Delish Vegan Pumpkin Cheesecake Bars

These bars are that cozy fall hug you can actually eat. The crust is crunchy-sandy, the filling is creamy and pumpkin-spiced without being cloying, and the whole situation is vegan—which no one at your table will clock until you smugly tell them. They bake up in an 8-inch pan, chill into neat little squares, and somehow taste like a coffee shop dessert collided with Thanksgiving. If you’re pumpkin-curious but not into overly sweet, this hits the middle: balanced, plush, and just enough spice.

My husband has exactly two baking opinions: “don’t make it mushy” and “please cut me a corner piece.” These bars tick both boxes, so now they’re the October-to-December ritual. I make them the night before, he sneaks a fork into the pan while they’re chilling (rude), and then we both eat one cold for breakfast with hot coffee because we are grown adults and can do what we want. Our kid calls them “pumpkin squares” and asks for extra “crumbs,” which is code for “can I please have another one.”

How to Make It

Grab an 8-inch square pan and line it with parchment, letting it hang over the sides so you can lift the bars out later. Preheat the oven to 350°F for the crust.

Crust’s easy: stir together 1 1/2 cups vegan graham cracker crumbs (or Biscoff cookie crumbs if you want extra spice), 2 tablespoons brown sugar, a pinch of salt, and 5 tablespoons melted vegan butter (or refined coconut oil). It should feel like damp sand—if it’s too dry, splash in another teaspoon of fat. Press it into the pan and bake 8–10 minutes until fragrant. Drop the oven to 325°F.

For the filling, let 16 ounces vegan cream cheese soften a bit so it beats smooth—no one wants lumps. Beat it with 2/3 cup cane sugar, 1/3 cup coconut cream (the thick top from a can), 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 1/2 teaspoons vanilla, and a tiny pinch of salt. Mix until glassy-smooth and you’re not seeing little cream cheese streaks.

Scoop out 3/4 cup of that plain batter and set it aside for the pretty swirl. To the rest, stir in 3/4 cup pumpkin puree and 2 teaspoons pumpkin pie spice. Taste it. If you like things sweeter, add another tablespoon of sugar. I usually don’t.

Pour the pumpkin batter over the warm crust. Dollop the reserved plain batter on top in little spoonfuls and drag a butter knife through for a loose marbled situation. Don’t overthink it—swirls get weird if you fuss.

Bake at 325°F for 34–38 minutes. The edges should be set and the center should still have a soft jiggle, like Jell-O that’s thinking about commitment. Cool on the counter for an hour, then chill at least 4 hours (overnight is peak) before slicing into 12–16 bars. Wipe the knife between cuts if you’re going for that clean-edge bakery flex.

✔Ingredient Notes

– Vegan cream cheese: Any brand you like, but choose the block/tub that’s not “whipped.” Room temp saves you from pesky lumps.
– Pumpkin puree: The plain stuff in the can—NOT pumpkin pie filling. If it looks watery, blot it with a paper towel for a minute.
– Cornstarch: The quiet hero. It sets the bars without a water bath. Arrowroot works too, but use 1 1/2 tablespoons instead of 2.
– Coconut cream: Gives silky richness. If all you have is full-fat coconut milk, use the thick top part and shake the rest into a smoothie.
– Graham crumbs/cookies: Graham is classic; Biscoff or gingersnaps are fun and already vegan. Gluten-free grahams work fine too.
– Spice blend: Pumpkin pie spice keeps it easy. If you’re mixing your own: 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, tiny dash clove.

✔Recipe Steps

1. Preheat oven to 350°F and line an 8-inch square pan with parchment, leaving overhang.
2. Mix 1 1/2 cups graham crumbs, 2 tbsp brown sugar, pinch salt, and 5 tbsp melted vegan butter; press into pan and bake 8–10 minutes, then reduce oven to 325°F.
3. Beat 16 oz vegan cream cheese with 2/3 cup sugar, 1/3 cup coconut cream, 2 tbsp cornstarch, 1 tbsp lemon juice, 1 1/2 tsp vanilla, and a pinch of salt until smooth.
4. Reserve 3/4 cup plain batter; stir 3/4 cup pumpkin puree and 2 tsp pumpkin pie spice into remaining batter.
5. Pour pumpkin batter over crust, dollop reserved plain batter, and swirl with a knife.
6. Bake 34–38 minutes until edges set with a slight center jiggle; cool 1 hour, chill 4+ hours, then slice into 12–16 bars.

What to Serve It With

– Hot coffee or a maple latte if you’re feeling extra.
– A scoop of dairy-free vanilla ice cream or coconut whip.
– Toasted pecans on top for crunch.
– A drizzle of warm vegan caramel if you’re that person (I am that person).

✔Tips & Mistakes

– Line the pan. You will regret not having parchment “handles.”
– Don’t overbake. If it’s firm in the center in the oven, it’ll be dry later. Pull it while it still jiggles.
– Use plain pumpkin, not pie filling. Different beast, different sugar/spice, kinda mushy.
– Let it chill fully. Four hours minimum. Overnight is chef’s kiss.
– If your batter is lumpy, it was too cold. Keep mixing or warm the bowl bottom with your hands for a minute.

✔Storage Tips

Fridge: Park the bars in an airtight container up to 5 days. They’re actually best on day two—flavors settle down and get cozy.
Freezer: Freeze slices on a sheet, then stash in a bag for up to 2 months. Thaw in the fridge.
Cold bites at 10 a.m.? Fully supported. Breakfast-dessert is a valid lifestyle.

✔Variations and Substitutions

– Gluten-free crust: Use GF grahams or almond flour (1 1/2 cups) with 4–5 tbsp vegan butter and 1 tbsp sugar.
– No-bake moment: Skip baking the crust; use 6 tbsp melted coconut oil so it sets firm in the fridge, and chill the whole thing 6–8 hours.
– Maple-forward: Swap half the sugar for maple syrup and bump cornstarch to 2 1/2 tbsp to balance moisture.
– Spicier: Add extra cinnamon or a whisper of cardamom. If you overdo clove, it’ll taste like potpourri—ask me how I know.
– Nutty crust: Crushed pecans or walnuts (1/2 cup) mixed into the crumbs = subtle praline energy.
– No coconut: Use a few tablespoons of thick vegan yogurt instead of coconut cream.

Frequently Asked Questions

Delish Vegan Pumpkin Cheesecake Bars

Creamy, dreamy vegan pumpkin cheesecake bars with a warmly spiced graham cracker crust and a silky cashew–coconut filling. They slice clean, travel well, and are perfect for make-ahead fall gatherings.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup graham cracker crumbs use vegan graham crackers
• ▢ 0.25 cup light brown sugar
• ▢ 0.25 cup coconut oil, melted refined for no coconut flavor
• ▢ 0.125 teaspoon fine sea salt
• ▢ 2 cup raw cashews, soaked and drained soak in hot water 30 minutes, then drain
• ▢ 1 cup pumpkin puree not pumpkin pie filling
• ▢ 0.75 cup coconut cream scoop the thick part from a chilled can
• ▢ 0.75 cup pure maple syrup
• ▢ 0.25 cup lemon juice freshly squeezed
• ▢ 0.25 cup coconut oil, melted helps the filling set
• ▢ 2 teaspoon vanilla extract
• ▢ 2 teaspoon pumpkin pie spice
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.5 cup chopped pecans optional, for topping

Instructions

Preparation Steps

• Line an 8 x 8 inch baking pan with parchment, leaving overhang for easy lifting. Preheat oven to 350°F.
• Make the crust: In a bowl, stir graham crumbs, brown sugar, and 0.125 teaspoon salt. Add 0.25 cup melted coconut oil and mix until evenly moistened.
• Press crumb mixture firmly and evenly into the lined pan. Bake 10 minutes, then cool while you prepare the filling.
• Drain soaked cashews well. Add cashews, pumpkin puree, coconut cream, maple syrup, lemon juice, 0.25 cup melted coconut oil, vanilla, pumpkin pie spice, cinnamon, and 0.25 teaspoon salt to a high-speed blender.
• Blend on high until completely silky and no grit remains, 1 to 2 minutes, scraping down sides as needed.
• Pour filling over the cooled crust and smooth the top. Tap the pan on the counter a few times to release air bubbles.
• Sprinkle chopped pecans on top, if using. Chill uncovered 30 minutes, then cover and refrigerate until fully set, 4 to 6 hours or overnight.
• Lift out by the parchment, slice into 16 bars, and serve cold. Wipe the knife between cuts for clean edges.

Notes

For a gluten-free crust, use certified gluten-free graham crumbs or almond flour crumbs. If your blender is not high-speed, soak cashews longer (up to 4 hours in cool water or 30 minutes in very hot water). Bars keep refrigerated for 5 days or freeze up to 2 months; thaw in the fridge. Adjust spices to taste and add a pinch of nutmeg for extra warmth.