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.
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.
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.
In a high-speed blender, combine soaked cashews, coconut cream, lemon juice, vanilla, and maple syrup. Blend until silky smooth.
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.
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.
Slice into bars and top with whipped coconut cream or pecans. Serve chilled for the creamiest texture.