Caramel Pumpkin Cheesecake Bars

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30 mins
3 hours
Caramel Pumpkin Cheesecake Bars

It's time for another delicious pumpkin recipe: Gooey Pumpkin Cheesecake Bars! The best part is that besides being super delicious, these cheesecake bars are also vegan, gluten-free, and refined sugar-free. It has soon become one of our favorite desserts!



  • ¾ cup (100g) hazelnuts (blanched & roasted) *or sub peanuts
  • ¾ cup (80g) oats *use gluten-free to keep it gf
  • 8 (~120g) Medjool dates
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup

Cheesecake Filling

  • ½ cup (80g) cashews
  • ½ cup (150g) pumpkin puree
  •  cup (90g) peanut butter
  • 17 (180g) Medjool dates
  • ¾ cup (180g/ 6,3 oz) coconut cream *see notes
  • pinch of salt *see notes
  • pinch of pumpkin pie spice (optional)
  • ½ cup (80g) peanuts

Chocolate Layer

  • 150g (5,3 oz) dark chocolate *vegan choc. to keep it vegan
  • 2 tbsp coconut oil
  •  cup peanuts



  • Soak cashews in very hot water. Set aside.


  • Add all the crust ingredients to a food processor and blend until it becomes a sticky mass (scrape down the sides every now and then).

  • Line a baking tray with parchment paper or grease with coconut oil and press crust onto the botton of the tin using your fingers.

Cheesecake Filling

  • Next, place all of the pumpkin pie filling ingredients, EXCEPT for the peanuts into a food processor and blend until smooth.

  • Pour the pumpkin mixture onto the pie crust. Sprinkle over ½ cup of peanuts and put everything in the fridge to set for about 2 hours.

Chocolate Layer

  • To prepare the chocolate layer, put chocolate and coconut oil into a medium saucepan. Start melting the chocolate by constantly stirring with a whisk or spoon. (alternatively you could melt it in a water bath).

  • Pour chocolate layer onto your peanut butter layer, sprinkle with more peanuts and put it back in the fridge to set.

  • They can be stored in an airtight container in the fridge for up to a week.


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