Pumpkin Swirl Cheesecake Bars

Updated: Nov 28, 2019

What are the holidays if not for delicious pumpkin desserts? I mean nothing screams more fall than a sweet pumpkin dessert and I've got the perfect recipe for you! a Pumpkin Swirl Raw Cheesecake Bars with a cacao pecan base , so easy and simple to make and they are my new favourite dessert! The balance between the creaminess of the cheesecake and the sweet chocolate base is the perfect combo and makes this recipe even more delicious!

These dessert is the perfect fall party dessert that will impress all your friends and family! It is so creamy and smooth and has the perfect spice balance that gives it that holiday taste!

I love that these desserts keeps so well in the freezer so you can make it ahead and just pop it out of the freezer to chill for 20 min and you will have dessert sorted for days!

These cheesecake is

  • Gluten Free

  • Dairy Free

  • Refined Sugar Free

  • Creamy

  • Paleo

  • Keto

  • Perfect for Fall

Pumpkin Swirl CheeseCake Bars

Serves: 18

Prep Time: 30 min

Set Time: 2 hrs



  • 1 Cup Dates

  • 2 Cups Pecans

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1 Tbsp Cacao


  • 2 Cups Cashews, soaked 8hr or overnight

  • 1/2 Cup Pumpkin pure

  • 1 Cup light coconut milk (canned)

  • 1/2 Cup Maple Syrup

  • 1/3 Cup melted coconut oil

  • 1/4 Cup lime juice

  • 2 tsp vanilla extract

  • 1tsp Pumpking spice powder


  1. Soak dates in hot water for 10 min in a small bowl. In the mean time your dates soak add rest of crust ingredients to a food processor and blend until fine, transfer to a bowl.

  2. Once dates have soaked for 10 min drain them and remove seeds. Add them to your food processor with one tablespoon of water and blend until creamy and smooth. Add mixture to rest of base ingredients and use a spatula to combine until you get a "dough" consistency.

  3. Line a baking tray with foil or baking paper. Add base dough and spread into an even flat layer pressing it with a spatula. Place in freezer in the meantime you prepare your filling.

  4. Drain your cashews and add them to a high speed blender with the coconut milk, maple syrup, lime juice, coconut oil & vanilla. Blend until smooth.

  5. Remove base from freezer and add half of the cashew mixture to your baking tray.

  6. Add pumpkin pure and pumpkin spice to the remaining half and mix until well combined. With a spoon add doll pops of the batter randomly on top of the cashew mixture. Swirl around using a tooth pick to create the marble effect by carefully combining the cashew and the pumpkin fillings.

  7. Place back in the freezer and let set for at least 3 hours. Once it has set remove from freezer and allow to chill for 10 min before removing it from the tray and cutting into squares.

Notes: Keeps up to 15 days in a sealed container in the freezer. Allow 10-15 min to chill outside the freezer before serving.

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