Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}
When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.
Anyone else?
These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.
Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!
And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!
You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!
If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!
| Cook Time | 15 minutes |
| Passive Time | 1-2 hours |
| Servings |
bars
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- 1 tbsp Ground flax sub ground chia seeds or 1 egg
- 2 tbsp Warm water omit if using an egg
- 1 1/2 cups Almond Flour
- 3/4 cup Pecan Halves sub 1/4 cup more almond flour or unflavored pea protein powder
- 1/3 cup Coconut sugar
- 1 tsp Arrowroot powder
- 1/4 tsp Pink salt
- 1/2 tsp Baking Soda
- 1/4 cup Avocado oil sub melted coconut oil (ghee/butter if you're not making it vegan)
- 1/2 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1 cup Raw cashews optional - soak for 30 minutes in warm water
- 8 oz Coconut cream
- 1/4 cup Coconut oil melted (sub butter/ghee)
- 3-4 tbsp Raw honey sub maple syrup
- 1 tbsp Coconut flour
- 1 tbsp Lemon juice
- 1 tsp Vanilla Extract
- 2/3 cup Pumpkin puree 100% pumpkin - NOT pumpkin pie filling
- 1/4 cup Maple syrup sub honey
- 1/2 tsp Cinnamon
- 1/8 tsp Allspice
- 1/8 tsp Nutmeg
- 1/8 tsp Ginger
Ingredients
Pecan Crust
"Cheesecake" filling
Pumpkin swirl
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- Preheat oven to 350 degrees.
- In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.
- In a food processor, finely chop pecans.
- In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.
- To the flax egg, mix in oil, vinegar, and vanilla.
- Add wet ingredients to the dry ingredients and stir to combine.
- Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.
- While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.
- In a small bowl, combine the pumpkin swirl ingredients.
- Once the crust has baked and cooled, pour "cheesecake" filling onto crust.
- Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.
- Freeze for 1-2 hours or refrigerate overnight until set up.
- DEVOUR! 🙂
