Pumpkin recipes? For fall? Groundbreaking. I know. Normally, I’d say sorry for bombarding the world with yet another dessert made using the most popular squash of the season, but these vegan cheesecake bars are the one exception. Because once you try them, you’ll realize they’re anything but #basic.
Cori Finglass, the Atlanta-based recipe developer behind Matcha & Margs, recently shared the recipe for her Vegan Pumpkin Cheesecake Bars on Instagram. First of all, the majority of the ingredients are probably already in your kitchen. They’re also no-bake, as they only require granola and coconut oil for the crust.
“They taste killer and could not be easier to throw together,” she writes. “The crust is made with my favorite paleo granola from Lark Ellen Farm. You can find me devouring it straight from the bag on the daily, but I thought I’d get a little creative with it this week.”
To make the cheesecake bars, grab your staples—including cashews, pumpkin purée, maple syrup, and pumpkin pie spice—and get to work. After combining everything in a food processor, all you need to do is stick them in the freezer for a couple hours. It’s as simple as that.
For the full recipe, check out Matcha and Margs’ Instagram post below.