Happy Monday! It’s finally Fall but you wouldn’t know that by the weather we’re having here in Minnesota. If you’re craving all the fall flavors, like pumpkin, and having unseasonably warm temps like we are in Minnesota these Salted Peanut Butter Chocolate Pumpkin Cheesecake Bars are for you! I’m finding it really hard to get into the fall season with the temps and while I want to bake all of the fall goodies I don’t want to turn the oven on with this heat and humidity. No need to turn the oven on to enjoy this delicious pumpkin treat, and they’re simple to make.
Maybe it’s the temps but the pumpkin bug didn’t bite early this year and I’m still not craving it like crazy. Other than these bars, which I’ve made 3 pans (Anyone want to help me eat the last pan I have in the freezer?), I’ve only made one other thing with pumpkin this year. Usually by mid August I’m craving and wanting everything pumpkin and it’s non stop pumpkin and apple from mid August until the end of November. So far I’m wanting all thing apple, and then honey, caramel, and cinnamon flavors. Just simple sweetness and warm spices. Although I’m not really craving sweets like usual other than apple crisp.
Cashew based (dairy free, vegan) cheesecakes like this one are favorites for get togethers as there are no nut allergies and family and friends love them. Although this one is still dairy free it is not vegan as the clusters used in the crust are made with honey, there is a substitution using a pecan crust from another recipe linked below. Also being gluten free, and grain-free, they’re a great treat that all our friends and family can enjoy! Don’t worry you don’t have to have an occasion or reason to make these. Whip them up and pull them from the freezer when you need a little treat. They seem to disappear. Not that you can, or would, eat multiple bars as they are really filling. Not like stuffed big filling but healthy fats and satisfying filling where you would be happy with just one.
The combo in these Salted Peanut Butter Chocolate Pumpkin Cheesecake Bars cannot be beat! I love my sweet and salty combos and this is another one. Salted peanut chocolate crust made with my favorite topped with pumpkin cheesecake drizzled with chocolate peanut butter, it’s not overly sweet and perfectly balanced in each bite! They are quick to make, only requiring soaking time for the cashews and a few hours to set, otherwise they come together in minutes. They can also be made ahead. While I have a request already, and another dessert that I know will be a hit, these would be a great contender and option for Thanksgiving or any fall party or get together.
I felt like these bars were perfect for the first Meatless Monday of fall, and a little surprised I didn’t share a pumpkin recipe until after the first day of fall. If you’re looking for something a little more savory, or maybe a meal to have before enjoying one of these bars I hope you are inspired by one of the recipes linked up below. If you have a recipe to share my co-host Deborah and I would love to see it and have you join us for our Meatless Monday link up!
What fall food(s) are you looking forward to the most?
These Salted Peanut Butter Chocolate Pumpkin Cheesecake Bars are made with one of my favorite Whole Me Clusters, Salted Peanut Chocolate Clusters. As an ambassador for Whole Me, a local company I have loved and supported for years (before just recently becoming an ambassador), I was given a code “MISSWHISK” to share with my followers for 20% off their online order at Whole Me. This is not a sponsored recipe. I do not make any money from any Whole Me orders. My all time favorite flavor is the Lemon Berry Chia Clusters, but with the new Salted Peanut Chocolate that came out earlier this year it’s a very close second, and enjoyed even more this time of year.Salted Peanut Butter Chocolate Pumpkin Cheesecake Bars #dairyfree #glutenfree Click To Tweet
Like it? Pin it for later!