3 Layer Pumpkin Dessert Bars

3-Layer Pumpkin Dessert Bars copyHere’s an oooey-goooey way to serve up pumpkin for dessert! Last year I served these 3 Layer Pumpkin Dessert Bars for Thanksgiving, and this year I’m going to bring them to our family Christmas Eve celebration. It’s always a big hit!

What’s great about these pumpkin cheesecake bars is that they only contain wholesome, real food ingredients. There’s no dairy, cane sugar, grains or gluten weighing it down. And it’s amazing just how delicious it tastes!

So how did I create these scrumptious bars? The creaminess comes from cashews that have been soaked and blended. The sweetness comes from dates and a little raw honey. And the crust is made with almond flour.

Give these yummy no bake bars and try and let me know what you think. Enjoy 🙂

3 Layer Pumpkin Dessert Bars
A Recipe by Diana Keuilian
Prep time
Total time
Serves 30

For the crust:
For the filling:
For the Pumpkin Topping:

  1. Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the filling.
  2. Wipe out the food processor, then add all of the filling ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the pumpkin topping.
  3. Throw all the pumpkin topping ingredients into the food processor. Blend for about 3 minutes, until fully smooth. Spread over the filling layer. Put it back in the freezer.
  4. After 30 minutes, cut the pumpkin bars into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.

Calories: 180     Fat: 10     Carbohydrates: 22     Sugar: 10     Sodium: 19     Fiber: 2     Protein: 3    

Best dairy free pumpkin bar recipe 


  • Michaela December 9, 2014 at 7:02 am

    Would substituting almond or pecans or walnuts for the cashews work as well? I have a son with cashew allergies.

    • Diana December 18, 2014 at 1:50 am

      I think that walnuts or pecans would work, but be sure to soak them for at least 60 minutes in hot water to help them blend and cream more. Or, you could try Brazil Nuts, those might be able to get creamy like cashews. Happy Cooking! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: