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5 from 1 vote
pumpkin cheesecake bars
Vegan Pumpkin Cheesecake Squares {Gluten-Free}
Prep Time
20 mins
Total Time
20 mins
 
The ultimate fall themed low maintenance dessert - vegan pumpkin cheesecake squares that are also gluten-free and refined sugar free. With a walnut, date and apricot crust these are bound to be your new favorite sweet.
Course: Dessert
Cuisine: Healthy, Vegan
Servings: 12
Calories: 214 kcal
Author: Vicky Berman
Ingredients
  • For the bottom layer:
  • 1 cup walnuts
  • 1/2 cup dates pit removed
  • 1/2 cup dried apricots
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut milk
  • For the top layer:
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup pumpkin puree
  • pinch cloves
  • 1 1/2 cup cashews soaked in hot water for 2 hours and drained
  • 1/3 cup maple syrup
Instructions
  1. In a food processor combine the ingredients for the bottom layer - the walnuts, dates, apricots, vanilla extract and coconut milk.Pulse until combined and smooth.
  2. Press the mixture evenly onto the bottom of a small baking dish. Freeze while preparing the top layer.
  3. For the top layer combine cashews, nutmeg, cinammon, pumpkin puree and cloves in a food processor or heavy duty blender and process until smooth. This might take a couple minutes.
  4. Pour mixture on top of the bottom layer and freeze for at least two hours.
  5. Store in freezer and serve lightly defrosted for a few minutes.
Recipe Notes

Recipe Adapted from Eat Good 4 Life

Nutrition Facts
Vegan Pumpkin Cheesecake Squares {Gluten-Free}
Amount Per Serving
Calories 214 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 4mg0%
Potassium 293mg8%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 13g14%
Protein 4g8%
Vitamin A 1785IU36%
Vitamin C 0.7mg1%
Calcium 33mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.