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.
Soak raw cashews with hot water for 1 hour, or room temperature water overnight. Rinse and drain.
Add Graham crackers, almond butter, and dairy-free milk to a blender and blend until sticky. Press the mixture into the prepared pan.
Gently pour melted chocolate over pumpkin layer and smooth it out with a spatula. Freeze for 2 hours and enjoy!