VEGAN PUMPKIN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: pitted date, rolled oats, almond, salt, water, cashews, coconut cream, coconut oil, maple syrup, vanilla extract, pumpkin puree, cinnamon, allspice, ginger
Provided by Rachel Gaewski
Categories Desserts
Yield 9 servings
Number Of Ingredients 14
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.
- Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.
- Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.
- Process until smooth.
- In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.
- Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.
- In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.
- Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.
- Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.
- Freeze for at least 2 hours, or overnight.
- Remove from freezer and slice into 9 even bars.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 40 grams, Fat 31 grams, Fiber 4 grams, Protein 7 grams, Sugar 44 grams
VEGAN PUMPKIN CHEESECAKE BARS
Vegan pumpkin cheesecake bars are given a fall twist with pumpkin, spices and a vegan shortbread crust!
Provided by Abby Thompson
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F. Line an 8×8 or 9×9 pan with parchment paper, then grease lightly. Set aside.
- To make the crust: In a small bowl, stir together the flour, coconut oil, powdered sugar and salt until the dough comes together. Press into the bottom of the greased and lined pan and bake for 7-9 minutes, until the edges are golden brown. You don't want to over bake the crust, or it will become too hard after you add the filling.
- To make the filling: Combine all of the filling ingredients in a high powdered blender. Blend until smooth and creamy. Pour the filling into the prepared pan with crust.
- Bake for 1 hour, or until the filling does not jiggle with shaken. Chill for at least an hour before serving.
VEGAN PUMPKIN CHEESECAKE BARS
No Bake Vegan Pumpkin Cheesecake Bars made with a few simple whole food ingredients, sweetened with pure maple syrup, and absolutely delicious. These bars are perfectly creamy, filled with pumpkin flavor, and an easy dairy free cheesecake that everyone will love!
Provided by Ashlea Carver
Categories Dessert
Time 8h
Yield 16
Number Of Ingredients 15
Steps:
- Line an 8×8 pan with parchment paper.
- Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the crust into the lined pan. Put the crust in the freezer while you prepare the cheesecake filling.
- Add the soaked cashews, coconut cream, lemon juice, pumpkin puree, maple syrup, vanilla extract, coconut oil, and pumpkin pie spice to your food process or high powered blender. Blend the filling until it is completely silky smooth and creamy. Give it a taste and adjust the sweetness/tartness level to your liking.
- Pour the cheesecake filling over the prepared crust and smooth out the top of the cheesecake. I like to tap the pan on the counter to remove any air bubbles and to help everything smooth out evenly.
- Freeze the cheesecake bars until completely firm and set, around 5-6 hours or overnight.
- When you are ready to serve, remove the cheesecake bars from the freezer and use a sharp knife to cut into 16 squares.
Nutrition Facts : ServingSize 1/2 cup, Calories 234 calories, Sugar 11 g, Sodium 134.4 mg, Fat 11.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.4 g, Protein 3.5 g, Cholesterol 0 mg
More about "vegan pumpkin cheesecake bars food"
VEGAN PUMPKIN CHEESECAKE BARS - FLOURED FRAME
Web 2021-11-28 Mix the vegan cream cheese, sugar, cornstarch, and vanilla extract until well combined. Reserve 1 cup of cream cheese and set it …
From flouredframe.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
From flouredframe.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
VEGAN PUMPKIN SPICE CHEESECAKE BARS - CHOOSING CHIA
Web 2017-09-13 Blend the cashews, lemon juice, coconut cream, brown rice syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and pumpkin puree together in a food processor until smooth and creamy. Pour into …
From choosingchia.com
From choosingchia.com
FEASTING WITH FARE: VEGAN & NUT-FREE PUMPKIN …
Web Line a 9 x 9 baking pan with parchment paper and preheat your oven to 350 F. Take your cream cheese out of the fridge and ensure it is at room temperature. Melt your vegan butter and pour onto the graham cracker …
From foodallergy.org
From foodallergy.org
VEGAN PUMPKIN CHEESECAKE - WHAT MOLLY MADE
Web 2021-11-18 Line a square cake pan with parchment paper (or use a springform pan with a circle of parchment paper in the bottom). Place the crust ingredients in a high-speed blender or food processor with sea salt …
From whatmollymade.com
From whatmollymade.com
BAKED VEGAN PUMPKIN CHEESECAKE BARS - RAINBOW PLANT LIFE
Web 2018-11-19 Line an 8×8-inch (20×20 cm) square pan with parchment paper. Lightly grease with coconut oil to prevent sticking. Preheat the oven to 350°F (~176°C). Make the Crust: …
From rainbowplantlife.com
Ratings 2Calories 269 per servingCategory Dessert
From rainbowplantlife.com
Ratings 2Calories 269 per servingCategory Dessert
- Line an 8×8-inch (20×20 cm) square pan with parchment paper. Lightly grease with coconut oil to prevent sticking. Preheat the oven to 350°F (~176°C).
- Make the Crust: place the walnuts, pecans, gingersnaps, salt, and cocoa powder in a food processor and blend until the nuts and cookies are until mostly pulverized. With the motor running, pour in the melted coconut oil, scraping down the sides with a rubber spatula as needed.
- Once you have a slightly sticky texture that you can press together, press it evenly and firmly along the bottom of the prepared pan.
- Make the Cream Cheese Filling: Add the soaked cashews and solid coconut cream to a food processor and blend until the mixture resembles ricotta cheese. Add the remaining Cream Cheese Filling ingredients and blend until smooth and creamy, scraping down the sides as needed. It will take a few minutes to fully pulverize the cashews.
GLUTEN-FREE VEGAN PUMPKIN CHEESECAKE BARS - HEALTHY LITTLE VITTLES
Web 2020-10-05 Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make. 1- mix crust ingredients in bowl. 2- bake crust for 15 minutes. 3- heat all the …
From healthylittlevittles.com
From healthylittlevittles.com
CHOCOLATE CHIP PUMPKIN BARS RECIPE - RECIPESMANUALS.COM
Web Please enjoy our uniquely crafted recipes including a routine vegetarian option. Chef’s Choice Vegan Cream of Soups may vary from chef to chef; as culinary artists we …
From recipesmanuals.com
From recipesmanuals.com
PUMPKIN SWIRL CHEESECAKE BARS (VEGAN + GF) | MINIMALIST BAKER …
Web Creamy, dreamy, decadent cheesecake bars infused with pumpkin spice. Plant-based, gluten-free, and just 1 blender required!Full Recipe: https://minimalistbak...
From youtube.com
From youtube.com
VEGAN PUMPKIN SNICKERDOODLE CHEESECAKE BARS - RABBIT AND WOLVES
Web 2020-09-23 Preheat the oven to 350 degrees (F). Add the graham cracker crumbs, brown sugar and cinnamon to a large mixing bowl. Stir to combine. Then pour in the melted …
From rabbitandwolves.com
From rabbitandwolves.com
VEGAN PUMPKIN CHEESECAKE BARS | FOLLOW YOUR HEART®
Web 2021-10-21 In a medium bowl, mix the flour, oats, sugar, and cinnamon and then add the butter. Cut the butter into the other ingredients with a pastry cutter or 2 knives until butter …
From followyourheart.com
From followyourheart.com
VEGAN PUMPKIN CHEESECAKE BARS - COPINA CO.
Web Is there anything more satisfying than watching your creamy oat milk blend with your Copina Co. blend? No, well not until the first sip that is... Be nice to yourself and treat …
From copinaco.com
From copinaco.com
PUMPKIN CHEESECAKE BARS WITH CINNAMON STREUSEL | VEGAN
Web 2019-11-24 Add the cold cubed vegan butter and vanilla extract. Mix with your hands to form Streusel. Refrigerate until ready to use. After 30 minutes remove the cheesecake …
From biancazapatka.com
From biancazapatka.com
SIMPLEMILLS - VEGAN PUMPKIN CHEESECAKE BARS
Web POUR the cheesecake filling over the cookie crust. Freeze for 4 hours or overnight until set. Freeze for 4 hours or overnight until set. THAW for 30 minutes, remove the cheesecake …
From simplemills.com
From simplemills.com
VEGAN PUMPKIN CHEESECAKE BARS (NO BAKE) - DESSERT FOR TWO
Web 2022-09-15 Scrape the mixture on top of the crust, spread it evenly, and refrigerate for at least 6 hours. It should be firm to the touch. To make the maple-pecan sauce: toast the …
From dessertfortwo.com
From dessertfortwo.com
VEGAN PUMPKIN CHEESECAKE BARS - THE TOASTED PINE NUT
Web 2018-11-09 Place the crust in the fridge while you work on the filling. Drain the cashews and place the cashews in a high powered blender along with the pumpkin puree, agave …
From thetoastedpinenut.com
From thetoastedpinenut.com
PUMPKIN CHEESECAKE BARS - GRETCHEN'S VEGAN BAKERY
Web 2022-08-26 Add the pecans and toss to coat well. Combine the sugar, salt & spices and add to the pecans in the bowl. Toss well to evenly coat. Spread onto a silicone mat or a …
From gretchensveganbakery.com
From gretchensveganbakery.com
PUMPKIN SWIRL CHEESECAKE BARS (VEGAN + GF) - MINIMALIST …
Web 2021-11-01 Instructions. Preheat the oven to 350 F (176 C) and line an 8×8-inch baking dish with parchment paper. CRUST: Add oats, almonds, salt, coconut sugar, and …
From minimalistbaker.com
From minimalistbaker.com
VEGAN PUMPKIN CHEESECAKE BARS RECIPE | GOMACRO
Web Combine the crust ingredients in a food processor. Blend until a sticky, crumbled mixture forms. If needed, add 1-2 extra medjool dates to create a sticky texture. 3. Line a square …
From gomacro.com
From gomacro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love