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Easy-to-Make, No-Bake Pumpkin Cheesecake Bars

  No-Bake Pumpkin Cheesecake Bars
No-Bake Pumpkin Cheesecake Bars

The classic pumpkin cheesecake has gotten a makeover.

A fall favorite, pumpkin offers way more than just delicious taste. Pumpkin is vitamin powerhouse that’s packed with fiber, beta-carotene, minerals and antioxidants—plus, it’s low in calories!

Using our Charcoal Chia granola as a base for a cookies 'n clean crust, this no-bake, vegan-friendly pumpkin cheesecake by @devotedexistence offers the same great flavor of your traditional cheesecake, minus all the refined sugar, dairy and extra calories.




  • 1 cup of cashews, soaked for at least 3 hours (You can do a quick-soak method by boiling them for 15 minutes)
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1/2 cup pumpkin purée
  • 1 tbsp vanilla extract
  • 1 tsp pumpkin pie spice



  1. Line an 8x4 loaf pan with parchment paper.
  2. Blend granola and coconut oil in a food processor/blender until a crumbly mixture forms. Pour into loaf pan and press firmly down to form the crust. Freeze for about an hour.


  1. Add all ingredients for the cheesecake, and blend in a food processor or Vitamix until smooth and creamy. Pour the mixture on top of the frozen crust layer. Freeze once again (at least 3 hours, or until hardened).

Before eating, remove from freezer for 10-15 minutes to thaw a little beforehand. Enjoy!

Try our other gr8 recipes!