HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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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
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.
** 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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