Vegan Pumpkin Cheesecake Bars
- 20 mins.
- Cook Time: 10 mins. + 4 hours chilling time
- Total Time: 1 hour 30 mins.
- Yield: 9 bars
The perfect combo for fall = our Toasted Pecan Crunchy Cookies + anything pumpkin. The Crunchy Cookies make the perfect crust for a twist on this classic pumpkin season recipe.
Toasted Pecan Cookie Crust
1 box Simple Mills Crunchy Toasted Pecan Cookies, finely crushed
3 tablespoons melted grass-fed butter
Pinch of sea salt
Vegan Pumpkin Cheesecake Filling
1 1/2 cup raw cashew pieces, soaked in water overnight then drained & rinsed
1/2 cup canned coconut cream (white solids from the can)
4 tablespoons coconut oil, melted
2/3 cup maple syrup
1/2 cup canned pumpkin puree
2 teaspoons pumpkin pie spice (Cinnamon, Ginger, Nutmeg, Allspice)
Dairy-free whipped cream as a topping
PREHEAT oven to 350 degrees F.
LINE an 8x8 baking dish with parchment paper making sure the parchment is hanging over the sides of the baking dish. This will help you easily remove the bars after baking. Spray with nonstick cooking spray and set aside.
MIX crushed cookies, butter, and salt together in a bowl until you get a wet sand-like texture.
TRANSFER the cookie crust mixture to the baking dish, pressing down using the bottom of a cup. Bake the crust for 10 minutes. Set aside.
BLEND drained cashews, coconut cream, coconut oil, maple syrup, canned pumpkin and pumpkin pie spice in a high-speed blender until smooth and creamy.
POUR the cheesecake filling over the cookie crust. Freeze for 4 hours or overnight until set.
THAW for 30 minutes, remove the cheesecake from the pan, slice into 9 bars and serve with whipped cream. Enjoy!