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Maple Pumpkin Cheesecake Bars | gluten free and naturally sweetened
Maple Pumpkin Cheesecake Bars
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Author: Julia
For the Hazelnut Crust:
For The Maple Pumpkin Cheesecake Filling:
Prepare the Hazelnut Crust:
  1. Preheat the oven to 350 degrees F and lightly coat an 8” x 8” square baking pan (or 8” round cake pan) with oil.
  2. In a mixing bowl, stir together all of the ingredients for the crust.
  3. Pour the crust mixture into the prepared baking pan and press it into the bottom and sides of the dish with your hands, evenly distributing the mixture (note: this doesn’t have to be perfect).
  4. Place the crust in the oven and bake it for 8 minutes, until slightly browned on the edges. Remove from oven and allow crust to cool.
Prepare the Pumpkin Cheesecake Filing:
  1. Add all ingredients for the cheesecake to a blender and blend just until completely combined.
  2. Pour the cheesecake filling into the pan with the crust.
  3. Bake cheesecake in the oven for 40 to 50 minutes, until the center is set up and doesn’t jiggle when you shake the pan.
  4. Allow the cheesecake to cool at room temperature for 30 minutes, then place it in the refrigerator to chill and set up for at least 2 hours prior to serving.
  5. Serve with a dollop of plain Greek yogurt (or whipped cream), chopped nuts, and a drizzle of pure maple syrup.
Recipe Notes

*I recommend using full-fat plain yogurt that is very thick and creamy. 2% or whole milk Greek yogurt works, too!

**You can replace the tapioca flour with corn starch. I have not tested this recipe using corn starch, but have read that you can use corn starch as a 1:1 replacement for tapioca flour.