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Vegan Pumpkin Cheesecake Bars- Vegan cheesecake is given a fall twist with pumpkin, spices and a vegan shortbread crust!

Vegan Pumpkin Cheesecake Bars

  • Author: Abby Thompson
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 12 1x
  • Category: Dessert


Vegan pumpkin cheesecake bars are given a fall twist with pumpkin, spices and a vegan shortbread crust!


  • 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


  1. Preheat oven to 325 degrees F. Line an 8×8 or 9×9 pan with parchment paper, then grease lightly. Set aside.
  2. 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.
  3. 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.
  4. Bake for 1 hour, or until the filling does not jiggle with shaken. Chill for at least an hour before serving.