Gluten-Free Pumpkin Cheesecake Bars

Rich, decadent, and full of sweet pumpkin spice flavor, gluten-free pumpkin cheesecake bars are easy to make with simple, real ingredients.

5 from 1 vote

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Course: Clean Eating Dessert Recipes

Cuisine: American

Prep Time: 25

Cook Time: 45

Chill Time: 8

Total Time: 9 10

Servings: servings

Calories: 375kcal

Author: Violet Parcha

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.