Gluten Free Pumpkin Cheesecake Bars (Dairy-Free too!)

Gluten Free Pumpkin Cheesecake Bars (Dairy-Free too!)

I love pumpkin. I love cheesecake. If you love these delicious flavors too, you’ll love them even more in this perfect combo: gluten free pumpkin cheesecake bars!

I’ve also made them dairy free so even more of your friends and family can enjoy them with you, but feel free to use dairy ingredients if that works for your family.

I’ve served these at all kinds of parties and even gluten free shows where they were definitely the hit! No one can believe the yummy graham cracker crust is gluten free and made from my homemade gluten free grahams, and that the yummy, creamy filling is dairy free makes them all the more surprising!

Cut them into sizes or shapes you like, but I prefer bite-sized so there’s no fork needed. In fact, I’ve heard that when you don’t need a fork to enjoy the dessert, the calories don’t count!

Save this recipe for Thanksgiving, too, since it works just as deliciously baked in a traditional pie pan, and calories definitely don’t count on Thanksgiving!

 

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Gluten Free Pumpkin Cheesecake Bars (Dairy-Free too!)

pumpkin cheesecake bars
  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Instructions

Filling Ingredients

Preheat oven to 325º F (static) or 300º F (convection).

Crush graham crackers using a food processor or put into a large, sealed zip top bag and roll over the crumbs with a rolling pin until they are very finely chopped. Stir or process with the melted butter until the crumbs are no longer powdery and begin to stick together. If you find that your crumbs are not holding together well enough, melt another tablespoon of butter and mix it in too.

Press the crumb mixture into the bottom of a 9 x 13 inch baking pan. Place in oven as it preheats while you are making the filling.

Beat together the cream cheese, vanilla and 3/4 of the cup of sugar (reserve the other 1/4 cup).

Blend in eggs using a mixer to beat well. Scoop out 1 1/4 cup of this mixture and set it aside. Add the remaining ingredients now: pumpkin purée, 1/4 cup sugar and spices.

Once fully mixed, remove the pan and crust from the oven and pour approximately half of the pumpkin mixture on top of the crust.

Pour lines of the plain cream cheese mixture across the top of the pumpkin mixture. Using a butter knife, cut into the top of this mixture by drawing lines down the length of the pan and then again across the width (leave approximately one inch between cut lines). This will pull the cream cheese mixture through the pumpkin mixture, leaving a feathered pattern in the top.

Repeat by pouring the remaining pumpkin mixture on top, then the cream cheese mixture, then cut lines again.

Bake for 45 minutes, or until the center of the pan is fairly firm. Cool on a cooling rack, then refrigerate.

These are best served chilled for several hours to help the cheesecake to set up.

Gluten Free Dairy Free Pumpkin Cheesecake Bars - gfJules

Gluten Free Dairy Free Pumpkin Cheesecake Bars gfJules.com

 

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14 thoughts on “Gluten Free Pumpkin Cheesecake Bars (Dairy-Free too!)

    • Hi Kimberly – you can feel free to use regular cream cheese with this recipe (it already calls for eggs). It works equally well WITH dairy as it does DAIRY-FREE. Enjoy!
      ~jules

  1. Ohhhh, yum! I see this post is many years old but it’s the first I’ve come across it! LOL. This looks amazing! Although I’m vegan, what would you suggest substituting for the eggs? Would flax eggs work or perhaps neategg? Maybe even just adding more pumpkin? Sometimes I use pumpkin or applesauce as an egg substitute although I’m not sure how that would work in this recipe. Thanks!

    • Yes, it’s an oldie but goodie!
      Regarding the egg sub, I use pumpkin or applesauce as egg subs too, but not in a recipe that already calls for 1 cup of puree. I find it’s better to mix it up. Using a sub the bars may not set up as well, but it’s worth a try. Check out my recommended egg substitutes and see what looks like it might work well; I like using a combination of more than one when the recipe calls for 4 eggs. So maybe Neategg for 2 eggs and flax eggs for 2 eggs — something like that. Let me know how it goes! It should taste yummy even if the texture isn’t as firm.
      ~jules

  2. My family loves your pumpkin cheesecake bars. How would you suggest I change the recipe to create raspberry cheesecake bars as well?

    Thank you!

    • Hi Debbie, I would substitute sour cream or soy sour cream for the pumpkin and don’t add the spices, then stir in raspberries. I would also make a raspberry coulis and drizzle on top — yum!!!!

    • I had the opposite experience with this recipe. The non dairy cream cheese and sour cream gave this a terrible back taste and after taste that lasted close to 2 hours. I used the Tofutti products and was VERY disappointed in the results. Not enough pumpkin to ask the substitute non dairy cheese.

      • Sorry to hear you didn’t enjoy the Tofutti products, Marie. We usually find them to be quite mild, and have enjoyed the recipe many times with those products and with Go Veggie and coconut yogurt instead. Maybe try those options next time?
        ~jules

  3. Made these for the first time for a neighborhood party and they were the bomb!!!! People loved these, and yes they are just like a cheesecake! I used gluten free vanilla graham cookies smashed for the crust! thanks so much for making a new celiacs life so much sweeter!!!

  4. Word to the wise if you need dairy free AND soy free: Earth Balance has several different types of tub margarine. One is non-soy as well as non-dairy. However, the sticks are non-dairy but have soy in them.