No-Bake Medjool Date Pumpkin Cheesecake Bars

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Rich, creamy vegan Pumpkin Cheesecake Bars! An easy no-bake recipe sweetened only with Medjool dates. You’ll want some stashed in your freezer all season long!

THIS POST IS SPONSORED BY NATURAL DELIGHTS®

When it comes to pumpkin desserts, there is not much I love more than pie. But then these No-Bake Pumpkin Medjool Cheesecake Bars happened. And now I am rethinking everything – what is the best pumpkin dessert? can cheesecake be a breakfast food? my life as a whole?

Reasons these bars might be better than pumpkin pie:

No bake, which saves electricity and saves time until eating.
Ultra rich creamy texture. Pie just can’t compete with the lusciousness of yogurt and cashews combined.
Sweet, spiced, and a little tangy from the yogurt. Lots going on here.
The easiest crust EVER (one ingredient!)

I mean jury’s still out, but things are looking pretty promising for cheesecake.

These pumpkin cheesecake bars were ~~eaten~~ demolished alarmingly fast from my freezer, and to help cope with that loss I’m going to tell you all about them…

The crust. Okay this part is very exciting, because like I said ONE INGREDIENT PEOPLE. And that single special ingredient is Natural Delights® Pecan Pumpkin Pie Spiced Date Rolls.

Sweet sticky Medjool dates in lincoln log shape infused with fall spices and coated with pecans? Um hi, hello, good luck not eating them all before you even get a chance to cheesecake. But think about it, Medjool dates, nuts, spices – it’s all the makings of a perfect no-bake crust packaged up into one little nugget for us. To eat, and to (almost) effortlessly blend into the base for our pumpkin cheesecake bars.

The cheesecake filling. This does take a teensy bit of forethought since the cashews need to soak overnight (maybe pause and do that now?), but other than that EASY. The creamy lineup includes: pumpkin puree (obviously), raw cashews, non-dairy yogurt, pumpkin pie spice, and Medjool dates for sweetness.

So if you were following closely – date roll crust and date sweetened filling, yup this entire cheesecake is made without refined sugar.

Oh happy (healthier dessert) day!

Since we aren’t using coconut oil like most raw vegan cheesecakes, these bars do need to be frozen to set properly. They won’t freeze rock solid, but I do like to let them soften for 10 minutes or so before eating for the perfect firm but creamy texture.

And they will last quite a while in there too. But they are really ridiculously tasty soooooo…then again maybe not.

1Blend dates and pecans for the crust2Blend raw cashews, non-dairy yogurt, pumpkin purée, dates, spices, and vanilla for the filling3Pour on top of the crust4Freeze overnight, then slice5And eat!6Keep leftovers in the freezer for up to a weekCheck out my other content @feastingonfruit on Jumprope.Print