clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Medjool Date Pumpkin Cheesecake Bars

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 20 minutes
  • Yield: 9 bars 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american


Rich, creamy vegan Pumpkin Cheesecake Bars! An easy no-bake recipe sweetened only with Medjool dates. You’ll want some stashed in your freezer all season long!




  1. Soak the cashews in warm water overnight. Drain and rinse.
  2. Blend the date rolls in a blender or food processor into small crumbles/chunks.
  3. Press into an pan (I used this 9×6″ dish, but an 8×8″ square works too) that has been lined with parchment paper.
  4. Blend all the remaining ingredients in a high speed blender until very smooth and creamy. Add up to 1/4 cup non-dairy milk or if needed and use the tamper to help it blend.
  5. Pour on top of the crust.
  6. Freeze overnight.
  7. Slice into bars. Enjoy!
  8. Keep in the freezer for 1-2 weeks.


  • Serving Size: 1 bar
  • Calories: 365
  • Sugar: 44g
  • Fat: 13g
  • Saturated Fat: 2g
  • Carbohydrates: 58g
  • Fiber: 6g
  • Protein: 7g

Keywords: vegan, paleo, sugar free, healthy, easy, dessert, fall, pumpkin, gluten-free