Pumpkin Spice Cheesecake Bars (Raw & Vegan)

There’s something magical about a cozy pumpkin dessert when the air starts to turn crisp. These No-Bake Pumpkin Cheesecake Bars are everything we crave in fall — creamy and full of those warm pumpkin pie spices — but made without any of the heaviness of traditional cheesecake.

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Our raw vegan pumpkin cheesecake bars skip the processed sugar and dairy altogether, using soaked cashews for that luscious, creamy texture, coconut cream for richness, and maple syrup for natural sweetness.

We love this recipe because it proves that plant-based desserts don’t have to feel like “alternatives.” They can be beautiful, satisfying, and full of flavour in their own right. Plus, no baking required! Just blend, layer, and chill — and in a few hours, you have the dreamiest pumpkin pie cheesecake bars that taste like autumn in every bite.

Why You’ll Love Vegan Pumpkin Dessert

• Wholesome ingredients only: Made with nuts, oats, pumpkin, and maple syrup – free from refined sugar, dairy, or processed additives.
• Truly satisfying: The mix of healthy fats from nuts and coconut keeps you full and helps balance blood sugar, so you enjoy dessert without the crash.
• Naturally sweetened (but not overly so): Just a touch of maple syrup and dates for gentle, caramel-like sweetness – enough to bring out the pumpkin and spice flavours without making it overly sweet.
• Spiced for comfort and wellness: Cinnamon and pumpkin pie spice don’t just taste cozy, they also support digestion, help regulate blood sugar, and naturally warm the body during cooler months.
• No-bake & easy to make: You’ll just need a good high-speed blender or food processor to get that creamy, cheesecake-like texture – no oven required.
• Make-ahead friendly: These bars set beautifully in the fridge or freezer, making them perfect for prepping ahead for gatherings or a week of wholesome treats.

Best Pumpkins For Raw Pumpkin Cheesecake Bars

1. Sugar Pumpkin (a.k.a. Pie Pumpkin)
✅ Best overall choice — sweet, smooth, and not watery. This is the kind of pumpkin we used for this recipe.

• Has a naturally rich flavour and velvety texture, perfect for blending into cheesecake fillings.
• Available in most grocery stores during fall.

2. Kabocha Squash (Japanese Pumpkin)
✅ Slightly sweeter, starchy and denser than sugar pumpkin. This is another go-to choice for us when cooking with desserts featuring pumpkins.

• Produces an ultra-creamy purée that tastes almost like chestnut or sweet potato.
• Ideal if you prefer a thicker, richer filling.

3. Butternut Squash
✅ A great substitute if you can’t find pie pumpkins. We love this type of pumpkin for the beautiful aroma it adds to the fall desserts.

• Smooth, slightly nutty, and sweet — blends beautifully.
• Yields a lighter orange color but still delicious.

⚠️ What Pumpkin to Avoid:

• Large carving pumpkins: They’re stringy, watery, and lack sweetness — not good for desserts.
• Canned pumpkin pie filling: It already contains sugar and spices, which can throw off your flavour balance. If using canned pumpkin, pay attention to the ingredients list. It should have just one ingredient – pumpkin! Here is one of our favourite options for Organic Canned Pumpkin for pies (link to Amazon).

Craving that cozy pumpkin spice flavour without committing to a whole pie? Be sure to try our Cozy Pumpkin Pie Smoothie — the perfect treat for crisp autumn afternoons!

Ingredients You’ll Need For Pumpkin Spice Cheesecake Bars

For the crust:

• 4 Medjool dates, pitted
• 2 cups roasted walnuts
• 1 tsp vanilla extract
• Oat mix (divided in half – half for crust, half for topping):
  • 1 ½ cups rolled oats
  • 2 tbsp maple syrup
  • 1 tsp cinnamon

For the Pumpkin Cheesecake Layer

• 2 cups raw cashews (soaked 4–6 hours)
• ⅓ cup pumpkin purée
• ⅓ cup full-fat coconut cream (or canned fuul-fat coconut milk)
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp pumpkin pie spice
• ¼ tsp Himalayan salt

How to Make This No-bake Pumpkin Cheesecake Bars

Step 1: Prepare the oats and pumpkin

• Combine oats, maple syrup, and cinnamon and bake for 20 minutes at 180°C (350°F), until golden and crisp. Set aside to cool.
• If cooking from whole pumpkin rather than using canned purée, divide small pumpkin in halves and bake on a tray layered with parchment paper for about 30 minutes, or until soft and easily pierced with a fork. Let it cool slightly before blending.

Step 2: Make the crust

• In a food processor, combine dates, roasted walnuts, and vanilla. Pulse until the mixture sticks together when pressed between your fingers.
• Combine the nut mixture with half of the baked oat mix (this will add additional crunchiness to the crust) in a bowl.
• Line a square pan (around 8×8 in) with parchment paper and press the crust mixture firmly and evenly into the bottom.

Step 3: Blend the cheesecake layer

• In a high-speed blender, add soaked cashews, pumpkin purée, coconut cream, maple syrup, coconut oil, pumpkin pie spice, and salt. Blend on high until smooth, creamy, and completely silky — this may take a minute or two, depending on your blender.
• Pour the mixture over the crust and smooth the top with a spatula.

Step 4: Add the topping

• Sprinkle the remaining baked oat mix evenly over the cheesecake layer to create a golden, crunchy finish.

Step 5: Chill to set

• Place the pan in the freezer for at least 3 hours, or in the refrigerator overnight, until firm and sliceable.
• Cut into bars and enjoy straight from the fridge for the creamiest texture.

Tips for the Best Texture

• Use soaked cashews: They’re key to that creamy, cheesecake-like texture. If you absolutely have no time to soak them, try soaking in hot water for at least 30 minutes before blending.
• Roast – not boil: Roasting your pumpkin (instead of boiling) helps concentrate the flavour and gives a subtle caramelized sweetness — perfect for no-bake desserts.
• Don’t skip the coconut oil: It helps the bars set perfectly once chilled.
• Try full-fat coconut milk: If coconut cream isn’t available, you can use chilled full-fat canned coconut milk instead. Don’t shake or stir the milk – simply scoop out the thick, creamy layer that rises to the top and use that in your recipe.
• Use a high-speed blender: You can technically make this recipe with any blender, but for the ultra-smooth, silky texture of the pumpkin cheesecake filling, we recommend a high-speed blender like the Vitamix 510 (link to Amazon) — the one we use ourselves. It effortlessly blends cashews and coconut cream into a creamy, velvety layer, perfect for no-bake bars.
• Adjust sweetness: Taste before setting – maple syrup can be reduced or increased depending on your pumpkin’s natural sweetness.
• Make ahead: These bars keep beautifully in the freezer for up to 2 months.

Looking to explore more cozy fall recipes? Try our Healthy Pumpkin Donuts or Ultimate Pumpkin Pie (Grain-Free, Non-Dairy).

Make Your Own Pumpkin Spice Cheesecake Bars

As with each recipe here, we would like to encourage you to think of it as a template for creativity:

• Swap walnuts for pecans or almonds. Pecans will add a more caramel taste, while almonds will be more neutral.
• Mix a little espresso powder into the pumpkin layer for a pumpkin spice latte vibe.
• To ensure it is 100% gluten-free, use certified gluten-free oats.

Nutritionist’s Note

These bars taste indulgent but are packed with nutrients:

• Cashews & coconut cream: Healthy fats and magnesium for heart and bone support.
• Walnuts: Omega-3s and antioxidants for brain and heart health. See Healthline’s guide for insights on the healthy benefits of walnuts.
• Pumpkin: Beta-carotene, fiber, and antioxidants for immunity and digestion.
• Oats: Fiber and slow-digesting carbs to keep you full.
• Maple syrup & dates: Natural sweetness, without refined sugar spikes.
• Spices: Antioxidants and digestive support, plus cozy fall flavour. Want to dive deeper into pumpkin spice benefits? Check out article by Times of India.

Serving Ideas for Healthy Fall Dessert

Serve Gluten-free pumpkin spice bars straight from the fridge or slightly thawed from the freezer. Top with a dollop of coconut yogurt, a drizzle of maple syrup, and a sprinkle of cinnamon. Perfect with a chai latte or a cup of dark hot chocolate!

Vegan Pumpkin Spice Cheesecake Bars Recipe

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We’d love to hear how your Pumpkin Spice Cheesecake Bars (Raw & Vegan) turn out! Did you try them with sugar pumpkin, kabocha, or butternut? Share your photos, tweaks, or favourite toppings in the comments or tag us on Instagram. We love seeing your cozy fall creations!