RAW PUMPKIN CHEESECAKE BARS {vegan, gluten free}

I’m so obsessed with these pumpkin bars! They’re so creamy and delicious; and are totally plant based and gluten free! They require no baking, just a bunch of simple ingredients. You won’t believe how easy this recipe is. Make sure to tag me on Instagram or #ginabnutrition if you make them so I can see your creation!



For the crust: 

  • 1 cup almonds
  • 1/2 cup walnuts
  • 7 soft medjool dates
  • 2 tbsp coconut oil
  • Pinch sea salt
  • Pinch ground cinnamon and nutmeg

For the pumpkin filling:

  • 1 cup cashews soaked for 6 hours (if you don’t have much time you can quick-soak the cashews for an hour in boiling water to soften)
  • 1/2 cup pumpkin puree (I used a tin)
  • 4 tbsp maple syrup – to taste
  • 3 tbsp coconut oil (melted then cooled)
  • Juice of 1/2 a lemon
  • 3/4 cup water/plant mylk
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves


  1. Begin by lining a 9×9″ brownie tin with baking paper (this is so you can pull out the cheesecake later).
  2. To make the crust, place the nuts in your food processor and pulse a few times so that they’re ground down.
  3. Then, add all the other crust ingredients to the mix and pulse until a sticky dough forms that comes together in your hands. Press this tightly into the bottom of the tin until its even. Place this in your freezer while you make the pumpkin topping.
  4. Clean out your food processor, then drain and rinse the soaked cashews. Add these, along with all the filling ingredients to the mixer and pulse for a few minutes until it’s creamy. If the texture is too thick, feel free to add more liquid.
  5. Pour this over the base and place back in the freezer for at least 5 hours to set.
  6. Thaw in the fridge for 30 mins before serving. Enjoy!

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