Vegan Pumpkin Cheesecake Bars

Vegan pumpkin cheesecake bars are given a fall twist with pumpkin, spices and a vegan shortbread crust!

For the crust:
1 cup flour
⅓ cup coconut oil, melted
½ cup powdered sugar
Pinch of salt

For the cheesecake:
1½ cups raw cashews, soaked for at least 8 hours and then drained
10 ounces vanilla or plain non dairy yogurt ( I used almond milk yogurt, This is about 1 cup of yogurt)
1 tablespoon vanilla extract
Juice of 1 lemon
2 tablespoons cornstarch
Pinch of salt
2 tablespoons maple syrup
¾ cup granulated sugar
1 cup pumpkin puree
1 teaspoon ground cinnamon

View the full recipe at Heart of a Baker →