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!
Equipment
- 8x8 square pan
- parchment paper
- Medium Bowl
- Large Bowl
- hand mixer or electric mixer
Ingredients
CRUST
- 2 cups finely ground almond flour
- 1/3 cup monk fruit/or erythritol
- 1/4 tsp maple extract
- 1/4 tsp stevia powder
- 6 Tbsp butter; softened
PUMPKIN CREAM CHEESE SWIRL
- 1/4 cup 100% pumpkin puree
- 1 oz softened cream cheese
- 1 large egg
- 2 tbsp monk fruit sweetener
- 1 tsp coconut flour
- 1/4 tsp pumpkin spice
BASE CREAM CHEESE FILLING
- 1 8oz package cream cheese; softened
- 1/4 cup Monk fruit sweetener/or another granulated sweetener
- 1 large egg
- 2 Tbsp heavy cream
- Juice of one medium lemon approx. 2 to 2.5 Tbsp
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
Crust Recipe
- Combine all of the crust ingredients in a large bowl with a fork, mashing and stirring until combined.
- Take out 1 cup of crust mixture and set aside.
- Press remaining crust mixture into the bottom of an UN-greased 8×8 pan that is lined with parchment paper.
- Bake for 15 minutes. Set aside to cool for 20 minutes.
PUMPKIN CREAM CHEESE SWIRL
- In a medium bowl with a hand mixer, mix pumpkin with softened cream cheese and egg. Once smooth add in monk fruit, coconut flour, and pumpkin spice. Set aside.
Base Cream Cheese Filling
- In a large bowl cream the cream cheese and granulated sweetener with a hand mixer until smooth. THEN add in egg, heavy cream, lemon juice and extracts. Mix very well.
- Spread filling onto the COOLED crust. Now pour on the pumpkin filling from earlier.
- Run a knife through both fillings 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.
- Cool 1 hour then place in the fridge overnight, or 8 hours. Cut into 12 pieces. Store in refrigerator.
Video
Notes
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.
| Nutrition Facts | |
|---|---|
| Serving size: 1 square | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 181 |
| % Daily Value* | |
| Total Fat 17.3g | 22% |
| Saturated Fat 9.5g | 48% |
| Cholesterol 73mg | 24% |
| Sodium 121mg | 5% |
| Total Carbohydrate 2.8g | 1% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 0.4g | |
| Protein 4g | |
| Vitamin D 8mcg | 41% |
| Calcium 26mg | 2% |
| Iron 0mg | 3% |
| Potassium 54mg | 1% |
Nutrition
Calories: 181kcal
Tried this recipe?Let us know how it was!