No Bake Pumpkin Cheesecake Bars – A naturally sweetened nut and date crust topped with a creamy cashew and pumpkin cheesecake and sprinkled with crushed pecans and a drizzle of chocolate | Gluten Free + Paleo + Vegan
I’m sorry but I made you the most rich, decadent, and downright dreamy no bake pumpkin cheesecake.
You’re going to want seconds and probably thirds here, my friends. Be warned!
In case it wasn’t abundantly obvious that I’ve got a thing for cashew based vegan cheesecakes (as seen here, here and here just to name a few)….well I’ve got a huge thing for cashew based vegan cheesecakes!
If you’ve never tried vegan cheesecake before then you’re in for a treat. They’re perfectly creamy, sweet, and honestly SO much easier to make. Not to mention – they are, of course, dairy free so if dairy isn’t your friend then let these be.
And you should most definitely start yourself off by making a pan of these no bake pumpkin cheesecake bars!
How to Make: No Bake Pumpkin Cheesecake Bars
It all starts with a pecan and date crust – only two ingredients! Just add your pitted dates and pecans to a food processor or high powdered blender and blitz until you get a crumbly mixture that sticks together. From that point all you need to do is dump the date+nut mixture onto an 8x8inch baking tin and press the crust in the bottom.
Simple as that!
The cashew cream base is super easy to make. It’s made up of:
Once the cashews have soaked for a few hours just add everything to a blender and process until you reach a smooth, creamy consistency. Then pour your cheesecake base over the top of the nut and date crust and freeze! Just before serving top with a sprinkling of crushed pecans for added texture and a drizzle of chocolate for good measure.
The most difficult part about the whole process will be waiting for the bars to harden up but it will be worth it in the end!
Don’t forget to tag @asaucykitchen if you try this no bake pumpkin cheesecake! You can also post your pictures to my facebook page!
Hands on prep time is about 15 minutes, but these need to set in the fridge for about 4-5 hours before eating. Pumpkin Spice Mix:
Keep these stored in the freezer
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Serving Size: g
Amount Per Serving:Calories: 268 Saturated Fat: 5g Sodium: 9mg Carbohydrates: 23g Fiber: 3g Sugar: 15g Protein: 4g
Hands on prep time is about 15 minutes, but these need to set in the fridge for about 4-5 hours before eating.
Pumpkin Spice Mix: