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Fall Recipes

No Bake Pumpkin Cheesecake Bars

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.

no bake layered pumpkin cheesecake bars

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.

dairy free no bake layered pumpkin cheesecake bars made with libbys pumpkin

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:

date nut crust for frozen pumpkin cheesecake bars
no-bake-layered-pumpkin-cheesecake-bars

No Bake Pumpkin Spice Latte Cheesecake Bars

Maggie Michalczyk, RDN
No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free,  the cashew cheesecake layers are smooth and creamy and infused with pumpkin and pumpkin spice! Stash these in your freezer for a fun pumpkin treat any time of year! 
Prep Time 40 mins
Cook Time 8 hrs 10 mins
Servings 16 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!
Keyword frozen pumpkin cheesecake bars; pumpkin cheesecake bars; dairy free pumpkin cheesecake bars

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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how to make no bake pumpkin cheesecake bars
Nutritious Treats

No Bake Mini Pumpkin Cheesecakes

Fall in love with these no bake mini pumpkin cheesecakes that are made with simple ingredients, require no baking, are gluten free and can be made dairy free. They’re one of my all time favorite pumpkin treats.

Chances are if you’re reading this, you love pumpkin everything as much as I do! I’m so glad you’re here and can’t wait for you to make this recipe!

If you follow me on Instagram then you know I’m pumpkin year round kinda girl and that my speciality is infusing pumpkin into sweet and savory recipes in all sorts of different ways!

This pumpkin recipe is unlike any other because it tastes like pumpkin ice cream (you’ll love it!) and is the perfect portion size when you’re looking for a treat. Plus, you can feel good knowing you’re reaping the nutrition benefits from pumpkin and the rest of the simple ingredients in this recipe too! Win, win!

Pumpkin is a great source of vitamin C and A, plus fiber and potassium too! It truly is a fall superfood that I’m trying to turn into a year-round one! 🙂

Every year on Thanksgiving I’m in charge of dessert and make a pumpkin swirl cheesecake. That family recipe will be available in my NEW PUMPKIN COOKBOOK, called The Great Big Pumpkin Cookbook launching this July! Making a cheesecake is no easy job, so I’ll save that task for once a year, and continue to make these mini cheesecakes when the craving strikes!

mini pumpkin desserts

these no bake mini pumpkin cheesecakes are:

  • gluten free
  • creamy with an amazing texture from the crust + the “cheesecake” part
  • easy to make and no bake!
  • not dairy free, but can be made dairy free if you sub non-dairy yogurt
  • the perfect portion size for an after lunch or after dinner treat
  • your new favorite freezer treat!
raw pumpkin cheesecakes

ingredients for no bake mini pumpkin cheesecakes

  • pumpkin puree
  • almonds
  • dates
  • coconut oil
  • cocoa powder
  • pumpkin pie spice
  • sea salt
  • cashews
  • vanilla yogurt ( I used this one! You can also substitute for a non-dairy yogurt)
  • unsweetened nut milk (I used almond milk)
  • maple syrup
  • lemon zest

utensils/equipment:

  • muffin tin
  • muffin liners
  • food processor
  • high-speed blender

how to make no bake mini cheesecakes

To make these pumpkin cheesecakes start by combining almonds, dates, cocoa powder, coconut oil, pumpkin pie spice and salt in a food processor and line a muffin tin with liners.

Pulse until the mixture is combined but not completely to the point where you can’t decipher the nuts and the dates. As you can see from the picture the crust is very texturized!

Press about 1 tbsp. of the crust mixture into each muffin liners, pressing down so it’s nice and snug. Place that in your freezer.

Next, combine all of the ingredients for the cheesecake part in a high-speed blender and blend until combined and creamy.

Remove the muffin tin from the freezer and pour the mixture on top of the crust so that it’s about 3/4 of the way full. Return to freezer to set for at least 6 hours or overnight.

When you’re ready to enjoy one, pop it out of the freezer and let it sit on the counter for 3-4 minutes to thaw. Then it’s ready to enjoy!

no bake mini pumpkin cheesecakes

No Bake Mini Pumpkin Cheesecakes

Maggie Michalczyk, RDN
I love having a batch of these no bake mini pumpkin cheesecakes in the freezer as the perfect after lunch or dinner sweet treat. They’re spiced just right and perfect anytime of year and especially in the fall!
Servings 12 mini cheesecakes

Ingredients
  

for the crust:

  • 1 cup raw almonds
  • 1 1/2 cups pitted dates
  • 3 tsp. coconut oil
  • 1 tbsp. cocoa powder
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. sea salt
  • for the filling:
  • 1 cup raw cashews
  • 1/2 cup vanilla yogurt or non-dairy yogurt
  • 1/2 cup unsweetened nut milk I used almond milk
  • 2 tbsp. pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 tsp. lemon zest

Instructions
 

  • Line a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
  • Add all crust ingredients to a food processor and pulse until well combined. Mixture will be thick and sticky.
  • Press about 1 tbsp. of the crust mixture into the base of lined muffin tin. Place in the freezer to set.
  • Prepare the cheesecake filling by adding all filling ingredients to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
  • Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin.
  • Return to freezer to set completely, at least 6 hours or overnight.
  • When you’re ready to have them, remove from the freezer and let thaw on the counter for about 3-4 minutes. They’ll be easy to pop out of the muffin tin and enjoy at that point!
Keyword no bake mini pumpkin cheesecakes

If you like this recipe, be sure to check out my key lime version too! They’re super tart and are made with a secret ingredient that makes them more green!

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gluten and dairy free no bake mini pumpkin cheesecakes