Keto Pumpkin Cheesecake Bars No Crust
Pie Bars

Keto Pumpkin Cheesecake Bars No Crust

  • June 28, 2022

I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving.I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving.I don’t recommend liquid sweeteners, which will affect the ratio of dry to wet ingredients in this recipe.I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.If you’re in a pinch and forgot to soften the cream cheese, you can microwave it for 10 seconds at a time until soft.Serve these pumpkin cheesecake bars topped with a dollop of whipped cream or your favorite sugar-free sauce, perfect as a low carb Halloween or Thanksgiving dessert.Leftovers can be stored in an airtight container in the refrigerator for up to 1 week, or frozen for longer storage. .

Easy No Bake Pumpkin Cheesecake Bars

Easy No Bake Pumpkin Cheesecake Bars

Easy No Bake Pumpkin Cheesecake Bars

These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust.This time of year I find that I always have Libby’s pureed pumpkin on hand.Pumpkin pie filling is sweetened and loaded with sugar.This is a homemade low carb crust and is so easy to make and doesn’t require any baking.When toasted add it to an 8×8 baking dish along with powdered sweetener, melted butter, salt, and cinnamon.Beat cream cheese and powdered sweetener in a mixing bowl until smooth.Since this is a no-bake recipe with whipped topping I recommend powdered monkfruit sweetener.Monkfruit is natural, zero-calorie, zero-carb, and won’t spike blood sugar.If you aren’t looking to make this a low carb recipe, you can use the same amount of powdered Confectioner’s sugar.Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.Most people who complain about almond flour use aren’t using blanched, and hence why they do not like it.Refrigerate it for a minimum of 4 hours or overnight, for best results, freeze the bars.These bars are cream-based and made without eggs (which provide structure) so it will soften up a lot, especially if haven’t refrigerated for a longer period of time.I prefer freezing for this reason it eliminates a lot of the guessing.You can serve the bars frozen or freeze the leftovers for up to a couple of months.I find that other brands are sometimes too sticky which can be hard to work with. .

Healthy Keto Pumpkin Pie Cheesecake Bars [+VIDEO]

Healthy Keto Pumpkin Pie Cheesecake Bars [+VIDEO]

Healthy Keto Pumpkin Pie Cheesecake Bars [+VIDEO]

Inspired by the best season of the year, these Keto Pumpkin Pie Cheesecake Bars give you all the flavor of fall minus the guilt.They include three layers: a grain-free almond flour pecan crust, low-carb cheesecake, and sugar-free pumpkin pie filling.Pumpkin has a lot of fiber and each cup has about 9 grams of net carbs.In this recipe, I use a monk fruit erythritol blend and keto brown sugar replacement to keep the carbs in check.You can find it by scrolling down to the recipe card and hitting the play button.Make the crust in a food processor and pre-bake it Mix the cheesecake layer, add it to the crust and bake it Whisk and add the pumpkin pie layer and bake it until it’s complete.I first made this recipe with common pantry ingredients, but have had some time to experiment.Simply prepare the mix as directed and place the pumpkin pie and cheesecake layers on top.I personally loved this coconut flour pound cake mix as a base. .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Truth be told it’s still warm here, but these Pumpkin Cheesecake Bars needed to hit the page.Just using a 9×9 pan and some parchment paper I was able to whip these Pumpkin Cheesecake Bars together after work one day.I cut these little guys into small bites to keep the carb count down.The nutrition calculator sets these bars at zero carbs due to rounding, so don’t think you can eat as many as you want.don’t feel like you have to make these Pumpkin Cheesecake bars in a 9×9 pan.Pumpkin Cheesecake Bars A delightfully easy and no fail keto Fall dessert.No crust means this Pumpkin Cheesecake Bars are lower in carbs and fewer time in the oven.Print Recipe Pin Recipe Prep Time: 20 minutes Cook Time: 40 minutes cooling time: 2 hours Servings: 25 bites Calories: 89 kcal Ingredients Cheesecake layer 16 oz cream cheese room temp.¼ cup cream Instructions Line a 9×9 baking dish with parchment paper and preheat your oven to 350*.Pour cream cheese mixture into your parchment lined baking dish.Using a large spoon place dollops of pumpkin mixture on top of the cream cheese layer, leaving space in between.Using a butter knife or a chopstick gently drag the pumpkin through the cheesecake layer.Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.I’m super careful about what I put into my body by selecting and eating healthy food, so it’s kind of silly I haven’t been more careful about what I put into my body through the skincare products I use. .

No Bake Pumpkin Cheesecake {Keto!}

No Bake Pumpkin Cheesecake {Keto!}

No Bake Pumpkin Cheesecake {Keto!}

This no bake pumpkin cheesecake uses keto and low carb ingredients, but you’d never tell!It’s an easy and delicious pumpkin dessert recipe perfect for the Fall season!Cheesecakes are one of my favorite kinds of keto desserts to make.Since starting a keto diet, I’ve been pleasantly surprised with the feedback my friends and family have given whenever I share desserts with them.See, there is an unfair stigma that keto desserts must ‘taste’ a certain way or be different from traditional ones.While I have a few favorites I rotate through, when we enter the cooler months, I always make a pumpkin cheesecake.It needs just 5 ingredients, not including spices, and takes minutes to prepare.The cheesecake is pleasantly sweet and full of pumpkin flavor, and you’ll find it hard not to reach for a second slice!While the traditional pie tends to take center stage at most Thanksgiving dinner tables, do something different this year and make the cheesecake version- You’ll be starting a new trend!This section explains the ingredients in detail, along with possible substitutions and their role in the recipe.This keeps the cheesecake extra creamy and smooth (as opposed to using strictly cream cheese).This keeps the cheesecake extra creamy and smooth (as opposed to using strictly cream cheese).I don’t recommend using reduced-fat cream cheese, as the filling will be less firm and sturdy.I don’t recommend using reduced-fat cream cheese, as the filling will be less firm and sturdy.In a medium bowl, beat your heavy cream until stiff peaks form.Make sure all your ingredients are room temperature- This ensures the pumpkin cheesecake filling will be super smooth, and also firm up nicely.If you don’t follow any dietary restrictions, any pie crust and standard powdered sugar can be used.Prepare everything in a springform pan, as it makes the removal of the cheesecake easier.Skip the crust and enjoy this as a crustless pumpkin cheesecake.If yours happens to not be firm enough, you can freeze it for an extra hour before slicing and serving.Subscribe to my newsletter and follow along on Facebook, Youtube, and Instagram for all of the latest updates.5 from 120 votes Print Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 12 servings Calories: 157 kcal Author: Arman Ingredients 1 recipe keto graham cracker crust * See notes.I n a medium bowl, beat heavy cream to stiff peaks.In a separate bowl beat cream cheese until light and fluffy.Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated.Notes * This recipe can be made to fit into an 8-inch springform pan. .

Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars

This post may contain affiliate links which won’t change your price but will share some commission.From the crispy homemade pecan crust to the creamy pumpkin cheesecake filling, you will experience all the flavors of autumn.This easy 7 ingredient pumpkin recipe is also sugar-free, gluten-free, grain-free, and Trim Healthy Mama friendly.There are a million reasons why these low carb pumpkin cheesecake bars are one of my go-to gluten free keto desserts for fall.With just a handful of steps, you can quickly make these sugar free healthy pumpkin bars.Step One: Heat the oven to 350 degrees F. Then line a baking pan that’s 9 x 13 with parchment paper.Step Two: Combine the pecans, butter, and sweetener in a food processor or blender.Step Three: In the food processor or blender, add the cream cheese and pulse until smooth.Expert Tip: There is no need to clean the food processor or blender before preparing the cheesecake filling.Step Four: Bake the cheesecake bars for 35 minutes or until the edges have turned golden brown and the center only has a slight jiggle.Step Five: Remove the low carb gluten free cheesecake bars from the oven and allow them to cool to room temperature on a wire rack.While desserts, in general, aren’t all the way healthy, these keto pumpkin cheesecake bars do offer some vitamins and minerals.Healthy Fats - with the low-fat fad of the 90s long past bring on the cream cheese!Potassium, Manganese, Iron, Phosphorus, Folic Acid - as if you need another reason to eat pumpkin desserts.I keep all of my low carb dessert recipes in the fridge but cheesecake, in general, should always be refrigerated.

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Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Low in carbs and free of refined sugar, you can feel good about serving this at your holiday gathering–or any time of year.The pumpkin puree makes the cheesecake filling perfectly soft and fluffy.Packed with pumpkin pie spices, it’s perfect for Thanksgiving and all your fun holiday gatherings.Top with a dollop of sugar free whipped cream and a pinch of nutmeg or cinnamon!Monk fruit – BESTI brand is my favorite, as it’s paired with allulose (not erythritol).This secret ingredient is completely natural, doesn’t raise your blood sugar levels AND sweetens treats without leaving a weird aftertaste.Then, crack the oven door open and continue letting the cheesecake rest.Once the oven is room temperature, take out the cheesecake and let it cool completely on the counter.Mixing vigorously will incorporate extra air, resulting in cracking cheesecake.Mixing vigorously will incorporate extra air, resulting in cracking cheesecake.Plan ahead and place the eggs and cream cheese on the counter for an hour or so before making the recipe.Plan ahead and place the eggs and cream cheese on the counter for an hour or so before making the recipe.Jiggle and lightly tap the bottom of the pan on the counter before baking the cheesecake.Jiggle and lightly tap the bottom of the pan on the counter before baking the cheesecake.Quickly introducing cool air to a hot oven can disrupt the structure of the baked cheesecake.Feel free to make this cheesecake the day before and let it chill in the fridge overnight.Low in carbs and free of refined sugar, you can feel good about serving this at your holiday gathering--or any time of year.½ teaspoon ground cinnamon For the Filling 16 oz cream cheese, room temperature.Use an electric mixer to combine the cream cheese and the granulated monk fruit, mix until smooth.Add the eggs, lightly beaten, and gently use a spatula or a hand mixer to combine.Don’t over-whisk, or you’ll be adding undesired air to the batter will make the cheesecake end up with cracks when baked.Pour the batter on top of the crust, shake the cheesecake onto the counter to release any bubble it could have inside.A slightly jiggly cheesecake will make a softer and airy texture at the end.To serve, divide it into 16 pieces or bars and garnish with some fresh whipped cream on top.Mixing vigorously will incorporate extra air, resulting in cracking cheesecake.Mixing vigorously will incorporate extra air, resulting in cracking cheesecake.Plan ahead and place the eggs and cream cheese on the counter for an hour or so before making the recipe.Plan ahead and place the eggs and cream cheese on the counter for an hour or so before making the recipe.Jiggle and lightly tap the bottom of the pan on the counter before baking the cheesecake.Jiggle and lightly tap the bottom of the pan on the counter before baking the cheesecake.Top with a dollop of sugar free whipped cream and a pinch of nutmeg or cinnamon!Enjoy your favorite fall flavors in a decadent cheesecake bar without the gluten or added sugar! .

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

They are like the lovechild of an ultra creamy cheesecake and a slice of homemade pumpkin pie!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….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!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.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.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.For firmer bars, I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), because they firm up considerably.Leftovers can be covered and refrigerated for 3-4 days or frozen in an airtight container for a few months.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.I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), during which time they firm up quite a bit. .

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