These Pumpkin Cheesecake Bars are rich, creamy, warmly spiced, and totally guilt-free! Made with an almond flour crust and naturally sweetened with erythritol, they’re the ultimate treat for cozy fall days — without the sugar crash.

📋 Recipe Card:

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 bars
Calories per Serving: ~160 kcal
W-W Points: 4 Points per bar
Dietary Tags: Low-Carb, Gluten-Free, Keto-Friendly, W-W Friendly

🛒 Ingredients:

For the Crust:

1 cup almond flour
1/4 cup powdered erythritol (or preferred keto sweetener)
1/4 cup melted butter

For the Pumpkin Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup pumpkin puree (unsweetened)
1/4 cup powdered erythritol
1 large egg
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon

🍳 Instructions:

Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, stir together almond flour, powdered erythritol, and melted butter until crumbly.
- Press the crust mixture firmly into the bottom of the pan.
- Bake for 8–10 minutes, until the edges are lightly golden. Let cool slightly.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered erythritol, egg, vanilla extract, pumpkin pie spice, and cinnamon.
- Mix until smooth and well blended.
Assemble and Bake:
- Pour the filling over the pre-baked crust.
- Bake for 25–30 minutes, or until set and slightly firm to the touch.
Cool and Chill:
- Allow the bars to cool completely at room temperature.
- Refrigerate for at least 2 hours before slicing into 9 squares.

🔥 Additional Notes:

For best texture, don’t skip the chilling step — it makes slicing so much cleaner and gives that classic cheesecake creaminess!
These bars are naturally gluten-free and low-carb.

🧡 Brief Introduction:

Fall is officially here when pumpkin spice is in the air — and these Pumpkin Cheesecake Bars are pure autumn magic! 🍁🎃
Lightened up with almond flour and a sugar-free sweetener, these bars are rich, creamy, spiced to perfection, and absolutely satisfying. They’re perfect for family gatherings, Friendsgiving, or just because you need a cozy treat on a crisp afternoon.

📑 Table of Contents:

Quick Look at the Recipe
Step-by-Step Cooking Guide
Ingredient Details & Substitution Tips
Recipe Variations and Serving Suggestions
Storage & Make-Ahead Tips
Nutrition & W-W Points Info
FAQs
Personal Story
More Lightened-Up Dessert Ideas
Call to Action

✨ Quick Look at the Recipe:

Kristy’s POV:
These little bars are the best thing to happen to my fall dessert cravings! 🍂
They taste indulgent but are secretly healthy — and thanks to almond flour and erythritol, they’re low-carb and W-W friendly too.

🥄 Step-by-Step Cooking Guide:

Baking the Crust:

Mix almond flour, powdered sweetener, and melted butter.
Press into the lined pan and bake until lightly golden.

Making the Pumpkin Cheesecake:

Beat cream cheese until smooth.
Add pumpkin puree, erythritol, egg, vanilla, and spices.
Mix until luscious and creamy.

Assembling and Baking:

Pour cheesecake filling over the cooled crust.
Bake until set — it should jiggle slightly in the center when done!

Cooling and Chilling:

Let bars cool at room temperature first.
Then refrigerate until completely firm before slicing.

🛒 Ingredient Details and Substitution Tips:

Almond Flour: Perfect for a nutty, low-carb crust. Substitute with oat flour for a non-keto version.
Erythritol: Keeps it sugar-free! Feel free to use monk fruit sweetener or stevia blends if you prefer.
Pumpkin Puree: Be sure to use 100% pumpkin, not pumpkin pie filling (which has added sugar and spices).
Cream Cheese: Light cream cheese can be used to reduce W-W points without sacrificing creaminess.

🍽 Recipe Variations and Serving Suggestions:

Flavor Variations:

Chocolate Swirl: Add a few dollops of melted sugar-free chocolate and swirl before baking.
Nutty Topping: Sprinkle chopped pecans or walnuts over the top before baking.
Extra Spice: Add a dash more cinnamon and nutmeg for a deeper fall flavor.

Serving Ideas:

Top each bar with a dollop of whipped cream and a sprinkle of cinnamon!
Serve alongside a mug of hot chai or spiced coffee for the perfect cozy moment.

🧊 Storage and Make-Ahead Information:

Storage: Store bars in an airtight container in the fridge for up to 5 days.
Freezing: These bars freeze beautifully! Wrap each bar individually and freeze for up to 2 months.
Make-Ahead Tip: Bake and chill a day in advance for even easier slicing and serving.

🥗 Nutrition & W-W Points Info (Per Bar):

Calories: ~160 kcal
Protein: 5g
Carbs: 4g net carbs (after fiber deduction)
Fat: 14g
Fiber: 2g
Sugar: 1g
W-W Points: 4 Points (using light cream cheese and almond flour crust with erythritol sweetener)

❓ Frequently Asked Questions (FAQs)

Q: Can I use regular sugar instead of erythritol?
A: Yes, but it will increase the W-W points and carb count. Stick to erythritol or monk fruit for the lightest option.

Q: What if I don’t have almond flour?
A: You can use finely ground oat flour or a gluten-free baking mix instead (adjust W-W points accordingly).

Q: Can I make these dairy-free?
A: Try dairy-free cream cheese and coconut yogurt for a completely dairy-free version.

Q: Why do I need to chill them?
A: Chilling firms up the cheesecake and makes slicing clean and easy!

🌟 Personal Story:

One chilly October weekend, I was craving all things pumpkin but didn’t want to sabotage my W-W journey. So I whipped up a batch of these bars — and wow, game changer! 🎃💕
They’re now my go-to fall dessert, and my kids ask for them every year around Halloween. Who says healthy can’t taste absolutely dreamy?

📢 Call-to-Action:

Ready to fall in love with these Pumpkin Cheesecake Bars? 🎃💬
Give them a try and let me know what you think in the comments below!
Don’t forget to tag me @KristyCooksW-W on Instagram when you bake yours — I love seeing all your cozy fall creations! 🍁✨

Pumpkin Cheesecake Bars (Low-Carb, Creamy, and Perfect for Fall!)