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Wife Mama Foodie

Making Healthy Taste Good

November 23, 2015

Pumpkin Cheesecake Bars With Oatmeal Crust

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These pumpkin cheesecake bars with oatmeal crust are made a little healthier by using coconut sugar making them gluten-free!

Pumpkin Cheesecake Bars With An Oatmeal Crust | Free of gluten and refined sugar.
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!

Pumpkin Cheesecake Bars With An Oatmeal Crust | Free of gluten and refined sugar.
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.

Pumpkin Bars Collage
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! 😋

Pumpkin Cheesecake Bars
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. 

Pumpkin Cheesecake Bars On Board
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”!

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Pumpkin Cheesecake Bars With An Almond-Oatmeal Crust


  • Author: Joscelyn Abreu
  • Total Time: 45 mins
  • Yield: 16 squares 1x
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Description

These cheesecake bars are made a little healthier by using coconut sugar and have an almond-oatmeal crust, making them gluten-free!


Ingredients

Scale

Crust:

  • 1 cup Rolled Oats (Certified GF, if needed)
  • 1/2 cup Raw Almonds
  • 1/4 cup Coconut Sugar
  • pinch of salt
  • 3 tablespoons Coconut Oil

Pumpkin Filling:

  • 8oz cream cheese, at room temperature
  • 1/2 cup Coconut Sugar
  • 2 large eggs, at room temperature
  • 1/2 cup Pumpkin Puree
  • 1.5 teaspoons Pumpkin Pie Spice*
  • 1 teaspoon vanilla

Instructions

To Make The Crust:

  1. 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 8×8 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.

To Make The Filling:

  1. 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.

Notes

*If you don’t have pumpkin pie spice, you can use 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch each of ground ginger and cloves.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dessert, Gluten-Free

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Pumpkin Cheesecake Bars With An Oatmeal Crust | Free of gluten and refined sugar.

Filed Under: All Recipes Tagged With: Almonds, Bars, cheesecake, Coconut Sugar, Dessert, Gluten Free, No Refined Sugar, oatmeal, Oats, Pumpkin

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Next Post: Herb Roasted Turkey »

Reader Interactions

Comments

  1. Jenna says

    December 1, 2015 at 9:50 pm

    I love cheesecake this post will definitely be on my list of things to make

    Reply
  2. kushi says

    November 30, 2015 at 2:32 pm

    That’s such a lovely combo. Looks so gorgeous and YUM!

    Reply
  3. Lorelai @ Life With Lorelai says

    November 25, 2015 at 10:24 am

    Oh, YUM! Two of my favorite this…cheesecake and pumpkin! This recipe will definitely be getting a try at my house, it looks so good. 🙂

    ~Lorelai
    Life With Lorleai / Home Matters linky Party
    #BloggingBoost #BloggingBoosters

    Reply
  4. Melissa Klotz says

    November 25, 2015 at 1:00 am

    Yum! I love your idea for the crust and also that it’s thicker — the crust is always my favorite part!!

    Reply
  5. Lori Hill-Smith says

    November 24, 2015 at 3:32 pm

    Sounds delicious! A perfect fall treat!!

    Reply
  6. Marsha | Marsha's Baking Addiction says

    November 24, 2015 at 2:54 pm

    These pumpkin bars look oh so scrumptious! Absolutely beautiful!

    Reply
  7. Anu-My Ginger Garlic Kitchen says

    November 24, 2015 at 6:52 am

    Love pumpkin. Love cheesecake. Love oatmeal. Does that mean, these bars are calling my name? 🙂 Absolutely delicious share, girl. Happy Thanksgiving to you and your family. 🙂

    Reply
  8. Kimberly/TheLittlePlantation says

    November 24, 2015 at 4:04 am

    This looks INCREDIBLE! I almost bit into my phone when I saw this on instagram.
    Gorgeous. And well done for turning a dairy intolerance into a platform for creativity.

    Reply
  9. Stacey @ Stacey homemaker says

    November 23, 2015 at 11:50 pm

    You had me at pumpkin! Pumpkin cheesecake is one of my favorite fall treats! What a delicious crust recipe too. I would pick this recipe over a traditional graham cracker crust any day. Happy Thanksgiving!

    Reply
  10. Jenni says

    November 23, 2015 at 7:43 pm

    What a lovely cheesecake!!!

    Reply
  11. Ali says

    November 23, 2015 at 7:33 pm

    First – you take beautiful pictures.

    Second – these look so so so yummy. I love the idea of putting almonds in the crust. I can’t wait to try these. 🙂

    Reply
  12. Tiffany Malone says

    November 23, 2015 at 4:13 pm

    Love, Love, Love! I am def giving this a try… and yay to minimal ingredients. Pinning!!!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 24, 2015 at 8:35 pm

      Thank you! Please let me know how you like them! 🙂

      Reply
  13. Tiffany Malone says

    November 23, 2015 at 4:12 pm

    YUMMYYYY! I need this in my life right now and there is minimal ingredients! Love it!!! Pinning!!!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 24, 2015 at 8:34 pm

      Thank you, Tiffany! They’re easy and really good…thanks for pinning! 🙂

      Reply

Trackbacks

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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