With a pecan crumble crust and pumpkin puree cheesecake batter, you just can't beat these delicious pumpkin cheesecake bars! The perfect no-bake dessert!
1tbsporganic powdered sugaror monk fruit, or you can blend coconut sugar to make a paleo-friendly powdered sugar!
Instructions
Spray an 8x8 baking pan with cooking oil, or line with parchment paper for easy removal.
For the crust, combine all of the ingredients in a food processor. Pulse a few times until it is crumbly and sticky. You want it to still be semi-chunky and not pureed.
Add the mixture to the baking pan and use your fingers to press it down into an even layer. Set aside.
Wash out your food processor.
Make the filling: combine the ingredients in the food processor. Turn it on and blend for 2 minutes until the mixture is very smooth and creamy. Transfer it to the baking pan and spread it out evenly on top of the crust.
Freeze the cheesecake bars for a minimum of 2 hours (or overnight) before slicing.
Right before you're ready to serve, make the whipped topping. Add the whipping cream, vanilla, and sugar to a mixing bowl and mix using a hand-held electric mixer until peaks form. Add a dollop to each square of cheesecake and serve! Enjoy!
Notes
Serving
Right before you're ready to serve, make the whipped topping. Add the whipping cream, vanilla, and sugar to a mixing bowl and mix using a hand-held electric mixer until peaks form. Add a dollop to each cheesecake bar and serve! Enjoy!
Storing
Store these bars in the freezer or refrigerator and serve cold. They can be kept in the fridge for up to 7 days!