Keto Pumpkin Cheesecake Bars dusted with erythritol.

Keto Pumpkin Cheesecake Bars

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Celebrate fall with these rich and creamy Keto Pumpkin Cheesecake Bars. Two-layered, warmly spiced, and made without any added sugar or flour!

Note: This recipe was originally published on October 28, 2022 and modified on October 18, 2023.

I’m on a pumpkin roll! Last week, I shared with you my wonderfully soft Keto Cream Cheese Swirl Pumpkin Bread, and today I want to give you something more festive – Keto Pumpkin Cheesecake Bars! They will make the perfect dessert for any of your fall celebrations. Just think harvest festivals, potlucks, and of course Thanksgiving.

The bars are made of two eye-catching layers, a buttery crust, and exactly ZERO gluten! To sweeten our low-carb dessert, we use erythritol instead of sugar. While pumpkin is not sugar-free, the 2/3 cup of pumpkin purée that we need for this recipe, works perfectly well for a keto lifestyle!

Why cheesecakes work great for low-carb lifestyles!

I have already made a few keto-friendly cheesecakes, like my Meringue Cheesecake and my Chocolate Eggnog Cheesecake. And there are two main reasons for this. Number one, I love cheesecakes! I guess that’s an obvious reason! I just can’t get enough of the creamy, slightly tart filling of cheesecakes.

Number two, I find it easy to make cheesecakes keto-friendly. And that’s because the fillings of traditional cheesecakes are already made with high-fat ingredients, like cream cheese and eggs. If it wasn’t for all that sugar, they would already the perfect low-carb treat. Luckily, we have low-carb sweeteners, like erythritol available, that make it quite easy to transform a high-sugar filling into a low-carb treat!

Tips for making irresistible double-layered pumpkin cheesecake bars!

Filling. The filling is made with softened cream cheese and Greek yogurt. I love this combination, as it creamy, yet not too heavy. For the pumpkin filling, mix 1/3 of the cream cheese filling with 100% pumpkin purée and spices. It’s that easy!

Assembly. Start by baking the crust for 10 minutes. Then simply pour the cream cheese filling over the crust, followed by the pumpkin filling. Smooth out the top and bake.

Serving. Just like other cheesecakes, our cheesecake bars need to be completely chilled through before you cut and serve them. Once your baking pan reaches room temperature, place into fridge and let chill for about an hour. Cut into 12 squares, dust with powdered erythritol (if desired), and serve.

Cheesecake and pumpkin – the perfect fall combination!

Keto Pumpkin Cheesecake dusted with erythritol.

IF YOU LIKE CHEESECAKE, MAKE SURE TO TRY MY OTHER KETO CHEESECAKE RECIPES

Sliced Keto Chocolate Eggnog Cheesecake
Chocolate Eggnog Cheesecake
Slice of Keto Meringue Cheesecake.
Meringue Cheesecake
Slice of Keto Ricotta Cheesecake (Zapekanka)
Ricotta Cheesecake
Keto Pumpkin Cheesecake Bars dusted with erythritol.

Keto Pumpkin Cheesecake Bars

Celebrate fall with these rich and creamy Keto Pumpkin Cheesecake Bars. Two-layered, warmly spiced, and made without any added sugar or flour!
5 from 6 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Keto
Servings 12 bars
Calories 320 kcal

Ingredients
  

Crust

Filling

Instructions
 

Crust

  • Preheat oven to 350 °F (175 ℃) and line 9×13-inch cake pan with parchment paper.
  • In a medium bowl, combine the melted butter, egg, erythritol, and almond flour. Stir well with a large spoon. Press the crust mixture into the prepared pan.
  • Bake for 10 minutes. Remove from oven and set aside. Keep oven temperature at 350 °F.

Filling

  • While crust is baking, start preparing the filling. In a large bowl, whisk with a hand mixer cream cheese, Greek yogurt, yolks, vanilla extract, and Swerve confectioner.
  • Spread 2/3 of the filling over the baked crust.
  • Add pumpkin purée and spices to the remaining 1/3 of the filling and mix well. Spread over the cake and smooth out top.

Baking and Serving

  • Bake at 350 ℉ (175 ℃) for 40 minutes until top looks set. Remove from oven and let cool down to room temperature. Move cake pan into refrigerator and let completely chill down (about 1 hour).
  • Cut into 12 squares and dust with powdered erythritol if desired.

Video

Notes

Leftovers can be stored in a covered container in the fridge for up to a week.

Nutrition

Serving: 1barCalories: 320kcalCarbohydrates: 8gProtein: 9gFat: 29gFiber: 3gSugar: 3g
Keyword keto cake, keto dessert, keto pumpkin recipe, pumpkin dessert
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