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Delish Vegan Pumpkin Cheesecake Bars

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
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.