Easy Gluten-Free Pumpkin Cheesecake Bars

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 tasty.  This 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!

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

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).

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

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!

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!

 

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

And just at how luscious they look!

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!