Rich, decadent, and full of sweet pumpkin spice flavor, gluten-free pumpkin cheesecake bars will be your new favorite fall dessert! They’re easy to make with simple, real ingredients you can feel good about.
Quick Look at the Recipe
- 🍽️ Flavor: Warm pumpkin spice flavor with a sweet cheesecake twist
- ⏱️ Prep Time: 25 minutes
- 🔥 Cook Time: 45 minutes
- ❄️ Cooling Time: 8 hours
- 🕒 Ready In: 9 hours 10 minutes
- 👥 Servings: 16
- 🥣 Main Ingredients: Pumpkin puree, cream cheese, oats, coconut sugar, maple syrup
- 📖 Dietary Info: Gluten-free, refined sugar-free
- 👩🍳 Tip: The combination of maple syrup and coconut sugar not only add natural sweetness, but they give this cheesecake a deep, rich flavor.
The Healthier Pumpkin Dessert I Needed
Pumpkin is one of my all-time favorite flavors, and each fall I love making pumpkin everything! From healthy pumpkin pancakes to gluten-free pumpkin bread, and now cheesecake, it’s all just so good.
The problem is that many delicious-looking pumpkin desserts rely on processed ingredients, like white flour and refined sugar, which don’t fit my family’s clean diet. After lots of recipe testing, though, I’ve learned that a healthy lifestyle or food allergies don’t have to keep you from enjoying incredible fall treats!
What Makes this Pumpkin Cheesecake Special?
- Easy dessert with no complicated cheesecake layers, baking techniques, or hard-to-find ingredients.
- Rich, creamy, and full of real pumpkin flavor that makes this a treat you’ll bake again and again!
- Healthier recipe made with real pumpkin, oats, and no refined sugar!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, preheat your oven to 325 degrees and grease an 8″ x 8″ glass baking dish.
Next, in a mixing bowl, stir together the rolled oats, oat flour, almond flour, maple syrup, 1/3 cup coconut sugar, and the coconut oil.
Step 2: Firmly press half of the oat mixture into the bottom of the baking dish.
Step 3: Now it’s time to make the filling! In a stand mixer or with an electric hand mixer, beat the cream cheese and remaining coconut sugar until smooth and creamy with no lumps.
Mix in the yogurt and vanilla extract. Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl to ensure everything is well combined.
Finally, add the pumpkin purée and spices, and mix on low just until fully incorporated.
Step 4: Next, pour the pumpkin filling into the pan and sprinkle the rest of the oat mixture on top.
Bake for 45 – 50 minutes, or until the cheesecake is mostly set but the center is still slightly jiggly.
Step 5: 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.
Step 6: When you’re ready to serve it, slice the cheesecake bars and enjoy slightly chilled!
Chef’s tip: For the cleanest slices, cut using a sharp knife that’s been dipped in hot water and wiped dry. Repeat the process before making each cut into the bars.
If you’re looking for more healthier pumpkin desserts, check out my gluten-free soft pumpkin cookies and pumpkin banana bread!
Tips for Success
Use room temperature ingredients – This helps the batter blend quickly and easily for a lump-free texture.
Mix on low-speed – For best results, use low-speed to avoid whipping air into the batter.
Don’t over-bake – Cheesecake is done when the edges are set but the center is still a little bit jiggly. It will firm up as it cools.
Be patient – Cheesecake needs plenty of time to cool at room temperature and then chill in the fridge. It’s best to make the day before you plan to serve it.
Violet’s Tips for Serving
These bars make the perfect unique fall dessert for Friendsgiving celebrations or other festive gatherings. They are a great way to still enjoy pumpkin if you’re getting tired of pie!
FAQs
You can store cheesecake bars in the fridge in an airtight container for up to 7 days, however, they are the most delicious enjoyed within 3 days.
Yes, cheesecake bars can be stored in the freezer. To do so, make sure the bars have already chilled in the fridge for at least 6 hours. You can then freeze in an airtight container for up to 2 months.
Keep in mind that, while they will still taste delicious, freezing will soften the crumble topping.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Gluten-Free Pumpkin Cheesecake Bars
Equipment
Ingredients
- 16 ounces cream cheese softened
- 1 3/4 cups rolled oats certified gluten-free
- 1 1/3 cups coconut sugar divided
- 1 1/4 cups oat flour certified gluten-free
- 1 cup almond flour
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup coconut oil softened
- 1/2 cup plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
Instructions
- Preheat your oven to 325 degrees, and 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 coconut sugar, and the coconut oil.1 3/4 cups rolled oats, 1 1/3 cups coconut sugar, 1 1/4 cups oat flour, 1 cup almond flour, 1/2 cup maple syrup, 1/2 cup coconut oil
- Press half of the mixture into the bottom of the baking dish.
- In a stand mixer or with an electric hand mixer, beat the cream cheese and remaining coconut sugar until smooth and creamy with no lumps.16 ounces cream cheese, 1 1/3 cups coconut sugar
- Mix in the yogurt and vanilla extract.1/2 cup plain yogurt, 1 teaspoon vanilla extract
- Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl to ensure everything is well combined.2 eggs
- Add the pumpkin purée and spices, and mix on low just until fully incorporated.1 cup pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves
- Pour the pumpkin filling into the pan.
- Sprinkle the rest of the oat mixture on top of the filling.
- Bake for 45 – 50 minutes, or until the cheesecake is mostly set but the center is still jiggly.
- Remove from the oven and allow 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 bars and enjoy slightly chilled.
Notes
Substitutions
- Substitute sour cream for the yogurt.
- Substitute brown sugar for the coconut sugar.
Store
- In the fridge for up to 7 days (best within 3 days)
- Freeze for up to 2 months
Nutrition
If you tried these pumpkin bars, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This has been a favorite dessert with everyone I’ve served it to, and know you’ll love it too! Let me know if you have any questions on making these cheesecake bars. I’d love to help!