Pumpkin Cheesecake Bars
Ingredients
Crust
- 2 cups banana flour
- 1/2 cup sunflower seed butter (or another nut/seed butter)
- 1/4 cup dairy-free (plant) butter
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 teaspoon pure vanilla extract
- 1/3 cup maple syrup
- 2 tablespoons water
Pumpkin cheesecake filling
- 1 can pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup (1 stick) dairy-free (plant) butter
- 1 can coconut cream (solid part only)
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1.5 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon (use 1/2 teaspoon if your pumpkin pie spice doesn't contain cinnamon)
Preparation
Preheat the oven to 350 degrees
Line an 8x8 baking pan with parchment paper
In a large bowl, whisk together the dry crust ingredients and then stir in the wet
Press the crust into the baking pan and bake for about 15 minutes
While the crust is baking, add all of the cheesecake filling ingredients to a medium saucepan and melt it over medium heat, whisking frequently until it is smooth and creamy
Remove the crust from the oven, pour the filling over top of the crust and smooth the top with a spatula
Place in your fridge 4-6 hours, preferably overnight
Slice and serve the next day with dairy-free whipped cream if desired and sprinkled cinnamon
Notes
You can enjoy this recipe as a no-bake dessert by skipping the crust baking and moving directly to melting the filling
Store leftovers in an airtight container in the fridge for up to 4 days
