No-Bake, Healthy Pumpkin Cheesecake Bars
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Ah, the season of pumpkin! It seems like since September 1st the internet has been in a pumpkin spice frenzy, and if you love pumpkin as much as I do, you’re probably excited.
Sadly, though, so many pumpkin flavors and scents are artificial, which is harmful to your health but also totally unnecessary. Real pumpkin is flavorful and delicious, and it is SO easy to make healthy, refined-sugar free versions of all the overly sugary, artificial pumpkin desserts out there.
As a health freak of sorts, I wanted to create a rich, creamy and delicious pumpkin dessert that also was packed full of nutritious ingredients, low in sugar, and didn’t require a massive amount of effort.
These bars turned out a huge success, and I will definitely be making them again. They keep really well in the freezer, so you can make up a batch and keep them for snacking or sharing later. To give you an idea of how good these are, in the words of my pumpkin-hating boyfriend, “these are literally crack. So f*cking good”. So there you have it, folks. The stamp of approval from an anti-pumpkin Canadian.
If you love no-bake bars, pumpkin and cheesecake, then this recipe is for you. Dig in to the fluffy, creamy, pumpkin HEAVEN and let me know what you think below!
If you make these, snap a pic and tag me in it on Instagram! I would love to see how they turned out and how you like them.
Oh yeah, and if you follow my blog or Instagram at all you might know I always incorporate essential oils* into everything I do, because, well - I know that they are the biggest health secret out there and I love experimenting with them to show you how fun they can be. So yeah, these bars have essential oils hiding in here, and they absolutely MAKE the flavor of these. If you don't have oils, don't fret, you can substitute regular spices. But I encourage you to get some of these babies into your life and make them again - I promise you won't be let down.
*Please do not use essential oils that are not labeled for dietary use. I would only recommend and trust Young Living, which you can purchase with a 24% discount using my unique link. Find out more, here.
NO-BAKE, HEALTHY PUMPKIN CHEESECAKE BARS
For the crust:
1 cup pitted dates
¼ cup organic raw pecan butter
1 cup organic raw pecans
½ cup organic Young Living einkorn flour
2 tbsp room temp Kerrygold butter
1 can organic raw pumpkin purée
1 8 oz full fat organic cream cheese
3 tbsp raw local honey
2 tbsp collagen peptides
1 tsp reishi mushroom spores
1 drop Young Living Cinnamon Bark essential oil
1 drop Young Living Ginger Vitality essential oil
½ tsp fair trade ceylon cinnamon powder
1/8 tsp clove powder
1 cup organic heavy whipping cream
1 tbsp organic maple syrup
½ tsp madagascar bourbon vanilla extract
1 pinch fair trade ceylon cinnamon powder
In a 16 cup food processor, add einkorn flour. Turn it on and add one date at a time. Once combined, add nuts and nut butter. Finally, add the butter (room temp). If it is too sticky, add more flour. If it is too dry, add a few drops of cold water.
Line a 8 x 12” rectangle baking dish with parchment paper. Press the crust into the bottom of the dish to form a thin bottom layer. Put in the freezer and proceed to making the filling.
In a food processor or a Vitamix, add the pumpkin and cream cheese and blend together. Add the raw honey, the essential oils, the cinnamon powder, the reishi spores and the collagen peptides and blend again until combined. Make sure you don’t over-blend as they are delicate ingredients.
Remove the baking dish from the freezer and pour the pumpkin mixture over the top and smooth with a spatula. Freeze. For the top layer, whip 1 cup of organic heavy cream with maple syrup, vanilla and a pinch of cinnamon. Spread over the frozen layers and freeze for 10 minutes. Remove from freezer, cut into bars, thaw before eating and freeze the rest for later!
What are your favorite healthy pumpkin recipes? What did you think of these bars? I want to know, tell me below!