Pumpkin Spice Latte Frozen Cheesecake Bars

Pumpkin Spice Latte Frozen Cheesecake Bars
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 16 bars
Recipe Info - Prep Time
40 min
These no-bake cheesecake bars are gluten free, dairy free and vegan!



Step 1

Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.

Step 2

Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form, about 1-2 minutes.

Step 3

Line an 8x8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.

Step 4

Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.

Step 5

Pour half of the mixture over the crust and place in the freezer for about 20 minutes.

Step 6

Add pumpkin puree and pumpkin pie spice to the remaining mixture in the blender and blend until combined.

Step 7

Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.

Step 8

Freeze for at least 2 hours or overnight to set.

Step 9

When ready to eat, soften at room temperature and cut into squares.

Step 10

Store covered in the freezer.


Everybody Needs a Little Inspiration

Don't miss irresistible recipes, exciting news and sweet surprises.