🎃 Vegan Pumpkin Cheesecake Bars

There’s just something magical about fall baking — that scent of cinnamon and pumpkin swirling through your kitchen while the oven hums softly in the background. These Vegan Pumpkin Cheesecake Bars bring that cozy magic to life in the most irresistible way.

They’re rich like cheesecake, smooth like pumpkin pie, and so satisfying you’ll swear they came from a bakery. But here’s the best part — they’re completely plant-based and made with nourishing, feel-good ingredients.

The base is a golden oat-almond crust that’s just the right balance of crumbly and buttery. Then comes the creamy cheesecake layer made from soaked cashews, coconut cream, and pure maple syrup. Finally, a swirl of velvety pumpkin purée and warming spices seals the deal.

Whether you’re bringing dessert to a fall dinner party, meal-prepping treats for the week, or just want a slice of something special with your coffee, these pumpkin bars hit that sweet spot between indulgent and wholesome.

Pro tip: Chill them overnight before slicing — the texture becomes melt-in-your-mouth creamy perfection.

💛 Why You’ll Love This Recipe

1. Creamy & Indulgent — 100% Vegan
   Cashews and coconut cream blend into the dreamiest dairy-free cheesecake texture.
2. Pumpkin Spice Heaven
   The perfect balance of cinnamon, nutmeg, and maple sweetness.
3. Wholesome Ingredients, Bakery-Level Taste
   No refined sugar or dairy — just pure fall flavor.
4. Perfect for Make-Ahead Desserts
   These bars chill beautifully and taste even better the next day.
5. Crowd-Pleaser Approved
   Even non-vegans will be asking for seconds (and the recipe).

Print Recipe

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🎃 Vegan Pumpkin Cheesecake Bars

Cooking Method: Baking Courses: Dessert

Difficulty: Intermediate Prep Time 40 mins Cook Time 20 mins Rest Time 3 hrs Total Time 4 hrs

Best Season: Fall, Winter

Description

These Vegan Pumpkin Cheesecake Bars combine the creamy richness of traditional cheesecake with the warmth of pumpkin spice — all without dairy or eggs. With a buttery oat crust and a smooth, cashew-based filling, they’re a plant-based dessert that tastes like pure fall comfort.

Ingredients

Scale

1/2x 1x 2x 3x

Crust

• 1 ½ cups rolled oats
• ¾ cup almond flour
• ¼ cup coconut oil, melted
• 3 tbsp maple syrup
• Pinch of salt

Cheesecake Layer

• 1 ½ cups raw cashews (soaked overnight or in hot water 1 hour)
• ½ cup coconut cream
• ¼ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Pumpkin Swirl

• ½ cup pumpkin purée
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 tbsp maple syrup

Optional toppings: crushed pecans, coconut whipped cream, or caramel drizzle.

Instructions

1. Prepare the Crust

1. Blend oats, almond flour, coconut oil, and maple syrup until crumbly. Press mixture into a parchment-lined baking pan. Bake at 350°F (175°C) for 10 minutes until lightly golden.
   

2. Make the Cheesecake Filling

1. In a high-speed blender, combine soaked cashews, coconut cream, lemon juice, vanilla, and maple syrup. Blend until silky smooth.
   

3. Swirl in the Pumpkin Layer

1. Add pumpkin purée, cinnamon, nutmeg, and maple syrup into ⅓ of the cheesecake mixture. Pour both layers over the crust, swirling gently with a knife for a marbled effect.
   

4. Bake and Chill

1. Bake at 325°F (160°C) for 35–40 minutes, until edges are set but center is slightly jiggly. Let cool completely, then refrigerate for at least 3 hours or overnight before slicing.
   

5. Serve and Enjoy

1. Slice into bars and top with whipped coconut cream or pecans. Serve chilled for the creamiest texture.