Pumpkin Cheesecake Bars (vegan)
Printed from Inclusive Kitchen — Pumpkin Cheesecake Bars
As the leaves turn and the air becomes crisp, nothing quite captures the essence of fall like pumpkin cheesecake bars. These vegan delights are not only rich and creamy but also a guilt-free indulgence that everyone can enjoy. Made with wholesome ingredients, they offer a perfect balance of spiced pumpkin flavor and a smooth, creamy texture that rivals traditional cheesecake.
The history of pumpkin desserts in America dates back to the early settlers, who found that the native squash made for a hearty and versatile ingredient. Over the years, pumpkin pie became a staple at Thanksgiving, but we’re here to elevate that classic with these bars. They’re easy to make, and you won’t need to roll out any pie crusts—just a simple press-in crust that’s as easy as pie (pun intended).
To make these bars, we use a combination of cashews for creaminess, maple syrup for sweetness, and pumpkin puree for that quintessential fall flavor. The crust is made from oats and nuts, providing a satisfying crunch that complements the smooth filling. Plus, they’re naturally sweetened and free from dairy and eggs, making them a perfect treat for vegans and those with dietary restrictions.
So, gather your ingredients and get ready to impress your friends and family with these vegan pumpkin cheesecake bars. They’re sure to be a hit at any gathering, and who knows, you might even convert a few non-vegans along the way! Just remember, if someone asks for the recipe, you can always say it’s a “secret”—but we both know it’s just a few simple ingredients and a little love!
Ingredients
- 1.5 cups raw cashews
- 1 cup pumpkin puree
- 0.5 cup maple syrup
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 1 cup oats
- 0.5 cup almond flour
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
- 0.25 cup water
Instructions
- Begin by soaking the raw cashews in water for at least 4 hours or overnight. This softens them, making it easier to blend into a creamy filling.
- Preheat your oven to 350°F (175°C). This temperature is perfect for baking the crust without burning it.
- In a food processor, combine the oats, almond flour, cinnamon, and salt. Pulse until the mixture resembles a fine meal, which will form the base of your crust.
- Add the melted coconut oil and pulse again until the mixture starts to clump together. This will help the crust hold its shape when pressed into the pan.
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later. Press the crust mixture evenly into the bottom of the pan.
- Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Keep an eye on it to prevent burning; it should smell toasty.
- While the crust is baking, drain and rinse the soaked cashews. Place them in a blender along with the pumpkin puree, maple syrup, coconut oil, vanilla extract, pumpkin spice, and water.
- Blend the mixture on high until completely smooth and creamy, scraping down the sides as needed. This step is crucial for achieving that luscious cheesecake texture.
- Once the crust is done baking, remove it from the oven and pour the pumpkin filling over the hot crust. Spread it evenly with a spatula.
- Return the pan to the oven and bake for an additional 20-25 minutes. The filling should be set but still slightly jiggly in the center.
- After baking, allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to firm up.
- Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares and serve. They can be stored in the fridge for up to a week.
- For an extra touch, consider topping the bars with a dollop of coconut whipped cream or a sprinkle of cinnamon before serving.
- Enjoy your vegan pumpkin cheesecake bars with friends and family, and don’t be surprised if they ask for seconds—or thirds!
Nutrition (per serving)
- Calories: 180
- Carbs g: 20
- Protein g: 4
- Fat g: 10
- Sugar g: 6
