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These creamy, delicious Pumpkin Cheesecake Bars are made with pumpkin puree, Greek yogurt, and pumpkin spice without any eggs. Theyāre a holiday favorite thatās perfect for potlucks and celebrations. Even better, each bar has just 188 calories, 4 grams of protein, and 2 grams of fiber.Ā
Quick Summary: Pumpkin Cheesecake Bars
- Why Make This Recipe: These egg-free cheesecake bars are rich and creamy without the complication of water baths or springform pans. Just mix, bake, and chill to have the perfect fall dessert.Ā
- Nutrition: 188 calories, 4 grams of protein, 2 grams of fiber
- Diet: Low-Calorie, Gluten-Free, Egg-Free, Vegetarian
- Time: Prep time = 20 minutes, Cook time = 50 minutes, Chill time = 2 hours, Total Time = 3 hours and 10 minutes
- Method: Baked
- Best for: Thanksgiving or holiday dessert and make ahead for the holidays
- Tip: Let the crust cool for at least 20 minutes before adding the cheesecake filling to avoid cracking it.
If you love pumpkin pie and cheesecake, but want a dessert thatās healthier and easier to make, these low-calorie pumpkin bars are perfect.
They have protein from Greek yogurt and fiber from pumpkin puree, which helps them fit a weight-loss plan without sacrificing dessert. Instead of sugar, this recipe uses coconut sugar and zero-calorie stevia to keep the calories low. This is the perfect make-ahead dessert for Thanksgiving, Friendsgiving, or any holiday celebration.Ā
If you like healthy holiday dessert recipes, you will love my low-calorie pecan pie and low-fat pumpkin pie!
āļøāļøāļøāļøāļø Reader Review & Comment
āThese pumpkin bars turned out AMAZING! They are so easy to make, taste really good and most importantly, healthier than a regular pumpkin dessert. I love these! Thank you Megan!ā
ā Marcy
Why This Recipe Works
- Lower Calorie Due to Lower Fat and Sugar: This healthy pumpkin cheesecake recipe only has 188 calories because it uses coconut sugar and stevia to keep the sugar low. It also uses Greek cream cheese instead of just low-fat cream cheese to reduce the fat.
- High Fiber: Gluten-free flour is higher in fiber than white flours or graham crackers. High fiber is important for fullness, weight loss, and weight management, which is part of what makes this a healthier dessert recipe.
- No Eggs or Water Bath: These healthy pumpkin cheesecake bars skip the eggs and water bath, making them easier to prepare than traditional cheesecake. Youāll still get a creamy, delicious pumpkin cheesecake filling without the extra steps!
If youāre craving more ways to make cheesecake bars, try my eggnog cheesecake bars or apple cheesecake bars instead of just using pumpkin.
Table of Contents
Ingredients
- Gluten-Free Baking Flour: Use any gluten-free baking flour blend or a gluten-free oat flour for this recipe.
- Greek Yogurt: Nonfat Greek yogurt adds moisture and protein to the muffins without adding loads of calories.Ā
- Greek Cream Cheese: Use a nonfat Greek cream cheese, which has more protein than regular cream cheese, or use a regular low-fat (1/3 less fat) cream cheese if you canāt find the Greek-style.Ā
- Pumpkin Puree: Be sure to use 100% pumpkin puree and not a pumpkin pie filling because the filling has added sugar and spices.Ā
- Liquid Stevia: Zero-calorie stevia sweetens the cheesecake bars without any additional calories.Ā
- Spices: Use a blend of cinnamon, nutmeg, and ginger, or pumpkin pie spice, to add classic pumpkin pie flavor to your cheesecake bars.Ā
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make Them Dairy-Free: Make these healthy pumpkin cheesecake bars dairy-free by using dairy-free Greek yogurt and dairy-free cream cheese instead.Ā
- Add Toppings or Mix-Ins: Add a dollop of Greek yogurt, toasted pecans, crushed gluten-free gingersnaps, or a few mini dark chocolate chips to the top of your cheesecake bars for a more indulgent dessert.Ā
- Spice Shortcut: You can skip the individual spices and replace them with pumpkin spice blend instead for a similar flavor. If you love these flavors, try my healthy pumpkin latte or pumpkin spice coffee syrup next.
How to Make Pumpkin Cheesecake Bars
These pumpkin cheesecake bars with gluten-free crust and egg-free filling are the perfect dessert for the holidays. Make them a day or two in advance to save room in the oven and give them time to chill. Before you start baking, line an 8-inch x 8-inch baking pan with parchment paper and preheat your oven to 350Ā°F.
- Step 1: Create the Crust Dough. Use a standing mixer or a blender to combine the gluten-free flour, coconut sugar, olive oil, almond milk, and salt to make the crust.
- Step 2: Press Crust Into Pan. Transfer the crust batter to your prepared baking pan and spread it into an even layer. Use your fingers or a spatula to firmly press the crust into the bottom of the pan. Then, bake it for 15 minutes, or until itās golden brown. Remove it from the oven and let it cool for at least 20 minutes while you make the filling.
- Step 3: Mix the Cheesecake Filling. Add the Greek yogurt, Greek cream cheese, pumpkin puree, spices, liquid Stevia, and vanilla extract to the mixer or blender and blend until itās smooth. Taste the batter to ensure it is sweet or flavorful enough for your liking.Ā
- Step 4: Add Filling to the Crust. Pour the filling over the fully cooled crust and spread it into an even layer.
- Step 5: Bake and Slice. Bake the cheesecake bars at 325Ā°F for 30 minutes. The filling should be set with slightly browned edges. Once they are fully baked, remove them from the oven and let them cool at room temperature for 20 minutes. Then move them to the freezer for at least 2 hours. Once they are fully chilled, slice them into 12 bars and sprinkle cinnamon over the top.
Expert Tips
- Measure the Flour Properly: When gluten-free baking, be sure to properly measure the flour to avoid using too much and making the crust dry.
- Let the Crust Cool Fully: The crust needs to cool for at least 20 minutes to avoid it cracking when you pour in the cheesecake filling.Ā
- Slice with a Hot Knife: The cleaner your slices, the better these bars look, so use a hot knife to cut them. Dip the knife into a mug of hot water, then dry it off and cut your bars. Be sure to wipe the knife between slices to keep them clean.
- Storing: Refrigerate the Greek yogurt pumpkin cheesecake bars for up to 4 days. You can also freeze individually wrapped bars for up to 30 days.
Serving Suggestions
These pumpkin cheesecake bars are the perfect holiday dessert. They are low-calorie, and the addition of protein and fiber makes them filling, so you can indulge without disrupting your weight-loss goals.
With the pumpkin puree and warm fall spices, no one will even know that their dessert is good for them! Take these bars to Thanksgiving or holiday parties, or just keep a stash in the freezer to enjoy for the holiday season.Ā
- Try some healthier alternatives to your favorite holiday dishes and make this butternut squash mac and cheese and low-calorie stuffing to enjoy along with your low-calorie cheesecake bars.
- If youāre enjoying your pumpkin bars for an afternoon snack, eat them with a pumpkin smoothie to fuel your afternoon and keep you feeling full for longer.Ā
Pumpkin Cheesecake Bars Recipe FAQs
Yes, you can make cheesecake with cottage cheese! You can replace the Greek yogurt in this cheesecake recipe with blended cottage cheese. Blend the cottage cheese until very smooth in a food processor or blender.
Absolutely! This is the perfect Thanksgiving dessert to make 1-2 days in advance to reduce your work on the actual holiday. You could also make them weeks beforehand and keep them in the freezer until your big holiday meal.
More Delicious Pumpkin Dessert Recipes
If you tried this Pumpkin Cheesecake Bars recipe or any other recipe on my website, please leave a š star rating and let me know how you go in the š comments below.
Pumpkin Cheesecake Bars
IngredientsĀ
For the Crust
- 1 Ā½ cup Gluten Free Baking Flour, or regular oat flour
- 2 tablespoons Coconut Sugar
- ā cup Extra Virgin Olive Oil
- 2 tablespoons Unsweetened Almond Milk, or milk of choice
- Ā¼ teaspoon Salt
For the Cheesecake
- Ā½ cup Nonfat Greek yogurt
- Ā½ cup Pumpkin Puree
- Ā½ cup Greek Cream Cheese, or 1/3 less fat cream cheese
- 1 teaspoon Vanilla Extract
- 2 drops Liquid Stevia, or zero calorie sweetener of choice
- 1 teaspoon Cinnamon
- Ā¼ teaspoon Ground Ginger
- Ā¼ teaspoon Nutmeg
InstructionsĀ
For the Crust
- Preheat the oven to 350 F. Prepare an 8-inch x 8-inch baking pan baking pan with parchment paper and set aside. In a standing mixer or using a blender, add the ingredients for the crust to and blend until combined.
- Transfer the batter to the prepared baking pan and spread into an even layer by using your fingers or a spatula pressing it firmly.
- Bake for 15 minutes until golden brown. Remove from the oven and set aside to cool 20 minutes.
- While the crust cools, prepare the cheesecake filling by adding the ingredients for the filling to a standing mixer or blender. Blend until smooth. Test the batter to ensure it has the proper sweetness for you and add sweetness as desired.
- Once the crust is fully cooled (this is to ensure the crust will not crack), pour the cheesecake filling over the crust and spread into an even layer.
- Bake at 325Ā° F for 30 minutes or until the filling has set. Once the edges turn slightly brown you will know it has set.Ā
- Remove from the oven and cool the bars at room temperature 20 minutes then chill in the freezer at least 2 hours before slicing into 12 bars and sprinkling with cinnamon as desired.
Notes
- When baking with gluten-free flour, it is especially important to properly measure the flour and not pack it into the measuring cups.
- Prevent the crust from cracking by letting it fully cool before adding the cheesecake filling to the baking dish.
- Dip a knife in hot water and wipe it dry to help achieve clean slices for the bars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I never write reviews but felt that I needed to on this one and it was my first experience baking gluten free. I followed the recipes exactly. These pumpkin bars turned out AMAZING! They are so easy to make, taste really good and most importantly, healthier than a regular pumpkin dessert. I love these! Thank you Megan!
Will these stay together if you leave out the crust?
I haven’t tried it myself, but I suspect they would especially if you chill them in the freezer long enough.