It’s here, it’s here! Pumpkin season is here! One of our most popular posts of all time is our No-Bake Cookie Dough Cheesecake Bars. They fit the bill for a sweet cheesecake treat without the unnecessary sugars or fat in traditional cheesecakes. And hello – you absolutely can not beat the no-bake aspect! Now that we are well into fall, we needed this same treat PUMPKIN style!
Oh we love pumpkin in the fall. These have all the fabulous flavors of pumpkin with a hint of cheesecake. It’s really an easy pumpkin pie without having to make a crust or wait for it to bake!
You’ll love the ingredients list with real whole foods. It all yields a rich and flavorful treat with minimum amounts of sugar. Pure pumpkin puree is unmasked and only enhanced with spices and sugars like honey and dates. Each bite is a perfect blend of a slightly chewy crust and soft pumpkin-y layers. All this goodness and made in under 15 minutes! You won’t believe how these HEALTHY pumpkin cheesecake bars could be SO good!
No-Bake Pumpkin Pie Cheesecake Bars (vegan and gluten-free)
Base:
1 1/2 cups Oats or GF Oats
4 Medjool Dates, pitted
1/4 cup Raw Agave or Honey
1/4 cup Raw Walnuts
Cheesecake Layer:
2/3 cup Coconut Butter, softened or Cream Cheese of choice, or a combo of the two
1/2 cup Xylitol, powdered
1/2 teaspoon Pure Vanilla Extract
Pumpkin Layer:
2/3 cup Canned Pumpkin Puree
1/4 cup Raw Honey
1/2 teaspoon Cinnamon
1/4 teaspoon Pumpkin Spice Mix
1 teaspoon Pure Vanilla Extract
1/4 cup Flour of choice (GF blend, Oat, Rice or Spelt Flour)
In a food processor, pulse the oats until a rough flour. Add the walnuts, dates and sweetener and pulse until a ball starts to form. Transfer the dough to a 8 by 8 baking dish, spread and press to the bottom of the pan.
In a small mixing bowl, mix together the coconut butter or cream cheese, xylitol and vanilla. Gently spread over the base layer and place in the freezer.
In the same bowl, (no need to dirty another bowl!) combine the pumpkin, honey, cinnamon and vanilla. Add the flour to the mixture and mix until the batter is thick. If you taste it at this point, it will taste a little grainy, but don’t worry! When chilled, everything dissolves and firms up nicely for great tasting bars with a soft bite!
Spread the pumpkin layer over the cheesecake layer and then place in the freezer for another 30 minutes. Cut into 9 to 12 squares and enjoy immediately for a chilled treat or allow to sit out for a bit for a true cheesecake experience. Store covered in the freezer for up to 2 weeks or keep in the fridge for 1 week
Based on 2 Review(s)
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Jayden says
I LOVED these bars. Very easy to make and didn’t taste like a vegan dessert.
Crystal says
So I made these today and the first layer was fine….the second layer i did with a mix of half homemade coconut butter (just coconut flakes in a food processor until smooth) and half cream cheese and 1/3 cup of sugar, it was excellent, although I felt like maybe i should have made more of it. The third layer was completely watered down =( I used canned pumpkin puree and my vanilla protein powder and it was not successful! i poured it, placed it in the freezer and it did not set. I ended up pouring the pumpkin layer out and mixing an extra two tablespoons of coconut butter….it helped with the consistency and it definitely added flavor! Im thinking that the vanilla protein might have been my downfall with that third layer, next time I will use flour and I will most definitely add the coconut butter whether its necessary or not…yum!
Annie says
I’m sorry you had troubles with that third layer! Flour is the best option for the third layer, protein powder isn’t as heavy. But I hope they were still delicious for you!!
Sarah@WholeAndHeavenlyOven says
Magic words: Pumpkin :) These look so moist and chewy! and no-bake as well?? Awesome! Definitely need to try these sometime this season!
Kristina says
OMY I am absolutely making these this weekend!! Pumpkin desserts might be ranking higher than peanut butter chocolate desserts for me right now – I cannot get enough, these look delish!
Annie says
It is so true! And it’s pretty hard to top peanut butter chocolate.. even in the fall. :) Hope you enjoy them!
Julia says
Layers upon layers of all natural deliciousness! I am 200% making these as soon as possible! They look haaaaamazing! LOVE that pumpkin season! ;)
Annie says
Thank you, Julia!! I hope you like them!
Kelly @ hidden fruits and veggies says
You are saying all of my most favorite words today. I go crazy for anything with pumpkin in it — it’s actually the only time I like cheesecake! A healthy version is just what I need as halloween approaches and everything I see is full of cheap candy.
Annie says
That’s so funny, I don’t love cheesecake, but love it with pumpkin! :) These bars are perfect for us!