• dairyfree / dessert / glutenfree / holidays / oatmeal / snacks / vegan / vegetarian

    No-Bake Pumpkin Swirl Cheesecake Bars

    No-Bake Pumpkin Swirl Cheesecake Bars that are vegan and gluten-free

    No-Bake Pumpkin Swirl Cheesecake Bars that are vegan and gluten-freeNo-Bake Pumpkin Swirl Cheesecake Bars that are vegan and gluten-free

    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!

    No-Bake Pumpkin Swirl Cheesecake Bars that are vegan and gluten-freeNo-Bake Pumpkin Swirl Cheesecake Bars that are vegan and gluten-freeNo-Bake Pumpkin Swirl Cheesecake Bars that are vegan and gluten-free

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    No-Bake Pumpkin Swirl Cheesecake Bars

    Prep Time 10 mins
    Cook Time 2 hours
    Total Time 2 hrs 10 mins
    Yields 9 bars


      Cheesecake Filling

      • 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

      Pumpkin Swirl

      • 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)


      1. In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a "dough" is formed, the ingredients should be well blended together
      2. Spray an 8x8 baking dish or line it with parchment paper and press the crust into the dish
      3. 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
      4. Pulse together until it is a doughy, creamy consistency
      5. 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
      6. Add the "cheesecake" mixture on top of the crust, spreading evenly
      7. Add a spoon of the pumpkin mixture on top of each "cheesecake"
      8. Swirl together gently with the end of a spoon or knife (mine didn't turn out as pretty as I wished!)
      9. Add pecans on top
      10. Pop in the fridge for about 2-3 hours or until firm
      11. Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze


      xx, Rach

      No-Bake Pumpkin Swirl Cheesecake Bars that are vegan and gluten-free

      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!

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    • Reply Emily October 2, 2016 at 9:26 pm

      Bob’s Red Mill is the BEST! He has so many different products; some day I would love to meet Bob and his wife. Oh, and yes, pumpkin cheesecake anything! These are so thick and delicious looking.

      View Comment
    • Reply Leah Goldglantz October 3, 2016 at 7:15 am

      Josh and I snacked on these on our drive to Montauk and were having major food-gasms… thanks again love you!!!

      View Comment
    • Reply LeeAnna October 9, 2016 at 10:54 pm

      How long do you need to soak the cashews and do I drain the water before I put them in the food processor? I’ve never used soaked cashews before.

      View Comment
    • Reply Kristin October 26, 2016 at 1:43 am

      You would love their store. They have a small grocery store attached to a restaurant down the street from their mill. They have a TON of their items in bulk plus fresh baked bread and pastries!

      View Comment
    • Reply Mariel October 30, 2016 at 9:15 pm

      I was so excited to try this recipe. I followed it exactly and yet the crust did not stay together. It was so crumbly and completely fell apart. The cheesecake filling was gritty even though I pulsed/blended it for a while! It tasted really good still but I don’t know why it came out that way. The only thing i did differently was not use gluten free oats, just used regular. Would that have made the difference…? Either way, still a great recipe!

      View Comment
      • Reply Rachel October 30, 2016 at 9:24 pm

        Hi Mariel – how odd! I haven’t heard this happening before. A handful of readers have made them and I have a few times. I would make sure the measurements were exact, cashews are soaked fully so they soften and no subs! If anything, use less oats in the curst and filling so it will be less crumbly for you. xx

        View Comment
        • Reply Mariel November 2, 2016 at 9:48 pm

          That is so strange!! I did do the exact measurements. Who knows! They still tasted great, just had to use a bowl and spoon haha. I really do love your recipes though, keep up the amazing work!!!

          View Comment
    • Reply Eliza November 2, 2016 at 9:35 pm

      Do you drain the soaked cashews before you put them in the food processor, or do you use the water?

      View Comment
    • Reply Eliza November 5, 2016 at 9:36 am

      How much vanilla extract?

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      • Reply Rachel November 6, 2016 at 4:01 pm

        a splash! i never really measure it but about a teaspoon or so?

        View Comment
    • Reply Juliet November 9, 2016 at 9:21 am

      These were delicious, thanks!! I added a little less maple syrup to cashews and put that in the pumpkin.

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      • Reply Juliet November 9, 2016 at 9:23 am

        Also, my dates were dry so I added coconut oil to the crust.

        View Comment
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    • Reply Mariah April 19, 2017 at 6:22 pm

      I think the crust ingredients should be listed before the cheesecake ingredients because the crust is made first. I accidentally added the maple syrup to the crust. It still tasted good though.

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