FREE Plant-Based Protein Course with 40+ Recipes
Enter your email address to get the recipes and course! You'll need to visit your inbox and confirm your subscription to get it.
No-Bake Gluten-Free Pumpkin Cheesecake Bars! Lower sugar, high protein and easy to make!
It’s the end of October and I haven’t even posted a pumpkin recipe yet. I know, I know. How can I even keep my food blogger credential? Everyone else has been sharing pumpkin-everything since October and I’m still blissed out on apple-everything, embracing Fall with only one-foot in.
Here we go. I dug my jacket out of the basement last week and bought Vander the cutest knit elephant hat in DC last week. I’m ready for cooler weather, changing leaves and pumpkin desserts.
These bars were worth waiting for. I’ve made a few different versions of them over the years: vegan pie bars, pecan cheesecake bars, espresso bars and apple pie bars.
I think bars are my preferred dessert of choice these days; so much easier than making a pie with just as much of a wow factor. As a bonus, these bars are also no-bake! Perfect for gatherings where your oven is already packed with stuffing, roasted vegetables or more desserts. Throw everything in your food processor, press into a pan and freeze until hard. Simple, easy, delicious.
Along with the vanilla yogurt, I added cashews, canned pumpkin, more vanilla and spices to a food processor then blended until creamy and smooth. The cashews help stabilize the yogurt filling without any additional fillers. That means you can pop these bars in the fridge and they will harden in just a few hours.
I’ll warn you- these bars are deceptively rich! The pumpkin yogurt filling is so decadent and creamy; a small bar is all you need. Which, is actually what I prefer. Especially since I plan on serving these for numerous events this Fall and Winter, a two-bite dessert is all I want after a multi-course meal.
No-Bake Gluten-Free Pumpkin Cheesecake Bars! Lower sugar, high protein and easy to make! A must for fall, thanksgiving, Christmas and other gatherings.
Pumpkin Cheesecake Filling
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(5 comments) leave a comment
I”m allergic to almonds. Do they serve a specific purpose in making the crust, or can I sub something else?
Hi Linda, you can sub another nut instead, not problem.
So tasty! My crust was pretty crumbly-tastes great so think it was just user/cook error! I can’t get enough pumpkin!! Thank you!
Yep, I know what I’m contributing to Thanksgiving feasts this year!! If only I can wait until then…
Maybe we’ll just have to do a “trial run” right?! 😉