Pumpkin Cheesecake Bars
No-Bake, Dairy Free Cheesecake Bars
These pumpkin cheesecake bars are the perfect recipe to transition into fall. If it is still slightly warm where you live these bars are perfect. They don’t require any baking, so you don’t need to worry about turning your oven on.
I love topping my bars with whipped cream and extra cinnamon. These bars are perfectly creamy and not overly sweet. The spices give it the perfect fall flavor.
I chose to do two separate layers for this recipe; however, you could make it all one layer. Instead of splitting half the batter, just combine all the filling ingredients at once.
Oreos: I used golden Oreos for the crust in this recipe. Any sandwich cookie will work. You could also use graham crackers.
Vegan butter: any vegan butter will work. If you aren’t vegan, traditional butter should also work. You can substitute the butter for liquid oil as well.
Vegan cream cheese: I used the brand Vio Life. Any vegan cream cheese will work. If you aren’t vegan, traditional cream cheese should work as well.
Vegan yogurt: I used an unsweetened cashew milk yogurt. Any nondairy yogurt will work. Be sure it is unsweetened or vanilla flavored.
Sugar: I used cane sugar in this recipe. Any sweetener of choice will work.
Pumpkin puree: be sure you are using pumpkin puree and not pumpkin pie filling.
Pumpkin pie spice: if you don’t have pumpkin pie spice you can use a mix of cinnamon, ginger, and cloves instead.
Ingredients:
Oreos
Vegan butter
Vegan cream cheese
Vegan yogurt
Sugar
Pumpkin puree
Pumpkin pie spice
Recipe:
Crust:
25 golden Oreos
¼ cup vegan butter
Filling:
8 ounces vegan cream cheese
1 ½ cup vegan yogurt
½ cup sugar
½ cup pumpkin puree
2-3 teaspoons pumpkin pie spice
Directions:
1. Line a loaf pan (double the recipe to fit into a traditional square brownie pan) with parchment paper or spray with cooking oil. Set aside.
2. In a small bowl melt the butter. In a blender or food processor add in the Oreos and melted butter. Blend until there are no chunks and everything is well incorporated.
3. Transfer the crust to the pan. Press down with the bottom of a cup or the backside of a rubber spatula. Be sure the crust is evenly spread out and fully pressed down. Place in the refrigerator.
4. To the blender (or mix by hand) add in the vegan cream cheese, vegan yogurt, and sugar. Blend until completely smooth.
5. Pour HALF this mixture onto the crust layer. Spread evenly across the pan. Place that back in the refrigerator.
6. With the remaining mixture in the blender, add in the pumpkin puree and pumpkin pie spice. Blend until smooth.
7. Add this mixture on top. Be sure to spread evenly across the pan.
8. Place in the freezer for up to 8 hours. Overnight is best.
After the initial freezer time, these bars can be stored in the refrigerator or freezer. If you store in the freezer, allow to thaw on the counter for at least 20 minutes before eating. You can also place in the microwave in 15 second increments. The cheesecake should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!