Best Vegan Pumpkin Cheesecake Bars Recipe By Tasty Recipes

VEGAN PUMPKIN CHEESECAKE BARS

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

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.