Gluten-Free Pumpkin Cheesecake Bars – Easy & Healthy
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 that you can feel good about eating.
Pumpkin is one of my all-time favorite flavors, and each fall I love making pumpkin everything! From pancakes to 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 Gluten-Free Pumpkin Cheesecake Bars
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 may already have on hand!
Healthy Cheesecake for Gluten-Free Diets
Typically, cheesecake is made with a graham cracker crust, or at least a crust with wheat. While there are gluten-free graham crackers available, processed food like store-bought crackers is never the healthiest (or cheapest).
There are some delicious-looking homemade gluten-free graham cracker recipes, but to me that seems like a lot of work to then just crumble up for a crust. With a toddler and baby on the way, I want to always make the most of my time in the kitchen.
That’s why I love this oat-based crust! Not only does it add delicious flavor to the pumpkin cheesecake bars, but it’s gluten free and super quick and easy! Oats are also one of the healthiest grains, so even if you’re not gluten free, it’s a great way to get more of your nutrition from dessert. And who doesn’t love that idea?
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 7 days. Since cheesecake bars are served cold, when you’re ready to serve them, all you have to do is put them right onto a pretty plate or serving platter.
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.
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 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 Gluten-Free Fall Recipes
Gluten-Free Cranberry Crisp Bars
Gluten-Free Pumpkin Cranberry Muffins with Chocolate Chips
Gluten-Free Pumpkin Cranberry Bread with Chocolate Chips
Gluten-Free Pumpkin Cheesecake Bars
Rich, decadent, and full of pumpkin spice flavor, gluten-free pumpkin cheesecake bars will be your new favorite fall dessert!
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
Substitutions:
- You can substitute sour cream for the yogurt.
- You can substitute brown sugar for the coconut sugar.
