Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
holiday dessert recipes

Gluten-Free Vegan Pumpkin Cheesecake Bars


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: Gina Fontana
  • Total Time: 25 minutes
  • Yield: 9+ bars 1x

Description

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

Units Scale

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

  1. Preheat the oven to 350 degrees.
  2. Line an 8×8 baking pan with parchment paper.
  3. In a large bowl, whisk together the dry crust ingredients and then stir in the wet.
  4. 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.
  5. 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).
  6. Remove the crust from the oven, pour the filling over top of the crust and smooth the top with a spatula.
  7. Place in your fridge 4-6 hours, preferably overnight.
  8. Slice and serve the next day with dairy-free whipped cream (if desired) and sprinkled cinnamon!
  9. 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!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American