Vegan Pumpkin Cheesecake Bars
- Sara
- 4 days ago
- 2 min read
Creamy, spiced, and perfectly indulgent—these Vegan Pumpkin Cheesecake Bars are the ultimate fall treat. With my best ever gluten-free pecan crust, velvety pumpkin cheesecake filling, and a hint of cozy cinnamon, they strike the perfect balance between festive dessert and everyday comfort. Whether you’re serving them at a holiday gathering or sneaking a slice with your morning coffee, these bars deliver all the rich, decadent flavor of classic cheesecake—without any dairy or eggs.
This Thanksgiving, I sought an alternative to pie, even though it was a difficult choice since I usually anticipate my Vegan Pumpkin Pie each year, as do my dinner guests. To maintain the pumpkin theme, I created Vegan Pumpkin Cheesecake Bars, incorporating a rich and creamy cheesecake flavor with the familiar tang of cream cheese. I used the same crust I use for my Pie, which worked perfectly to support these bars, making them sturdy and finger-friendly. However, I top them with store-bought Oat Whipped Topping and enjoy them with a fork.
These bars are simple to prepare and yield an elegant, fancy treat. The crust is mixed using a food processor, and the creamy layers originate from a single base, with canned pumpkin added to create the second layer. However, be sure to plan a day ahead, as they need several hours in the refrigerator to set after baking. They can be stored in the fridge for several days.
I used two tubs of Kite Hill vegan cream cheese, which I love because it's made primarily using almond milk rather than some of the fillers that other vegan cream cheeses use. The texture and taste worked out great and you will not be able to tell it's vegan! Feel free to try another brand if Kite Hill is not available to you.
FODMAPs: These bars include pumpkin, oat flour, and pecans, which can accumulate Fructans in larger amounts. A small piece should still be low-FODMAP, though it may be borderline moderate in Fructans. These bars contain far fewer FODMAPs than your grandma’s pumpkin pie because they lack dairy and wheat. Vegan Pumpkin Cheesecake Bars offer a fantastic alternative to traditional pie, and once you try them, you'll never want to go back.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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