These vegan pumpkin spice cheesecake gooey bars are sweet and spiced, and of course, SO gooey and rich! A spiced pumpkin gooey bar base topped with lush cheesecake. Totally gluten free and naturally sweet!
When the word “gooey” is in a recipe title, you know you’re in for something amazing, right? These vegan pumpkin spice cheesecake gooey bars totally live up to the hype.
But, funny story – these were almost a recipe failure. When I started brainstorming for these bars, I envisioned a cheesecake swirl on top of the bars. You know, all aesthetically pleasing and what not.
When I was testing the recipe, I accidentally put way too much cheesecake on top for any swirls to be visible. Per usual, I said some choice expletives, accepted defeat, and just plopped all the cheesecake mixture on top. I put it in the oven, fully expecting to have a pan of weird warm cheesecake goo that would never make it here on the blog.
Well, as you might’ve guessed, these babies totally proved me wrong, in the BEST way. To my surprise, baking the cheesecake layer didn’t make it weird or disgusting. Then, I remembered most “traditional” cheesecakes are baked, and just served chilled, which I definitely recommend with these. They’re SO so good cold, which isn’t normally my preference with bars, but just trust me. They’re amazing straight from the fridge!
Okay before I get too ahead of myself talking about how to eat these vegan pumpkin spice cheesecake gooey bars, we should probably talk about how to make ’em.
To start, you’ll blend the chickpeas with some nondairy milk. I used soy for this batch, but any nondairy milk will work. I realize this is a strange first step, but trust me, the blended chickpeas are what give these GOOEY bars their irresistible texture. After that, mix with the date paste and some pumpkin puree, then add the oat flour and pumpkin pie spice. That’s it for the pumpkin base, so pour that batter into a square pan and move on to the cheesecake!
Ah, the glorious, glorious cheesecake. I made the same mixture that I used as cream cheese frosting on this pumpkin cake that I posted last year, and it’s just as decadent and luscious as I remembered! It’s a simple mix of soaked cashews, nondairy milk, a little apple cider vinegar, and some date sugar. Soaking the cashews just makes them easier to blend into a creamy texture, and the apple cider vinegar gives it the cheesecake-y tang. Taste it after you blend before putting it on the pumpkin batter, because it’s super easy to adjust to your taste preferences. Feel free to add more date sugar if you want it sweeter, or more vinegar if you want it even more tangy. Blend all that in a food processor until totally smooth, and gently spread it over the pumpkin batter.
Bake 40 minutes, and let the bars cool COMPLETELY. Like, at least 30-45 minutes in the pan before attempting to cut. These aren’t called vegan pumpkin spice cheesecake GOOEY bars for no reason. If you try to cut these when they’re even a little bit warm, they’ll totally goo and fall apart – still delicious, but not a fun time. Even when they are completely cool, you’ll still need to use delicate and gentle hands with these gems!
These vegan pumpkin spice cheesecake gooey bars are the GOOIEST of gooey. A little bit of the cheesecake layer melts into the pumpkin layer, and the texture is so rich and decadent. The pumpkin base has powerful pumpkin spice flavor, and the cheesecake layer is the perfect sweet and tangy contrast.
Remember to serve these chilled! They’re incredible straight from the fridge. The hardest part of this whole recipe is having enough patience to let them cool completely. Top with a simple sprinkle of pumpkin spice or some chopped nuts for crunch.
I’m so, so happy these didn’t end up being a fail. In fact, they’re one of my favorite pumpkin recipes I’ve made so far this fall, and there have been quite a few already. Fall baking is the BEST. Hope you guys love these as much as we did!
PS if you love these and want more than just a lil layer of cheesecake, try this full blown pumpkin spice cheesecake!
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!