No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free, they’re sweetened naturally and are spiced to perfection with pumpkin puree and pumpkin spice! The date nut crust is infused with espresso powder for that gives these bars pumpkin spice latte vibes.
If you follow me on Instagram, it should come as no surprise that once July 4th is over my mind becomes preoccupied with pumpkin season on the horizon! I don’t hate summer but if you’re on this site, it should come as no surprise to you that I’m all about those fall vibes!
It won’t be long now until pumpkin products start popping up all over and I say why wait?! These frozen layered pumpkin cheesecake bars are perfect for you if you’re starting to crave some pumpkin in your life but it’s still hot out. The cheesecake layers are made from cashews that give each bite a really nice smooth, creamy texture and keep these bars dairy free.
Dates and maple syrup naturally sweeten the crust and the cheesecake layers and pumpkin and pumpkin spice give each bite that quintessential fall flavor we all know and love!
Libby’s 100% Pure Pumpkin
Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin in this no bake pumpkin recipe. Libby’s knows what they’re doing when it comes to pumpkin as they have been the leading producer of canned pumpkin for generations. I always have a can (of 5!) in my pantry year round because I firmly believe pumpkin isn’t just for the fall! I love that Libby’s 100% Pure Pumpkin products contain nothing but 100% pure pumpkin – there’s no additives, chemicals, or preservatives used in the production or canning process.
I also recently learned more about the sustainability efforts Libby’s is taking on their farms that they’ve planted on for over 100 years.
Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.
It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible.
health benefits of pumpkin
One of the reasons I’m so passionate about pumpkin not being just a fall food is that it’s packed with so much good nutrition! Pumpkin puree contains:
- vitamin A
- vitamin C
- vitamin E
- fiber
- potassium
- iron
Pumpkin gets its orange color from beta-carotene, a precursor to vitamin A and a powerful antioxidant that helps protect the body against free radicals.
no bake pumpkin cheesecake bars
I love the smell of pumpkin baked goods baking in the oven, but can also appreciate whipping up a delicious pumpkin treat with some help from my freezer, which is where these come in!
These frozen pumpkin cheesecake bars are creamy and smooth like a slice of cheesecake and “bake” in your freezer in about 2 hours. One bar makes for a good after lunch or after dinner treat!
ingredients for freezer pumpkin cheesecake bars
- LIBBY’S 100% Pure Pumpkin
- raw almonds
- pecans
- unsweetened coconut flakes
- pitted dates
- pumpkin pie spice
- vanilla extract
- espresso powder
- coconut oil
- cashews
- unsweetened non-dairy milk
- maple syrup
equipment / utensils:
- 8X8 baking pan
- parchment paper
- food processor
No Bake Pumpkin Spice Latte Cheesecake Bars
Ingredients
for the crust:
- ¾ cup raw almonds
- ¼ cup pecans
- ¾ cup unsweetened coconut flakes
- 1 cup pitted dates
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 1 tsp. espresso powder
- 3 tbsp. coconut oil melted
- for the filling:
- 1 cup cashews soaked overnight
- ¾ cup unsweetened non-dairy milk
- ½ cup maple syrup
- ¼ cup coconut oil melted
- ½ cup LIBBY’S 100% Pure Pumpkin
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Instructions
- Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.
- Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form. About 1-2 minutes.
- Line an 8X8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.
- Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.
- Pour half of the mixture over the crust and place in the freezer for about 20 minutes.
- Add pumpkin puree and cinnamon to the remaining mixture in the blender and blend until combined.
- Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.
- Freeze for at least 2 hours or overnight to set.
- When ready to eat, soften at room temperature and cut into squares.
- Store covered in the freezer and enjoy!
This recipe was proudly created in partnership with Libby’s. I hope you love it!
more no bake pumpkin recipes you’re sure to love
- no bake pumpkin cookies
- pumpkin flax overnight oats {GF & DF}
- no bake pumpkin cookie dough {GF & DF}
- gluten free pumpkin truffles {GF}
- no bake mini pumpkin cheesecakes {GF & DF}
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