This recipe for keto pumpkin cheesecake bars is sponsored by llinea monk fruit, a brand I use and love. Thank you for supporting the brands that support Stem and Spoon!
Keto pumpkin cheesecake bars was bound to appear here at some point. My love for pumpkin-flavored anything runs deep and so does my belief that cheesecake can fix many problems. So here they are in all their glory, keto pumpkin cheesecake bars that are soooo good, incredibly creamy and layered on top of a maple shortbread crust. And of course, they are infused with all the pumpkin spice flavor that’s essential this time of year!
These are perfect for any occasion, whether it’s a holiday party or a small family gathering or even a get-together of the virtual kind. And if you find yourself baking a batch of these pumpkin cheesecake bars for others, know that this cheesecake bar recipe is friendly for an assortment of diet types!
Keto pumpkin cheesecake bars are:
- dairy-optional (make it with cream cheese or use a dairy-free alternative- I’ve tested the recipe with both!)
- sweetened with all-natural, one-ingredient llinea monk fruit!
is pumpkin keto-friendly?
Short answer: yes. And thank goodness for that. Pumpkin is nutrient-rich and full of vitamins and minerals, and can absolutely work in a keto or low-carb diet! Even if you stick to more of a strict keto of 20g net carbs per day.
Let’s do the math. One cup of pumpkin puree contains nearly 20g of carbs, 7g fiber and 8 g of sugar. To make these keto pumpkin cheesecake bars, you’ll only need half a cup of pumpkin, which means the pumpkin alone adds only 0.5 grams of net carbs per square (16 squares in this recipe).
keto pumpkin cheesecake bars with monk fruit
This pumpkin cheesecake bar recipe uses llinea monk fruit , which is a liquid, one-ingredient, all-natural sweetener (no erythritol, etc.!) made from the extract of the monk fruit melon. With zero calories, zero net carbs, and zero glycemic index, it’s wonderfully keto-friendly and the sweet drops are easy to incorporate into a variety of recipes. It’s extra concentrated, so a little bit goes a long way. In fact, six drops of llinea monk fruit is equal to the sweetness of one teaspoon of sugar!
how to make pumpkin cheesecake bars
Dairy-free cream cheese (or regular cream cheese), pumpkin purée and a good amount of pumpkin pie spice make a creamy, dreamy pumpkin cheesecake filling. The maple shortbread crust is simple to prep and gives these bars a rich and delicious base layer.
Hooray for a healthier take on cozy, fall treats! I am here for it.
the ingredient list
To make pumpkin cheesecake bars, you will need:
- almond flour
- coconut flour
- coconut oil, melted (or grass-fed butter)
- llinea monk fruit
- vanilla extract
- maple extract (optional)
- cream cheese or dairy-free cream cheese (I like Kite Hill), at room temperature
- pumpkin purée (not pumpkin pie filling!)
- eggs, at room temperature
- ground cloves
- ground ginger (optional)
To make the maple shortbread crust:
- Prepare the baking dish. Preheat the oven to 350°F and line a square baking dish with two strips of fitted parchment paper, one going across one way, and the other piece going the opposite direction (leave overhang to help you lift the cheesecake out later).
- Mix the ingredients. In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, and salt. Add the melted coconut oil, vanilla and maple extracts, and the llinea monk fruit. Stir the mixture until it is well combined and crumbly in texture.
- Bake the crust. Pour the crust mixture into the prepared dish and press it into the bottom of the dish in an even layer. You can use the base of a measuring cup or glass to flatten it even more. Bake at 350°F for 10 minutes, then remove from the oven and allow it to cool.
To make the pumpkin cheesecake filling:
- Mix the batter. Turn the oven down to 260°F. In a medium bowl (or in the bowl of a standup mixer), beat together the cream cheese and pumpkin purée, mixing for at least 2-3 minutes, or until it’s smooth and there are no cream cheese lumps. Add the vanilla, monk fruit, and spices, mixing a couple of minutes longer (stop and scrape the bowl in between). Drop in one egg at a time, mixing in each egg on a low setting for about 10 seconds each. Scrape the bowl and mix another 30 seconds, or until everything is smooth and well-incorporated (don’t over-mix once the eggs are in!).
- Pour and bake. Pour the batter over the pre-baked shortbread crust. Gently smooth out the top with a spatula. Bake at 260°F for 50-55 minutes, or until the center appears firm and not jiggly. Remove from the oven and allow it to cool for at least 30 minutes.
- Chill and cut. Refrigerate for at least 4 hours, preferably overnight (or place it in the freezer for cleaner cuts). When you’re ready to cut the cheesecake, gently loosen the parchment from the sides of the dish, then lift the entire cheesecake out. Cut into squares, wiping your knife clean in between each cut. Serve and enjoy!
tips for the BEST keto pumpkin cheesecake bars
- Use room temperature ingredients. If your cream cheese is cold, it won’t mix well and you may end up with lumps in the cheesecake batter. I like to make sure the cream cheese, eggs, and pumpkin purée are all at room temperature. This will result in the best texture for these keto cheesecake bars.
- Line the baking dish with parchment paper. I cannot emphasize this enough! Parchment paper will make the cheesecake bar removal/cutting process so. much. easier. However, if you don’t have it, make sure the dish is greased well with coconut oil or butter.
- Check the cheesecake after 45 minutes in the oven to see if there are any cracks forming. This shouldn’t happen since a low/slow bake is meant to prevent the cracks, but if it does, it may be a sign your oven runs hot. The cheesecake is likely done at this point and you can remove it from the oven early.
- Freeze, then cut. For the cleanest cuts, freeze the pumpkin cheesecake first. Remove the cheesecake from the freezer, let it defrost for about 30 minutes, then cut the squares with a sharp knife, cleaning the knife in between each cut (it may help to run it under hot water in between). You can continue to defrost the keto pumpkin cheesecake bars in the refrigerator until it’s time to serve.
These keto pumpkin cheesecake bars are bliss! I plan on making them all season long- join me, will you? 😉
you might also love…
- Keto peanut butter fudge, an easy, 5-ingredient recipe that is ultra decadent and addicting!
- Pumpkin almond flour muffins make a cozy, autumn breakfast or snack that the whole family will enjoy!
- This roasted cauliflower salad with citrus tahini dressing is the best combination of fresh and flavorful!
Maple shortbread crust
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 1/3 cup coconut oil (or grass-fed butter), melted and slightly cooled
- 1/2 teaspoon llinea monk fruit
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon maple extract (optional)
Pumpkin cheesecake filling
- 8 oz. cream cheese or dairy-free cream cheese substitute (like Kite Hill), at room temperature
- 1/2 cup pumpkin purée
- 2-1/4 teaspoons llinea monk fruit
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger (optional)
- 2 eggs at room temperature
Maple shortbread crust
- Preheat the oven to 350°F. Prepare a square dish (I use an 8 x 8") by greasing it with some coconut oil. Place one strip of parchment paper in the dish, leaving overhang on two of the sides. Place a second strip of parchment paper the opposite way, overlapping the first, leaving overhang.
- In a medium bowl, whisk together the almond flour, coconut flour, cinnamon, and salt. Pour in the coconut oil, vanilla extract, maple extract, and the liquid monk fruit sweetener. Whisk the mixture together until it's well-combined and crumbly.
- Pour the crust mixture into the prepared dish, pressing it into the bottom of the dish in an even layer (I use the base of a measuring cup to flatten it).
- Bake at 350°F for 10 minutes. Remove from the oven and let it cool while you prepare the pumpkin cheesecake bar filling.
Pumpkin cheesecake filling
- Turn the oven down to 250°F. In a medium bowl (or in the bowl of a standup mixer), beat together the cream cheese and pumpkin purée for 2-3 minutes, or until it's smooth.
- Add the vanilla, liquid monk fruit, and spices. Mix about 2 minutes longer, scraping down the bowl with a rubber spatula as needed.
- Drop in one egg at a time, mixing each on low speed for about 10 seconds. Scrape the bowl and mix another 30 seconds, or until everything is well-combined.
- Pour the pumpkin cheesecake batter into the baking dish to form the cheesecake layer over the pre-baked shortbread crust. Smooth out the top with a spatula.
- Bake at 260°F for 50-60 minutes or until the center appears firm and not too jiggly. Check it after 45 minutes of baking - if there are cracks starting to form, remove it from the oven.
- Cool the cheesecake for 30 minutes on the stovetop, then refrigerate for at least 4 hours, preferably overnight. Tip: Freeze the cheesecake to get cleaner cheesecake bar cuts (see notes for cutting tips).
- When ready to cut the cheesecake, remove it from the fridge (if in freezer, let it defrost 30 minutes), gently loosen the parchment paper from the dish, and lift the cheesecake out. Place it on a cutting board. Make 4 cuts across and 4 cuts the opposite way to get 16 pumpkin cheesecake bars.
To get extra clean cuts, freeze the pumpkin cheesecake and cut it slightly frozen. Cleaning your knife in between cuts always helps, too.
Use room temperature ingredients to help prevent any cream cheese lumps.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 75mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.