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+ servings

Grain Free Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are grain free, gluten free, and lactose free! The perfect dessert for your next fall gathering.
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Pecan Crust

  • 2 cups raw unsalted pecans
  • 7 pitted dates
  • 1/4 cup coconut oil, in solid form
  • 1/3 cup almond flour
  • 1/4 tsp sea salt
  • 1 tsp pumpkin pie spice

Cheesecake filling

  • 24 oz lactose free cream cheese, I used 3- 8oz tubs
  • 1 cup sugar , can sub coconut sugar - just note it will change the color of the cheesecake since it's brown!
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 1/4 cup pumpkin puree

Pumpkin Spice Streusel Topping

  • 3/4 cup almond flour
  • 1/2 cup coconut sugar
  • 1/3 cup ghee or coconut oil
  • 1 tbsp pumpkin pie spice


  • Preheat oven to 325. Lightly spray a 9x12 baking pan with coconut oil or cooking spray. (or line with parchment paper). Make the crust. Combine all crust ingredients in a food processor and pulse for 1 minute or until a sticky granola consistency is reached. Use your hands to press the mixture down into the pan so it covers the bottom evenly. Put it in the freezer while you make the filling.
  • For the filling, combine the cream cheese, sugar, vanilla, and eggs in a bowl and mix well until a creamy consistency is reached. (don't add pumpkin yet!) Remove the pan from the freezer and add HALF of the cream cheese mixture. Use a spatula to spread an even layer on top of the pecan crust. Return the pan to the freezer.
  • Add the pumpkin puree to the remaining cream cheese mixture and mix well until combined.
  • Once the white cream cheese layer has set in the freezer for 1-2 hours, add the pumpkin cream cheese layer evenly on top. Bake for 30 minutes.
  • Meanwhile, make the streusel topping. Combine all ingredients in a bowl and mix until combined. Take the cheesecake out of the oven and use your hands to sprinkle the streusel mixture all over the top. Bake for an additional 30 minutes. Remove from the oven and let it cool completely. Refridgerate overnight, serve, and enjoy!


*If you're not worried about having the white and orange layers, you can omit the freezer step and just add the pumpkin puree to the cream cheese mixture up front! 


Calories: 331kcal, Carbohydrates: 23g, Protein: 5g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 179mg, Potassium: 100mg, Fiber: 5g, Sugar: 16g, Vitamin A: 2426IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg