecans? You can try walnuts or almonds in place of pecans.
- Can I use monk fruit sweetener or another sugar substitute in place of the maple syrup? Yes, brown sugar swerve or monk fruit syrup would work well here. You will not need as much as monk fruit is sweeter than maple syrup.
- How far in advance can I make these and still enjoy them? Because these are stored in the freezer and will still taste delicious for about 3 months, feel free to make in advance of the holidays to keep on hand.
Other Holiday Desserts you will love!
- Apple Pie Bars
- Maple Pecan Shortbread Bars
- Pumpkin Chocolate Chip Cookie Dough Truffles
- Chai Banana Bread Bars
Pumpkin Cheesecake Bars (Paleo, Vegan, No-Bake)
These Pumpkin Cheesecake Bars come together so easily without using the oven! You'll love the decadent pumpkin cheesecake layer on top of the pecan molasses crust. Paleo, Vegan, and Dairy-free!
For the crust:
- 1 1/4 cup Medjool dates (pitted)
- 2 cups Roasted and salted pecans
- 1 tbsp Molasses
- 1 tsp cinnamon
For the cheesecake layer:
- 1 3/4 cup raw cashews
- 1/3 cup pumpkin puree
- 1/3 cup full fat canned coconut cream or coconut milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp pumpkin pie spice
- 1/4 tsp kosher salt
Prepare an 8×8 baking dish by lining with parchment paper. I like to create a sling so it's easy to remove!
Before starting the crust, soak the raw cashews in boiling water. You will need to do this only for about 10 minutes.
Prepare the crust. In a food processor, pulse pecans, dates, molasses, and cinnamon. Continue to pulse until a thick/sticky dough forms. Using a rubber spatula, press into the bottom of your prepared baking pan. You can also use your finger tips to press down evenly all over the pan.
Now make the cheesecake filling. Drain the water from the cashews, and pour the cashews into a high powered blender. Add in the pumpkin, coconut cream, maple syrup, coconut oil, pumpkin pie spice, and salt. Blend for several minutes until smooth and really creamy. You can pause a few times to scrape the blender with a rubber spatula.
Pour the cheesecake mixture over the prepared crust. Smooth out with a spatula so that it's even. Bring the pan to the freezer and let the cheesecake set for at least 2 hours.
Store in the freezer until ready to slice. Bring to room temperature for about 10 minutes, then slice into 16 even squares.
Serve immediately, do not let the cheesecake sit at room temperature! Top with optional whipped cream, or additional cinnamon.