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Raw Pumpkin Cheesecake Bars

Prep Time 25 minutes
Servings 16 bars
Author Rachael DeVaux



  • 5 dates
  • 1 1/2 cup pecans
  • 1/4 cup shredded coconut
  • 3 tbsp ground flaxseed
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp all spice
  • 1/4 tsp sea salt
  • 1 tbsp filtered water


  • 2 cups raw cashews
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 can full-fat coconut milk
  • 2 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon


  1. Soak dates and cashews in warm water (separate bowls) for 3-4 hours. Set cashews aside. Remove pits from dates, drain and add to high-powered blender or food processor along with remaining crust ingredients. Pulse until well combined.

  2. Lay parchment paper in 9x9 cake tin, allowing it to fold out over the sides in order to pull cheesecake out later on.

  3. Press crust mixture into base of cake tin until evenly spread out.

  4. Combine coconut milk and drained cashews in the blender to blend on high for 3 minutes until smooth. Add remaining filling ingredients and blend for an additional 2-3 minutes.

  5. Pour filling over the crust in cake tin. Place in freezer for 2-3 hours (if mixture needs longer to set, leave in for an additional 1-2 hours), then remove and let defrost for 10-12 minutes. Lift parchment paper from either side to remove entire cheesecake. Lay flat on cutting board to cut into 1-2” squares (should make 16 squares).

  6. Store in airtight container in freezer. When ready to eat, remove from freezer to let defrost about 5-10 minutes (best when slightly frozen). Enjoy!