Rich, decadent, and full of delicious pumpkin spice flavor, gluten-free pumpkin cheesecake bars will be your new favorite fall dessert! They’re easy to make and full of real, simple ingredients you’ll love.
Pumpkin is one of my all-time favorite flavors, and each fall I love making pumpkin everything! From oatmeal pumpkin pancakes to gluten-free pumpkin bread, and now cheesecake, it’s all just so good.
Unfortunately, many delicious-looking pumpkin desserts and recipes call for ingredients that we just don’t eat. Flour, refined sugar, processed ingredients, and more.
But I’ve found that that’s not necessary at all! Just because you eat healthy or have certain dietary restrictions doesn’t mean you can’t enjoy amazing fall foods with all of your favorite flavors.
Why You’ll Love this Recipe
Rich & creamy texture – Just like traditional cheesecake, these bars have a decadent sweet filling you’ll love.
Easy recipe – With no complicated cheesecake layers, baking techniques, or unusual ingredients, this is one of the easiest cheesecake recipes there is!
Full of pumpkin spice flavor – Made with plenty of pumpkin and cozy fall spices, these have the perfect flavor to celebrate fall.
Refined sugar-free – Yes, you read that right! There’s no refined sugar in these cheesecake bars. However, they have such a delicious, sweet flavor that you’d never know.
Healthier dessert – Made with real food ingredients, you don’t have to feel like you’re cheating to enjoy this rich dessert.
Simple ingredients – These gluten-free pumpkin cheesecake bars only use basic ingredients you probably already have on hand!
Prep in Advance
This is a fantastic recipe to make in advance! These bars keep in the fridge for up to 7 days, however, they’re best served within 3 days of making.
Since they’re served cold, when you’re ready to eat them, all you have to do is place them on a pretty serving tray!
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 7 days.
Can I Freeze Gluten-Free Cheesecake Bars?
Yes, these cheesecake bars can be stored in the freezer. To do so, make sure the bars have already sat in the fridge for at least 6 hours to firm up.
After this, you can place the bars in an airtight container in the freezer for up to two months. When you’re ready to enjoy them, thaw the bars in the fridge.
Violet’s Tips for Serving
Since they’re served cold, these bars are the perfect bridge between summer and fall desserts! They also make a unique Thanksgiving treat if you’re tired of all the pie but are still in the mood for pumpkin.
Tools You May Need
Food processor (if you’re making your own oat flour)
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Ingredients for Gluten-Free Pumpkin Cheesecake Bars
Pumpkin puree – Not pumpkin pie filling.
Rolled oats – If you need this recipe to be gluten free, make sure to use gluten-free oats. For added nutrition, I like to use sprouted rolled oats.
Oat flour – Homemade oat flour or store-bought. If you need this recipe to be gluten free, make sure to use gluten-free oat flour.
Maple syrup – One of my favorite natural sweeteners! It pairs wonderfully with the pumpkin flavor.
Coconut sugar – This is another one of the best natural sweeteners for this type of recipe! In a pinch, you could substitute brown sugar, but it will negatively impact the nutrition of the bars.
Almond flour – Not almond meal.
Coconut oil – Softened.
Eggs – The eggs give the cheesecake a delicious fluffy texture.
Plain yogurt – Make sure the yogurt doesn’t have any flavorings or sweetener. You can also substitute sour cream if you prefer.
Cream cheese – Softened.
Spices – For the best flavor, use quality spices without additives.
Vanilla extract
How to Make Gluten-Free Pumpkin Cheesecake Bars
First, preheat your oven to 325 degrees and grease an 8″ x 8″ glass baking dish.
Next, we’ll prepare the crust and crumb topping. In a mixing bowl, stir together the rolled oats, oat flour, almond flour, maple syrup, 1/3 cup of the coconut sugar, and the coconut oil.
Then press half of the mixture into the bottom of the baking dish.
Now it’s time for the filling! In a large mixing bowl, combine the cream cheese and the rest of the coconut sugar. Mix it using a stand mixer or electric mixer on medium speed until the mixture is creamy and free of any lumps.
Then mix in the yogurt and vanilla extract. Next, add the eggs one at a time, stirring on low speed and scraping down the sides of the bowl to make sure the batter is fully mixed.
Finally, add the pumpkin puree and spices and stir on low speed until it’s fully combined.
Next, pour the pumpkin filling into the pan and sprinkle the rest of the oat mixture on top.
Place it in the oven for 45 – 50 minutes, or until the cheesecake is mostly set but the center is still jiggly.
Remove it from the oven and allow it to cool at room temperature. Once it has cooled, place it in the fridge to set for at least 6 hours or overnight.
When you’re ready to serve it, slice the gluten-free pumpkin cheesecake bars and enjoy cold as a delicious fall treat!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Gluten-Free Fall Recipes
Gluten-Free Pumpkin Cheesecake Bars
Ingredients
- 1 cup pumpkin puree
- 1 3/4 cups rolled oats if you need this recipe to be gluten free, make sure to use gluten-free oats
- 1 1/4 cups oat flour if you need this recipe to be gluten free, make sure to use gluten-free oat flour
- 1/2 cup maple syrup
- 1 1/3 cups coconut sugar divided
- 1 cup almond flour
- 1/2 cup coconut oil softened
- 2 eggs
- 1/2 cup plain yogurt
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Instructions
- Preheat your oven to 325 degrees.
- Grease an 8" x 8" glass baking dish.
- In a mixing bowl, stir together the rolled oats, oat flour, almond flour, maple syrup, 1/3 cup of the coconut sugar, and the coconut oil.
- Press half of the mixture into the bottom of the baking dish.
- In a large mixing bowl, combine the cream cheese and the rest of the coconut sugar. Mix it using a stand mixer or electric mixer on medium speed until the mixture is creamy and free of any lumps.
- Then mix in the yogurt and vanilla extract.
- Add the eggs one at a time, stirring on low speed and scraping down the sides of the bowl to make sure the batter is fully mixed.
- Add the pumpkin puree and spices and stir on low speed until it's fully combined.
- Pour the pumpkin filling into the pan.
- Sprinkle the rest of the oat mixture on top of the filling.
- Place it in the oven for 45 – 50 minutes, or until the cheesecake is mostly set but the center is still jiggly.
- Remove it from the oven and allow it to cool at room temperature. Once it has cooled, place it in the fridge to set for at least 6 hours or overnight.
- Slice the gluten-free pumpkin cheesecake bars and enjoy cold as a delicious fall treat!
Notes
- You can substitute sour cream for the yogurt.
- You can substitute brown sugar for the coconut sugar.
Nutrition
If you love these pumpkin cheesecake bars, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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Everyone I served this to has loved it (including me)! I know you’ll love these bars too!