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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

  • Author: Anthony
  • Total Time: 5 hours 15 minutes (including chilling time)
  • Yield: 16 bars 1x
  • Diet: Gluten Free

Description

These Pumpkin Cheesecake Bars feature a creamy, smooth spiced plant-based cream cheese filling resting on a crunchy natural gelling agent oat and nut crust. Combining classic autumn spices and pumpkin puree, this easy-to-make dessert offers a perfect balance of rich texture and warm flavors, ideal for sharing on any occasion.

Ingredients

Scale

Crust

  • 1 cup oats (certified gluten-free)
  • 1 cup finely chopped nuts (or seeds for nut-free option)
  • 2 tablespoons maple syrup (natural)
  • Pinch of salt

Filling

  • 16 oz plant-based cream cheese
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 2 tablespoons maple syrup (natural)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon ground cloves (natural)

Optional Garnishes

  • Ground cinnamon (natural) for dusting
  • Maple syrup (natural) drizzle
  • Chopped smoked turkey bacon bits
  • Whipped coconut cream

Instructions

  1. Prepare the crust: In a mixing bowl, combine the finely chopped nuts (or seeds), oats, maple syrup (natural), and a pinch of salt. Stir until the mixture becomes crumbly but holds together when pressed. Firmly press this mixture into an 8×8-inch baking dish lined with parchment paper forming an even, compact base.
  2. Make the pumpkin filling: In a large bowl, whisk together the plant-based cream cheese, pumpkin puree, brown sugar, maple syrup (natural), lemon juice, vanilla extract (natural), ground cinnamon, nutmeg, and cloves. Mix until the filling is silky smooth with no lumps and well combined.
  3. Assemble and bake: Pour the pumpkin cream cheese filling over the prepared crust and spread evenly with a spatula. Bake in a preheated oven at 325°F (165°C) for about 40 minutes, or until the edges are set but the center still jiggles slightly.
  4. Cool and chill: Remove the bars from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours or overnight to let the filling firm up and flavors meld beautifully.
  5. Slice and serve: Warm a sharp knife under hot water and dry it for clean slices. Cut the bars into squares, wiping the knife clean between cuts. Serve garnished if desired.

Notes

  • Ensure plant-based cream cheese and pumpkin puree are at room temperature for smooth mixing.
  • Do not overbake; the filling should have a slight jiggle to maintain creaminess after chilling.
  • Refrigerate thoroughly for perfect texture before slicing.
  • Use parchment paper to make removing bars easier and keep edges tidy.
  • Adjust spice amounts carefully to balance pumpkin flavor without overpowering.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar (1/16 of recipe)
  • Calories: 220
  • Sugar: 16g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Pumpkin cheesecake bars, plant-based dessert, gluten-free pumpkin bars, autumn dessert, vegan pumpkin cheesecake, spiced pumpkin bars

Find it online: https://homedishideas.com/pumpkin-cheesecake-bars/