These pumpkin cheesecake bars with oatmeal crust are made a little healthier by using coconut sugar making them gluten-free!
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”!
Pumpkin Cheesecake Bars With An Almond-Oatmeal Crust
- Total Time: 45 mins
- Yield: 16 squares 1x
These cheesecake bars are made a little healthier by using coconut sugar and have an almond-oatmeal crust, making them gluten-free!
- 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
- 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
To Make The Crust:
- 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:
- 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.
*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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I love cheesecake this post will definitely be on my list of things to make
That’s such a lovely combo. Looks so gorgeous and YUM!
Lorelai @ Life With Lorelai says
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. 🙂
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Melissa Klotz says
Yum! I love your idea for the crust and also that it’s thicker — the crust is always my favorite part!!
Lori Hill-Smith says
Sounds delicious! A perfect fall treat!!
Marsha | Marsha's Baking Addiction says
These pumpkin bars look oh so scrumptious! Absolutely beautiful!
Anu-My Ginger Garlic Kitchen says
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. 🙂
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.
Stacey @ Stacey homemaker says
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!
What a lovely cheesecake!!!
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. 🙂
Tiffany Malone says
Love, Love, Love! I am def giving this a try… and yay to minimal ingredients. Pinning!!!
Joscelyn | Wifemamafoodie says
Thank you! Please let me know how you like them! 🙂
Tiffany Malone says
YUMMYYYY! I need this in my life right now and there is minimal ingredients! Love it!!! Pinning!!!
Joscelyn | Wifemamafoodie says
Thank you, Tiffany! They’re easy and really good…thanks for pinning! 🙂