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Sugar-Free Pumpkin Cheesecake Bars
A Cozy Fall Favorite
Fall desserts have a special way of bringing comfort, warmth, and nostalgia. From pumpkin spice lattes to classic pies, this season is all about cozy flavors. But if you’re trying to cut back on sugar without giving up indulgence, I’ve got just the treat for you — Sugar-Free Pumpkin Cheesecake Bars.
These bars are the perfect balance of creamy, spiced, and guilt-free goodness. Imagine smooth, velvety cheesecake layered with rich pumpkin flavor, kissed with cinnamon and nutmeg, and baked into a decadent bar that feels like a hug on a chilly day. Best of all? They’re made without refined sugar, so you can enjoy every bite while still staying aligned with your health goals.
Sugar-Free Pumpkin Cheesecake Bars
Rich, creamy cheesecake bars with a pumpkin twist — made without refined sugar and baked on an almond flour crust. Perfect for fall gatherings.
Equipment
- 1 8x8-inch baking pan
- Mixer
- Mixing bowls
- Spatula
Ingredients
- Crust:
- 1 ½ cups Almond Flour
- ¼ cup Butter Melted
- 2 tbsp Erythritol or Monk Fruit Sweetener
- Filling:
- 16 oz Cream Cheese Softened
- 1 cup Pumpkin Puree
- ½ cup Erythritol or Monk Fruit Blend
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- Pinch of Salt
Instructions
- Preheat oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment.
- Combine almond flour, butter, and erythritol. Press into pan to form crust. Bake 8 minutes.
- In a large bowl, beat cream cheese and sweetener until smooth. Add pumpkin, eggs, vanilla, and spices. Mix until creamy.
- Pour filling over crust. Smooth top.
- Bake 30–35 minutes until set.
- Cool completely, then refrigerate at least 3 hours before slicing.
Notes
Top with sugar-free whipped cream or a sprinkle of cinnamon before serving.
Net Carbs: 6g
Nutrition
Calories: 210kcalCarbohydrates: 8gProtein: 6gFat: 18gFiber: 2gSugar: 1g
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Tips for Serving
Pair these bars with a warm mug of coffee or tea for a relaxing afternoon snack. For a more decadent twist, add a dollop of sugar-free whipped cream or a sprinkle of crushed pecans on top. They’re also an excellent make-ahead dessert — simply bake, chill, and store them in the fridge until you’re ready to serve.
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The Healthy Twist on Dessert
Desserts often get a bad rap, especially during the holidays, when sweets are everywhere. But the truth is, you don’t have to skip dessert to eat well. Choosing sugar-free alternatives allows you to enjoy your favorite flavors while supporting a balanced lifestyle. These bars are proof that “healthy” and “delicious” can go hand in hand.
So this fall, when the pumpkin cravings hit, skip the store-bought treats and make a batch of these Sugar-Free Pumpkin Cheesecake Bars. They’re creamy, spiced, and guilt-free — exactly the way dessert should be.
Frequently Asked Questions
Can I freeze Sugar-Free Pumpkin Cheesecake Bars?
Yes! These bars freeze beautifully. Simply cut them into squares, wrap each piece tightly in plastic wrap, and place in an airtight container. They’ll keep for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight.
What’s the best sugar substitute for cheesecake bars?
Monk fruit sweetener or erythritol are excellent choices because they provide sweetness without the aftertaste of some other sugar substitutes. Both hold up well in baking and keep the texture smooth and creamy.
How long do these cheesecake bars last in the fridge?
Stored in an airtight container, they’ll last up to 5 days in the refrigerator. For the best flavor and texture, let them chill for a few hours before serving.
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