Madison Surdyke from the Sunny Thymes Blog created this delicious Pumpkin Cashew Cheesecake Bar recipe using our Original Ancient Grain Granola as the crust. It only takes 10 minutes to prep and you can store them in the freezer for a quick and easy treat!

Pumpkin Cashew Cheesecake Bars

gluten-free, vegan



1 bag of any Purely Elizabeth Granola (for extra fall flavor, use our new Pumpkin Spice Grain-Free Granola now available at Whole Foods!)

1/3 cup melted coconut oil

1 tsp pumpkin spice


1 1/2 cup soaked cashews

3 tbsp maple syrup

1/4 cup melted coconut oil

1/4 cup pumpkin puree

1 tbsp vanilla extract

1/2 tsp lemon juice

Optional toppings: melted chocolate + extra granola


Combine the crust ingredients in a food processor or blender and blend until it has a nut butter like consistency. Spread the crust out in an 8x8 baking dish lined with parchment paper. Next, combine all of the cheesecake filling ingredients and blend until it's smooth and creamy. Spread the filling over the crust and put in the freezer for a couple of hours.