Gluten-Free Vegan Pumpkin Cheesecake Bars
These Gluten-Free Vegan Pumpkin Cheesecake Bars are the perfect naturally sweetened Fall pumpkin dessert! A delicious gluten-free, grain-free crust made with banana flour filled with a no-bake vegan pumpkin cheesecake filling and then placed in the fridge to set up overnight.
I am still diving into all things pumpkin over here on the Healthy Little Vittles blog and I am so glad I kept the fall treats rollin’ because dang. THESE ARE GOOOOD! I am like, beyond excited to share these with you today my friends. I think you’re going to love them too! I mean, my dessert-loving dad thinks they are awesome, so they must be good.
Aside from me loving these photos (and I retook them twice because orange and brown are hard to edit y’all!), I am also proud of the fact that you can enjoy these Gluten-Free Vegan Pumpkin Cheesecake Bars completely as a 100% no-bake dessert OR you can bake the crust for about 15 minutes, then top with the no-bake filling and enjoy that way as well! They taste delish either way, so if you’re a no-bake dessert lover, you just stick with it here 😉
Another grand thing about this recipe is that you can use whatever crust you like. Whatever your favorite is. Of course, I urge you to try my banana flour crust for a healthy, fun new crust option, and banana and pumpkin go so well together! But I won’t be TOO offended if you decide you want to pair the pumpkin cheesecake filling with your own favorite crust. After all, the filling is the star in this dessert recipe.
More good news: all you who have cashew allergies, there are NO cashews in this vegan pumpkin cheesecake filling! Woohoo! There is coconut cream and oil though- if only I were a magician and could cut out alllll the nuts… but I’m still counting this as an allergy-friendly win!
Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make.
1- mix crust ingredients in bowl.
2- bake crust for 15 minutes.
3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy.
4- remove the crust from the oven, pour in the filling.
5- place it in the fridge overnight to set up!
Just 5 simple steps here people. Like, can’t get easier than that! And if you’re like me, feeling super lazy, be sure to pick up some dairy-free whipped cream the next day, although it’s great without whipped cream too.
Here’s what you’ll need (because I know you want to get right on ordering the ingredients from Amazon)!
☆ banana flour
☆ sunflower seed butter (or if you don’t have a nut allergy you can use almond butter/peanut butter)
☆ pure vanilla extract
☆ maple syrup
☆ cinnamon
☆ plant/vegan butter
☆ coconut cream
☆ coconut oil
☆ pumpkin pie spice (note: if you don’t have any premixed on hand, you can easily make your own, actually what I did for this recipe. Just Search “pumpkin pie spice” on Pinterest!)
☆ 1 can pumpkin puree (not pumpkin pie mix!)
☆ coconut oil
I think this can fit into the healthy-ish dessert category, so if you’re dreading all the overly sugared holiday sweets coming up in the next few months, why not try swapping out another pumpkin dessert for this healthier version?! Who knows, maybe you’ll stick with it for years to come 😉 I hope you love these Gluten-Free Vegan Pumpkin Cheesecake Bars as much as my family and I do!
Leave a comment below and tag me on Instagram or Facebook when you make them this Fall! @HealthyLittleVittles #healthylittlevittles.
MORE PUMPKIN RECIPES:
Pumpkin Caramel Pecan Cookie Dough
Pumpkin Spice Chocolate Fudge
Pumpkin Cranberry Cheesecake Bites
Pumpkin and Chia Pudding Granola Tarts
Gluten-Free Vegan Pumpkin Cheesecake Bars
These Gluten-Free Vegan Pumpkin Cheesecake Bars are the perfect naturally sweetened Fall pumpkin dessert! A delicious gluten-free, grain-free crust made with banana flour filled with a no-bake vegan pumpkin cheesecake filling and then placed in the fridge to set up overnight.
Ingredients
Crust
- 2 cups banana flour
- 1/2 cup sunflower seed butter (or another nut/seed butter)
- 1/4 cup dairy-free (plant) butter
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 teaspoon pure vanilla extract
- 1/3 cup maple syrup
- 2 tablespoons water
Pumpkin Cheesecake Filling
- 1 can pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup (1 stick) dairy-free (plant) butter
- 1 can coconut cream (solid part only)
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1.5 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon (use 1/2 teaspoon if your pumpkin pie spice doesn't contain cinnamon)
Instructions
- Preheat the oven to 350 degrees.
- Line an 8x8 baking pan with parchment paper.
- In a large bowl, whisk together the dry crust ingredients and then stir in the wet.
- Press the crust into the baking pan and bake for about 15 minutes.
**NOTE: you can also enjoy this recipe completely as a no-bake dessert! Just skip the crust baking and move right to the next step. - While the crust is baking, add all of the cheesecake filling ingredients to a medium saucepan and melt it over medium heat, whisking frequently until it's smooth and creamy (has no lumps).
- Remove the crust from the oven, pour the filling over top of the crust and smooth the top with a spatula.
- Place in your fridge 4-6 hours, preferably overnight.
- Slice and serve the next day with dairy-free whipped cream (if desired) and sprinkled cinnamon!
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
** if you don't have pumpkin pie spice, you can easily make your own! Just look for a recipe on Pinterest!
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