Easy Gluten Free Low Carb Pumpkin Cheesecake Bars

It’s that time of year when pumpkin season rolls around that my gluten free pumpkin recipes, like this recipe for Easy Gluten Free Low Carb Pumpkin Cheesecake Bars, become the star of dessert!

All of the gluten free recipes from gluten free pumpkin lattes to a loaf of gluten free pumpkin bread, include the amazing pumpkin flavor you love! 

These low carb gluten-free pumpkin cheesecake bars in particular are the perfect pumpkin dessert with their spicy pumpkin flavor blended with a creamy gluten free cheesecake layer!

Cheesecake pumpkin bars make a perfect gluten free pumpkin recipe for any autumn occasion, especially for Halloween parties and let’s not forget Thanksgiving!

Keep reading as I walk you through making this easy dessert recipe, go over the ingredients, and offer tips, substitutions and answer frequently asked questions.

Why you will love these Gluten Free Pumpkin Cheesecake Bars

These gluten free low carb pumpkin cheesecake bars are a delightful twist on the classic cheesecake. 

They offer the perfect balance of a buttery gluten free pie crust bottom, topped with a creamy cheesecake layer then an earthy sweet layer of pumpkin.

The best part is that these bars are low carb, making them the perfect dessert during the fall season.

Whether you’re preparing for a Thanksgiving dinner or just want to satisfy your sweet tooth, these bars are sure to impress. 

They’re also super easy to make, store well in an airtight container, and can even be made ahead of time, saving you from last-minute stress.

What you will need to make the best pumpkin cheesecake bars

• Pumpkin Purée: The star of the show. Make sure to use pure pumpkin puree, not pumpkin pie mix, which has added sugars and spices. Organic pumpkin purée is a great option if you can find it.
• Almond Flour: This is the foundation of your crust. Blended with butter, it is an easy alternative to having to use pre-made buttery graham cracker crust, or crushed gluten free graham crackers.
• Cream Cheese: Full-fat, room temperature cream cheese is essential for that rich, creamy texture. If you’re looking for a dairy-free option, Kite hill brand or Simple Truth Brand of dairy free cream cheese will work.
• Sweeteners: For a low-carb version, I use monk fruit or allulose. If you want to use regular sugar, coconut sugar, or brown sugar it will work. 
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is what gives your bars that classic pumpkin spice flavor. You can also make your own blend at home.

Make the Base Crust First

The foundation of any great cheesecake bar is the crust. For these pumpkin cheesecake bars, a gluten free almond crust is the perfect base. It’s paired with butter and sweetener for a buttery, slightly sweet base for the creamy cheesecake layer.

Preheat your oven to 350F and line your baking dish with parchment paper as this will make it easier to lift the bars out of the pan once they’re set. 

Next, in a medium bowl, combine almond flour with melted butter and a bit of sweetener, such as monk fruit or allulose. The mixture should resemble wet sand and hold together when pressed.

Pull out 1 cup of the mixture to use for your crumble then press the crumb mixture firmly into the bottom of the prepared pan, ensuring an even layer. 

Use the back of a spoon or a flat-bottomed glass to compact the crust. Once the crust is in place, pop the baking dish into the oven for 15 minutes to set and turn golden brown.

Let it cool for at least 20 minutes before proceeding. It must be completely cooled before pouring in the other layers which is why you create it first.

Creating the Creamy Pumpkin Cheesecake Filling

The cheesecake layer is where the magic happens. There are two layers of cheesecake batter and each is to be mixed up in its own bowl.

There is a base cheesecake filling then a creamy, smooth, second layer that is packed with pumpkin flavor. To achieve this, you’ll need cream cheese at room temperature, which helps it blend smoothly into each layer without lumps.

In a medium bowl with a hand mixer, mix pumpkin purée with softened cream cheese from the pumpkin pie filling step and an egg on low speed. Once the pumpkin mixture is smooth, add in monk fruit, coconut flour, and pumpkin pie spice. Set aside.

In a large bowl beat the cream the cream cheese at medium speed using a hand electric mixer or stand mixer with a paddle attachment. Slowly add the granulated sweetener you chose and mix until smooth.

Once it is smooth, THEN add in egg, heavy cream, lemon juice and extracts. Mix very well.

Spread your base cheesecake layer filling onto the COOLED crust.

Now pour on the pumpkin filling from earlier.

Run a knife through both fillings swirling from left to right of the sides of the pan, swirling around gently. Less is better to maintain swirl.

Be careful not to pierce and disturb the crust, it is still fragile at this point. Lastly, crumble and sprinkle the remaining crust ingredients on top of it all that you reserved from the beginning.

Bake at 350F for 35 to 40 minutes until it is not visibly jiggly and toothpick tests with a few crumbs.

Avoid opening the oven door frequently, as this can cause the cheesecake to crack. For best results, cool 1 hour then place in the fridge overnight, or minimum 8 hours.

This gives you the perfectly set end result that you are looking for. If you do not allow it to set up properly it will crumble.

The next day when you’re ready to serve, use the parchment paper to lift the bars out of the baking dish and onto a cutting board. Cut into 12 squares or rectangles, wiping the knife clean between cuts for a neat presentation.

These bars can be enjoyed plain, or you can dress them up with a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of extra pumpkin pie spice. 

They’re perfect for Thanksgiving dinner, a fall gathering, or simply as a treat for yourself.

To store, place the bars in an airtight container and keep them in the refrigerator. They’ll stay fresh for up to a week. 

If you want to prepare them ahead of time, these bars also freeze well. Wrap individual portions in plastic wrap and store them in a freezer bag. When ready to eat, thaw in the fridge overnight.

Tips, Substitutions and FAQs

• Skip using almond flour mixture in the crust and opt to use crushed pecans for a delicious pecan crust.
• You can use a springform pan instead of a square pan, just make sure you at least cover the bottom with a cut out round of parchment paper.
• Use full-fat cream cheese for the best results with this recipe. Lower fat cream cheese tends to have more moisture so you may need to bake them longer for the cream cheese mixture to set.
• If you want to use gluten free graham crackers to make your gluten free graham cracker crust next time instead, just substitute in the crumbs for the almond flour called for.
• You can use coconut sugar or maple syrup as your sweetener in the cheesecake layers if you wish.
• For an extra touch of creaminess, add a dollop of sour cream or Greek yogurt to the base cream cheese mixture.
• These Low Carb Pumpkin Cheesecake Bars are perfect for dessert at your next potluck!
• Need to keep your portions in check? Freeze them! Low Carb Pumpkin Cheesecake Bars will keep for up to a month if you flash freeze individually, wrap in wax paper and store in a freezer bag!
• Want to increase the pumpkin factor? Put half of the cream cheese mixture into the bowl of the pumpkin mixture and these Low Carb Pumpkin Cheesecake Bars will be more pumpkin-y!
• Add in some pumpkin spice to the pumpkin mixture for an even MORE fall flavor!
• Another idea is to add in some berries or nuts to these Pumpkin Cheesecake Bars and put your own spin on it!

Can I use fresh pumpkin instead of canned pumpkin purée? Yes, you can use fresh pumpkin purée in place of canned, but you need to strain the excess water off of it very well. To make your own, simply roast a small sugar pumpkin, scoop out the flesh, and blend it in a food processor until smooth. Drain the excess water off of it by placing a thin cloth inside of a colander that is over a bowl. Let it drip until the puree is thick like applesauce.

How can I make these bars dairy-free? To make these bars dairy-free, substitute the regular cream cheese with a dairy-free alternative, and use coconut cream or full fat coconut milk instead of heavy cream in the cream cheese base layer. Use coconut oil or vegan butter in the crust recipe and you will have made it completely dairy free. 

Can I freeze these bars? Absolutely! These bars freeze well. Wrap them individually in plastic wrap or aluminum foil, then store them in an airtight container or freezer bag. To thaw, place them in the refrigerator overnight before serving. They will last up to 3 months this way.

How do I prevent the crust from getting soggy? To prevent a soggy crust, make sure to press the crumb mixture firmly into the pan before baking and follow the recommended chill time for the bars. This helps the cheesecake layer set properly without giving off extra moisture.

What size baking pan should I use? A standard 8×8-inch baking pan works best for this recipe. If you prefer thinner bars, you can use a 9×9-inch pan. You may need to adjust the baking time a little less as they will require less time.

Can I add other spices to the cheesecake filling? Yes! While pumpkin pie spice is classic, you can customize the flavor by adding a pinch of cardamom, cloves, or allspice for a unique twist.

How do I get a smooth cheesecake layer? Ensure all your ingredients are at room temperature, especially the cream cheese. Mix the ingredients on medium speed until just combined, being careful not to overmix, which can introduce air bubbles.

Can I make these bars ahead of time? Yes, these bars are great for making ahead. You can prepare them a day or two in advance and store them in the refrigerator until ready to serve. This makes them an excellent option for holiday gatherings or busy weekends. You can even make up the entire batch and freeze it whole. The day before the event, let it thaw in the fridge! This saves a ton of time especially when you are busy.

These gluten-free, low-carb pumpkin cheesecake bars are a delicious way to celebrate pumpkin season. 

With their creamy texture, rich pumpkin flavor, and perfect balance of spices, they’re sure to become a favorite in your household. 

Whether you’re serving them at Thanksgiving dinner, sharing them with friends, or simply indulging in a treat for yourself, these bars offer all the flavors of fall in one irresistible dessert. 

Enjoy the sweet satisfaction of knowing you can indulge without the guilt and savor the best part of pumpkin season with these delightful pumpkin cheesecake bars.

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