We’re so excited that fall flavors are finally here. That means we will be spending a lot of the time whipping up new autumn vegan collagen boosting pumpkin cheesecake bars. Yes, you read that right. Fall treats that help boost your hair, skin, and nails grow.*
Not only are these vegan pumpkin cheesecake bars extremely luscious, but they’re also much healthier than the original recipes. These dairy-free gems are made with simple, nourishing ingredients like coconut milk, vegan yogurt, walnuts, and olive oil and are naturally sweetened with dates and maple syrup.
You can use similar filling ingredients to make a luscious vegan pumpkin cream cheese dip. Add our Original Beauty Blend to any of your favorite fall treats this season and boost your beauty naturally. Whether you add us to your pumpkin spice latte, pumpkin bread/muffins, or your favorite crumble recipe. If you decide to make the filling into a vegan cream cheese we suggest that you store the filling in the fridge so it is easily spreadable. Can you imagine waking up on a Fall morning and spreading collagen-boosting pumpkin spice cream cheese over and hot bagel?* Umm - amazing! Sounds like an ideal Fall morning if you ask us.
We’re trading in the classic pumpkin cheesecake bars with these dreamy collagen-boosting vegan pumpkin cheesecake ones and we think you just might want to too. You might be wondering “how will these boost my collagen?”. Don’t worry - we’re here to give you the down low.
More about our Original Beauty Vegan Collagen Boosting Blends:
Our Original Beauty Vegan Collagen Boost Blend is formulated with organic coconut milk, bamboo extract, amla, tremella mushroom extract, grapeseed extract, hyaluronic acid*. What’s not inside our blue bag? All the weird stuff. We made all our blends grain-free, legume-free, paleo + keto friendly, and plant-based.
You might be wondering how each ingredient works to help boost your hair, skin, and nails, here’s how each ingredient works in our creamy vegan collagen boost blend*
These vegan pumpkin cheesecake bars are:
How we like to store + serve our Vegan Pumpkin Cheesecake Bars:
We recommend that you store your vegan pumpkin cheesecake bars in a sealed container in the freezer so they keep their shape. When serving we recommend that you run a knife under warm water to easily slice each bar. We enjoy our bars with coconut whipped cream, almond butter, and some extra pumpkin spice because who isn’t down for more fall flavor?
What you’ll need to make our Vegan Pumpkin Cheesecake Bars:
Crust:
- 1 cup packed pitted medjool dates (20 dates): These little gems are a great way to sweeten any dessert naturally. Dates help the base of the crust stick together.
- 1 1/2 cups raw walnuts or pecans: A great source of healthy fats. You can easily substitute the walnuts for pecans!
- 1 teaspoon cinnamon: The best fall flavor.
- 1 pinch sea salt
Filling:
- 1 1/2 cups cashew or almond yogurt: This is what helps the cheesecake become so thick and creamy, which is the glue of any great cheesecake. You can often find dairy-free yogurts in the speciality section of the grocery store.
- 1/4 cup Copina Co. Original Beauty Plant-Based Collagen Boost Blend: To help boost your hair, skin, and nails.
- 1 lemon, juiced: For that cheesecake zing.
- 1/3 cup full-fat coconut milk (shaken in can) (or sub unsweetened almond milk): A great source of healthy fats. We recommend that you always go for full fat coconut milk when making any raw treats. The fat helps hold the delicious treat together.
- 3 Tbsp olive oil: A great healthy fat + helps keep the cheesecake together.
- 1/3 cup maple syrup* or light agave nectar (plus more to taste): A great natural sweetener, you can substitute maple syrup with light agave nectar or more depending on how sweet you like your cheesecake.
- 1/3 cup pumpkin purée: Essential for fall baking + high in Vitamin A.
- 1 pinch sea salt
- 2 tsp pumpkin pie spice: You can purchase this in the spice section of your grocery store.
- 1 tsp vanilla extract: Adds a little sweetness to your cheesecake bars.
How to make our Vegan Pumpkin Cheesecake Bars:
- Start by mixing the crust ingredients in a food processor until the nuts and dates break down into small pieces and stick together, then mold the dough to the base of a 6x9-inch glass container.
- To make the "cheesecake" layers, add all ingredients into a food processor or blender. Blend well until combined. Pour the cheesecake mixture over the crust. Spread to even the filling out place in the freezer for about an hour, or until the cheesecake sets. Top as desired and enjoy!
- We recommend letting it sit for a few minutes before cutting or running hot water over a knife for easier cutting.
Want some more recipes? Why not try our Chocolate Peanut Butter Sea Salt Beauty Bites, Chocolate Tahini Banana Muffins, or our Matcha Beauty Lemon Energy Balls?
Vegan Pumpkin Cheesecake Bars
Ingredients:
- CRUST
- 1 cup packed pitted medjool dates (20 dates))
- 1 1/2 cups raw walnuts or pecans
- 1 teaspoon cinnamon
- 1 pinch sea salt
- FILLING
- 1 1/2 cups cashew or almond yogurt
- 1/4 cup Copina Co. Original Beauty Plant-Based Collagen Boost Blend
- 1 lemon, juiced
- 1/3 cup full-fat coconut milk (shaken in can) (or sub unsweetened almond milk)
- 3 Tbsp olive oil
- 1/3 cup maple syrup* or light agave nectar (plus more to taste)
- 1/3 cup pumpkin purée
- 1 pinch sea salt
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions:
- Start by mixing the crust ingredients in a food processor until the nuts and dates break down into small pieces and stick together, then mold the dough to the base of a 6x9-inch glass container.
- To make the "cheesecake" layers, add all ingredients into a food processor or blender. Blend well until combined. Pour the cheesecake mixture over crust. Spread to even the filling out place in the freezer for about an hour, or until the cheesecake sets. Top as desired and enjoy!
- We recommend letting it sit for a few minutes before cutting or running hot water over a knife for easier cutting.
