Pumpkin Cheesecake Bars

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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. They make the perfect fall dessert as well as a holiday treat!

Prep Time20

Cook Time1

Total Time1 20

Course: Desserts & Treats

Cuisine: American

Keyword: gluten free dessert recipes, holiday dessert bars, holiday dessert recipes, pumpkin cheesecake, pumpkin cheesecake bars, pumpkin dessert recipe, thanksgiving dessert

Servings: Bars

Calories: 318kcal

Author: Julia Mueller

Equipment

Ingredients

For the Crust:

2 cups finely ground almond flour
2 Tbsp pure maple syrup
3 Tbsp coconut oil or butter melted
1 large egg
Pinch sea salt

For the Pumpkin Cheesecake Filling:

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

Instructions

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

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