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Pumpkin Cheesecake Bars make a delicious, healthy, and portable treat for fall!! Lately, I’ve been on a bit of a pumpkin kick, and it’s hard not to be with so many cozy recipes to try. These bars feature a no-bake molasses pecan crust topped with a perfectly sweet and creamy cheesecake layer. You won’t believe they are dairy-free, Paleo, and Vegan!
It’s that time of year when canned pumpkin is always stocked in my pantry or fridge. Cue the music, “It’s the most wonderful time of the year!” Pumpkin recipes are in full force, and this one is a standout.
I wanted to create a no-fuss, healthy dessert option for the holidays that still feels indulgent. That’s how these Pumpkin Cheesecake Bars came to life! This recipe is a modified version of my Pumpkin Cheesecake with Salted Caramel, which comes out perfectly every time.
As a nutritionist, I prioritize nutrient-dense foods, but that doesn’t mean I skip dessert! I love a sweet treat that feels indulgent but still nourishes the body. These Pumpkin Cheesecake Bars strike that perfect balance. The creamy dairy-free cheesecake layer over the pecan molasses crust is loaded with fiber, healthy fats, and just the right amount of natural sweetness. You’ll love every bite!
Why You’ll Love These Pumpkin Cheesecake Bars
- Quick and easy: ready in about 20 minutes plus freeze time
- No-bake and fuss-free
- Dairy-free, Vegan, and Paleo-friendly
- Packed with fiber, healthy fats, and nutrients
- Perfect for holiday gatherings or a cozy fall snack
How to Make Pumpkin Cheesecake Bars
This recipe is simple, no-bake, and comes together in about 20 minutes!
- Start by soaking raw cashews in boiling water for at least 10 minutes to ensure a creamy cheesecake layer.
- While the cashews are soaking, prepare the crust by blending pecans, dates, a touch of cinnamon, and molasses in a food processor until it forms a sticky, crumbly mixture. Press the crust firmly into a parchment-lined baking dish to create an even base.
- Next, make the cheesecake layer by blending the soaked cashews with pumpkin, maple syrup, coconut milk, pumpkin pie spice, coconut oil, and a pinch of sea salt until smooth and creamy. Pour this mixture over the prepared crust and smooth the top evenly.
- Place the dish in the freezer for at least an hour or until fully set. If the bars are completely frozen, let them sit at room temperature for 10–15 minutes before slicing into squares.
Tips for Success
- Make sure the cashews are fully soaked for a rich, creamy texture. They are key to getting that perfect cheesecake layer and cannot be substituted.
- Press the crust firmly so it holds together when slicing. If you don’t have pecans, walnuts or almonds make a great alternative.
- Maple syrup can be used instead of molasses in the crust for a slightly different but delicious flavor.
- For a lower sugar option, monk fruit syrup or brown sugar swerve works well in the cheesecake layer. Remember that monk fruit is sweeter than maple syrup, so use slightly less.
- Slice after a short thaw for clean edges.
- For extra flavor, sprinkle cinnamon or add a touch of coconut whipped cream on top before serving!!
- These bars store beautifully in the freezer for up to 3 months, making them perfect for holiday prep. Keep them in a freezer-safe container, already cut into squares for grab-and-go treats.
Serving
Enjoy these bars cold, with a sprinkle of cinnamon or a dollop of coconut whipped cream for an extra festive touch!!
Pumpkin Cheesecake Bars (Paleo, Vegan, No-Bake)
Ingredients
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
