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Pumpkin Cheesecake Bars

4.95 from 52 votes

Pumpkin lovers of all ages will fall instantly in love with these easy pumpkin cheesecake bars. They are like the lovechild of an ultra creamy cheesecake and a slice of homemade pumpkin pie!

Keto Pumpkin Cheesecake Bar Recipe

It is finally pumpkin season again.

The return of Fall means colorful leaves and cooler air, hot apple cider and wrapping yourself in flannel sheets, big comfy sweaters and spicy cinnamon candles…

But let’s be honest; the best part about the return of the autumn season is getting to eat as many pumpkin recipes as you possibly can – Pumpkin pie, pumpkin oatmeal, pumpkin rolls, pumpkin spice lattes…

It’s the time of year to pile your grocery cart high with canned pumpkin, before everyone else beats you to it and there’s none left!

Readers also love these Sweet Potato Brownies

Pumpkin Dessert Bar Recipe

These soft and creamy pumpkin cheesecake bars are a huge crowd pleaser, and the recipe can be vegan, gluten free, sugar free, and keto, with no eggs required.

If you want to replace the pumpkin with mashed sweet potato, that works too!

For the sweetener, feel free to use any of the following: granulated regular or brown sugar, powdered sugar, pure maple syrup or agave, coconut sugar or date sugar, or erythritol or xylitol for sugar free cheesecake bars.

Homemade Pumpkin Bars

Pumpkin Bar Crust Recipes

Easy Pumpkin Bars: pulverize 10 graham cracker sheets in a food processor with 3 tbsp oil or butter, then press the crumbs down into a parchment-lined pan before spreading the filling on top.

Keto Pumpkin Bars: stir 1 1/2 cup almond flour with 5 tbsp melted coconut oil or butter and 1 tbsp liquid sweetener of choice or water, then press into a parchment-lined pan and spread the pumpkin filling on top.

Other Crust Options: feel free to use your favorite store bought or homemade pie crust, sub gingersnaps or sugar cookies for the graham crackers, or omit the crust entirely for crustless cheesecake bars.

If desired, top the bars with frosting or Coconut Whipped Cream.

Easy Pumpkin Cheesecake Bars

How to make the pumpkin cheesecake bars

Line an 8×8 pan with parchment paper going halfway up the sides.

Press your crust of choice, if using, into the pan, then set this pan aside.

Bring the cream cheese to room temperature, because softer cream cheese means you won’t have to blend it as long later and risk introducing air into the batter, which can cause cracking during the baking process when the air bubbles burst.

Preheat the oven to 350 degrees Fahrenheit. If you have an extra baking pan on hand (any size), fill it half way with water and place it on the oven’s lower rack. This optional step is another trick to avoid cracked tops on the cheesecake bars, because it adds moisture to the oven environment.

Blend all cheesecake bar ingredients just until smooth, making sure not to over-blend. Smooth the pumpkin cheesecake batter evenly into the first prepared pan, and place the pan on the center rack of the oven (the rack above the one with the water pan).

Bake for 25 minutes. Now leave the door completely closed, but turn off the oven’s heat and let the bars sit for 10 minutes in the turned-off oven. Then remove and let them cool completely on the counter. By gradually cooling the bars, you avoid shocking them with sudden temperature changes. It’s yet another trick to keep the tops super smooth!

For firmer bars, I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), because they firm up considerably.

Slice into bars, and enjoy. Leftovers can be covered and refrigerated for 3-4 days or frozen in an airtight container for a few months.

Leftover pumpkin? Make Pumpkin Mac and Cheese

Watch the pumpkin cheesecake bar recipe video above.

How To Make Pumpkin Cheesecake Bars

The recipe was adapted from my Vegan Cheesecake and this Keto Cheesecake.

Pin it now to save for laterPin Recipe

Pumpkin Cheesecake Bars

Pumpkin lovers of all ages will love these easy-to-make pumpkin cheesecake bars.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 9 – 16 bars
5 from 52 votes


  • 12 oz cream cheese or vegan cream cheese
  • 1 cup pumpkin puree
  • 1/2 cup sweetener of choice (see above for options)
  • 1/2 tsp cinnamon, and 1/4 tsp pumpkin pie spice or additional cinnamon
  • 1 1/2 tsp pure vanilla extract
  • 1 tbsp cornstarch (or 4 tbsp almond flour)
  • optional crust (two options are listed above)


  • Line an 8-inch pan with parchment. Add your crust of choice (or you can make crustless bars). Set aside. Bring cream cheese to room temperature. Preheat oven to 350 F. If you have an extra baking pan of any size, fill it halfway with water and place on the lower rack of your oven. (This step can be skipped; it just helps prevent cracking.) Blend all ingredients – don’t over-blend, which can introduce air into the bars and cause cracking later. Smooth the batter evenly into the prepared 8-inch pan, and place on the oven's middle rack. Bake 25 minutes, then leave the oven door completely closed but turn off the oven and let the bars sit in the turned-off oven for another 10 minutes. Take out, and let them cool completely. (Don’t skip, as putting them straight from the oven to the fridge would cause—you guessed it!—cracking.) I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), during which time they firm up quite a bit. Slice into bars, and store leftovers in the fridge or freezer.
    View Nutrition Facts


Also try this Pumpkin Banana Bread or this Keto Pumpkin Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Easy Pumpkin Desserts

crustless pumpkin pie

Crustless Pumpkin Pie

pumpkin brownies

Pumpkin Workout Brownies

Pumpkin Cheesecake Dip

Pumpkin Dip

Whole Pumpkin Pie Slices

Vegan Pumpkin Pie

Pumpkin Cake In A Mug

Pumpkin Mug Cake

The Best Pumpkin Muffin Recipe

Pumpkin Muffins


More About The Cookbook

Published on October 20, 2021

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Rob says

    Hi Katie! I’ve been reading your blog for ages (4 years?!?!) and this is my first time commenting, I think. I love the recipes and this one is EXACTLY what I am looking for right now. I can’t wait to try it! Keep up the good work!

  2. Katherine says

    5 stars
    Wow, those look delicious. Pity that my oven is broken and I need to wait until the new one arrives. The bright side is that I’m on a diet… or is it the bright side? xD But seriously, pumpkin isn’t full of calories, right?

  3. Kirsti says

    Yum! These look great! I can’t wait to try them, and trust me, it will be soon.
    It’s funny you mentioned your pumpkin mac and cheese recipe because not only is it a household favourite, but yesterday the boyfriend and I were looking for canned pumpkin just so we could make it this week 😉

  4. Mary says

    These look good- but please can you clarify. The photo seems to have a white cream cheesy crust–under the pumpkin mix– but all ingredients were blended together in recipe–and the only crust recipe you have is the gluten free pie crust? which is brown and not the same. So what is the “white crust” — is it the almond flour crust appearing differently? Or a mistake in photos? What did I miss here? Thank you.

  5. Jo says

    This looks amazing Katie! I was wondering if you would recommend somehow making a pumpkin cake/pie with silken tofu.. I know you have some cheesecake dips etc but actually baking it? 🙂

  6. Meghann Gervais-Lynch says

    OMG! These look so good! I can’t wait to try them, and eat them all, as hubby, ridiculously, doesn’t like pumpkin. I know, right?? Thanks for having such a great website!
    Also, I have a question… where do you get your nutritional info? Is there a site where you plug all the ingredients in? I’d really love to know, even if I have to pay for it, it would be SO nice to know what I’m eating. Thanks in advance!
    Hugs from Canada,

  7. Danielle says

    Can’t wait to try this little pumpkin dessert! I’ve been making your healthy desserts for years. I always take the sugar option in your recipes because I hate stevia. Thanks to your cookbook, I’ve finally decided to try NuNaturals, because you say it’s not bitter. So here goes…. ?

  8. Serenkke says

    Hi Katie, thank you for this blog! I juat made this recipe and it tastes fabulous, only I think I did something wrong about the crust. I cooked it first according to your gluten free crust recioe, I then filled it it with the pumpkin+ cream cheese mix and then baked again according to the recipe. The taste is fine but the crust has cooked a little too much I think, it has gobe brownish and not very easy to to cut :o(
    Should I have baked the whole cake and crust at once?Thank you!

  9. Dana says

    Hi Katie,
    I really like your blog, but if I may ask, why do you have “dairy pure milk” advertisements on your blog? I don’t own a blog myself, so I’m not sure how the whole thing works with advertisements, but do you have a say which ones can be displayed on your website? I mean no disrespect Katie, I just had to ask.

    • Anon says

      She states above in another comment: “If it’s part of the recipe (such as in my nanaimo bars) then crust is included. But here it is optional so not included.”

  10. Brian Perkins says

    5 stars
    Hey Katie!

    I just want to say that I’ve been reading your blog for years, and I love your recipes (especially the chocolate+peanut butter combos).

    I loved this one, and so did my coworkers, but most of all, I think I love you! For real, you’re the best.


  11. Fifi says

    Hi , what crust did you use in the Pumpkin Cheesecake dream pie? Also what crust did you use in the Healthy Cheesecake of your dream? Would you mention the crust in your posts? I love your site.
    Thanks a lot.

  12. Melanie says

    We are so ready for the fall flavors and excited to be making pumpkin dishes again. These bars look fabulous, and I love the creamy mix of pumpkin and cheesecake texture. Will definitely be a new addition to the “pumpkin” routine for us.

  13. Mary Ann says

    Question: if I don’t want to use a crust, do I still need to line the pan with parchment? Do I have to grease it in any way. And lastly what is Daiya cream cheese? What if I can’t find that type/brand? Thanks, I am dying to try this.

    • Anon says

      The parchment paper is probably used to get the bars out of the pan in one piece, I’m guessing. If you don’t care about presentation, it might work without the paper. But then again, it might be there to prevent it from burning… hmmm. :/ Sorry I can’t be more of help for that question.

      As for the Daiya cream cheese, it’s a non-dairy brand. If you can’t find Daiya or want to use something else, it will work the same.

  14. Amanda says

    Hi, For the first time I have grown pumpkins and now have at least 20 to deal with soon! I am living in France so can’t look at a tin of pumpkin puree. Would you be able to tell me if I need to cook it down with sugar and spices to get a puree. I am a complete pumpkin novice! Many thanks. This looks a great recipe I can’t wait to try.

    • Anon says

      Pumpkin puree doesn’t have any added ingredients. If you do an internet search for how to make pumpkin puree from a whole pumpkin it will tell you how. Let me know if you have trouble finding a guide.

      FYI – cans of pumpkin pie filling have added ingredients, but pumpkin puree does not.

  15. Emily says

    I didn’t have enough almond flour so I made the crust with coconut flour and it was great! I was not a fan of the cheesecake however. The Daiya cream cheese gave it a very sour flavor. I kept doublechecking the container and yes, it was plain.
    I will try with Tofutti next time despite trying to avoid soy.

  16. Shireen says

    Hi Katie! I’m confused about the extra baking pan filled with water to prevent cracking. Does It just sit there steaming on the lower rack?

  17. Chocolate Covered Katie says

    Hi, as it mentions in the recipe, you need to let it sit at least 4 hours in the fridge to firm up. You do want it soft when it comes out of the oven. I’ve never tried it with arrowroot though. Be sure to report back!

  18. Rebecca Rosenthal says

    5 stars
    Hi Katie, This looks amazing and I was wondering if it would be possible to make it in a
    9×13 glass pan? If so do I double the recipe? I’m assuming the cooking time would be longer also? Thanks!

  19. Cecilie - A Story of Freedom says

    Oh katie, your recipes look so good! And I love that most of them are plant based. I am going to try this pumpkin cheesecake! Thank you for inspiring and sharing 🙂

  20. Larissa says

    5 stars
    Made this yesterday – it was amazing! I just used a regular sized tub of the tofutti no cream cheese (even though it was less than the amount specified in the recipe), but kept everything else the same (except I reduce the cornstarch by 1/2 tsp). I used your chocolate fudge ball recipe from your cookbook as the base – was a winner for everyone!

  21. Megan says

    I made these one election night (therapeutic baking…) in pie form with your gluten-free crust. It was a winning recipe, to be sure! All of my friends loved it and said they couldn’t tell it was gluten-free. Added a chocolate drizzle because chocolate. Thanks Katie!

  22. Michelle M. says

    What do you use to blend the ingredients? I softened the cream cheese in the microwave and it was stirrable but I couldn’t get all the lumps out. The cheesecake was also a little too gooey (and I typically prefer baked goods that are underdone). I also used the graham cracker crust mentioned in the post (I used 2 tbsp vegetable oil) and the crust was very crumbly and does not stay together when the bars are cut. The taste was very good and I plan on trying these again.

  23. Veronica says

    Hi – Im from Australian so pumpkin pie is not a big thing here and i can’t find pumpkin pie spice in the shops – what do i use to make my own???

  24. Kylie says

    Hi! These were delish! I had trouble with my crust, however. It didn’t set at all, so it was like eating yummy pumpkin cheesecake bars on a loose bed of crumbs. Tasty, but messy. Lol I used 10 sheets of grahams and 2 T of Earth Balance. Pressed into pan and filling on top. Don’t have a clue what happened. Any ideas? Thanks so much for all of your amazing recipes! I come to your site before any other! ❤❤❤

  25. Nicole says

    Hi Katie,
    I’m in the middle of making this recipe, but see that there are “dots” of cream cheese throughout the batter. Even after I baked it. Did I over cream the mixture? Is it still safe to eat?

  26. T says

    Made this for Thanksgiving and it was a huge hit, even with the non-healthy eaters!!! I did the GF pie crust in the link and used the Kite Hill almond cream cheese Whole Foods carries. I also amended the recipe with cardamom in addition to the other spices plus faking more of a cheesecake flavor profile by adding lime juice and apple cider vinegar to taste- they will really add some authentic cheesecake tang to it but obviously you don’t want to overpower the pumpkin and spices so taste as you go. I also think it’s best (refrigerated of course) 2 days after you make it which is a life saver for the holidays since you don’t have to do it the day of! The whole table was raving about how creamy it was and that the texture is perfection! Even people who don’t usu like pumpkin liked it. I’ve already been informed it’s a must for Christmas. Thank you so much, Katie!!!

  27. Lisa says

    Hello, this sounds yummy. We don’t have access to canned pumpkin in Australia. How much homemade pumpkin puree should I use?

  28. Grace says

    Dear Katie,
    Thank you so much for sharing your wonderful recipes. I’m very excited to try this recipe out this fall! I will report back when I try it out. 🙂

    I have a question about the cream cheese. Did you use Trader Joe’s vegan cream cheese for the recipe? If so… it seems like TJ sells them in 8oz tubs and I wanted to clarify whether you used 1.5 tubs (=12oz) for the cream cheese – and not just 1 tub.
    Really love and enjoy your blog. Keep up the great work.

    • Jason Sanford says

      Yes use the amount listed, so 1.5 tubs. Or you can make a full cheesecake in a springform by doubling the recipe and using three tubs if you don’t want leftovers. 🙂

  29. Katie Price says

    Oh boy I just put these in the oven but made a few errors! Realized I used only 8oz of cream cheese, and used a 13×9 pan which made it really thin! Will let you know how it works out!

  30. Dee Gee says

    5 stars
    This is fabulous! My family won’t even realize it’s not real cream cheese. Thanks so much for all your wonderful work. Oh and the video helped a bunch to see how thick it is when whipped up as I had to hand blend it.

  31. Laura says

    5 stars
    These are fantastic! This is my third time making them and we will definitely be having them for Thanksgiving! My favorite vegan cream cheese to use is So Delicious cream cheese, and I’ve also subbed part (about 4 oz) of the cream cheese for vegan yogurt when I didn’t have quite enough cream cheese, and I liked that version even better! And if you don’t want to wait overnight for these to cool and firm up, they are also delicious scooped into a bowl warm!

4.95 from 52 votes (37 ratings without comment)

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