Gluten Free Pumpkin Cheesecake Bars
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Gluten Free Pumpkin Cheesecake Bars are gluten free, and higher protein than traditional cheesecake
They have a buttery graham cracker crust and a smooth melt in your mouth cheesecake, and are sure to impress anyone in your life!
Why You’ll Love These Gluten Free Pumpkin Cheesecake Bars
- You get all your cheesecake fix in a bite sized dessert option
- They are full of flavor flavor
- They are gluten free and made with wholesome ingredients
- They make for the perfect Thanksgiving dessert
Serves: 16
Ingredients
- 2 cups Graham Crackers, Gluten free, finely crushed
- 6 Tbsp Butter, Salted
- 16 oz Cream Cheese, Full Fat
- 1/2 cup Plain Greek Yogurt
- 2 whole Eggs
- 1/2 cup Cane Sugar, Organic
- 1 cup Pumpkin Purée
- 1/2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon, Ground
Process
- Process your graham crackers until fine. Add with melted ghee and press down evenly into an 8×8 pan lined with parchment paper
- Bake at 350 for 8-9 min. Remove to cool slightly
- Use an electric hand mixer to combine cheesecake ingredients together. Set roughly 1/3 mixture aside and mix it with your pumpkin purée & spices
- Alternate layering the top of the graham crackers with cheesecake & pumpkin cheesecake globs, then swirl together with a knife
- Bake for about 30 minutes, until edges are set but the center still slightly jiggles. Allow to cool slightly. Then place in the fridge for 8 + hours or overnight before slicing
- Cut into 9 or 16 squares and enjoy!
- Keep stored in the fridge
Variations for Dietary Preferences
- Cane sugar– can sub light coconut sugar (one that specifies cane sugar replacement), or granular monkfruit sweetener
- Dairy free– while I haven’t tried myself, I believe this recipe should work well with a vegan butter stick, vegan cream cheese ( I like Kite Hill or Miyokos brands ), and a vegan greek style yogurt like kite hill almond yogurt
Notes
Can replace butter with ghee or vegan butter
Ingredients
- 2 cups Graham Crackers Gluten free, finely crushed
- 6 Tbsp Butter Salted
- 16 oz Cream Cheese Full Fat
- 1/2 cup Plain Greek Yogurt
- 2 whole Eggs
- 1/2 cup Cane Sugar Organic
- 1 cup Pumpkin Purée
- 1/2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon Ground
Instructions
- Process your graham crackers until fine. Add with melted ghee and press down evenly into an 8×8 pan lined with parchment paper
- Bake at 350 for 8-9 min. Remove to cool slightly
- Use an electric hand mixer to combine cheesecake ingredients together. Set roughly 1/3 mixture aside and mix it with your pumpkin purée & spices
- Alternate layering the top of the graham crackers with cheesecake & pumpkin cheesecake globs, then swirl together with a knife
- Bake for about 30 minutes, until edges are set but the center still slightly jiggles. Allow to cool slightly. Then place in the fridge for 8 + hours or overnight before slicing
- Cut into 9 or 16 squares and enjoy!
- Keep stored in the fridge
Video
Notes
Can replace butter with ghee or vegan butter