Whole Supp Pumpkin Mummy Cheesecake Bars

No-bake, high-protein, balanced pumpkin cheesecake bars with a mummy topping – perfect for a healthier Halloween! 

Shout-out to the amazing Nikita Messina for creating these delicious pumpkin cheesecake bars - Follow @nourishing.niki

METHOD: (makes 8)

1. Preheat oven to 180°C / 350° / 160°C fan and grease a 20cm square baking tin, or prepare with parchment paper.
2. Add maple syrup and nut butter to a bowl and mix with a fork until combined. Add in oat flour and spices and fold until combined – it should resemble cookie dough. Transfer the mixture to your baking tin, press it down into the bottom. Prick multiple times with a fork then bake for 10 minutes. Once baked, press it down firmly with a spatula. Set aside to cool.
3. Add the cheesecake ingredients to a mixing bowl and whisk until smooth.
4. Transfer the cheesecake mixture onto the cooled base and spread it out evenly. Refrigerate for at least 4 hours or overnight for best results.
5. Whisk together the topping ingredients until smooth, then transfer to a piping bag. Remove the cheesecake from the tin then pipe lines all over the top of the cheesecake bars. Slice into eight bars using a sharp, clean knife. Add edible eyes to each bar.

INGREDIENTS:

For the crust:

• 120g GF Oat Flour (blended oats)
• 90g Maple Syrup
• 80g Smooth Nut Butter
• ½ tsp Ground Cinnamon
• Pinch of salt

For the cheesecake:

• 150g Plant-based Cream Cheese
• 150g Coconut Yoghurt
• 200g Tinned Pumpkin Puree
• 100g Vanilla Whole Supp
• 1 tsp Ground Cinnamon, ¼ tsp Ground Cloves, ¼ Ground Ginger

For the topping:

• 50g Plant-based Cream Cheese
• 50g Coconut Yoghurt
• 1 tbsp Maple Syrup
• 16 Edible Eyes