Vegan Pumpkin Cheesecake Bars

Vegan Pumpkin Cheesecake Bars are a delightful treat that captures the essence of fall while being completely dairy-free and wholesome. These bars feature a creamy pumpkin filling on a crunchy crust, making them perfect for anyone looking to enjoy a dessert that is both indulgent and guilt-free. Whether you’re preparing for a seasonal gathering or simply satisfying your sweet tooth, this recipe will leave you and your guests begging for more!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 55-55 minutes
• Servings: 9 bars
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 220
• Protein: 4g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 2g
• Sugar: 10g
• Sodium: 40mg

Why Make This Vegan Pumpkin Cheesecake Bars

These Vegan Pumpkin Cheesecake Bars offer a clean and delicious way to indulge in the flavors of pumpkin and spice without any animal products. They’re rich in flavor, have a luscious texture, and are packed with good-for-you ingredients. Using cashews and coconut cream for the filling gives these bars their creamy consistency, while pumpkin puree contributes a lovely earthy sweetness. Plus, the combination of graham cracker crust and spices makes every bite feel like a cozy hug, perfect for cooling weather or festive occasions.

How to Make Vegan Pumpkin Cheesecake Bars

## Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 can (15 oz) pumpkin puree
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup coconut cream
• 1/2 cup maple syrup (for filling)
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 tablespoon lemon juice
• Pinch of salt

## Directions:

### Step 1: Preparation

Preheat the oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper to prevent sticking and aid in easy removal later on.

### Step 2: Mixing the Crust

In a bowl, combine graham cracker crumbs, melted coconut oil, and 1/4 cup maple syrup. Mix well until everything is combined and resembles wet sand. Press this mixture firmly into the bottom of the lined baking dish to form a solid crust.

### Step 3: Blending the Filling

In a blender, combine the pumpkin puree, soaked cashews, coconut cream, 1/2 cup maple syrup for the filling, vanilla extract, pumpkin pie spice, lemon juice, and a pinch of salt. Blend until the mixture is completely smooth and creamy, ensuring no lumps remain.

### Step 4: Baking and Cooling

Pour the pumpkin filling over the crust in the baking dish and smooth it out evenly with a spatula. Bake for 30-35 minutes, or until the edges appear set and the center still has a slight jiggle. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours to firm up before slicing into bars.

How to Serve Vegan Pumpkin Cheesecake Bars

Serve these delightful bars chilled, perhaps garnished with a dollop of coconut whipped cream or a sprinkle of cinnamon on top. They make a perfect dessert for Thanksgiving, potlucks, or cozy family dinners. Pair them with a hot cup of tea or coffee for a heartwarming treat!

How to Store Vegan Pumpkin Cheesecake Bars

Store any leftover bars in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the bars; simply wrap them tightly in plastic wrap and foil, and they’ll last for up to 3 months. Just thaw before serving.

Expert Tips for Perfect Vegan Pumpkin Cheesecake Bars

• Soaking Cashews: Don’t skip soaking the cashews, as it ensures a smooth texture. If pressed for time, you can use boiling water for soaking for about 20 minutes.
• Using Fresh Pumpkin: If you prefer, you can use homemade pumpkin puree made from roasted fresh pumpkin for an even richer flavor.
• Adding More Spice: Feel free to adjust the pumpkin pie spice according to your taste – a little nutmeg or allspice can add delightful depth.
• Making the Crust Nut-Free: If you’re avoiding gluten, use gluten-free graham crackers or almond flour for the crust.

Delicious Variations

• Chocolate Swirl: Add a tablespoon of cocoa powder to the filling for a chocolate-y twist.
• Nut Crust: Replace graham cracker crumbs with crushed nuts and dates for a raw, nutritious base.
• Swapping Sweeteners: You can substitute maple syrup with agave nectar or honey if not strictly vegan.

Frequently Asked Questions

• Can I use another nut instead of cashews?
  Yes, almonds or macadamia nuts can also work well, but they may slightly change the flavor and texture.

• What if I don’t have coconut cream?
  You can substitute with full-fat coconut milk. Just refrigerate it overnight and scoop out the thick part.

• How do I prevent the bars from cracking?
  Make sure not to overbake them. The center should have a bit of a jiggle when you take them out of the oven.

• Is there a gluten-free version?
  Yes, replace graham cracker crumbs with almond flour or gluten-free crust alternatives.

• How can I make these bars even more festive?
  Consider topping them with candied pecans or a drizzle of vegan caramel sauce before serving.

Conclusion

Vegan Pumpkin Cheesecake Bars are a scrumptious way to embrace the flavors of the season. With their creamy filling and crunchy crust, they provide a satisfying dessert that everyone can enjoy, regardless of dietary preferences. So gather your ingredients, follow these simple steps, and bring the joy of pumpkin cheesecake into your home. Your taste buds will thank you! Happy baking!

Vegan Pumpkin Cheesecake Bars

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• Author: lydia
• Total Time: 55 minutes
• Yield: 9 bars 1x
• Diet: Vegan

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Description

Delightful dessert bars capturing the essence of fall with a creamy pumpkin filling on a crunchy crust, completely dairy-free and wholesome.

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Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 can (15 oz) pumpkin puree
• 1 cup cashews, soaked for 4 hours and drained
• 1/2 cup coconut cream
• 1/2 cup maple syrup (for filling)
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 tablespoon lemon juice
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a bowl, combine graham cracker crumbs, melted coconut oil, and 1/4 cup maple syrup. Mix until it resembles wet sand. Press the mixture into the bottom of the baking dish.
3. In a blender, combine pumpkin puree, soaked cashews, coconut cream, 1/2 cup maple syrup, vanilla extract, pumpkin pie spice, lemon juice, and a pinch of salt. Blend until smooth.
4. Pour the pumpkin filling over the crust and smooth it out. Bake for 30-35 minutes, until the edges are set and the center has a slight jiggle. Cool to room temperature and refrigerate for at least 4 hours before slicing into bars.

Notes

Serve chilled, garnished with coconut whipped cream or cinnamon. Store leftovers in an airtight container in the refrigerator for up to one week.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 10g
• Sodium: 40mg
• Fat: 12g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg