Ready in less than 20 minutes! These no-bake keto pumpkin cheesecake bars has only 3 grams net carbs per serving. They’re the perfect sugar-free treats for kids or keto dieters.
No-Bake Pumpkin Cheesecake Bars
Save this recipe someplace you can find it (like Pinterest!). It’s the perfect way to replace pumpkin pie at family dinners in the fall and over the holidays. Even better than the rich flavors is the fact that you don’t have to bake these bars.
It’s such an easy no-bake recipe that you can whip it up and keep it in the fridge while you are busy doing other things.
Even the crust is delicious! It’s made with almond flour, melted butter, and flavored with pumpkin pie spice. It has the same crumbly texture as your favorite graham cracker crust.
No-Bake Pumpkin Bars
You can make these months ahead of time and store them in the freezer. This will save you so much time when you’re cooking a huge meal for lots of people.
To freeze them, place the crust in an aluminum 9×9 baking pan. Add the pumpkin cheesecake filling, and then wrap it up really tightly with more aluminum foil. Make sure it is completely airtight.
When you’re ready to serve these pumpkin bars, let them thaw in the refrigerator overnight.
Keto Pumpkin Cheesecake Bars
If you happen to have any leftover pumpkin cheesecake bars, I suggest placing them in an airtight container and keeping them in the refrigerator for up to a week.
Pumpkin Cheesecake Filling
Here are a few tips about the ingredients. First, make sure you buy pumpkin puree, not pumpkin pie filling. They are sold in the same place in the store, and it’s easy to buy the wrong one.
Next, use almond flour, not almond meal, for the crust. Almond meal will make the crust taste a bit grainier. It will work, just not as well.
Finally, soften the cream cheese completely before mixing the filling together. It’s really difficult to mix cold cream cheese.
That’s it! Happy baking!
Keto Fall Dessert
I love fall baking! There are so many delicious seasonal treats you can make – and all of them have low-carb variations.
Do you like spiced nuts? Make some keto spiced pecans. They are an addicting snack.
Magic cookies are another fun dessert to make this fall. While the ingredients aren’t very seasonal, they have so much healthy fat in them, that I call them my little cravings busters. They fill me up so much that I don’t even look at Halloween candy or apple pie.
No-Bake Keto Pumpkin Cheesecake Bars Recipe
Below are the ingredients you’ll need to make this no-bake keto pumpkin cheesecake bars recipe. Exact measurements and instructions are located below within the printable recipe card below.
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 12
Net Carbs: 3 net carbs per serving
Ingredients:
For the crust:
Almond flour
Butter
Pumpkin pie spice
Xanthan gum
For the filling:
Cream cheese
Swerve confectioners sugar substitute
Pumpkin puree
Pumpkin pie spice
Butter
Vanilla
Instructions:
Mix together the crust ingredients until it forms a crumbly dough.
Press the dough into a well greased 9×9 baking dish.
Add the ingredients for the filling to a mixing bowl, and blend until smooth and creamy.
Spread the filling over the crust, and chill until set.
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No-Bake Keto Pumpkin Cheesecake Bars
Equipment
- 1 9x9 Baking Dish
Ingredients
Keto Crust
- 1 1/4 cups Almond Flour
- 3 tbsp Swerve Confectioner Sugar Substitute
- 3 tbsp Butter melted
- 1/4 tsp Pumpkin Pie Spice
- 1/4 tsp Xanthan Gum
Pumpkin Filling
- 8 ounces Cream Cheese softened
- 1/2 cup Swerve Confectioner Sugar Substitute
- 1/3 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 4 tbsp Butter softened
- 1 tsp Vanilla
Instructions
- Mix together the crust ingredients until it forms a crumbly dough.
- Press the dough into a well greased 9x9 baking dish.
- Add the ingredients for the filling to a mixing bowl, and blend until smooth and creamy.
- Spread the filling over the crust, and chill until set.
Notes
Keto Pumpkin Recipes
If you enjoyed learning how to make keto pumpkin cheesecake bars, here are some more tasty keto pumpkin recipes you should make next! They are some of my favorites!
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