Pumpkin Cheesecake Bars


pumpkin cheesecake

pumpkin cheesecake3

Pumpkin Cheesecake


1 cup pureed pumpkin

2 1/2 -3/4 cups Soaked Cashews

1/2 cup + 1 tablespoon Agave Nectar

1/4 cup liquid & 3 tablespoons solid coconut milk

2 tablespoons coconut oil

pinch nutmeg

1 teaspoon clove

1 teaspoon cinnamon


1/2 cup almond flour

1/4 cup unsweetened coconut flakes

1/4 cup coconut oil, liquid

8 softened dates

1/4 cup pecans, whole or chopped


1 can coconut milk, whole fat

3 tablespoons agave

1/2 tablespoons vanilla

1 teaspoon cinnamon

Soak cashews overnight in fridge overnight with 10 cups water or boil for 1 hour.
Soak dates in hot water for 10 minutes.
The coconut milk should be chilled overnight or placed in the freezer 3 hours before making the topping.
Chill the bowl and whisk, for making the topping, by placing the tools in the freezer for 1 hour before making the whipped topping.
Turn the chilled can of coconut milk upside down and remove the bottom of the can. Pour out the liquid and scrap the solidified portion into the chilled bowl. Place back into the freezer until ready to make.

Crust- In a food processor pulse together almond flour, coconut flakes, and pecans until everything is chopped and combined. Add the coconut oil and dates. Process until the dates are chopped and everything is blended together. Press this mixture into a greased 8 inch square pan. Bake at 350 degrees for 8 minutes. Remove and let cool.

Filling- In a food processor or blender, blend cashews until they are like play-dough. Then add the rest of the filling ingredients and blend until smooth. Taste and add more agave if you would like it sweeter. Pour this mixture over the crust.

Topping- Vigorously whisk together all ingredients until the consistency becomes like whipped cream.

Place in freezer for 3-4 hours then move to the fridge 1-2 hours before serving.

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3 thoughts on “Pumpkin Cheesecake Bars

  1. Pingback: Thank the Greeks for Cheesecake | Recipes for a Healthy You

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