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.
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.
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.
And come on, who doesn't love the fall?!
So jump aboard the pumpkin-loving bandwagon with these pumpkin cheesecake bars!
Pumpkin Cheesecake Bars
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
Meme
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