Pumpkin Pie Cheesecake Bars

When you can’t decide between pumpkin pie or cheesecake.. Why not have both! These Pumpkin Pie Cheesecake Bars are one of my absolute favorite recipes to make every year! They have a shortbread cookie crust that goes perfectly with the creamy and delightful pumpkin pie filling and cheesecake layers. This recipe is gluten, grain, dairy, egg, and refined sugar free so they will suit many dietary needs! These bars are seriously the BEST and you definitely need them in your life!

What you will need

Almond and Coconut Flour – These are my go to gluten free flours because they are more nutrient dense and contain more fiber than most flours.

Coconut Sugar – I love using coconut sugar in recipes because it tastes similar to brown sugar and goes so well in this crust. You can substitute with maple syrup if you don’t have coconut sugar on hand.

Maple Syrup – I use a combination of maple syrup and coconut sugar to sweeten in this recipe. (You can probably substitute with powdered monk fruit or granulated monk fruit for low sugar. It wont taste quite the same but still good.)

Coconut Oil – This is a healthier oil to bake with instead of processed vegetable oils. In this recipe it is used in the crust and in the cheesecake layer.

Pumpkin Puree – All you need is 15oz which is what the amount is for 1 can. Pumpkin is a great food to enjoy because it is rich in fiber which makes you feel more full for longer. It is also rich in vitamin C, vitamin E, beta-carotene, and folate which are all important for immune support.

Coconut Cream – This is perfect for making your pumpkin pie filling creamy without all the dairy! Be sure to use full fat coconut cream from the can. This is also

Arrowroot or Tapioca Flour – This is what we will use to make the pumpkin pie filling set and thicken without using eggs! This is key to making a great egg free/vegan pumpkin pie!

Pumpkin Spice – This is pretty obvious but definitely don’t be shy on this ingredient! Pumpkin pie just wouldn’t be the same without the pumpkin spice!

Baking Soda – This makes the shortbread cookie crust rise.

Vanilla Extract – This adds to the flavor and brings out all the sweet notes.

Dairy Free Cream Cheese – My favorite brand to use is Kite Hill. It seriously is the closest tasting one to dairy cream cheese.

Raw Cashews – Soaking raw cashews and then blending them creates a great consistency and texture to thicken the cheesecake. Make sure to use raw cashews because it they don’t have a strong flavor that would over power the cheesecake filling.

Lemon Juice – This gives makes the cheesecake layer have a slight tang which is similar to dairy cheesecake.

How to make the pumpkin pie cheesecake bars

First, Preheat your oven to 350 degrees. Then Mix all your crust Ingredients together and then spread evenly in an 8×8 baking pan lined with parchment paper and bake for 12 mins.

While crust is baking make your pumpkin pie filling by using a hand mixer to beat together all the pumpkin pie filling Ingredients for a couple minutes. When crust is done, pour the filling over top and then bake for an additional 55-60 minutes. Carefully take the dish out of the oven and let cool completely before putting in the fridge for a few hours to set.

Next, make your pumpkin cheesecake layer in a food processor or blender. Blend the cashews and coconut cream until smooth. Then add the rest of the ingredients blend until well incorporated. Pour over your pumpkin pie layer and let set in the fridge for a few hours or in the freezer for an hour to set.

Lastly, carefully pull out of the dish with the parchment paper and then cute into squares, top with some whip cream, and enjoy!

Other dessert recipes you will love

Chocolate Pecan Pie Bars

Cranberry Orange Cheesecake

Pecan Pie Cheesecake Tart

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!