Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

These tasty bars are just a fun to look at as they are to eat……….and super easy to make as well!

Vegan Pumpkin Cheesecake Bars w/ Basket Weave Chocolate Topping

The trick in making your chocolate topping extra fancy is just finding a cheap, patterned place mat to cut up and smear some melted chocolate all over.  Let it cool, peal back the mat………. and you’ve got a great new look to plain old cheesecake.


1. Cut the place mat so that it is the same size as the  dessert.  This woven mat worked well but any patterned plastic will be fine.


2. Spread melted chocolate over the mat and refrigerate until chocolate hardens.

woven plastic pattern chocolate mold

When the chocolate hardens, slowly peel the plastic mat away from the chocolate.  Then keep the chocolate in the fridge wrapped up until you are ready to top your dessert with it.


Gently place the patterned chocolate on top of your dessert.

 Press down lightly to adhere the chocolate onto the top and refrigerate to seal.


   The mat should  wash up and be reusable over and over.  I got this one at Marshall’s for $1.99.

There are also professional versions available on line as well.

There are tons of great Pumpkin Cheesecake recipes out there.  Here’s the one I used for this:

Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

Chocolate Topping – Melt about 8 oz. of Non Dairy Dark Chocolate and spread onto a precut plastic woven place mat (see instructions above)

Crust – 

1 Cup Ground Cinnamon Graham Crackers

1 Cup Ground Ginger Snap Cookies  ( I used Trader Joe’s Gluten Free for this)

1/3 Cup Vegetable Spread, melted

Stir the crumbs in with the melted spread.  Press the crumbs onto the bottom and sides of a greased or lined pan.  Freeze  the crust.

Cheesecake Filling – 

2 1/2 Cups of Pumpkin PureeVegan Pumpkin Cheesecake Bars

1/2 Cup of Coconut Flour or Gluten Free

8 oz. Tofutti Brand Non Dairy Cream Cheese

1/3 Cup Almond Milk

1/3 Cup Maple  Syrup

1/3 Cup Ground Flax Seed

1/3 Cup Olive Oil

1 tsp. Liquid Vanilla Stevia or 2 Packets of powdered Stevia

1 tsp. Ground Cinnamon

1/2 tsp. Ground Cloves

pinch of sea salt

Combine all ingredients in a food processor or high speed blender and blend well until smooth.

Spoon batter onto the frozen crumb crust and smooth out the top.

See instructions above for adding on the woven chocolate topping.  Keep frozen or refrigerated.  Cut squares with a thin knife warmed in hot water.  Serve slightly thawed.

Follow Me on PinterestFor more holiday treat ideas, be sure to check out my last post on homemade gift ideas:

Tasty Homemade Holiday Gifts

Do you have any favorite dessert tricks to share?  Any new holiday recipes?  Link ups are always welcome….

Enjoy everyone 🙂


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8 thoughts on “Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

    1. Canned Time Post author

      Thanks Somer. I probably woudn’t have spent the money on a professional mold but since I already had the place mat I figured why not try that and it worked. Thanks for stopping by 🙂

    1. Angela @ Canned Time Post author

      Hey! Just to give you a heads up, I’ve changed my domain to a self hosted site and although it’s still on WordPress, if you were following Canned-Time you’ll probably need to ‘re-follow’ to get the post updates. If you go to the site, I’ve added an easy click floating “follow” button that should show on the bottom right of the screen. Just click and follow to continue seeing my posts when published. Or you can manually enter the site address in your Blog follow options.
      Thanks so much for your comments and support. Hope to hear from you soon 🙂


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