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No Bake Pumpkin Pie Cheesecake Bars {Gluten Free/Vegan}

FitLiving Eats by Carly Paige - Recipe pumpkin pie cheesecarke bars featured

Indulge in these no bake vegan pumpkin pie bars that are full of good-for-you nutrients so that you can enjoy the flavors of Fall the healthier way.

Every year, I usually have to escape Florida heat in search for cooler weather to get me into the holiday spirit. Seems that we tend to skip right over fall and into Christmas around here with the lack of cooler temps and fall foliage.

In all efforts to enjoy the beauty of fall, I’ve gone so far as to visit pumpkin patches while sweating, rocked my boots in 100 percent humidity, and pulled out the long sleeved shirts convincing myself that they are necessary.

The best thing about these no bake pumpkin pie cheesecake bars for a Florida girl like me? You don’t have to turn on the oven. This would make things even warmer than they already are around here, ya know?

FitLiving Eats by Carly Paige - Recipe pumpkin pie cheesecake bars 2

I first created this recipe a few years back, but it’s gotten a slight upgrade each year when I’m craving all things pumpkin. Third time’s a charm because this version is by far THE BEST.

The slight tang from the lemon juice gives these pumpkin pie bars their “cheesecake” flavor. Drizzled with caramel sauce and a little dollop of coconut whipped cream, these bad boys might just have a fair chance of rivaling the traditional pumpkin pie.

In this recipe for no bake pumpkin pie cheesecake bars, we’re really giving the traditional pie a healthy overhaul. Medjool dates and pecans make up the bulk of the crust for a naturally sweet, nutty flavor. The filling gets its creaminess from soaked cashews, tanginess from lemon juice and sweetness from a touch of maple syrup.

FitLiving Eats by Carly Paige - Recipe pumpkin pie cheesecake bars 1

The raw caramel drizzle and coconut whipped cream is optional, but highly recommended.

These bars are best kept in the freezer and set out a few minutes before serving or kept in the refrigerator and consumed within a few days (just make sure you don’t stack them on top of each other!).

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FitLiving Eats by Carly Paige - Recipe pumpkin pie cheesecarke bars featured

No Bake Pumpkin Pie Cheesecake Bars {Gluten Free/Vegan}


Description

Indulge in this healthy, no bake vegan pumpkin pie treat, also gluten free, to enjoy the flavors of fall without the guilt! 


Scale

Ingredients

Crust:

  • 1 1/2 cups pecans
  • 1 cup Medjool dates, pitted (about 10)
  • 2 Tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

FitLiving Eats by Carly Paige - Recipe pumpkin cheesecake bars crust

Filling:

  • 1 cup raw cashews, soaked (measure pre-soaking)
  • 1 cup pumpkin puree
  • 1/4 cup water
  • ¼ cup maple syrup
  • 2 Tablespoons lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

FitLiving Eats by Carly Paige - Recipe pumpkin pie cheesecake bars filling

Optional:


Instructions

  • To make the crust, add the pecans to a food processor and blend on HIGH until crumbly. Add the rest of the ingredients and blend until the dates are crumbly and mixture begins to stick together.
  • Line a square baking dish with plastic wrap (for easy removal). Press the crust mixture into the bottom of the pan, making sure the crust is firmly packed by pressing it into the pan with your fingers.
  • To make the filling, add all of the ingredients to a blender and blend until smooth and creamy.
  • Pour the filling into the baking dish and spread evenly with a spatula. Place in the freezer to firm up, preferably a few hours. Remove the bars by lifting them out of the baking dish holding the plastic wrap on either side. Cut into 12 bars and store in the refrigerator for a few days or freezer for a few months.
  • Drizzle with caramel sauce and add a dollop of coconut whipped cream if using before serving!

Keywords: pumpkin, cheesecake bars, raw recipe, no bake, fall recipe, dairy free, vegan, plant based, gluten free, cheesecake

Happy Fall Ya’ll,

This post has been updated from the original post date of November 2015.

-Carly Paige

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108 Responses

  1. These look SO good! I made a full-sized pie recipe similar to this for thanksgiving this year and it was to die for. I also had some left over and ate it for breakfast the next day 🙂

  2. These look so so so GOOD! Thanks for sharing! I will bring you some Fall weather if you make me some! 🙂 Hope you are having a fabulous Monday! XOXO

  3. I live in Tampa and seriously I am so over this heat. On my run this morning I might as well have been running in place in a sauna. I’m ready for some crisp air! Anyway these look so yummy and are perfect for me because my oven is broken right now haha

    1. Yes! It’s miserable. I worked at a market on Saturday that was outside and I almost peeled over from heat exhaustion… not normal for Nov! Sorry to hear about your broken oven! Hope you enjoy these treats 🙂

    1. Hi Jamie! The crust could be used for just about any pie or sweet treat. I even thought it would be yummy on it’s own rolled into balls. And the great part is – you can use different nuts or change out the seasonings depending on what flavor you’re going after. Enjoy!

    1. Thanks, Kristen! The crust is so good by itself, I even thought it would be delicious rolled into energy balls. I hope your kids love the recipe! Let me know how it turns out 🙂

    1. Hi Chrissa! Boooo… who doesn’t love pumpkin?! I can totally relate – my husband isn’t a fan of butternut squash and it’s my FAVORITE. I am loving experimenting with cashews, too. Ever since I visited LA and we went to a few vegan restaurants that served cashew cream, I’ve been dying to recreate these dishes at home. Hope you are having a great week! xo

  4. I have a mini pumpkin pie recipe that has been my favorite holiday recipe twist for the past 3 years. I’m sure I’ll be adding this to my list of favorites. I might not wait until Thanksgiving!

    1. My recommendation is to not wait until Thanksgiving 😉 I love the minis – they are great for portion control and they just taste better! I think because you get more crust…