Imagine sinking your teeth into a creamy, decadent dessert that's not only mind-blowingly delicious but also completely paleo and vegan-friendly. These No Bake Pumpkin Cheesecake Bars are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. With a rich, velvety pumpkin filling and a buttery almond flour crust, these bars are so incredibly satisfying that you won't believe they're made without dairy, eggs, or refined sugars.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Paleo
Serves: 9 bars
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil
- 1 cup pumpkin puree
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp pumpkin spice
- 1/2 tsp vanilla extract
Instructions
- In a medium mixing bowl, combine almond flour and melted coconut oil. Mix thoroughly until the mixture becomes a cohesive, crumbly base that holds together when pressed.
- Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal. Press the almond flour mixture evenly into the bottom of the pan, creating a compact crust layer.
- Place the crust in the refrigerator to firm up while preparing the filling, approximately 10 minutes.
- In a separate large mixing bowl, whisk together pumpkin puree, coconut cream, maple syrup, pumpkin spice, and vanilla extract until smooth and fully combined. Ensure no lumps remain in the mixture.
- Remove the chilled crust from the refrigerator and pour the pumpkin cheesecake filling over the crust, spreading it evenly with a spatula.
- Refrigerate the bars for at least 2-3 hours, or until the filling is completely set and firm to the touch.
- Once set, lift the bars out of the pan using the parchment paper edges and place on a cutting board. Slice into 9 equal squares.
- For best texture and flavor, keep bars refrigerated and consume within 5 days. Optionally, garnish with a sprinkle of pumpkin spice before serving.
Tips
- Make sure your coconut cream is well-chilled and separated from the liquid for the smoothest filling possible.
- Use a high-quality, fresh pumpkin pie spice blend for the most authentic autumn flavor.
- Allow ample chilling time - patience is key to achieving the perfect set and texture.
- For extra smoothness, you can blend the filling ingredients in a food processor instead of whisking.
- If the mixture seems too runny, add a bit more coconut cream or chill longer to help it set.
- Use a sharp knife dipped in hot water for clean, precise cuts when slicing the bars.
- Store in an airtight container to maintain freshness and prevent absorption of other refrigerator odors.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 4g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 0mg
