If you’re craving a dessert that perfectly captures the cozy vibes of fall while remaining entirely plant-based, this Vegan Pumpkin Cheesecake Bars Recipe is your new best friend. Imagine a buttery, crunchy crust topped with a luscious, creamy pumpkin-spiced cheesecake filling that’s so silky smooth you won’t believe it’s dairy-free. These bars bring together the rich flavors of pumpkin, warm spices, and a touch of sweetness, creating a treat that’s as comforting as it is impressive. Whether you’re serving them at a holiday gathering or enjoying a sweet moment just for yourself, this recipe is sure to become a cherished classic.
Ingredients You’ll Need
Simple yet essential, each ingredient in this recipe plays a crucial role in making these Vegan Pumpkin Cheesecake Bars Recipe absolutely irresistible. From the crumbly graham cracker base to the velvety cashew filling, these components work in harmony to deliver perfect texture and vibrant flavor.
- Graham cracker crumbs (1 1/2 cups): Use vegan-friendly graham crackers for that classic crumbly crust foundation.
- Coconut oil (1/4 cup, melted): Adds richness and helps bind the crust together while giving a subtle tropical note.
- Maple syrup (2 tablespoons for crust, plus 1/3 cup for filling): Natural sweetener that balances spices and pumpkin’s earthiness with a gentle caramel flavor.
- Raw cashews (1 1/2 cups, soaked): The secret to ultra-creamy, smooth cheesecake texture without any dairy.
- Canned pumpkin purée (3/4 cup): Brings that unmistakable fall flavor and vibrant orange color.
- Coconut cream (1/4 cup): Adds creaminess and a mild coconut undertone that complements the pumpkin beautifully.
- Lemon juice (2 tablespoons): A hit of acidity to brighten and balance the sweetness.
- Cornstarch (1 tablespoon): Ensures the filling sets perfectly, giving it just the right firmness for slicing.
- Pumpkin pie spice (1 1/2 teaspoons): A warm, fragrant blend of cinnamon, nutmeg, and cloves to elevate the autumnal flavors.
- Vanilla extract (1/2 teaspoon): Enhances the sweetness and adds depth to the overall flavor.
- Salt (1/4 teaspoon): Small but mighty, it sharpens the other ingredients and prevents the dessert from tasting flat.
How to Make Vegan Pumpkin Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and lining an 8×8-inch pan with parchment paper for easy removal later on. In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and the 2 tablespoons of maple syrup. Mix them until the texture resembles wet sand—this means your crust will hold together nicely. Press this mixture firmly and evenly into the bottom of your prepared pan. Pop it into the oven and bake for 10 minutes, which helps the crust set and develop a toasty flavor. Once done, take it out and let it cool slightly while you prepare the filling.
Step 2: Blend the Filling
Drain and rinse your soaked cashews thoroughly to avoid any bitterness. Add them to a high-speed blender or food processor along with the pumpkin purée, the remaining 1/3 cup of maple syrup, coconut cream, lemon juice, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend everything together until it’s completely smooth and creamy—this is the heart of your cheesecake, so don’t rush the process. Taste the mixture and adjust spices if desired; it should be silky and rich with just the right hint of warmth.
Step 3: Assemble and Bake
Pour the creamy pumpkin filling evenly over your pre-baked crust in the pan. Use a spatula to smooth out the surface gently. Bake in the oven for 35 to 40 minutes. You’re aiming for the center to be set but still slightly jiggly—edges will turn a lovely golden tone. This gentle baking ensures a perfect balance between richness and firmness.
Step 4: Chill and Slice
Once baked, allow the bars to cool to room temperature, then refrigerate them for at least 4 hours or preferably overnight. This chilling step is crucial for the bars to fully firm up and develop their signature creamy cheesecake consistency. When ready, carefully lift the bars out of the pan using the parchment paper edges and cut into nine generous squares.
How to Serve Vegan Pumpkin Cheesecake Bars Recipe
Garnishes
A simple dusting of cinnamon or a sprinkle of toasted pumpkin seeds can add delightful texture and highlight those classic fall flavors. For an extra touch, drizzle some dairy-free caramel sauce or a spoonful of coconut whipped cream on top to amp up the indulgence.
Side Dishes
These pumpkin cheesecake bars shine on their own, but pairing them with a hot cup of chai tea, spiced coffee, or your favorite pumpkin latte elevates the entire experience. For a festive touch, serve alongside fresh fruit like sliced pears or spiced apple compote.
Creative Ways to Present
Cut into bite-sized squares and serve them as part of a dessert board with nuts, dried fruits, and vegan chocolate pieces for a party. You can also layer crumbled bars into parfait glasses with coconut yogurt and fresh berries for an elegant twist that’s both fun and easy.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator where they’ll stay fresh for up to 5 days. The flavors actually deepen after a day or two, making each bite more delicious.
Freezing
For longer storage, slice the bars and freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They freeze beautifully for up to 2 months. Thaw in the fridge overnight before serving for best texture.
Reheating
Because these bars have a creamy texture, it’s best to enjoy them chilled. If you prefer a warmer treat, allow them to sit at room temperature for about 20 minutes or microwave gently for 10 to 15 seconds to take the chill off without melting the filling.
FAQs
Can I make this Vegan Pumpkin Cheesecake Bars Recipe nut-free?
Absolutely! To keep it nut-free, swap the soaked cashews for silken tofu. This will still give you a creamy and smooth filling while accommodating nut allergies.
Do I need to soak the cashews overnight?
Soaking cashews for at least 4 hours softens them enough for blending, but overnight soaking ensures the creamiest, smoothest texture for your cheesecake filling.
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth, and then drain any excess liquid to prevent a watery filling.
Is there a substitute for coconut oil in the crust?
You can try melted vegan butter or another neutral oil, but coconut oil helps the crust set with the right firmness and adds a subtle flavor that complements the pumpkin beautifully.
How long does the recipe take from start to finish?
From prepping ingredients to the final chilling, expect around 1 hour of active and inactive time, including baking and refrigeration to get the perfect bar texture.
Final Thoughts
This Vegan Pumpkin Cheesecake Bars Recipe has quickly become a beloved dessert that’s perfect for cozy nights, parties, or whenever you want a slice of fall heaven. The velvety texture, spiced pumpkin filling, and buttery crust come together in a way that feels both special and comforting. I can’t wait for you to try it and make it a staple in your kitchen just like I have!
Print
Vegan Pumpkin Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pumpkin Cheesecake Bars are a delicious dairy-free dessert perfect for fall. Made with a graham cracker crust and a creamy pumpkin and cashew filling, they offer the comforting flavors of pumpkin spice in a rich, smooth cheesecake style bar. Easy to prepare and bake, they are chilled until firm, making them an ideal make-ahead treat for gatherings or cozy nights.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (use vegan graham crackers)
- 1/4 cup coconut oil (melted)
- 2 tablespoons maple syrup
Filling
- 1 1/2 cups raw cashews (soaked for at least 4 hours or overnight)
- 3/4 cup canned pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the crust: Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper. In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and 2 tablespoons of maple syrup. Stir until the mixture has a wet sand texture. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and allow to cool slightly.
- Make the filling: Drain and rinse the soaked cashews to remove excess water. In a high-speed blender or food processor, add the cashews, pumpkin purée, 1/3 cup maple syrup, coconut cream, lemon juice, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend on high until very smooth and creamy, ensuring no lumps remain.
- Assemble and bake: Pour the cashew pumpkin filling over the slightly cooled crust in the pan and spread it out evenly using a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges turn slightly golden.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to fully set and firm up.
- Serve: Once chilled, lift the bars out of the pan using the parchment paper edges and cut into 9 equal bars. Serve chilled as a tasty dessert or snack.
Notes
- Ensure the cashews are soaked fully for at least 4 hours or overnight for a smooth and creamy filling texture.
- The bars can be frozen for longer storage. Thaw in the refrigerator before serving for best texture.
- For a nut-free alternative, substitute silken tofu for the cashews in the filling.
