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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
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      Naan Butter Cauliflower

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      December 5, 2020

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      November 30, 2020

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      Hot Cocoa Whoopie Pies

      November 22, 2020

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      7-Day Vegan Challenge eBook

      December 28, 2020

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      Vegan Pumpkin Pie Smoothie Bowl

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      January 18, 2021

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      November 30, 2020

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      November 5, 2020

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      September 28, 2020

      Lunch & Dinner

      Baked Potato Gnocchi

      September 26, 2020

      Lunch & Dinner

      One-Pot Creamy Vegan Taco Pasta

      August 31, 2020

      Lunch & Dinner

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Lunch & Dinner

      Tomato Ricotta Galette

      July 20, 2020

      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      Cinnamon Sugar Cookie Cereal

      July 6, 2020

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      June 29, 2020

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      Mini Everything Bagels

      June 15, 2020

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      June 11, 2020

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      March 19, 2020

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      September 11, 2020

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      Green Bean Potato Salad

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

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      Spring Detox Mason Jar Salads

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      Kaniwa Pear Salad

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      November 10, 2020

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      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

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      August 17, 2020

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      Maple Sriracha Cauliflower

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      Ginger Dill Spring Peas

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      Creamy Dirty Mashed Potatoes

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[slide-anything id="6097"]
Dessert

Gluten-Free Vegan Pumpkin Cheesecake Bars

by Gina Fontana October 5, 2020
written by Gina Fontana October 5, 2020
Jump to Recipe

These Gluten-Free Vegan Pumpkin Cheesecake Bars are the perfect naturally sweetened Fall pumpkin dessert! A delicious gluten-free, grain-free crust made with banana flour filled with a no-bake vegan pumpkin cheesecake filling and then placed in the fridge to set up overnight.

vegan gluten free pumpkin cheesecake

I am still diving into all things pumpkin over here on the Healthy Little Vittles blog and I am so glad I kept the fall treats rollin’ because dang. THESE ARE GOOOOD! I am like, beyond excited to share these with you today my friends. I think you’re going to love them too! I mean, my dessert-loving dad thinks they are awesome, so they must be good.

pumpkin cheesecake recipes

Aside from me loving these photos (and I retook them twice because orange and brown are hard to edit y’all!), I am also proud of the fact that you can enjoy these Gluten-Free Vegan Pumpkin Cheesecake Bars completely as a 100% no-bake dessert OR you can bake the crust for about 15 minutes, then top with the no-bake filling and enjoy that way as well! They taste delish either way, so if you’re a no-bake dessert lover, you just stick with it here 😉

easy vegan desserts

Another grand thing about this recipe is that you can use whatever crust you like. Whatever your favorite is. Of course, I urge you to try my banana flour crust for a healthy, fun new crust option, and banana and pumpkin go so well together! But I won’t be TOO offended if you decide you want to pair the pumpkin cheesecake filling with your own favorite crust. After all, the filling is the star in this dessert recipe.

pumpkin dessert recipes

More good news: all you who have cashew allergies, there are NO cashews in this vegan pumpkin cheesecake filling! Woohoo! There is coconut cream and oil though- if only I were a magician and could cut out alllll the nuts… but I’m still counting this as an allergy-friendly win!

gluten-free dessert recipes

Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make.
1- mix crust ingredients in bowl.
2- bake crust for 15 minutes.
3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy.
4- remove the crust from the oven, pour in the filling.
5- place it in the fridge overnight to set up!
Just 5 simple steps here people. Like, can’t get easier than that! And if you’re like me, feeling super lazy, be sure to pick up some dairy-free whipped cream the next day, although it’s great without whipped cream too.

healthy desserts

Here’s what you’ll need (because I know you want to get right on ordering the ingredients from Amazon)!
☆ banana flour
☆ sunflower seed butter (or if you don’t have a nut allergy you can use almond butter/peanut butter)
☆ pure vanilla extract
☆ maple syrup
☆ cinnamon
☆ plant/vegan butter
☆ coconut cream
☆ coconut oil
☆ pumpkin pie spice (note: if you don’t have any premixed on hand, you can easily make your own, actually what I did for this recipe. Just Search “pumpkin pie spice” on Pinterest!)
☆ 1 can pumpkin puree (not pumpkin pie mix!)
☆ coconut oil

holiday dessert recipes

I think this can fit into the healthy-ish dessert category, so if you’re dreading all the overly sugared holiday sweets coming up in the next few months, why not try swapping out another pumpkin dessert for this healthier version?! Who knows, maybe you’ll stick with it for years to come 😉 I hope you love these Gluten-Free Vegan Pumpkin Cheesecake Bars as much as my family and I do!

healthy dessert recipes

Leave a comment below and tag me on  Instagram or Facebook when you make them this Fall! @HealthyLittleVittles #healthylittlevittles.

MORE PUMPKIN RECIPES:
Pumpkin Caramel Pecan Cookie Dough
Pumpkin Spice Chocolate Fudge
Pumpkin Cranberry Cheesecake Bites
Pumpkin and Chia Pudding Granola Tarts

Continue to Content
holiday dessert recipes

Gluten-Free Vegan Pumpkin Cheesecake Bars

Yield: 9+ bars
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These Gluten-Free Vegan Pumpkin Cheesecake Bars are the perfect naturally sweetened Fall pumpkin dessert! A delicious gluten-free, grain-free crust made with banana flour filled with a no-bake vegan pumpkin cheesecake filling and then placed in the fridge to set up overnight.

Ingredients

Crust

  • 2 cups banana flour
  • 1/2 cup sunflower seed butter (or another nut/seed butter)
  • 1/4 cup dairy-free (plant) butter
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup maple syrup
  • 2 tablespoons water

Pumpkin Cheesecake Filling

  • 1 can pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (1 stick) dairy-free (plant) butter
  • 1 can coconut cream (solid part only)
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1.5 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon (use 1/2 teaspoon if your pumpkin pie spice doesn't contain cinnamon)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line an 8x8 baking pan with parchment paper.
  3. In a large bowl, whisk together the dry crust ingredients and then stir in the wet.
  4. Press the crust into the baking pan and bake for about 15 minutes.
    **NOTE: you can also enjoy this recipe completely as a no-bake dessert! Just skip the crust baking and move right to the next step.
  5. While the crust is baking, add all of the cheesecake filling ingredients to a medium saucepan and melt it over medium heat, whisking frequently until it's smooth and creamy (has no lumps).
  6. Remove the crust from the oven, pour the filling over top of the crust and smooth the top with a spatula.
  7. Place in your fridge 4-6 hours, preferably overnight.
  8. Slice and serve the next day with dairy-free whipped cream (if desired) and sprinkled cinnamon!
  9. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

** if you don't have pumpkin pie spice, you can easily make your own! Just look for a recipe on Pinterest!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Organic Green Banana Flour
    Organic Green Banana Flour
  • Organic, Creamy Sunflower Butter
    Organic, Creamy Sunflower Butter

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert
gluten free vegan pumpkin cheesecake bars

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
A little while back I became obsessed with making A little while back I became obsessed with making homemade juice in my blender... that’s right, no juicer needed 🤗 This BLENDER BEET JUICE has been recently trending on the blog so if you’re looking for a way to include more fresh produce in your diet this year, this juice is a great way ❤️ Recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/blender-beet-juice/
I teamed up with another vegan foodie and nutritio I teamed up with another vegan foodie and nutritionist @azizisvegan for Veganuary and we decided to make one of each other’s recipes! I couldn’t pass up his brownie cookies and omg they did not disappoint 😋🤎 A little crunch around the outside and gooey on the inside... perfection! Be sure to head over to his feed for more amazing recipes!!! #veganuary
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter garam masala sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
Banana Bread sure had its moment in 2020, and I'm Banana Bread sure had its moment in 2020, and I'm continuing on with the trend into 2021 with a little added pizzaz! I frosted this vegan banana bread with a vegan cream cheese icing and some funfetti sprinkles! This recipe is also gluten-free and grain-free using one of my favorite flours from @edwardandsons Green Banana Flour! It's light and moist and everything a good banana bread should be. My whole family devoured it! I know you're going to love it, so here's the recipe:

Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
.
Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
.
Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
.
https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
.
https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
.
BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
.
Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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