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) Preheat oven to 180°C / 350° / 160°C fan and grease a 20cm square baking tin, or prepare with parchment paper. 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. Add the cheesecake ingredients to a mixing bowl and whisk until smooth. Transfer the cheesecake mixture onto the cooled base and spread it out evenly. Refrigerate for at least 4 hours or overnight for best results. 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 1⁄2 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, 1⁄4 tsp Ground Cloves, 1⁄4 Ground Ginger For the topping: 50g Plant-based Cream Cheese 50g Coconut Yoghurt 1 tbsp Maple Syrup 16 Edible Eyes #wholesupp #healthybaking #glutenfreebaking #veganrecipes