Name: Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 cups finely ground almond flour; 2 Tbsp pure maple syrup; 3 Tbsp coconut oil or butter (melted); 1 large egg; Pinch sea salt; 1 15-oz can pumpkin puree; 1 cup plain whole milk Greek yogurt; ½ cup pure maple syrup; 2 large eggs; 2-3 tsp fresh ginger (peeled and grated); 2 tsp pure vanilla extract; 2 tsp pumpkin pie spice; ¼ tsp sea salt

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These perfectly sweet and tangy pumpkin cheesecake bars are made with yogurt instead of cream cheese and feature and almond flour shortbread crust. Make them for your Thanksgiving feast or for any occasion!

Two wooden plates with slices of pumpkin cheesecake bars topped with whipped cream. Fresh pumpkins and another plate of bars in the background.

A silky smooth perfectly tangy and warmly-spiced pumpkin cheesecake filling sits on top of a buttery shortbread crust in these delightful pumpkin cheesecake bars.

The flavor and texture are simply sensational, and I can confirm it is difficult to stop at one serving!

What I love about these pumpkin cheesecake bars, aside from how tasty they are, is the fact that they are a dream come true for pie lovers who don’t love baking pie (like me!)!

They require zero baking experience and turn out just like a classic pumpkin cheesecake! Plus, they are naturally gluten-free, making them a great option for those with a gluten allergy.

The simple ingredients can be found at any major grocery store! Each ingredient is important in it’s own right, so I think it’s important to discuss them!

Ingredient Notes:

Crust Ingredients:

Almond Flour: The base of the pumpkin cheesecake bars starts with almond flour. Taking the place of all-purpose flour, almond flour brings some protein, fiber, and healthy fats to this easy pumpkin dessert.

Coconut Oil or Butter: Necessary for bringing the crust ingredients together in a dough. Melted coconut oil or melted butter add richness and ensure the pie crust turns out with the right texture.

Pure Maple Syrup: A little sweetener makes the crust extra tasty. I like using pure maple syrup because it is less processed than regular sugar.

Egg: One large egg helps bind the crust ingredients together so that everything forms a cohesive whole.

Filling Ingredients:

Canned Pumpkin: One of the main ingredients here, canned pumpkin puree makes up most of the filling and is the pumpkin portion of this fiesta. It yields a moist pumpkin pie with great pumpkin flavor.

Be sure to read the ingredient label to make sure there is only pumpkin in the can. Pumpkin pie filling includes sugar and spices, which we don’t need.

Whole Milk Greek Yogurt: The “cheesecake” portion of the recipe, I use whole milk plain Greek yogurt instead of cream cheese for that sultry tangy flavor. I recommend sticking with whole milk rather than going with a lower fat for the most amount of richness.

Pure Maple Syrup: The sweetener here. Pure maple syrup adds moisture and some maple flavor to accent the fall theme of the recipe. Swap it out for brown sugar if you prefer.

Large Eggs: A couple of eggs add richness and help bind the ingredients together so that the filling sets up with the perfect texture.

Pumpkin Spice: Warm spices that contribute to the pumpkin flavor! A combination of ground cinnamon, ground ginger, ground nutmeg, allspice and cloves, pumpkin spice flavor is mandatory here.

Fresh Ginger (optional): I like adding grated fresh ginger for a little zing because it provides an additional spice to make the bars taste like an autumn explosion.

Pure Vanilla Extract: A splash of vanilla extract adds a warm flavor to the bars.

Sea Salt: Salt is a big flavor enhancer, salt brings out the warm spices and richness of the bars.

Wooden plate with a slice of pumpkin cheesecake bar topped with whipped cream and cinnamon with cinnamon sticks to the side, another plate with another bar in the background and a larger black plate with the rest of the bars and a small fresh pumpkin.

Recipe Customizations:

Use graham cracker crumbs to make a buttery graham cracker crust instead of the almond flour crust.
Replace the Greek yogurt with sour cream or cottage cheese. When using cottage cheese, be sure to blend the creamy pumpkin pie filling longer until the lumps are out.
If you’d like to skip the cheesecake portion of this recipe, make my Paleo Pumpkin Pie Bars, which are a similar recipe but without the yogurt.

How to Make Pumpkin Cheesecake Bars:

Prepare the Crust:

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” square baking dish with parchment paper.

Combine the almond flour, pure maple syrup, melted coconut oil, egg and sea salt in a mixing bowl and mix well until a thick dough forms.

Mixing bowl with almond flour, an egg, pure maple syrup and melted butter to make a shortbread crust for pumpkin cheesecake bars.

Transfer the crust mixture to the prepared baking dish and press it into an even layer with a rubber spatula or your hands. Try to get the crust mixture to be as even as possible. This can take a little effort!

Square baking dish with shortbread dough pressed inside with holes poked in it. Ready to go into the oven to make a crust for bars.

Bake the crust on the center rack of the preheated oven for 12-15 minutes or until there is some golden brown color around the edges. Remove the crust and set aside until you’re ready to use it.

Make the Pumpkin Cheesecake Filling:

Add all of the ingredients for the pumpkin cheesecake filling to a food processor or a blender and blend until completely smooth. Note: You can also mix everything together in a large mixing bowl by hand.

Food processor with ingredients for pumpkin cheesecake filling inside.

Prepare the Bars:

Pour the pumpkin mixture into the pan with the pre-baked crust. Bake on the center rack of the preheated oven for 55-60 minutes, until the filling has set up.

It’s okay if there is a little jiggle in the center of the filling, but it should appear set up for the most part.

Square pan with raw pumpkin cheesecake inside, ready to go into the oven.

Remove the pumpkin cheesecake bars from the oven and allow them to cool on a wire rack for 20 minutes or longer. Transfer the baking dish to the refrigerator and refrigerate bars for at least 1 hour.

Pull up on the parchment paper to release the whole batch of bars from the baking dish and transfer to a cutting board. Use a sharp knife to slice the batch into individual squares.

Pumpkin cheesecake bars cut into individual squares on a sheet of parchment paper.

Serve cold and enjoy! You can serve the bars with homemade whipped cream on top or with a scoop of vanilla ice cream.

Storage Options:

Refrigerator: Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. Or, cover the baking dish with plastic wrap to refrigerate.
Freezer: Transfer leftover bars to a large zip lock bag and freeze for up to 2 months. When you’d like to eat a bar, thaw one completely in the refrigerator. I don’t recommend microwaving the bars as they are meant to be served cold.
Room Temperature: These bars stay fresh at room temperature and can be left out for many hours, although I don’t recommend storing them on the counter as they are best when served chilled.

The next time you’re craving a pumpkin dessert, whip up these creamy pumpkin cheesecake bars! They are the perfect fall dessert and are also the ideal treat for your Thanksgiving dessert. Enjoy them throughout the holiday season.

Guaranteed to be a huge hit, these pumpkin bars are a great make ahead dessert, as it saves well and tastes even better the next day.

If you love making pumpkin treats, also try more of my favorite pumpkin desserts!

More Pumpkin Dessert Recipes:

Pumpkin pie cheesecake for life!

Pumpkin Cheesecake Bars