Pumpkin Cheesecake Bars



Crust:

  • 1 ½ cup raw walnuts

  • 1 cup Medjool dates, pitted


Pumpkin cheesecake:

  • 1 ¾ raw cashews 

  • ½ cup coconut cream 

  • ½ cup maple syrup 

  • ⅔ can of pumpkin purée 

  • 1 tsp pumpkin spice 

  • 2 tbsp lemon juice


You will need: food processor, blender, small-medium oven tray 


  1. Soak cashews in boiling water for at least 1 hour. While cashews are soaking place walnuts in food processor and blend. Add dates and blend for 2-3 minutes until flag forms. Test out the dough and see if it forms into a ball and sticks together. Add dates or walnuts as needed.

  2. Mold crust into oven tray with the back of a spoon or a flat utensil. You will not need oil or spray because the walnuts will prevent bar from sticking. 

  3. Add all ingredients for pumpkin cheesecake part into a blender and blend until smooth. Texture should not be grainy, it should be smooth and thick like a pudding.

  4. Spread mixture evenly on top of the crust. Stick inside freezer for at least 3 hours. Take out of freezer and about 5 minutes before cutting into bars. Enjoy

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