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Pumpkin Cheesecake Bars

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It was such a chill weekend. A much needed chill weekend. On Saturday Andrew and I had a coffee date. They didn’t have pumpkin spice so I got a little chai spice added to my almond milk latte. It was kind of awesome. Then we ran errands. The usual #adulting kind of date that married people with kids have. You know, returning kids shoes to the store, because the kid you got them for doesn’t like them, going to Michael’s to get work supplies, running in the Asian market next door for Aroy-D coconut milk, since you’re out of it. It was nice. Then we saw the new Jurassic movie at the $3 theater. How much I LOVE the $3 theater. I’m such a penny-pincher, I don’t know where I get it from, but I’ve been this way most of my adult life.

On Sunday we just hung out with the kids at home. Despite how hot it was outside, it felt like a fall Sunday inside. It was cozy with our glass pumpkins with the battery-operated candles inside, flickering on the mantel, and that excellent low fall light shining outside. Zoe made my Banana Bread for the week, and I can’t remember what we ate for dinner, which is good because it means that it was so easy that I barely put in any effort, but I remember thinking it tasted good.

I’ve said it before, but I’ll say it again: giving up cheesecake and all things dairy was harder for me than giving up gluten. I actually got into making things like dairy-free cheesecake before I got into making gluten-free bread. These Pumpkin Cheesecake Bars would fool anyone, if I do say so myself. But they ARE lightly sweetened, because I’m all about the healthy desserts. I hope you love them as much as we do 🙂

Pumpkin Cheesecake Bars

Layer One:
1/2 cup pumpkin puree
1 egg
1/4 cup coconut sugar
1/4 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
2 tablespoons arrowroot flour
1/4 cup coconut flour

Layer Two:
2 cups cashews
1/2 cup unsweetened almond milk
1/2 cup melted coconut oil
3 tablespoons honey*
2 eggs
1/4 teaspoon sea salt
1/2 teaspoon Pumpkin Pie Spice

*These bars ARE lightly sweetened. Add 1/8 teaspoon vanilla stevia (in addition to the honey) to make them sweeter.

1. Set the oven to 325 F.
2. Combine all of the Layer One ingredients in a mixing bowl using a handheld mixer.
3. Line an 8 x 8 inch baking dish with parchment paper, then press the mixture evenly across the bottom.
4. Add the Layer Two ingredients to the blender and puree until smooth.
5. Pour Layer Two over Layer One, and bake for about 30 minutes, or until the middle is slightly set.
6. Allow the bars to cool on the counter, then refrigerate to set completely.

Makes about 9 bars.

♥, Kelly

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  1. Can cashew butter be used instead of the cashews? Or even almond flour instead? And if so, what amounts do you recommend using?

  5. Erica, have you tried gelatin eggs? I’ve just learned about this! Google it and try it out. 🙂

  8. Anything to substitute for almond milk? My guy can tolerate other nuts, just not almonds.

    • is it just cashews? I’ve successfully used skinned almonds (soaked of course) in place of cashews.
      If nuts are the issues, in general, try a seed – like sunflower or pumpkin…

      • Thanks! I was wondering about using macadamia nuts, but almonds would be more neutral, and I think easier for my gut to deal with =).

  11. I made these today with my kids and they turned out quite enjoyable and delicious. The mouth feel is very similar to cheesecake! They are so rich!

    I used dextrose instead of coconut sugar in layer 1, coconut milk instead of the almond milk because I didn’t have almond milk in layer 2 and everything else the same. I also used my regular kitchen aid blender to blend layer 2.

    Thank you Kelly for sharing your great ideas with us!

  12. It looks yum! Can’t get arrowroot flour here, can sub with spelt flour or just use all coconut flour? Or please recommend another option? Thanks!

  16. YUM, can i say that i used to not like pumpkin things but i am getting more and more into it, i think pumpkin pie was just not for me!

  20. Can these be made without the arrowroot flour and coconut sugar? My daughter is on SCD and can’t have starches.

    • I can’t have any sugars (even unrefined) or much starch. I usually substitute sugar with raw sunflower seed butter + a little pumpkin puree (since I can’t do apples) + stevia. The sunflower seed butter sometimes turns things a bit green though! I don’t usually mind since I only use it when I bake for myself. Almond butter also works, but not as well (makes things denser), although it does have the advantage of not turning things green. Things made with nut/seed butters instead of sugar are always denser, so I try to find recipes which don’t call for a lot of sugar in the first place, and then there is less sugar to replace. I find using pumpkin puree for 1/5th – 1/4 of the amount of sugar called for helps it not to turn out closer to the ‘real thing’, but it’s a continual working progress.
      Since SCD allows honey, you could use 3/4 of the amount of sugar called for ( so 1 cup of sugar = 3/4 cup honey), or you can use the full amount of honey and reduce the liquid called for (ie. use the full 1/4 cup of honey, and reduce the pumpkin puree by about 1 Tbs).
      Sometimes you can substitute the starches with a small amount of flaxseed meal or chia seed meal. I’ll try to report back how they turn out when I try them.

  23. I found these to be rather bland. I wasn’t really expecting them to taste like cheesecake and they definitely don’t, but I was expecting something a little sweeter.

  26. Hi Kelly, these look easy and delicious!
    You mention you use both the Blendtec and a food processor. I’m thinking about purchasing a Blendtec, but am wondering if there are things that it cannot do that you need the food pro for. Is there a reason for both in the kitchen?
    Thanks for any insights you can give.

    • I do use them both. Although I have the 4 inch Blendtec blade, there are some things that I still need my food processor to do. I could probably use the Blendtec instead, but I would have to take the lid off and stir a lot.

  30. These look and sound divine! Of course, so does all the other stuff you create. I think everyone in my house will love these.

  31. Just made these. Delish! Not overly sweet and I like that! I’ll definitely make again and they were so so easy!

  32. I’ve made these bars twice since you posted this recipe and I have to say, these little treats are amazing! I did make a few changes to layer two in the second batch: I subbed coconut milk for almond milk and organic maple syrup for honey; I added some vanilla bean paste, and I made a simple cranberry sauce by cooking fresh cranberries with organic maple syrup and swirled it into the top layer. It’s a perfect autumn snack! I plan to make them again for Thanksgiving. Even people who don’t like cashews really loved these! Thank you so much for so many wonderful recipes; I really don’t know what I would have done if I hadn’t found your site. Every one of your recipes I’ve ever made has been beyond my expectations.

  33. Ok, so…not sure if I am the only one this happened to, but I cooked these about 25 minutes more than the recipe instructed, and the middle still looks undercooked?? Also, I would probably add more spice or something for some more flavor in the 2nd layer next time. Thanks 🙂

  34. Hi-
    I have a stroke – so pardon me for asking- but
    Shouldn’t the layer with the cashews be one the bottom?
    Or do you have that specifically done for this receipe?
    I want to make it!
    Thank You
    Rita

  35. I really enjoy your recipes, thank you for sharing.
    You use a lot if cashews in your recipes, where do you purchase them?