Pumpkin Pie Cheesecake Bars

VG - GF - RF
Serving Size:
9 Bars

A quick and easy fall dessert that is no only incredibly simple and delicious, but completely dairy, gluten and refined sugar free!

Pumpkin Cheesecake Filling

  • 1 15 oz can of pumpkin puree
  • 1 ½ cups raw soaked cashews
  • 1 lemon juiced
  • ⅔ cup coconut cream
  • ¾ cup maple syrup
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract

Graham Cracker Crust

  • 1 sleeve gluten free cinnamon graham crackers*
  • 4 tbsp melted vegan butter

Serving Suggestion:

Serve topped with pumpkin seeds or chopped pecans!

How To:

  1. Start by preheating your oven to 350 degree fahrenheit. Then, line a square baking dish with parchment paper.
  2. Next, to a high speed blender or food processor, add your cinnamon graham crackers and pulse until the texture is a crumbly meal. Add melted vegan butter and pulse until fully combined.
  3. Add graham cracker mixture to the baking dish, pressing down evenly into dish. Bake for 10-15 minutes or until golden brown. Remove from the oven and let cool.
  4. While the crust is cooling, to the same high speed blender or food processor, add your pumpkin puree, raw cashews, lemon juice, coconut cream, maple syrup, pumpkin pie spice and vanilla extract. Blend until the mixture is smooth and creamy.
  5. Pour pumpkin cheesecake filling over the graham cracker crust, spread mixture evenly and place in the fridge to cool for at least 1-2 hours, although, overnight is best.
  6. Once cheesecake is set, cut evenly into bars and serve!

*If you can not find gluten free cinnamon graham crackers, add 1 1/2 tsp of cinnamon to your crust mixture.

a sip

More recipes