Pumpkin Cheesecake Bars

November 16, 2018

Desserts are plentiful throughout the holiday season. This low carb, low sugar (dairy and gluten-free) dessert can help satisfy your holiday sweet tooth.

Yields 25 servings (cutting your dish into 5 rows and 5 columns)

Serving Size: 1 bar




1 Cup raw pecans
½ Cup raw walnuts
1 Cup Medjool dates, soft and pitted 
1 Tbsp oil (melted coconut, vegetable, etc.)
¼ tsp cinnamon
Pinch of salt    


2 Cups raw cashews, soaked in water 2–4 hours then drained and rinsed
¾ Cup pumpkin puree
½ Cup sugar-free maple syrup
⅓ Cup oil (melted coconut, vegetable, etc.)
1 Tbsp lemon juice
2 tsp ground cinnamon (+ 1 tsp for finishing)
1 tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
1½ tsp vanilla extract



  1. Put all the crust ingredients into a food processor, and process until the ingredients stick together. Stop and scrape down the sides as needed. Press the crust mixture into the bottom of a 9 x 9 square baking dish.

  2. Put all filling ingredients in a blender or food processor and blend until smooth and creamy. (You may have to stop to scrape down the sides.) 

  3. Pour the filling evenly over the base and smooth with a spatula. Cover the dish and place it in the freezer to set for 4–6 hours.

  4. Let the dish sit at room temperature for 10–15 minutes and then cut into squares. Sprinkle a thin layer of cinnamon on top before serving.


Nutrition Information per Serving:

  • Calories:  135 calories

  • Total Fat: 11g

  • Carbohydrates: 8g

  • Fiber: 2g

  • Protein: 3g

  • Sodium:  17mg


*Adapted from www.rachelsnourishingkitchen.com

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