Creamy Vegan Pumpkin Cheesecake Squares
Vegan, Paleo, Gluten free, Grain free + Refined Sugar free
These Creamy Vegan Pumpkin Cheesecake Squares are the perfect dessert for this time of year. They’re no bake and full of sweet, fall flavor. Make a double batch and save for later because they’re stored in the freezer to keep their creamy, rich texture. Take to your next Halloween party or thanksgiving get together, because yes, they’re that DAMN good. I guarantee you they’ll be gone in minutes, once discovered on the potluck table… I honestly can’t get over how amazing these little luscious squares taste. They’re easy to make, no baking required and during this time of year when it’s still relatively warm out, they’re the perfect dessert that won’t leave your house feeling like the inside of an oven. Make ahead of time because these do need to chill in the freezer for at least 2-3 hours before enjoying. Top with pecan halves or an extra sprinkle of cinnamon for that hint of pumpkin spice flavor. Enjoy pumpkin(s)!!
Why you’ll love these?
They’re easy to make.
Let’s make this the first reason why you’re going to be absolutely obsessed with these pumpkin cheesecake squares. You need a blender or a high-speed food processor and that’s about it. I recommend lining a 9×5 loaf pan with parchment paper for easy clean up, but if you don’t have any on hand-no worries. Just grease your loaf pan before adding your crust. You simply blend all the ingredients in your blender or food processor, add them to your loaf pan and place in the freezer for 2-3 hours or overnight. Take out 3 minutes before enjoying to thaw and cut into squares with a large knife. That’s it!
Are they good for you?
Yes, believe it or not these pumpkin cheesecake squares are full of protein and healthy fats thanks to the coconut milk, coconut oil, pecans, almonds and cashews used in the recipe. These bars are also dairy free, refined sugar free and grain free so they can be enjoyed by many. No unnecessary artificial ingredients.
Can you say crowd pleaser?
Yes, friends. This recipe is an absolute crowd pleaser thanks to its creamy texture and sweet fall flavor. (Not to mention- its Vegan, Paleo, Gluten free, Grain free, and Refined sugar free). The cheesecake portion of this recipe is made from blended cashews, coconut milk + oil, sweetened with maple syrup and flavored with lemon juice and vanilla extract. The pumpkin portion of the recipe consists of a ration of the cheesecake filling mixed with pumpkin puree, fall spices and a tad more maple syrup for that sweet fall flavor. Your family and friends will FALL in love with this recipe.
Ingredients you’ll need:
- Pitted Medjool dates
- Salted, roasted almonds
- Pecans
- Almond flour
- Cinnamon
- Sea salt
- Pure vanilla extract
- Pure maple syrup
- Roasted, Unsalted cashews
- Canned coconut milk
- Lemon
- Coconut oil
- Pumpkin Purée
- Ground ginger
- Ground cloves
- Nutmeg
How to make?
You’ll need a food processor or high-speed blender.
- Step one: Boil one cup of water and pour over your cashews. Let them sit and soak for 10 minutes. Now, make your cheesecake crust which contains, a variety of nuts, dates, vanilla extract, maple syrup and cinnamon. You blend that up, transfer it to parchment paper lined loaf pan and spread it out evenly with your hands and/or a rubber spatula.
- Step two: Make your cheesecake filling. Blend your cashews, coconut milk and oil, lemon juice vanilla and maple syrup. Blend on high for 2 minutes or until smooth and creamy. Pour half of this mixture over top your cheesecake crust and set aside.
- Step three: Make your pumpkin filling. In the remaining half of your cheesecake filling that’s left in the blender, add your pumpkin puree, cinnamon, cloves, nutmeg and ginger, maple syrup and a little more vanilla extract. Blend on high speed for about 1 minute until well combined. Pour over top your cheesecake filling in the 9×5 loaf pan and place in the freezer for at least 2-3 hours or overnight. Transfer parchment paper lined bars to a large cutting board and cut into squares using a large knife. Serve immediately or save for later. I recommend storing in an airtight container, in the freezer for up to 3 months.
Creamy Vegan Pumpkin Cheesecake Squares
Equipment
- High Speed Blender or Food Processor
- 9×5 loaf pan
- parchment paper
Ingredients
For the crust
- 8-10 medjool dates, pitted
- 1/2 cup salted, roasted almonds
- 1/4 cup pecan halves
- 3/4 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
For the cheesecake filling
- 1 cup roasted, unsalted cashews soaked in 1 cup boiling water for 10min
- 1/3 cup organic, canned coconut milk (the thick layer on top of the can)
- 2 tablespoons coconut oil
- 1 lemon, juiced
- 1½ teaspoons pure vanilla extract
- 1/2 cup pure maple syrup
For the pumpkin filling
- 1/3 cup organic pumpkin puree
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
Instructions
- Boil 1 cup of water and pour over cashews. Let cashews soak and sit for 10 minutes. In the meantime, line a 9×5 loaf pan with parchment paper, if you don't have parchment paper lightly grease with coconut oil or olive oil. Set aside.
- In a high speed blender or food processor add your crust ingredients which include: dates, roasted almonds, pecans, almond flour, cinnamon, sea salt, vanilla and maple syrup. Pulse for 2 minutes or until all ingredients are well blended and a thick, chewy consistency forms. Remove from blender/food processor and transfer to your 9×5 loaf pan. Evenly distribute it within the loaf pan by pressing down with your hands, once it's evenly dispersed, set aside.
- Drain water from your cashews and begin adding your cheesecake filling ingredients to your blender/food processor. This includes the soaked cashews, coconut milk + oil, lemon juice, vanilla and male syrup. Blend on high for 1-2 minutes or until very smooth and creamy. Pour half the batter over your crust within the 9×5 loaf pan and leave the remaining 1/2 of the cheesecake batter in the blender/food processor.
- In the blender with the remaining 1/2 of the cheesecake filling, add the pumpkin puree, 1 tbsp. maple syrup, vanilla, cinnamon, cloves, nutmeg and ginger. Blend once more on high for 1-2 minutes or until smooth and creamy. Evenly pour the pump[kin mixture over top your cheesecake filling within the 9×5 loaf pan and place in the freezer for at least 2-3 hours before enjoying. Remove from freezer for 3 minutes to thaw before cutting with a large knife. Cut into 10-12 squares. Store wrapped in parchment paper in a sealed, airtight container for up to 3 months.
Did you make this recipe?
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Thanks for taking the time to stop by.
Until next time,
stay sweet.
-Ashley