Savor Joy: Wholesome Pumpkin Cheesecake Love– Satisfy your sweet tooth and nourish your body with our irresistible Pumpkin Cheesecake Bars recipe! These decadent treats aren’t just desserts; they’re a delightful way to elevate your well-being and indulge in the flavors of the season guilt-free.

Crafted with care and bursting with wholesome ingredients, our Pumpkin Cheesecake Bars offer a tantalizing blend of creamy cheesecake and spiced pumpkin goodness. But what sets them apart is their surprising health benefits. Pumpkin, the star ingredient, is packed with vitamins, minerals, and antioxidants that support immune function, promote healthy skin and aid digestion. Plus, its natural sweetness adds a delightful touch to your dessert without the need for excess sugars or artificial additives.

But the goodness doesn’t stop there! Our cheesecake bars also feature a creamy, protein-rich filling that satisfies your cravings while keeping you full and satisfied for longer. And let’s not forget about the irresistible graham cracker crust, which adds a satisfying crunch and a hint of indulgence to every bite.

But perhaps the most important benefit of our Pumpkin Cheesecake Bars is the joy they bring to your life. Indulging in a delicious treat like this isn’t just about satisfying your taste buds; it’s about nourishing your soul and celebrating the simple pleasures of good food. Whether enjoying them with friends and family or savoring a quiet moment of self-care, our cheesecake bars will surely bring a smile and warmth to your heart.

Ready to indulge in a little slice of happiness? Join us as we explore the transformative power of nourishing recipes like Pumpkin Cheesecake Bars in our online wellness programs. Together, we’ll cultivate a lifestyle that celebrates health, happiness, and the joy of delicious, wholesome treats. Let’s bake, savor, and thrive—together!

For the crust:

Gluten-Free, Vegan, Serves 8

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the pumpkin cheesecake filling:

• 1 1/2 cups raw cashews, soaked in water for 4 hours or overnight, then drained
• 2 tablespoons coconut oil, melted
• 1 cup pumpkin puree
• 1/3 cup coconut milk
• 2 tablespoons lemon juice
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt

Directions:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. Combine the rolled oats, almond flour, melted coconut oil, maple syrup, ground cinnamon, and salt in a food processor. Pulse until the mixture comes together and resembles coarse crumbs.

Press the crust mixture evenly into the bottom of the prepared baking dish. In the same food processor (there is no need to clean it), combine all the ingredients for the pumpkin cheesecake filling. Process until smooth and creamy. Pour the pumpkin cheesecake filling over the crust in the baking dish and spread it out evenly.

Bake in the oven for 25-30 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely in the baking dish. Then refrigerate for at least 4 hours or overnight to set. Once chilled and set, remove the pumpkin cheesecake from the baking dish and cut it into bars.