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 still easily 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)
Print Recipe
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:
1/2 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 Pumpkin Puree
1/4 cup Raw Honey or Agave
1/2 teaspoon Cinnamon
1/4 teaspoon Pumpkin Spice Mix
1 teaspoon Pure Vanilla Extract
1/4 cup Vanilla Protein Powder or 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, nutmeg and vanilla. Add the flour to the mixture and mix until the batter is well thickened. 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)
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.
That’s so funny, I don’t love cheesecake, but love it with pumpkin! :) These bars are perfect for us!
Layers upon layers of all natural deliciousness! I am 200% making these as soon as possible! They look haaaaamazing! LOVE that pumpkin season! ;)
Thank you, Julia!! I hope you like them!
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!
It is so true! And it’s pretty hard to top peanut butter chocolate.. even in the fall. :) Hope you enjoy them!
Magic words: Pumpkin :) These look so moist and chewy! and no-bake as well?? Awesome! Definitely need to try these sometime this season!
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