No-Bake Pumpkin Cheesecake Bars


  • 1 cup pitted medjool dates
  • 1 cup pecans
  • filling
  • 2 cups raw cashews
  • 1 cup non-dairy yogurt
  • 1/2 cup pitted medjool dates
  • 1 cup pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 cup almond milk to blend


  1. Soak the cashews in warm water overnight

  2. Drain and rinse

  3. Blend crust ingredients in a food processor until sticky/crumbly

  4. Press into a 8x8” pan lined with parchment paper

  5. Blend all the filling ingredients in a high speed blender until very smooth and creamy

  6. Add almond milk one tablespoon at a time if needed to help it blend

  7. Pour on top of the crust

  8. Freeze overnight

  9. Slice into bars and eat

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