These pumpkin cheesecake squares start with an almond date crust, followed by a light pumpkin cream cheese filling with warming fall spices, finished with coconut cream and pumpkin seed ‘flowers’. It’s a fun and easy crowd-pleasing dessert for the fall and holiday season!

no bake vegan pumpkin cheesecake squares

Key Ingredients

Almonds. These make a simple and healthful base layer.
Medjool dates. These bind the base layer and add a natural sweetness. I prefer using Medjool dates because they are usually soft. Other dates can be used but you may need to use a few more. If the dates are very dry/hard soak them in warm water for 20 minutes.
Vegan cream cheese. Make sure that it’s at room temperature or else it will be clumpy.
Coconut whipping cream. I use Cha’s Organic Whipping Cream. Make sure to use a brand that solidifies when cooled.
Pumpkin puree. Store bought or homemade can be used.
Icing sugar. This adds sweetness without adding any extra liquid (how maple syrup would) and keeps the filling and topping thick and creamy.
Pumpkin pie spice. I love strong pumpkin spice in fall desserts. I use a store bought blend.
Pumpkin seeds. These are used for the garnish. I used bee pollen to make the center of the ‘flowers’. This can be subbed with chopped crystallized ginger, or alternatively I’ve topped with crushed ginger snap cookies which tasted great.

How To Make The Base Layer

Making the base layer is very simple. Simply process the almonds and dates to a coarse crumb. The mixture should stick together when pressed. Press in evenly into the lined pan.

almonds and dates in the food processor.

How To Make The Pumpkin Filling

This pumpkin cheese cake filling is light, smooth, not too sweet and filled with warming fall spices. Simply whip the coconut cream, then add the pumpkin puree, icing sugar and spices. Add the cream cheese and whip until smooth. Spread it over top of the base layer and let in set in the fridge for 2-3 hours.

How To Make The Cream Topping

For the topping simply whip the coconut cream and icing sugar until smooth. Spread it over the pumpkin layer. Let it set in the fridge overnight. Before serving lightly score where you want to cut the squares. This makes it easier to know where to place the garnishes. Top it with pumpkin seeds ‘flowers’ and enjoy!

Coconut whip cream being whipped with a hand mixer.

Why You Will Love These Pumpkin Cheesecake Squares

✓ Light, creamy texture

✓ Filled with pumpkin spice

✓ Not too sweet

✓ Easy to make

✓ Allergy friendly

Looking For More Fall Recipes?

Or More Easy No-Bake Recipes?

These vegan pumpkin cheesecake squares are so light, creamy and fluffy, with the perfect balance of classic cheesecake and pumpkin spice flavors. Best of all they can be made ahead and require no baking at all!

I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

Base layer

1 1/2 cups almonds
9 large Medjool dates

Pumpkin cheesecake

1 cup vegan cream cheese, at room temp
1 cup pumpkin puree, at room temp
1 can (400ml) coconut whipping cream, see notes
3 tablespoons icing sugar
1 tablespoon pumpkin pie spice

Cream Topping

1 can (400ml) coconut whipping cream, see notes
2 tablespoons icing sugar

garnish

make 'flowers' with pumpkin seeds and bee pollen or finely chopped crystalized ginger

Instructions

Base layer

Line an 8"x 8" pan with parchment paper. I recommend using a pan with a removeable bottom as it makes it easier to remove the squares.
If your dates are very dry/hard soak them in warm water for 20 minutes. Add the almonds and pitted dates to a food processer and pulse until it is a coarse crumb. The mixture should stick together when pressed. If it does not stick together add another date or a splash of maple syrup.
Press the mixture evenly into the pan and set aside.

Pumpkin cheesecake filling

In a large mixing bowl use a hand mixer to whip the coconut whip cream until it's smooth and fluffy. Add the pumpkin puree, icing sugar and pumpkin spice. Whip until incorporated. Add the cream cheese and whip on high until smooth. Taste and add more icing sugar if you prefer it sweeter.
Pour the filling over the base layer and smooth with a spatula. Place it in the fridge to set for 2-3 hours.

cream topping

In a medium sized bowl add the coconut whip cream and icing sugar. Beat with a hand mixer until it's smooth and fluffy. Spread it evenly on top of the pumpkin layer. Place into the fridge overnight to set.

Garnish

Before serving lightly score the top where you want to cut the squares. This helps to know where to place the pumpkin seed flowers. Gently press the pumpkin seeds into the coconut cream topping to form flowers and fill the centers with bee pollen or finely chopped crystallized ginger. Alternatively they can be topped with chopped pumpkin seeds or crushed ginger snap cookies.
Remove from the pan and cut into 16 squares. Wipe your knife after each cut for clean layers. Leftovers can be stored in a sealed container in the fridge for 1-2 days. Enjoy!

Notes

*I use Cha’s Organic Coconut Whipping Cream. Make sure to use a coconut whip cream that sets firm when cooled.

Nutrition