Easy Gluten-Free Pumpkin Cheesecake Bars

These Gluten-Free Pumpkin Cheesecake Bars are a perfect Fall dessert! A gluten-free graham cracker base topped with a creamy, luscious & perfectly spiced pumpkin cheesecake, they are an EASY gluten-free dessert recipe everyone will love!

Easy gluten-free pumpkin cheesecake bars recipe dessert
Easy Gluten-Free Pumpkin Cheesecake Bars

An easy recipe for luscious gluten-free pumpkin cheesecake bars!

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So excited for you to try these Easy Gluten-Free Pumpkin Cheesecake Bars!

My taste testers have been raving about them! All the test batches vanished quickly!

They are based on our Pumpkin Cheesecake Bars with pumpkin swirl but the pumpkin swirl is incorporated into the cheesecake layer… so same great flavor but super quick + easy to make!

Don’t get me wrong… I still LOVE the bars with the pumpkin swirl. They are festive, pretty and so tastyThis version is just quicker!

They are simply a gluten-free graham cracker base + a luscious, creamy & perfectly spiced pumpkin cheesecake, and they are so yummy!

Easy gluten-free pumpkin cheesecake bars recipe dessert

And they make a perfect holiday dessert because you get the taste of cheesecake but in a smaller bar size.  And they taste indulgent and so delicious without having to make an entire cake.

And like I mentioned, they are one of the easiest gluten-free dessert recipes!

Before I get to the ingredients…

I have a cooking video on this page, and as with all our recipes, there is a printable recipe with exact measurements at the bottom of this page.

So let’s make them!

Here’s what you’ll need … 12, mostly pantry, ingredients .

gluten-free graham crackers

sugar

butter or dairy free butter

cream cheese or dairy free cream cheese

eggs

milk or dairy free milk

vanilla

pumpkin puree

cinnamon

salt

nutmeg

ginger

gluten free pumpkin cheesecake bars www.healthgffamily.com

First, we make the graham cracker crumbs and graham cracker base.

We made our graham cracker crumbs using Schar Honeygrams which we like because they are certified gluten-free, non-gmo and so tasty.

And we just pulse them in our Mini Cuisanart (Amazon affiliate link).

gluten free cheesecake bars easy dessert recipe

And the graham cracker base is mostly graham cracker crumbs plus a touch of melted butter, some cinnamon and a pinch of ginger for some warmth.

Just mix together and press into the baking pan evenly.

For this recipe, especially, I like to place parchment paper on the base of the pan. That way when the bars are cooked and cooled, you can just lift the parchment paper and the bars right out of the pan and cut/ serve them easier.

While the graham cracker layer bakes for just 8 minutes, we whip up the pumpkin cheesecake filling which is a luscious and creamy blend of:

cream cheese or dairy- free cream cheese

eggs

sugar

a touch of milk or dairy free milk

vanilla

pumpkin puree

cinnamon

salt

nutmeg and

ginger

Easy gluten-free pumpkin cheesecake bars recipe dessert

And it mixes together in just a few simple steps:

  • Mix the cream cheese and sugar until smooth
  • Add in the eggs, milk and vanilla and mix until well combined, about 1-2 minutes.
  • Add in pumpkin and spices and mix to combine. It quickly mixes into a beautiful golden orange color!

Pour it into the pan and bake!

That’s it! Couldn’t be easier!

Easy gluten-free pumpkin cheesecake bars recipe dessert

Let the baked bars cool in the pan first at room temperature, then move into the refrigerator and chill.

When fully cooled, lift the parchment straight out of the pan and cut into bars.

They slice beautifully and you have wonder gluten-free pumpkin cheesecake bars!

Easy gluten-free pumpkin cheesecake bars recipe dessert

 

They are creamy, have the best pumpkin flavor and are so yummy!

And just at how luscious they look!

Easy gluten-free pumpkin cheesecake bars recipe dessert

Make ahead!

These  bars are a great make ahead dessert. They stay well in the refrigerator for several days.

Obviously, if serving to guests or for a special occasion, it’s best to make only the day before serving.  Then slice it into squares, on the day of serving.

Store extra bars (if there are any!) in a sealed container in the refrigerator.

Hope you love them as much as we do!

For more Fall/ Holiday Desserts click here.

Some favorites include:

Gluten-Free Pecan Bars

Apple Crumble Bars

Apple Crisp

Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Pie Bars

PIN it!

Scroll down for recipe and leave a rating/ comment if you love them! We love hearing from you!

Recipe

 

Easy gluten-free pumpkin cheesecake bars recipe dessert
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5 from 3 votes

Easy Gluten-Free Pumpkin Cheesecake Bars

These Gluten-Free Pumpkin Cheesecake Bars are a perfect Fall dessert! A gluten-free graham cracker base topped with a creamy, luscious & perfectly spiced pumpkin cheesecake, they are an EASY gluten-free dessert recipe everyone will love!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, Holidays, Cookies/ Bars
Cuisine: Gluten-Free, Nut-Free
Keyword: gluten-free pumpkin cheesecake bar recipe, easy pumpkin cheesecake bars, easy gluten-free pumpkin cheesecake bars, gluten-free cheeseccake alternative, gluten-free fall recipes, easy gluten free dessert recipe, gluten free recipe
Servings: 16 bars
Author: Healthy Gluten-free Family

Ingredients

Graham Cracker Crust

  • cups gluten-free graham cracker crumbs I used one 1 5.6oz box Schar Gluten-Free Honeygrams, finely ground into crumbs using a food processor -- it's just under 1½ cups
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter or dairy-free butter, melted
  • ¼ teaspoon cinnamon
  • pinch ginger

Pumpkin Cheesecake Layer

  • 2 8 oz bars cream cheese or dairy-free cream cheese room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • cup + 1 tablespoon milk
  • teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Instructions

  • Preheat oven to 350 degrees and line an 8 inch baking pan with parchment paper.

Graham Cracker Crust

  • Add ingredients in a small bowl and mix until well combined and "moist". Add mixture to lined baking pan and gently press into pan.
  • Bake 8 minutes. Remove from oven and set aside.

Pumpkin Cheesecake Layer

  • Place cream cheese and sugar in a large mixing bowl and using an electric mixer, mix until very smooth.
  • Add eggs, milk and vanilla. Mix until well combined and smooth, about 1-2 minute.
  • Add in pumpkin and spices (cinnamon, salt, nutmeg and ginger) and mix to combine. It mixes quickly and becomes a beautiful golden orange color.
  • Pour mixture onto warm and baked crust in pan. Use a spatula to smooth the top or put on oven mitts and gently rock the pan from side to side. (remember the pan will still be HOT!).
  • Bake 30 minutes, then cover with foil and bake an additional 10 minutes or until set (filling should jiggle only slightly when pan is gently shaken).
  • Cool completely in pan. Cover pan loosely with wax paper and chill in the refrigerator until firm --about 2 hours.
  • Gently lift the parchment paper and squares from the pan. Gently pull parchment paper away from sides. Cut into 16 squares.
  • Make ahead: Store in the refrigerator, covered until you cut into squares.
  • Once cut, store in the refrigerator in a sealed container.
  • Enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

3 thoughts on “Easy Gluten-Free Pumpkin Cheesecake Bars

  1. 5 stars
    These were pretty simple and delicious. I’ll be making them again! Only thing I had to adjust was baking time, took 10 mins longer in my oven. I’m not sure why, but they were great!

  2. Great festive and easy dessert for Thanksgiving. It’s been a hit wherever I bring it to make sure I’ve got a gf dessert. It did take mine about 10 mins longer to bake and not be too jiggly. Currently have one cooling to be ready for Turkey Day tomorrow!

  3. 2nd time making these delicious bars, this time had all the right ingredients. Love love these. Didn’t have a stand mixer & used a food processor, just pulse until you get the consistency you want. I used a little less sugar in crust & pie filling. Made a coconut whip cream. So yummy, perfect ending to a wonderful Thanksgiving.
    Thank you for this recipe, its a keeper.

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