No-Bake Medjool Date Pumpkin Cheesecake Bars

Name: No-Bake Medjool Date Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 8 min
Total time: 8 min
Ingredients: 20 Natural Delights® Pecan Pumpkin Pie Spiced Date Rolls (400g); 2 cups (240g) raw cashews; 1 cup (240g) non-dairy yogurt (I used cashew yogurt); 6-8 (120g) Natural Delights® Pitted Medjool Dates; 1 cup (240g) pumpkin puree; 1 tbsp pumpkin pie spice; 1 tsp vanilla extract; Optional: 1/4 cup non-dairy milk if needed to blend

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Prep Time: 20 minutes

Cook Time: 8 hours

Total: 8 hours, 20 minutes

Servings: 9

Author : Natalie

vegan paleo sugar free

No-Bake Medjool Date Pumpkin Cheesecake Bars

Ingredients

Remove All · Remove Spices · Remove Staples

20 Natural Delights® Pecan Pumpkin Pie Spiced Date Rolls (400 grams)2 cups (240 grams) raw cashews1 cup (240 grams) non-dairy yogurt (I used cashew yogurt)6-8 (120 grams) Natural Delights® Pitted Medjool Dates1 cup (240 grams) pumpkin puree1 tbsp pumpkin pie spice1 tsp vanilla extractOptional: 1/4 cup non-dairy milk if needed to blend

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Instructions

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Step 1

Soak the cashews in warm water overnight. Drain and rinse.

Step 2

Blend the date rolls in a blender or food processor into small crumbles/chunks.

Step 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.

Step 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.

Step 5

Pour on top of the crust.

Step 6

Freeze overnight.

Step 7

Slice into bars. Enjoy!

Step 8

Keep in the freezer for 1-2 weeks.