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Creamy Vegan Pumpkin Cheesecake Squares

These NO BAKE Vegan Pumpkin Cheesecake Squares are Paleo, Gluten free, Refined sugar free, Dairy free and Grain free. They have a creamy texture and a sweet fall flavor that will have you coming back for seconds. Tastes like pumpkin ice cream and luscious cheesecake had a baby.
Course dessert
Cuisine American
Keyword fall dessert, gluten free, grain free, paleo, pumpkin cheesecake, pumpkin squares, refined sugar free, vegan
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 10 squares
Author Ashley McGuirk

Equipment

  • High Speed Blender or Food Processor
  • 9x5 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 9x5 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 9x5 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 9x5 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 9x5 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.