vegan pumpkin cheesecake bars

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.

View this post on Instagram

friday, how ya doing?! mine is looking pretty fabulous with these NO BAKE VEGAN PUMPKIN CHEESECAKE BARS that taste killer and could not be easier to throw together. the crust is made with my favorite paleo granola, @larkellenfarm. 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. cheesecake instructions are below, let me know if you decide to make them! for the crust: 1 bag of @larkellenfarm vanilla cinnamon paleo granola 3 tbsp coconut oil for the filling: 1 cup 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 couple 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 8×8 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. happy Friday party people!! #sponsored #larkellenfarm

A post shared by cori finglass (@matcha_and_margs) on

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