I must admit, cheesecake is one of my most favorite desserts. Whether it was by the slice, in a bar, or ice cream, I just loved that tangy, creamy texture. The problem is that several years ago I began getting migraines whenever I ate anything with dairy. The lactose pills didn’t always keep me from getting the severe headaches, so I pretty much had to cut it out of my diet completely. It was a sad day indeed.
I used to wonder why there were some people who could have dairy, but chose to never eat it and then there were people like me who loved dairy, but couldn’t eat it. Oh well, c’est la vie!
I slowly got over it and began finding dairy-free alternatives for all of my favorite foods. I found that there were so many delicious foods and desserts that I could make (and enjoy) without dairy, so I didn’t feel like I was missing out on anything.
Every once in a while I’m able to eat dairy in small doses and it doesn’t affect me at all. If I begin eating it too often, the pain comes back so I have to keep my intake to a minimum throughout the year. When I do eat it, however, it has to be worthwhile! 😋
These pumpkin cheesecake bars are an easier take on my favorite pumpkin cheesecake recipe! It doesn’t require a springform pan and water bath, like traditional cheesecakes, but it tastes just as yummy. I also made it a little healthier by using a small amount of coconut sugar, so they aren’t overly sweet and made the crust out of oats and almonds, instead of graham crackers.
I love a good amount of crust with each bite of cheesecake, so the cream cheese layer isn’t super thick. If you prefer more a thicker cheesecake layer, you can easily double the filling (but use 3 eggs altogether) and just bake a little longer. Either way this is an easy and delicious dessert, perfect for the upcoming holidays!
If you’re interested in a dairy-free cheesecake, check out this recipe for my Vegan No-Bake “Cheesecake”!
- 1 cup Rolled Oats (Certified GF, if needed)
- ½ cup Raw Almonds
- ¼ cup Coconut Sugar
- pinch of salt
- 3 tablespoons Coconut Oil
- Preheat oven to 350F. In the bowl of a food processor, combine oats, almonds, sugar, and a pinch of salt. Pulse mixture until crumbly. Add coconut oil and blend until combined. If you don't have a food processor, you can use a coffee grinder to break down oats and almonds or chop finely with a knife, then combine with other ingredients in a bowl. Pour mixture into an 8x8 pan lined with parchment paper or foil. Press evenly to the bottom of the pan. Place crust into the 350F oven to pre-bake for 10 minutes. Remove and let cool while you prepare the filling.
- Place cream cheese into a mixing bowl and beat until fluffy. Pour in sugar and continue to beat until well combined. Add eggs one at a time, blending until well incorporated. Mix in pumpkin puree, pumpkin pie spice, and vanilla. Beat until smooth. Pour filling onto the prepared crust and bake for 25-30 minutes, or until center is set.
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