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Pumpkin Spice Latte Vegan Cheesecake Bars

Course Dessert
Cuisine vegan
Keyword Cheesecake, PSL, Pumpkin
Prep Time 45 minutes
Freeze 4 hours
Servings 16

Ingredients

Crust

  • 1 cup medjool dates
  • 1/2 cup almonds
  • 1 cup oats
  • 1/2 tsp ground espresso
  • 1 tbsp maple syrup
  • 1 tbsp water

Filling

  • 1 1/2 cups cashews
  • 1/2 cup canned pumpkin
  • 1/2 cup almond milk
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice cinnamon, allspice, nutmeg

Instructions

  1. Line a 8x8 inch baking dish with parchment paper.

  2. In a high power blender, process one cup of dates, 1/2 cup of almonds, one cup of oats, 1/2 tsp ground espresso, one tbsp maple syrup, and one tbsp water until it forms a dough. 

  3. Press the dough evenly down into your lined baking dish. If it seems too sticky try adding a little more water to the dough. Place in the freezer to set for about 20 minutes. 

  4. Meanwhile while the crust is setting you can whip up the filling. In a high power blender combine the cashews and almond milk. Blend until smooth. Then add in the rest of the ingredients for the filling and blend until everything is mixed. The batter should be creamy and smooth.

  5. Pour the pumpkin filling over the crust. Use a spoon to smooth it. You can also tap your pan gently on the counter top and shake it to help smooth it out. 

  6. Place your pumpkin spice latte vegan cheesecake bars int to the freezer for about 4 hours to completely set. 

  7. When ready to serve you can remove from the baking dish, cut into squares. Garnish with pumpkin seeds, dairy free whip cream, and pumpkin spice!