Vegan Pumpkin Cheesecake Bars

Vegan Pumpkin Cheesecake Bars

Recipe from the amazing Cori Finglass of Matcha and Margs. 


For the crust:

1 bag of Lark Ellen Farm Vanilla Cinnamon Sprouted Granola

3 tbsp coconut oil 


For the filling:

1 cup Lark Ellen Farm Sprouted Cashews

1/4 cup + 1 tbsp maple syrup 

1/4 cup + 1 tbsp coconut milk 

1/4 cup pumpkin purée 

Juice of 1/2 lemon 

A few pinches of salt

1/2 tsp vanilla extract 

1 tsp pumpkin pie spice 

1/4 tsp ground cinnamon 



Soak the cashews in warm water for ~30 minutes. While they’re soaking, combine the crust ingredients in a food processor until a crumbly mixture forms. Don’t over process. Put parchment paper in an 8x8 baking pan and then spread the crust mixture evenly. Freeze for 20-25 minutes. While the crust is in the freezer, combine the filling ingredients in the food processor. Once the crust has set, spread the filling evenly on top. let freeze for 2 1/2 - 3 hours and enjoy! Before cutting, run a chef’s knife under warm water to make it easier. Also wait ~10 minutes before enjoying the cheesecake or it’ll be too hard.

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