Description
Vegan pumpkin cheesecake bars are given a fall twist with pumpkin, spices and a vegan shortbread crust!
Ingredients
Scale
- For the crust:
- 1 cup flour
- ⅓ cup coconut oil (melted)
- ½ cup powdered sugar
- Pinch of salt
- For the cheesecake:
- 1½ cups raw cashews (soaked for at least 8 hours and then drained)
- 10 ounces vanilla or plain non dairy yogurt (I used almond milk yogurt, This is about 1 cup of yogurt)
- 1 tablespoon vanilla extract
- Juice of 1 lemon
- 2 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons maple syrup
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325 degrees F. Line an 8×8 or 9×9 pan with parchment paper, then grease lightly. Set aside.
- To make the crust: In a small bowl, stir together the flour, coconut oil, powdered sugar and salt until the dough comes together. Press into the bottom of the greased and lined pan and bake for 7-9 minutes, until the edges are golden brown. You don’t want to over bake the crust, or it will become too hard after you add the filling.
- To make the filling: Combine all of the filling ingredients in a high powdered blender. Blend until smooth and creamy. Pour the filling into the prepared pan with crust.
- Bake for 1 hour, or until the filling does not jiggle with shaken. Chill for at least an hour before serving.