NO-Bake Pumpkin Cheesecake Bars

With Fall here it’s the perfect time to start thinking about that Thanksgiving menu. If you are looking to either go away or add to your normal pumpkin pie dessert, these pumpkin cheesecake bars are perfect for you.

Cheesecake has always been one of my favorite desserts. I think it’s the texture, I am one of those who always seems to under cook baked goods on purpose. I like that doughy taste…lol! I also love a dessert that can wear many hats cheesecake can be fruity or decadent chocolate. With one basic recipe you can make tiny changes to create all kinds of different flavors.

To get started you will want to create the crust first, so that it can start setting up in the fridge. You will need;

  • Almond flour
  • Cassava flour
  • Coconut sugar
  • Melted Butter
  • Salt

The crust is a combination of almond and cassava flour. I like using that combination of flour together, they just seem to mesh well together in baking. Cassava flour is a great swap for wheat flour and you can swap out at a 1:1 ratio.

I used coconut sugar in this recipe and I try to use coconut sugar where I can. If you haven’t heard of or used coconut sugar, it is a sweetener collected from the flower bud stem of a coconut palm tree. It has a similar taste to brown sugar which I have always liked. I am sure you could use regular sugar and it would be just fine.

After you have combined all of your dry ingredients into a large bowl add your melted butter and mix thoroughly. Using a 13 x 9 baking dish with parchment paper, press your crust down evenly into your baking dish. Put the crust in the fridge while you work on the cheesecake filling.

To make your cheesecake filling you will need;

  • Softened cream cheese
  • Canned pumpkin
  • Coconut sugar
  • Honey
  • Pumpkin pie spice
  • Cinnamon
  • Vanilla

In a large bowl add your cream cheese and pumpkin. Using a hand mixer, mix on high until light and fluffy. Next add your vanilla, honey, coconut sugar and spices. Mix on medium with the hand mixer until combined.

Grab your crust from the fridge and evenly spread filling over the top.

Put the cheesecake back in the fridge for 3-4 hours.

This cheesecake is great served with whipped cream or yogurt on top. You can make this dessert a couple days ahead of time so that it’s one less thing to worry about on a busy day and it feeds a lot of people so you can take to your next gathering.

Enjoy 💗

No-Bake Pumpkin Cheesecake Bars

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Servings: 16
Calories: 246kcal

Ingredients

Crust

Cheesecake Filling

  • 12 oz Cream cheese
  • 1 cup Canned pumpkin
  • 2 tsp Pumpkin spice
  • 2 tsp Cinnamon
  • 2 tsp Vanilla extract
  • 2 tbsp Coconut sugar
  • 3 tbsp Raw honey

Instructions

Crust

  • Combine almond flour, cassava flour, coconut sugar and salt into a large bowl
  • Melt your butter and add to your dry ingredients
  • Take a 13×9 parchment paper lined baking pan and press the crust down evenly
  • Put in the fridge while you work on the cheesecake filling

Cheesecake Filling

  • In a large bowl add your softened cream cheese and pumpkin
  • Using a hand mixer, mix on high until light and fluffy
  • Next add your vanilla, honey, coconut sugar and spices
  • Mix on medium with your hand mixer until mixed thoroughly
  • Grab your crust from the fridge and evenly spread the filling over the top of your crust
  • Put back in the fridge for 3-4 hours

Notes

The longer you leave in the fridge the easier it will be to cut them up.  Serve with whipped cream or greek yogurt. 
These bars should be kept in an airtight container in the fridge.

Nutrition

Serving: 1Bar | Sodium: 171mg | Calcium: 64mg | Vitamin C: 1mg | Vitamin A: 2868IU | Sugar: 8g | Fiber: 2g | Potassium: 61mg | Cholesterol: 41mg | Calories: 246kcal | Saturated Fat: 9g | Fat: 18g | Protein: 4g | Carbohydrates: 19g | Iron: 1mg

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