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
Scale
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.
