Keto Pumpkin Cheesecake Bars W/ Graham Crust
These smooth and dreamy Keto Pumpkin Cheesecake Bars W/ Graham Crust are first on our holiday list! We love to share these with guests, but we always bake a secret batch for ourselves too! That thick graham cookie layer gets us every time, YUM!
Happy Labor Day, Friends! We’ve been playing it cool for the last few weeks–wanting so desperately to post this pumpkin delight but we kept it together, waiting until September made it’s full debut. Is it still summer, technically? Yes, yes it is. But the leaves start to change color in Maine before summer’s end– and that means it’s ok to have pumpkin now. True story.
All silliness aside, have we ever got a treat for you today!! This is one of my top 2 favorite all-time Lila Ruth Grain-Free recipes. It just came out so beautifully, we’re thankful and can’t wait for you to try it! This cheesecake is soooo silky smooth and it rests upon a soft, thick graham cookie—it’s crazy delicious.
And it’s surprisingly easy to make!! Just press the cookie dough into a parchment lined 8×8 baking dish and pour the filling over top. Into the oven for 50-55 minutes and into the freezer to cool for 4 hours or the fridge overnight. Add a dollop of whipped cream and you’re all set!! I also just love square bars because they’re so easy to cut and serve–plus they look nice and tidy. Lovely dessert for dinner guests.
We used Bob’s Red Mill Almond Flour + Coconut Flour in the crust–we’ve been using them since day one and have never found their equal. And this is not an ad, we just wanted to mention our love for the brand, it’s never let us down! Happy Baking friends, enjoy the cheesecake bars!!😊
If you love these Keto Pumpkin Cheesecake Bars, you might also enjoy our Keto Gingerbread Bars!
Keto Pumpkin Cheesecake Bars
- Total Time: 1 hr 15 min
- Yield: 12 squares 1x
Description
5.2 net carbs per slice
Ingredients
Graham Cookie Crust
- 2 cups almond flour (Bob’s Red Mill)
- 1/4 cup coconut flour
- 2.5 teaspoons cinnamon
- 1.5 teaspoons gelatin
- 1/4 teaspoon baking soda
- 1/4 cup Swerve Confectioners Sugar Replacement
- 1/4 cup butter, cubed (Earth Balance for Dairy-Free)
- 1 egg yolk (yolk only)
- 3 tablespoon coconut milk (full fat, or cream if preferred).
- 1.5 teaspoons vanilla extract
Cheesecake Filling
- 2.5 eight ounce packages of cream cheese (That’s 2 and a half packages) (Kite Hill for dairy-free)
- 1/4 cup full fat coconut milk (or cream if preferred)
- 1 tbsp melted butter
- 1 tablespoon vanilla extract
- 1/2 cup + 2 tbsp canned pumpkin
- 2/3 cup Swerve Confectioner Sugar Replacement
- 1 tablespoon pumpkin pie spice
- 1.5 teaspoons gelatin
- 2Â eggs
Whipped Topping
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Dairy-Free Whipped Topping
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Instructions
- Â Cut butter into flour with a pastry cutter.
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- For the filling:
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- Â Â This is perfect, the cheesecake will set up when cooling and the gelatin ensures the perfect dense, but smooth texture. Â
- Blend your whipped topping:Â
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- Prep Time: 25 min
- Cook Time: 50 min
What a stunning pumpkin recipe. I’m so glad you did not wait any longer to share it! What a delicious way to start implementing pumpkin into our routine again.
Thank you so much my friend, you’re so kind!! It’s been so nice to have that wonderful pumpkin spice in the air again!!
never too early if you ask me!! I have found all your recipes to be fantastic, so if this is a favorite of yours it has to be stellar.
Big thanks and YUM
Awww thank you Annie!! Your kind words always lift my spirits, can’t wait for you to try this one–it really is my new favorite! 😀
Look at all that silkiness right there!! Gorgeous moody photo. I can tell this will be one of our all time favorites as well. And ps : the leaves start changing in August here in Coeur d’ Alene as well… haha! Any excuse to have Pumpkin right?!
Aww haha, I love it!! I agree, any excuse at all to get that pumpkin! And thank you so much my friend, I hope you will love it!! 😀
These look amazing, Catherine. I’ve been craving cheesecake big time, and since fall is approaching I might as well make a pumpkin one!! 🙂
Thanks so much, my friend!! I really hope you love them, hooray for the return of pumpkin season! 😀
I loveeee how these look! I can only imagine how they taste! Pinned and drooling! hehe
Thank you dear Kim, you are the sweetest, thank you!!! They really are such a fun treat!
I really want to try these they look amazing. I was wondering if I could use anything else in place of the gelatin? What would be a good substitute for it? Thanks
Hello, thank you for your comment! We haven’t tested this recipe without gelatin so I can’t say for sure, but I think agar powder might be an ok substitute. Now Foods brand carries agar. I hope it works beautifully for you if you can use the agar!