Keto Pumpkin Cheesecake Bars Recipe

Introduction

These Keto Pumpkin Cheesecake Bars are a delicious low-carb dessert perfect for fall or any time you crave a creamy, spiced treat. With a nutty almond flour crust and layers of rich cheesecake and pumpkin, they satisfy your sweet tooth without the sugar overload.

Ingredients

• 2 cups almond flour
• 2 tsp cinnamon
• 1/3 cup powdered erythritol sweetener (plus extra for topping, optional)
• 6 tbsp butter (melted)
• 8 oz cream cheese
• 1/3 cup whipped topping
• 15 oz pumpkin puree
• 1/3 cup unsweetened almond milk
• 2 tsp pumpkin pie spice
• 1 box sugar-free vanilla pudding mix
• 1 tsp vanilla extract
• Dash of salt

Instructions

1. Step 1: In a bowl, combine almond flour, cinnamon, powdered erythritol sweetener, and a dash of salt to make the crust mixture.
2. Step 2: Pour the crust mixture into a parchment paper-lined baking dish or pan. Add melted butter and stir until all dry ingredients are coated. Press the crust down firmly and set aside.
3. Step 3: For the cheesecake layer, beat cream cheese and powdered erythritol until smooth. Gently fold in the whipped topping, then spread this mixture evenly over the crust. Refrigerate for now.
4. Step 4: Mix pumpkin puree, sugar-free vanilla pudding mix, and almond milk in a bowl. Add vanilla extract and pumpkin pie spice. Stir until smooth and creamy.
5. Step 5: Pour the pumpkin mixture over the cheesecake layer. Optionally, sprinkle cinnamon and powdered erythritol on top.
6. Step 6: Place the bars in the freezer to set for about 3 hours.
7. Step 7: Once set, remove from the freezer, slice into bars, and store in an airtight container in the freezer or refrigerator until ready to serve.

Tips & Variations

• Use fresh pumpkin pie spice or adjust it to suit your spice preference for a more personalized flavor.
• For a dairy-free version, substitute cream cheese and whipped topping with coconut-based alternatives.
• Add chopped pecans or walnuts to the crust for extra texture and flavor.
• If you prefer a softer consistency, store the bars in the refrigerator instead of the freezer before serving.

Storage

Store the cheesecake bars in an airtight container either in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. When ready to serve, thaw frozen bars in the refrigerator for about 30 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of erythritol?

Yes, you can substitute regular powdered sugar, but it will increase the carb content and change the recipe from keto-friendly to a higher sugar dessert.

Do I need to bake these bars?

No baking is required for this recipe. The crust sets with melted butter, and the layered fillings are chilled and frozen until firm.

Keto Pumpkin Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

Delight in these creamy, low-carb Keto Pumpkin Cheesecake Bars featuring a spiced almond flour crust, a smooth cream cheese layer, and a luscious pumpkin topping. Perfect for a festive dessert that fits your keto lifestyle.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 2 cups almond flour
• 2 tsp cinnamon
• 1/3 cup powdered erythritol sweetener
• Dash of salt
• 6 tbsp butter, melted

Cheesecake Layer

• 8 oz cream cheese
• 1/2 cup powdered erythritol sweetener
• 1/3 cup whipped topping

Pumpkin Layer

• 15 oz pumpkin puree
• 1 box sugar-free vanilla pudding mix
• 1/3 cup almond milk, unsweetened
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

Optional Topping

• Sprinkle of cinnamon
• Sprinkle of sugar-free sweetener

Instructions

1. Prepare the Crust: In a large bowl, combine almond flour, cinnamon, powdered erythritol sweetener, and a dash of salt. Stir in the melted butter to coat all dry ingredients thoroughly. Transfer the mixture to a parchment-lined baking dish or pan and press firmly to form an even crust layer. Set aside.
2. Make Cheesecake Layer: In a mixing bowl, beat the cream cheese and powdered erythritol sweetener together until smooth and creamy. Gently fold in the whipped topping to maintain lightness. Spread this mixture evenly over the crust. Place the pan in the refrigerator to chill while preparing the pumpkin layer.
3. Prepare Pumpkin Layer: Combine the pumpkin puree, sugar-free vanilla pudding mix, and unsweetened almond milk in a bowl. Add the vanilla extract and pumpkin pie spice, mixing until the mixture is smooth and creamy. Pour this over the chilled cheesecake layer in the pan.
4. Optional Topping: Sprinkle cinnamon and additional sugar-free sweetener over the top of the pumpkin layer if desired.
5. Set and Chill: Place the assembled cheesecake bars in the freezer for about 3 hours to set properly.
6. Serve and Store: Once set, remove from the freezer and slice into bars. Store any leftovers in an airtight container in the freezer or refrigerator until ready to serve.

Notes

• Ensure the cream cheese is softened for easy mixing.
• Use parchment paper to prevent sticking and make removal easier.
• You can substitute whipped topping with whipped heavy cream for a more natural option.
• Bars are best served chilled or slightly frozen for texture.
• Store bars in the freezer for longer shelf life; they can keep for up to 2 weeks.

Keywords: keto, pumpkin cheesecake bars, low carb dessert, sugar-free, pumpkin, almond flour crust