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!
- 1 1/2 cup | 200 grams pitted dates
- 1 1/2 cups |115 grams raw pecans (can sub with walnuts)
- 2 cups | 290 grams raw cashews , soaked in water overnight
- 3/4 cup | 168 grams pumpkin puree
- 2 teaspoons pumpkin pie spice
- 3 tablespoons | 45 ml maple syrup
- 1 teaspoon | 5 ml vanilla extract
- 3 tablespoon | 45 ml coconut oil
- 1 teaspoon | 5 ml lemon juice
- 2 tablespoons | 10 grams chopped pecans
- 1/2 cup | 90 grams melted dark chocolate
- If you haven’t already add the cashews to a bowl and cover with water. Leave the cashews overnight to use when you need it the next day.
- Make the crust by adding the dates and the pecans to a food processor or high powered blender. Blitz together until the dates and pecans are broken up into small pieces and come together. If your mixture is too dry add a couple more dates. You may need to stop to scrape the sides down occasionally.
- Press the crust into an 8in x 8in parchment-lined dish, until evenly spread. Lining with parchment will help you remove the bars easier later. Use another sheet of parchment paper to place over the crust when pressing in the pan. This will keep the crust from sticking to your hands when you’re trying to press it into the tin.
- For the cheesecake layer, begin by draining the water from the cashews and then placing them in a high speed blender or food processor with the remaining cheesecake ingredients. Blend it all together until it becomes smooth. If you need, stop and scrap the sides down to get all the bits mixed in. This should take 60-90 seconds. (If you own a Blendtec, I put mine on the smoothie setting and that did the trick)
- Taste and adjust flavour as needed. Add another squeeze of lemon for more brightness or 1-2 more tablespoons maple for more sweetness.
- Pour filling over the crust and spread over the top evenly. Sprinkle the chopped pecans over the top.
- Cover the cheesecake and place it in the freezer for 4-5 hours to set.
- Before serving melt the dark chocolate in the microwave in 30 second increments or over the stove top over a pot of simmering water on a low heat stirring constantly. Remove the chocolate from the heat and let it cool for a minute or two before drizzling it over the cheesecake. The chocolate should set almost instantly.
- Slice & serve!
Hands on prep time is about 15 minutes, but these need to set in the fridge for about 4-5 hours before eating.
Keep these stored in the freezer
Pumpkin Spice Mix:
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Amount Per Serving: Calories: 268 Saturated Fat: 5g Sodium: 9mg Carbohydrates: 23g Fiber: 3g Sugar: 15g Protein: 4g