🎃 Pumpkin Cheesecake Bars (Vegan, Dairy-Free, Dreamy)

There’s something about pumpkin desserts in late November that feels a little magical. The afternoons get darker, the house feels cozier, and suddenly you’re craving something sweet, warm, and spiced — something you can slice and share or quietly enjoy when the kids are finally asleep.

These Pumpkin Cheesecake Bars give you all of that. They’re silky, creamy, lightly sweet, and surprisingly wholesome. The crust is made from nuts and dates, the filling is a blend of pumpkin and vegan cream cheese, and the whole thing comes together in that perfect balance of cozy and elegant. It’s the kind of dessert that feels at home at a Friendsgiving, a Thanksgiving table, or a simple Sunday afternoon.

🍂 Why You’ll Love These Bars

• Completely vegan and dairy-free

• Naturally sweetened with maple syrup + Medjool dates

• Extra silky thanks to Kite Hill cream cheese and optional soaked cashews

• A no-fuss crust (press, bake, done)

• The perfect fall dessert to make the day before entertaining

• Kid-approved and adult-obsessed

✨ Ingredients

Crust

• 1 ½ cups raw almonds or walnuts

• 1 cup Medjool dates, pitted

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

Pumpkin Cheesecake Filling

• 1 cup pumpkin purée

• 1 cup vegan cream cheese (Kite Hill works beautifully)

• ½ cup soaked cashews (optional — makes it extra thick and silky)

• ⅓ cup maple syrup

• 2 tablespoons melted coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• Pinch of salt

🍁 How to Make Pumpkin Cheesecake Bars

1. Prepare the Crust

Add almonds (or walnuts), Medjool dates, maple syrup, vanilla, and salt to a food processor.
Blend until the mixture sticks together when pressed between your fingers.
Press firmly into the bottom of an 8×8 pan lined with parchment.
Bake at 350°F for 10 minutes to set.

2. Make the Filling

Blend pumpkin purée, Kite Hill cream cheese, soaked cashews, maple syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.

3. Assemble + Bake

Pour the filling over the crust.
Tap the pan lightly on the counter to smooth the top.
Bake at 350°F for 28–32 minutes, or until the center is mostly set with a slight jiggle.

4. Chill & Slice

Cool completely, then chill in the fridge for at least 3 hours (overnight is even better).
Slice into bars and enjoy.

🍂 Tips & Variations

• No cashews? Skip them — it still turns out creamy.

• Make it gluten-free: It already is!

• Make ahead: These get even better on day two.

• Swirl it: Add two tablespoons of cream cheese on top before baking and drag a knife to create a swirl effect.

🍰 Serving Suggestions

Serve chilled with:

• A drizzle of maple syrup

• A sprinkle of cinnamon

• Coconut whipped cream

• Or nothing at all — they truly shine on their own

🤎 Storing

Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.

There’s something special about sharing a dessert that feels both nostalgic and new. I hope these bars bring a little extra warmth into your kitchen — and maybe even become one of those recipes you come back to year after year. 🍂✨