Ok, so we are making a second pumpkin recipe.
My PSL basic white chicks, you probably love this. The other half of you are most likely like “what the f is Rachel doing with so much pumpkin?” But this recipe was too amazing not to share with you.
No-Bake Pumpkin Swirl Cheesecake Bars. AKA the the dessert you are going to bring to any fall-inspired party or get together. Or even Thanksgiving because these pumpkin cheesecake bars are UNREAL. They are even approved by my Dad, who claims that desserts shouldn’t be messed with. They need to have regular flours, sugars, etc. Obviously I feel differently since everything I make is refined sugar-free and most likely has almond, oat or coconut flour in it. But when the king approved, I knew these had to be good!
These No-Bake Pumpkin Swirl Cheesecake Bars are vegan and gluten-free too so they are very allergy-friendly. They are also super easy to make and call for all simple ingredients like cashews, maple syrup, dates and gluten-free old fashioned oats. I turn to Bob’s Red Mill for any gluten-free oat baking. Their GF oats don’t taste differently and you don’t even know that they are gluten-free. I use it for oat flour too!
But really, what can Bob not do? I have been also making my own chickpeas from them. I had no idea you can even by chickpeas uncooked and raw in a bag but BRM obviously sells them. I think I need a dedicated pantry for my BRM goods. Their flours, granolas, beans, everything, are just so amazing and staples in cooking and baking.
The crust of these cheesecake bars and the cheesecake itself has the Bob’s Red Mill gluten-free oats in it. It adds such a delicious texture and consistency that is on point.
I hope you babes love these. They are truly so easy to make, I can’t wait to hear what you think!
- 1.5 cups soaked cashews (about 10-12 hours in warm water)
- 1/2 cup gluten-free old fashioned oats (I used Bob's Red Mill)
- 1/2 cup maple syrup (can sub honey or agave)
- 1/4 cup coconut oil (melted and cooled)
- 1/3 cup vanilla unsweetened almond milk (can sub your preferred milk)
- 1 tablespoon lemon juice
- vanilla extract
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 cups gluten-free oats (I used Bob's Red Mill)
- 2 cups pitted medjool dates
- 1/2 cup almond butter (or your favorite nut butter)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/3 cup pecans (can sub whatever nut you'd like)
- In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a "dough" is formed, the ingredients should be well blended together
- Spray an 8x8 baking dish or line it with parchment paper and press the crust into the dish
- Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the "cheesecake" ingredients in the food processor
- Pulse together until it is a doughy, creamy consistency
- Leave to the side for now and beat together the pumpkin and pumpkin spice together with a kitchen aid OR you can wipe out your food processor and use that
- Add the "cheesecake" mixture on top of the crust, spreading evenly
- Add a spoon of the pumpkin mixture on top of each "cheesecake"
- Swirl together gently with the end of a spoon or knife (mine didn't turn out as pretty as I wished!)
- Add pecans on top
- Pop in the fridge for about 2-3 hours or until firm
- Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!