Everything about these low carb Keto Pumpkin Cheesecake Bars says fall! From the crispy homemade pecan crust to the creamy pumpkin cheesecake filling, you will experience all the flavors of autumn. This easy 7 ingredient pumpkin recipe is also sugar-free, gluten-free, grain-free, and Trim Healthy Mama friendly.
There are a million reasons why these low carb pumpkin cheesecake bars are one of my go-to gluten free keto desserts for fall. First of all, they are incredibly easy to make. Secondly, they have pumpkin in them, so you know they will be a hit. And lastly, that amazing flavor of the crust and the filling is unforgettable. You will crave these cheesecake bars all the time. Or, at least I do!
Whenever I am heading to a potluck or holiday dinner, I will bring something pumpkin-themed if it’s in the fall. The only thing that is bad about these bars is that sometimes I don’t even get to eat one because everyone eats them before I get a chance. I still take that as a win, though, because if everyone else is happy, I will be as well.
What You Need To Make Pumpkin Cheesecake Bars
There are two layers to these keto pumpkin cheesecake bars, the crust, and the filling. They are both incredible and offer fabulous flavors to this dessert. Here is a breakdown of what you will be needing:
- Pecans - these just happen to be my favorite nut and I think they go so well with pumpkin. If you prefer to sub in another variety go ahead! If you'd like an almond flour crust, try this one.
- Butter - I just use the store brand salted butter
- Sweetener - I always use my blend of xylitol, erythritol, and stevia. I prefer the taste to that of other sweeteners. A keto brown sugar sweetener is also a nice choice in the crust.
Pumpkin Cheesecake Layer:
- Cream Cheese - I use full-fat cream cheese and normally just buy the generic brand.
- Pumpkin - canned pumpkin tends to have a more pumpkiny flavor than fresh pumpkin puree. Make sure to choose 100% pumpkin without added sugar or spices.
- Eggs - whole large or extra-large eggs.
- Sweetener - there are notes in the recipe card about subbing in other sweeteners if you prefer.
- Pumpkin Spice - homemade or store-bought pumpkin pie spice is great in these or just use some cinnamon and a pinch of nutmeg and ginger.
How To Make Keto Pumpkin Cheesecake Bars
With just a handful of steps, you can quickly make these sugar free healthy pumpkin bars. They do take time to finish setting up by chilling, but that’s totally hands-off at that point. Let’s get started:
Step One: Heat the oven to 350 degrees F. Then line a baking pan that’s 9 x 13 with parchment paper.
Step Two: Combine the pecans, butter, and sweetener in a food processor or blender. Mix until the nuts have been finely chopped. Then press the crust into the bottom of the baking pan. Put in the oven and bake for 10 minutes.
Step Three: In the food processor or blender, add the cream cheese and pulse until smooth. If needed, scrape down the sides. Then add the pumpkin, eggs, sweetener, and cinnamon or pumpkin spice. Blend until the ingredients are combined and smooth. Pour in the cheesecake filling on top of the pecan crust.
Expert Tip: There is no need to clean the food processor or blender before preparing the cheesecake filling. This will save you time and doesn’t hurt anything to use it without cleaning until you are all the way done.
Step Four: Bake the cheesecake bars for 35 minutes or until the edges have turned golden brown and the center only has a slight jiggle.
Step Five: Remove the low carb gluten free cheesecake bars from the oven and allow them to cool to room temperature on a wire rack. Refrigerate the cheesecake bars for 3-4 hours to allow them to finish setting up.
Are These Cheesecake Bars Healthy?
While desserts, in general, aren’t all the way healthy, these keto pumpkin cheesecake bars do offer some vitamins and minerals. With any dessert, the best way to go about it is by only eating a piece or two, not the entire batch by yourself. Moderation is key! Let’s look at some of the vitamins and minerals that can be found in these cheesecake bars.
- Healthy Fats - with the low-fat fad of the 90s long past bring on the cream cheese!
- Vitamins A, B, C, and E - vitamins are always good.
- Fiber & Protein - help you feel full longer.
- Potassium, Manganese, Iron, Phosphorus, Folic Acid - as if you need another reason to eat pumpkin desserts. But here are 5.
How Do You Store Cheesecake Bars?
These tasty pumpkin cheesecake bars will need to be kept refrigerated except for when you are serving them. I keep all of my low carb dessert recipes in the fridge but cheesecake, in general, should always be refrigerated. The cheesecake bars will last 3-4 days in the fridge.
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- 2 cups pecans
- 2 tablespoon butter
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 16 oz cream cheese
- 1 cup pumpkin
- 4 eggs
- ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon pumpkin spice
- Preheat the oven to 350. Line a 9 x 13 pan with parchment paper.
- Add the crust ingredients to a food processor or blender. Pulse until the nuts are finely chopped. Press into the bottom of the prepared pan. Bake for 10 minutes.
- Meanwhile, in the same food processor or blender bowl (no need to wash) pulse the cream cheese until smooth. Scrape down the sides as needed. Add the rest of the filling ingredients and blend until smooth.
- Pour the filling on top of the prepared crust. Bake for 35 minutes or until the edges are golden brown and the center only jiggles slightly.
- Cool until room temperature. Refrigerate to chill for at least 3-4 hours. Cut into 18 bars.
More Low Carb Pumpkin Recipes You Need To Try:
You can never have too much pumpkin...right? Here are some seriously amazing keto recipes that you are going to need to try.
- Pumpkin Dump Cake
- Easy Keto Pumpkin Muffins
- Keto Pumpkin Mousse
- Mini Pumpkin Cake Roll
- Keto Pumpkin Pie Bites
Delicious! A fall keeper. I halved the recipe and baked in a smaller pan and it worked great, set up beautifully. I used monk fruit/erythritol blend to sweeten and added 1.5 x the amount and it worked fine and was plenty sweet. Thanks so much for this recipe!
I have been making this recipe for over a year. Every time I take this dessert to a gathering it gets eaten up! I love love love this recipe. I’m making it right now and it’s the middle of summer (July 2021). Thank you for sharing!!
Tiffany Willets says
This tastes good but falls apart easily. Can't really cut and put on a plate. Also the pan size is off, an 8x8 would work better.
My bars were made in a 9x13. You can make this in an 8x8 if you prefer thicker bars.
Tiffany Willets says
Tastes good but won't fill out a 9x13 pan. More like an 8x8
My photos are of a 9x13 pan. You can certainly make it in an 8x8 for a thicker bar.
Denise Hill says
how can you go wrong Keto ... and pumpkin!! Fall is almost here, I'm ready!!1