Whole Supp Pumpkin Mummy Cheesecake Bars

29.10.2022 1 minute read

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.


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