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    Home » Recipes

    Pumpkin Cheesecake Bars

    Published: Oct 4, 2017 · Updated: Dec 11, 2023 · Post may contain affiliate links

    Jump to Recipe Print Recipe

    These gluten-free, nut-free pumpkin cheesecake bars are full of pumpkin flavor and protein. This cheesecake bar recipe is an easy, healthy make-ahead snack or dessert great for fall, Halloween, and Thanksgiving.

    closeup of a stock of Pumpkin Cheesecake Bars
    Pumpkin Cheesecake Bars with yogurt, pumpkins and pumpkin seeds

    Streuseled Pumpkin Cheesecake Bars are made with simple ingredients and are delicious.

    Something I really love about these is that they qualify as desserts but can also be enjoyed as a satisfying snack or even breakfast.

    The protein from the yogurt and eggs, fiber from the oats and pumpkin seeds, and flavor from the spices satisfy your sweet tooth but keep you from having a dreaded sugar crash after eating.

    Pumpkin Cheesecake Bars with pumpkins, yogurt, cinnamon sticks and pumpkin seeds

    Make sure to use the block of cream cheese softened, and do not use free fat. You don't want your cheesecake bars to fall apart.

    One more thing: like pretty much all cheesecake, you need to refrigerate before enjoying. I wanted to give you a fair warning because you will want to dive right in when these come out of the oven.

    stack of Pumpkin Cheesecake Bars with yogurt and pumpkin

    And come on, who doesn't love the fall?!

    So jump aboard the pumpkin-loving bandwagon with these pumpkin cheesecake bars!

    Pumpkin Cheesecake Bars from Living Well Kitchen

    Pumpkin Cheesecake Bars

    Pumpkin cheesecake bars are gluten-free, nut-free, and full of pumpkin flavor and protein.
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 bars
    Author: Meme

    Ingredients

    For the crust:

    • ¾ cup oats
    • ½ cup dates
    • ¾ cup raw pumpkin seeds
    • 2 tablespoons pumpkin puree not pumpkin pie mix
    • ⅛ teaspoon salt

    For the filling:

    • ½ cup dates
    • 1 tablespoon vanilla extract
    • 10 ounces Greek yogurt
    • 4 ounces cream cheese softened
    • ½ cup pumpkin puree not pumpkin pie mix
    • 2 large eggs
    • 1 tablespoon cornstarch
    • 1 ¼ teaspoon ground cinnamon
    • ¾ teaspoon ground ginger
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon salt

    Instructions

    For the crust:

    • Preheat the oven to 325*F. Line an 8 or 9 inch square baking dish with foil or parchment paper. Set aside.
    • Add the oats to the bowl of a food processor. Pulse for 10 seconds. Add the dates, and pulse for 30 seconds until combined. Add the pumpkin seeds, pumpkin puree, and salt. Pulse until it sticks together and starts to form a ball, about 30 to 60 seconds.
    • Press the mixture into the prepared baking dish, and set aside.

    For the filling:

    • Add the dates to the bowl of the food processor. Puree for 30 seconds until smooth. Add the siggi's pumpkin yogurt, cream cheese, pumpkin puree. Blend until smooth and completely combined.
    • Add eggs and vanilla extract. Blend until combined.
    • Add cornstarch, cinnamon, ginger, nutmeg and salt. Blend until combined. Pour mixture over crust, and bake for 45-50 minutes until set. Let cool for at least one hour in the oven, and transfer to the refrigerator. Refrigerate for at least 3 hours before slicing.
    • Keep in the refrigerator, and eat within 2-3 days. Enjoy!

    Notes

    *Use vanilla or pumpkin-spiced yogurt for more sweetness. You can also use plain Greek yogurt and add one tablespoon of maple syrup to the mixture.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo
    Nutrition Facts
    Pumpkin Cheesecake Bars
    Serving Size
     
    1 bar
    Amount per Serving
    Calories
    150
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    42
    mg
    14
    %
    Sodium
     
    102
    mg
    4
    %
    Potassium
     
    181
    mg
    5
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    2165
    IU
    43
    %
    Vitamin C
     
    0.6
    mg
    1
    %
    Calcium
     
    57
    mg
    6
    %
    Iron
     
    1.1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Meme

    Need more pumpkin in your life? Try these...

    Pumpkin Chili & Pumpkin Cornbread

    Pumpkin Protein Pancakes

    Pumpkin Coffee Concentrate

    Pumpkin Mac & Cheese

    Pumpkin Hummus

    Pumpkin Granola

    Pumpkin Butter

    Pumpkin Chai Latte

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    Meme holding Watson at a restaurant in san diego.

    Hi, I'm Meme!

    A thirty-something registered dietitian nutritionist here to help you enjoy food, make eating easier, and live free of diets & shame.

    About Meme

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