Vegan Pumpkin Cheesecake Bars

Desserts, Fall/Autumn, Recipes

I'm Keisha!

Hey!

Welcome to Floured Frame! The place you want to be for your
plant-based indulgences. To learn more about me,


Looking for something?

I'm in The Mood For...

Lunch/Dinner

Cookies

Filipino

Chamoru

Dessert

Appetizers/Sides

click here!


What's on the feed?

  1. Thanks for posting, i found a few grammatical errors in the post but I kept on reading because I enjoyed your narrative style of writing.

    • Floured Frame says:

      Haha, I’m definitely not the best at writing, but good to know that I can tell a story well.

      • Natalie says:

        Hello. So is it 1 or half cup of sugar?

        Also, when I spread the plain cream cheese over the crust, it started to melt making it difficult to spread. I guess next time the crust needs to be cooled completely.

        • Floured Frame says:

          It’s 1/2 cup of sugar, sorry about that. I updated the recipe. And yes, you need to let it cool before you put the cream cheese.

  2. Sarah says:

    5 stars
    Made these for Thanksgiving, as I’m nursing and my little one cannot do dairy or egg.. Used Violife cream cheese as that’s what my store carries. They definitely didn’t look as pretty as yours and my streusel was falling all over the place but I LOVED them. Definitely fulfilled all my thanksgiving dessert needs!!!

    • Floured Frame says:

      I say that as long as it tastes good, I wouldn’t worry too much about the appearance haha! But I’m so glad to hear that you enjoyed this recipe as much as I did! Thank you!

Leave a Reply

Your email address will not be published.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

Recipe Rating