Raw Pumpkin Cheesecake Bars

Raw Pumpkin Cheesecake Bars

Yes, friends. It is time for pumpkin. In my humble opinion, it is never not time for pumpkin, but the fact that we are getting closer and closer to fall totally justifies the fact that I’ve already made a pumpkin recipe. Actually, I’ve made a few.

As most bloggers do, we create recipes a few months out and plan them to be released in a conjunction with the season. That means, as I sit her typing this post on August 31, I’ve already made a few pumpkin recipes. The summer heat is telling me “NO!” but my mind is telling me yes.

Bring. On. The. Pumpkin.

After being inspired by Dani Nemeh’s blackberry bars, I knew I wanted to make a layered treat with a pumpkin-y twist. I decided to play around with the recipe a little bit and ended up creating what I call “Raw Pumpkin Cheesecake Bars”.

The bottom layer is made from walnuts, dates, and sea salt, so basically they taste similar to a Larabar, if you’ve ever had one of those. The top is made from cashews, pumpkin, spices and sweetener of choice. They are so creamy and delicious but still healthy. There are plenty of different ways to swap ingredients around too – only have butternut squash? Use that! Want to blend a different nut as the base? Pecans would rock with this!

These babies are completely grain and dairy free, making them suitable for different food allergies.

The first time I made them, I didn’t include any of the typical spices in a pumpkin bread or pumpkin pie and that was a miss. So, I remade them with the nutmeg, ginger, and cinnamon and it totally was a game changer.

All my taste testers (hi roomie, friends + boyfriend!) seemed to really love these Raw Pumpkin Cheesecake Bars, so please let me know if you give them a try!

Raw Pumpkin Cheesecake Bars
Recipe type: Dairy free, vegan, grain-free
Cuisine: Snack, Dessert
  • For crust:
  • 1 cup walnuts
  • 1 cup dates
  • Pinch sea salt
  • For filling:
  • 1 cup pumpkin (not pumpkin pie filling)
  • 1.5 cup soaked cashews (soaked for at least 4 hours)
  • ⅓ cup melted coconut oil
  • ⅓ cup maple syrup
  • 1 tbsp. vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger.
  1. Blend crust ingredients in food processor.
  2. Press into 8x8 dish and place in freezer while making filling
  3. In food processor, blend all ingredients for the filling.
  4. Stop once completely creamy (taste test and see what else you want to add! I added more cinnamon)
  5. Pour on top of crust and place in freezer.
  6. Let freeze for at least 3 hours.
  7. When you want to eat, let sit out for ten minutes before eating.

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