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Pumpkin Pie Cheesecake Bars

colorfulsuperfoodie
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!
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Prep Time 30 minutes
Cook Time 1 hour
Chill time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • 1 Blender or Food Processor

Ingredients
  

Shortbread Cookie Crust

  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup coconut sugar or maple syrup
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin spice
  • 1/2 tsp baking soda

Pumpkin Pie Filling Layer

  • 1 15oz can of pumpkin puree
  • 1/3 cup full fat coconut cream
  • 1/3 cup coconut sugar
  • 1/3 cup maple syrup
  • 1/4 cup arrowroot or tapioca flour
  • 2 tbsp pumpkin spice
  • 1 tsp vanilla extract

Pumpkin Cheesecake Layer

  • 8oz dairy free cream cheese*
  • 1 cup raw cashews(soaked in hot water for an hour)
  • 3 tbsp pumpkin puree
  • 1/4 cup coconut cream
  • 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 tbsp lemon juice
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350 degrees.
  • Mix all your crust Ingredients together and then spread evenly in an 8x8 baking pan lined with parchment paper.
  • Bake for 12 mins. While crust is baking make your pumpkin pie filling.
  • Using a hand mixer, 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.
  • Make your pumpkin cheesecake layer. In a food processor, 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.
  • Carefully pull out of the dish with the parchment paper and then cute into squares and enjoy.

Notes

*My favorite brand to use for dairy free cream cheese is Kite Hill*
Keyword Dairy free, egg free, Gluten free, grain free, layered desserts, paleo desserts, pumpkin cheesecake, pumpkin pie, thanksgiving dessert, vegan desserts