No bake Pumpkin Cheesecake Bars are healthy and filled with delicious fall flavors. Made with an easy graham cracker crust and creamy cashew based pumpkin spice cheesecake filling, topped with a rich chocolate glaze, these bars are perfect for the fall. They are vegan, dairy-free, and naturally sweetened by dates.

Who is ready for Thanksgiving? It’s coming up so quickly, I can’t even believe it! I’ve been working on some delicious, cozy, comforting, and healthier recipes packed with fall flavors to share with you all!

Like my beautiful Pumpkin Roll, these No Bake Pumpkin Cheesecake Bars are one of my favorite fall recipes and will definitely be on my Thanksgiving menu.

It will please not only pumpkin pie lovers BUT chocolate lovers too!

If you love pumpkin, you should definitely check out my comfort and savory Pumpkin Cauliflower Soup and my fluffy Pumpkin Coffee Cake.

Why I LOVE these No Bake Pumpkin Cheesecake Bars

They are packed with fall flavor! Made with a Graham cracker crust, a creamy cashew-based pumpkin spice filling, and topped with a rich cholate glaze, these bars will satisfy not only pumpkin lovers but chocolate lovers too!

They’re super easy to make and no baking is required!

Even better, you can make it ahead of time and keep it in the freezer.

That can save so much time to spend with family and reduce some stress in the kitchen on that busy day.

It tastes like the classic pumpkin cheesecake, but they are made with healthier ingredients, packed with healthy fats and protein that will make you thrive!

Ingredients are laid out for the No Bake Pumpkin Cheesecake Bars: Nut Butter, Cinnamon, Milk, Dates, Cashews, Pumpkin, Graham Cracker

Ingredients Needed to Make This Recipe

This recipe uses healthier and simple ingredients and make a delicious vegan, dairy-free, and gluten-free fall treat. Here is what you’ll need:

  • Graham crackers: the base of these pumpkin cheesecake bars. You can use regular or gluten-free Graham crackers. If you want to make even more fun, use ginger snap cookies. Both ways are SO good!
  • Almond butter: I recommend using a creamy and natural almond butter. If following a nut-free diet, feel free to use sun butter.
  • Dairy-free milk: Feel free to use your favorite store-bought dairy-free milk or make your own plant-based milk at home. Click here to learn how to make my favorite homemade cashew milk
  • Raw Cashews: We are using cashews instead of cream cheese to make these pumpkin bars dairy-free. Make sure to soak your cashews with hot water for 1 hour, or room temperature water overnight. That will soften the cashews and make these cashew-based pumpkin filling fluffy and creamy. Soaking the cashews will also make them easier to digest.
  • Medjool dates: For a natural and unrefined sweetener. Their sticky texture also helps the filling to come together perfectly. Dates contain a lot of fiber in them, which helps slow the digestion of sugars according to this article.
  • Pumpkin Puree: Can’t make pumpkin cheesecake bars without pumpkin puree! Feel free to use unsweetened canned pumpkin puree or make your own at home which is tastier!  Learn how to make my homemade pumpkin puree
  • Pumpkin pie spice: For the cozy fall flavors. Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, cloves, and allspice.
  • Vanilla pea protein (optional): I love using Nuzest pea protein. It can add extra protein and makes the texture less wet. Make sure to use my code SHUANGY15 for 15% off!
  • Dark chocolate: you can chop your favorite dark chocolate bar or use dark chocolate chips.

How to make No Bake Pumpkin Cheesecake Bars

You won’t believe how easily this recipe comes together. Just a few steps and NO BAKING required. Here is how:

Serve with your favorite dairy-free whipped cream and enjoy each bite.

How to Spice Up These No Bake Protein Bars

I love serving these pumpkin cheesecake bars with whipped cream! So yummy! To keep this recipe vegan, use your favorite dairy-free whipped cream.

The Graham crackers crust is so delish but if you want to add a touch of spice and fun try using ginger snap cookies! So good!

How to Store These Pumpkin Treats

Store the pumpkin cheesecake bars in an airtight container in the freezer up to 3 months.

When you are ready to enjoy, remove the bars from the freezer and let them thaw in room temperature for a few minutes before serving.

Tips to make the BEST No Bake Pumpkin Cheesecake Bars

  • Soak your cashews! You should soak your cashews in hot water for 1 hour or room temperature water overnight. This will soften the cashews and make the pumpkin filling fluffy and creamy! It will also improve digestion!
  • Let the bars freeze for at least 1 hour before slicing. Make sure they are solid and firm! Trust me, they will be perfect!
  • I recommend using a high-speed blender. The filling will be perfectly creamy!
  • Make sure to use pumpkin puree and not pumpkin pie filling! Your pumpkin puree should have only 1 ingredient. If you want a more tasty and rich pumpkin favor, check my homemade pumpkin puree
  • When making your chocolate glaze, don’t skip the almond butter. The oil content in the almond butter will prevent the chocolate glaze from cracking and will add a delicious flavor.
  • If you want to boost protein content, make sure to add Nuzest vanilla pea protein.

You are going to absolutely love these No Bake Pumpkin Cheesecake Bars! It’s packed with fall flavors and is made with healthier ingredients.

No one will know it’s vegan, dairy-free, and gluten-free. I promise these will be the star of your Thanksgiving or Friendsgiving table! 


Get the recipe:No Bake Pumpkin Cheesecake Bars {made with cashews}

No bake Pumpkin Cheesecake Bars are healthy and filled with delicious fall flavors. Made with an easy Graham cracker crust and creamy cashew-based pumpkin spice cheesecake filling, topped with a rich chocolate glaze.
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Bottom Layer

  • 13 Graham Crackers, *or 2.5 cups of gingersnap cookies
  • 1/2 cup almond butter
  • 1/4 cup dairy-free milk

Pumpkin Cheesecake Layer

Chocolate Layer

  • 1 tbsp pumpkin pie spice
  • 3 tbsp almond butter


  • Soak raw cashews with hot water for 1 hour, or room temperature water overnight. Rinse and drain.
  • Line an 8×8 baking sheet with parchment paper.
  • Add the bottom layer ingredients: Graham crackers, almond butter, and dairy-free milk to a blender and blend until sticky. Press the mixture into the prepared pan.
  • To the same blender, add the pumpkin layer ingredients: soaked and drained cashews, Medjool dates, pumpkin puree, pumpkin pie spice, and vanilla pea protein (optional). Blend until smooth and creamy.
  • Pour pumpkin cheesecake mixture over the crust and spread it out evenly.
  • Add dark chocolate and almond butter to a bowl and melt in the microwave until completely smooth.
  • Gently pour melted chocolate over pumpkin layer and smooth it out with a spatula.
  • Place in the freezer and freeze for at least 1 hour.
  • Cut into bars and sprinkle extra pumpkin pie spice on top.
  • Enjoy with your favorite whipped cream.


  • *Soak raw cashews in hot water for an hour or room temperature water overnight with a pinch of salt. This can help our bodies digest them better.
    ** Pumpkin puree NOT pumpkin pie filling. There should be only one single ingredient.
    *** I love using Nuzest pea protein. It can add extra protein and a make the texture less wet.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.