Mini Pumpkin Cheesecake Bars

Author Notes: These 90 calorie, vegan, gluten free bars are irresistible and full of pumpkin and pumpkin spice - the perfect fall dessert!Jyothi /

Makes: 36


For the Filling:

  • 16 ounces Tofutti or soy cream cheese
  • 16 ounces Pumpkin puree
  • 1 cup Organic brown sugar
  • 1/2 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin spice
  • 2 tablespoons Almond milk
  • 1 tablespoon Arrowroot powder
  • 36 pieces whole pecans for topping

For the Crust:

  • 1 cup Gluten Free Oats
  • 1/2 cup Muscovado or Brown sugar
  • 1/4 teaspoon Salt
  • 1/3 cup Coconut oil
  • 2 tablespoons Almond milk
In This Recipe


  1. Preheat oven to 350F. Grease a 9x9 inch brownie pan with olive oil spray and set aside.
  2. For the crust: Place oats, muscovado (or brown sugar), flour, salt, oil and almond milk in a food processor or high powered blender. Blend until it forms a grainy paste (like wet sand). You may need to scrape down the sides a few times. Press crust mixture evenly into greased pan and bake at 350F for 15 minutes. Set aside to cool.
  3. For the filling: Place Tofutti cream cheese, pumpkin, pumpkin spice, vanilla extract, and almond milk in a high powered blender and blend until smooth. Add powdered sugar 1/4 cup at a time until smooth. Add arrowroot powder and blend for a few more seconds. Scrap down the sides as needed during blending. Scoop pumpkin mixture onto crust and smooth the top with a spatula to even out. Bake at 350F for 40-42 minutes. Top will be golden.
  4. Let cool for 30 minutes and refrigerate overnight. Cut bars into 36 squares after refrigerated. Top each square with one whole pecan.

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