If you’re craving the rich, cozy flavors of autumn wrapped into one irresistible treat, then this Vegan Pumpkin Cheesecake Bars Recipe is about to become your new obsession. These bars bring together a perfectly spiced pumpkin filling with a crunchy, buttery crust — all completely plant-based and wonderfully creamy thanks to soaked cashews. Whether you’re vegan, dairy-free, or simply a fan of seasonal desserts, these cheesecake bars deliver that quintessential fall vibe with every bite, making your dessert table instantly festive and comforting.
Ingredients You’ll Need
Keeping things straightforward is key with this recipe, and every ingredient plays an essential role in shaping the dessert’s beautiful flavor, texture, and color. From the nutty crunch of graham cracker crust to the smooth pumpkin-based filling, each element is thoughtfully chosen.
- Graham cracker crumbs (1 1/2 cups): Use vegan graham crackers for the perfect sweet and crunchy crust foundation.
- Coconut oil (1/4 cup, melted): This binds the crust together and adds a subtle tropical richness.
- Maple syrup (2 tablespoons + 1/3 cup): Natural sweetness that balances the pumpkin’s earthiness perfectly.
- Raw cashews (1 1/2 cups, soaked): Soaked for creaminess, these nuts provide the luscious texture that mimics traditional cheesecake.
- Canned pumpkin purée (3/4 cup): The star of the recipe, bringing deep orange color and autumn flavor.
- Coconut cream (1/4 cup): Adds velvety smoothness and a hint of rich coconut taste.
- Lemon juice (2 tablespoons): A splash of brightness that lifts the flavors.
- Cornstarch (1 tablespoon): Helps the filling set beautifully without compromising softness.
- Pumpkin pie spice (1 1/2 teaspoons): Classic warm spices that evoke that fall feeling.
- Vanilla extract (1/2 teaspoon): Enhances and rounds out all the flavors.
- Salt (1/4 teaspoon): Essential for balancing sweetness and intensifying the other ingredients.
How to Make Vegan Pumpkin Cheesecake Bars Recipe
Step 1: Prepare the crust
Start by warming your oven to 350°F and lining an 8×8 inch pan with parchment paper — this helps the bars come out cleanly after baking. Mix the graham cracker crumbs with melted coconut oil and 2 tablespoons of maple syrup until the mixture looks and feels like wet sand. Press it firmly down into the pan to form a sturdy base, then bake for exactly 10 minutes. This brief baking step locks in the crunch and prevents sogginess later on.
Step 2: Make the pumpkin cheesecake filling
After the crust cools slightly, drain and rinse your soaked cashews. Into a high-speed blender or food processor, add the cashews with pumpkin purée, 1/3 cup maple syrup, coconut cream, lemon juice, cornstarch, pumpkin pie spice, vanilla, and salt. Blend everything until you achieve a completely smooth and creamy filling—this is the magic that makes these bars taste indulgent and luscious without any dairy.
Step 3: Assemble and bake
Pour the smooth filling over the cooled crust in your pan and gently smooth out the top with a spatula. Pop it in the oven and bake for 35 to 40 minutes. You’ll know it’s done when the edges have turned a light golden brown and the center is set but still slightly jiggly — it will firm up as it cools.
Step 4: Chill and cut
Allow the bars to cool to room temperature before refrigerating for at least 4 hours or overnight. This chilling period helps everything firm up, so when you cut the bars into squares, they hold together perfectly without crumbling.
How to Serve Vegan Pumpkin Cheesecake Bars Recipe
Garnishes
These bars are incredible on their own but topping them with a dollop of coconut whipped cream and a sprinkling of cinnamon or extra pumpkin pie spice really elevates their autumnal charm. Toasted pecans or crushed walnuts add a wonderful crunch, making every bite exciting.
Side Dishes
Pairing your Vegan Pumpkin Cheesecake Bars Recipe with a hot beverage like chai tea, spiced latte, or even a robust cup of coffee complements the spices beautifully. For a fun brunch twist, try serving alongside fresh fruit or a simple green salad to balance the richness.
Creative Ways to Present
For a crowd-pleaser, present these bars on a rustic wooden board dusted lightly with cinnamon powder. You can also cut them smaller for bite-sized treats perfect for parties, or layer them in a dessert parfait glass with granola and berries for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Once chilled, store your leftover bars in an airtight container in the fridge. They’ll keep fresh for up to 5 days, which makes them ideal for prepping ahead of holiday gatherings or busy weeks.
Freezing
These bars freeze beautifully. Wrap each bar individually in plastic wrap and place them in a freezer-safe bag or container. Frozen bars retain their delicious flavor and texture for up to 3 months—just thaw in the fridge overnight before enjoying.
Reheating
While these bars are best served chilled, if you prefer a softer texture, you can warm them slightly in the microwave for about 15 to 20 seconds. Just be careful not to overheat or they may become too soft and lose their shape.
FAQs
Can I make these bars nut-free?
Yes! To keep this recipe nut-free, substitute the soaked cashews with silken tofu. The texture will be slightly different but still creamy and delicious.
Do I need to soak the cashews overnight?
Soaking cashews for at least 4 hours or overnight really helps achieve that ultra-smooth cheesecake texture. If you’re pressed for time, soaking in hot water for an hour can work in a pinch, but longer is better.
What’s the best pumpkin purée to use?
Use plain canned pumpkin purée without any added spices or sweeteners for the purest, most authentic flavor. Pumpkin pie filling is pre-spiced and can alter the flavor balance.
Can I make this recipe gluten-free?
Absolutely! Use certified gluten-free vegan graham crackers or substitute with crushed gluten-free cookies or nuts for the crust.
How spicy are these bars?
The pumpkin pie spice blend provides gentle warmth without being overwhelming. You can adjust the amount to your liking if you want a milder or more intense spice profile.
Final Thoughts
There’s something truly magical about this Vegan Pumpkin Cheesecake Bars Recipe. It beautifully captures the essence of fall while being completely plant-based and wholesome. Whether you’re baking for a crowd or treating yourself, these bars offer a cozy, creamy flavor experience that’s sure to brighten any day. Go ahead and give them a try — your taste buds will thank you!
Print
Vegan Pumpkin Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pumpkin Cheesecake Bars are a delicious, dairy-free treat perfect for fall. Featuring a crunchy vegan graham cracker crust and a creamy pumpkin-spiced cashew filling, they offer the comforting flavors of traditional cheesecake without any animal products. Baked to perfection and chilled overnight, these bars are easy to make and ideal for festive gatherings or everyday indulgence.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (use vegan graham crackers)
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
Filling
- 1 1/2 cups raw cashews, soaked for at least 4 hours or overnight
- 3/4 cup canned pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup coconut cream
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. In a bowl, combine the vegan graham cracker crumbs, melted coconut oil, and 2 tablespoons maple syrup. Stir until the mixture resembles wet sand in texture. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust: Place the pan in the oven and bake the crust for 10 minutes. Once done, remove it from the oven and allow it to cool slightly while you prepare the filling.
- Prepare the filling: Drain and rinse the soaked cashews thoroughly. In a high-speed blender or food processor, combine the cashews, canned pumpkin purée, 1/3 cup maple syrup, coconut cream, lemon juice, cornstarch, pumpkin pie spice, vanilla extract, and salt. Blend on high speed until the mixture is completely smooth and creamy, with no cashew pieces remaining.
- Assemble and bake: Pour the pumpkin cashew filling over the pre-baked crust, smoothing out the top evenly with a spatula. Return the pan to the oven and bake for 35 to 40 minutes, or until the center is set and the edges have turned a light golden color.
- Cool and refrigerate: Remove the cheesecake bars from the oven and allow them to cool to room temperature. Then cover and refrigerate the bars for at least 4 hours, preferably overnight, until they are fully chilled and firm.
- Serve: Once chilled and set, lift the cheesecake slab out of the pan using the parchment paper. Cut into 9 bars and serve chilled. Store any leftovers in the refrigerator.
Notes
- Ensure the cashews are soaked thoroughly to achieve a smooth, creamy filling texture.
- For longer storage, freeze the bars and thaw them in the refrigerator before serving.
- For a nut-free alternative, substitute soaked silken tofu in place of cashews.
- You can adjust the sweetness by varying the amount of maple syrup used in the filling.
- Make sure to press the crust firmly for a sturdy base that holds together well.
