Thanksgiving is just one week away! Seriously, how did that happen?! Time is going fast and with little extra to spare, I’m getting a head start on meal prep. We are hosting Thanksgiving this year and I’m responsible for much of the menu, including dessert. 

Since I do love baking, whipping up a festive treat is something I look forward to, but finding a recipe that appeals to everyone on our guest list can be a challenge. We have dairy and gluten intolerance in our family, so I tested out a recipe for vegan pumpkin cheesecake bars, with a crust from dates and pecans. I first tried out the recipe over on Sift and Whisk back in the Spring. But this time I adjusted the ingredients a bit to incorporate flavors of the season. 

Vegan Pumpkin Cheesecake Bars

The pumpkin cheesecake turned out so delicious, I knew I had to add it to my Thanksgiving menu!

What you’ll love most about the cheesecake (aside from the taste) is that there’s no baking required, and it can be made up to two weeks in advance, since it stays frozen until serving. 

How to make the pumpkin cheesecake base

If you’re wondering how to achieve the creamy consistency of the cheesecake, without cream cheese, the secret is in cashews! When cashews are soaked overnight and blended, they become a smooth and creamy texture that can be used as an alternative for so many recipes.

I blended my “cheesecake” with pumpkin puree and seasonal spices for layers of sweet and spicy goodness. The texture is creamy just like pumpkin pie, without the crust. And speaking of crust, the date and pecan combo on this cheesecake is incredibly chewy and delicious! Since the dates are already pretty sweet, I cut down on the agave nectar in the cheesecake. 

And there you have it. A festive pumpkin dessert that looks gorgeous, is quick to make and a healthy alternative to dairy and gluten laden holiday treats. Once your guests try a bite of these vegan pumpkin cheesecake bars, they won’t even miss the pumpkin pie!

Vegan Pumpkin Cheesecake Bars

• Author: Posh Little Designs

Print

Pin

---

Description

Creamy layered vegan pumpkin cheesecake bars made with a date and pecan crust. For Thanksgiving menus.

---

Scale 1x2x3x

Ingredients

For the crust

• 1 cup pitted dates
• 1 1/2 cups raw pecans
• pinch of salt

For the Pumpkin layer

• 1 1/2 cups raw organic cashews, soaked overnight (and drained.)
• 1/3 cups melted coconut oil
• 1/2 cup coconut or almond milk
• 1/3 cup pumpkin puree
• 1/3 cup agave nectar
• Seeds from 1/2 vanilla bean
• 2 tsp pumpkin spice blend

For the vanilla bean layer

• 1 1/2 cups raw organic cashews, soaked overnight (and drained.)
• 1/3 cups melted coconut oil
• 3/4 cup coconut or almond milk
• 1/3 cup agave nectar
• Seeds from 1 vanilla bean
• 1 tsp vanilla

---

Instructions

For the crust

1. Soak pitted dates in hot water to soften, then drain.
2. Pulse softened dates in a food processor until paste like consistency.
3. Place the date paste in a bowl, then process pecans until chopped.
4. Add dates back to the pecans and process until mixture forms a ball.
5. Firmly press the date and pecan mixture into a parchment lined 9×9 inch pan or pie plate.

Pumpkin Filling

1. Blend soaked cashews, coconut milk, pumpkin, agave nectar and coconut oil together until the consistency is smooth. Then add the seeds of the vanilla bean and pumpkin spice.
2. Pour the filling evenly over the crust.
3. Freeze for 1 hour.

Vanilla Bean Filling

1. Blend soaked cashews, coconut milk, agave nectar and coconut oil together until the consistency is smooth. Then add the seeds of the vanilla bean.
2. Pour the filling evenly over the frozen pumpkin layer.
3. Return to freezer for 3 hours to set.
4. Serve.
5. I found the cheesecake easiest to remove from the dish while still frozen.
6. Cut into slices/bars and allow 15 minutes to thaw before serving.

---

Notes

• Test the sweetness of the cheesecake filling prior to freezing. You can add more agave nectar to taste.
• I loved the consistency of the cheesecake most when it was just barely thawed (about 12 minutes)
• The cheesecake can be made in advance and keeps well for up to two weeks.

Keywords: vegan, cheesecake, pumpkin, cashews, thanksgiving, recipes

I used a pie plate to create a round shape for the cheesecake, and then cut it into bars, but you can easily use muffin tins, ramekins, or any other dish that you have on hand. As long as the cheesecake is kept frozen with parchment underneath, it’ll be easy to remove from the dish.

One dessert down, just one more to go! 

If you need a make ahead dessert that has all the flavors of Thanksgiving with much less guilt, be sure to give this a try!

This post titled Vegan Pumpkin Cheesecake Bars was seen first on Posh Little Designs. All Rights Reserved. 2017.