These easy Pumpkin Cheesecake Bars are low-carb, gluten-free, sugar-free, and plant-based! These make a great allergen-friendly dessert that everyone can enjoy.

Pumpkin Cheesecake Bar on a plate topped with a scoop of vanilla ice cream

These Pumpkin Cheesecake Bars are made in partnership with our friends at Bob's Red Mill. Thank you for supporting the brands that make CIK possible.

What's better than cheesecake? Not much in our opinion! One of our favorite creations so far are these Keto Pumpkin Cheesecake Bars that are not only low-carb but free from dairy and eggs making them completely vegan.

We love this easy pumpkin dessert for fall

These Pumpkin Cheesecake Bars have three delicious layers:

caramel layer - this is based on the caramel in our Keto Magic Bars.
crust layer - graham cracker crust but gluten-free and low-carb using Bob's Red Mill's Super-Fine Almond Flour!
pumpkin layer - creamy deliciousness, made with either fresh cooked pumpkin or canned pumpkin. Make sure not to use pumpkin pie filling as it is very high in sugar.

Wondering how to make your own pumpkin puree? Follow these steps:

First, wash your baking pumpkin with water and pat dry.
Preheat the oven to 400° F
Using a sharp knife, cut the pumpkin into quarters
Scoop out the seeds (save them to make roasted pumpkin seeds!)
Place the pumpkin cut-side down on the baking sheet and roast until the flesh is easily pierced with a fork, about 45-60 minutes
Scoop out the soft flesh and transfer to a blender, blend until smooth

Storage: You can store your homemade pumpkin puree in the freezer for up to one year or in the refrigerator for up to one week. You can also can the pumpkin puree for a shelf-stable option!

Ingredients in Pumpkin Cheesecake Bars

Since these bars are plant-based there are no dairy ingredients like sour cream or cream cheese. Don't worry though, these bars taste just like traditional cheesecake just made with plants. If you'd like to top them with some whip cream, be sure to use a coconut-based whipped topping to keep this dairy-free.

Caramel Layer

½ cup full-fat coconut milk
⅓ cup vegan butter
½ cup Swerve Brown Erythritol
1 teaspoon vanilla extract
Pinch of salt
½ cup chopped or crumbled pecans

Crust Layer

1 ½ cups Bob’s Red Mill Almond Flour
¼ cup vegan butter or coconut oil, very soft or melted
2 tablespoons water
2 tablespoons granulated sweetener
1 tablespoon ground flaxseed
Pinch of ground cloves and nutmeg

Pumpkin Layer

1.25 cups full-fat coconut milk
1 cup pumpkin puree
½ cup macadamia nuts
½ cup cashews
½ cup + 2 tablespoons granulated sweetener (allulose works great here)
2 tablespoons chia seeds
2 tablespoons flaxseed
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice (or more if you’d like)
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom

How to make Pumpkin Cheesecake Bars

Crust Layer:

Preheat your oven to 325 degrees Fahrenheit. In a small bowl, combine the ground flaxseed and water and let it rest for 5 minutes so it forms a gel-like consistency.
In a larger bowl, combine the butter, almond flour, sweetener, flax mixture, and spices until a soft dough forms.
Spray a 10-inch cast-iron pan with a little oil - we use an avocado oil spray. Press the almond flour dough into the pan in a uniform layer to make a flat crust.
Prick a few holes in it with a fork. Place the pan in the oven and allow it to bake for 10-12 minutes. Remove the pan from the oven and allow the crust to cool.

Caramel Layer:

Place the coconut milk, butter, sweetener, vanilla and salt in a small cast-iron (or regular) saucepan or pot and bring it to a boil on the stovetop over medium heat. Reduce the heat to medium-low and stir frequently as the mixture bubbles and thickens.
Once the mixture resembles a thick caramel sauce, remove it from the heat and set it aside.

Pumpkin Cheesecake Layer:

Place the macadamia nuts and cashews in a heat-safe mug. Cover them with boiling water and let them soften for about 30 minutes.
Once the nuts have softened, drain them and place them in a high-speed blender with about ⅔ of the coconut milk, lemon juice and vanilla extract. Blend for 30-45 seconds or until very smooth, then pour the cheesecake batter mixture into a bowl.
To the blender, add the remaining coconut milk, pumpkin puree, sweetener, chia seeds, flaxseeds, and spices. Blend until smooth and the flaxseed and chia seeds have been pulverized.
Pour this mixture into the same bowl and mix together with a spoon or whisk until well incorporated. Taste and add more spices if desired, or liquid monkfruit or stevia drops if you’d like a sweeter filling. Cover the bowl with plastic wrap and place it in the fridge to chill while you make the other parts of the bar.

*Note: if you have a very large blender, feel free to blend everything at once together.

Assemble:

Once the crust has had 10-15 minutes to cool, pour the pumpkin mixture on top of it and spread it out with a spatula so it is level. Place the pan in the oven and allow it to bake for 55-60 minutes at 325 degrees Fahrenheit.
When it is done, the top should be springy but fairly firm and still flat. Try to remove the pan from the oven before the filling puffs up, which usually happens around the 60-minute mark. Allow the pan to fully cool.
Once the bars have cooled and the caramel is no longer hot (but still pourable), pour the caramel all over the pumpkin layer in the pan. You can fully cover the bars or drizzle the caramel all over. Sprinkle the crumbled pecans all over the top. Immediately place the whole pan into the freezer and allow it to chill for at least 4 hours.
Remove the pan from the freezer and let it rest for a few minutes before slicing into squares. Use a spatula to carefully remove the sections from the pan. Top with a dollop of coconut whipped cream. We recommend storing the bars in an air-tight container in the freezer.

Key notes about this recipe:

We recommend using full-fat coconut milk in a can that contains guar gum. The texture of the milk with the gum works better than coconut milks that are just coconut + water. If the can of milk is separated, place the entire contents of the can in a blender and blend until smooth and both the water and cream portions of the can are combined.

The filling can be made a day ahead of time if you’re in a time crunch. Just refrigerate the bowl once the filling is prepared and make the crust, caramel, and assemble the next day.

Store the bars in an air-tight container in the freezer. They may hold up okay in the fridge but we find they taste the best and stay firm in the freezer. Simply let them sit at room temperature for a few minutes before eating.

📖 Recipe

Pumpkin Cheesecake Bars

These easy Pumpkin Cheesecake Bars are low-carb, gluten-free, sugar-free, and plant-based! These make a great allergen-friendly dessert that everyone can enjoy.

5 from 3 votes

Print Rate Pin Recipe

Course: Dessert

Cuisine: American

Keyword: keto cheesecake

Prep Time: 20

Cook Time: 2

Chill: 4

Total Time: 6 20

Servings:

Calories: 259kcal

Ingredients

Caramel Layer

½ cup full-fat coconut milk
⅓ cup vegan butter
½ cup Swerve Brown Erythritol
1 teaspoon vanilla extract
Pinch of sea salt
½ cup chopped or crumbled pecans

Crust Layer

1.5 cups Bob’s Red Mill Almond Flour
¼ cup vegan butter or coconut oil very soft or melted
2 tablespoons water
2 tablespoons granulated sweetener
1 tablespoon ground flaxseed
Pinch of ground cloves and nutmeg

Pumpkin Layer

1.25 cups full-fat coconut milk
1 cup pumpkin puree
½ cup macadamia nuts
½ cup cashews
½ cup + 2 tablespoons granulated keto sweetener
2 tablespoons chia seeds
2 tablespoons flaxseed
1 tablespoon lemon juice
1 tablespoon pure vanilla extract
2 teaspoons pumpkin pie spice or more if you’d like
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
Pinch of sea salt