Description
With a buttery graham-style base and a silky pumpkin cream cheese filling, these bars are everything you love about pumpkin cheesecake in a chilled, sliceable treat. Perfect for fall parties, holiday spreads, or when the oven’s already full. Just mix, layer, chill, and slice your way into dessert bliss.
Ingredients
Crust:
1 1/2 cups almond flour (or graham cracker crumbs if not keto)
1/4 cup melted butter
2 tbsp maple syrup or keto syrup
Pinch of salt
Filling:
8 oz cream cheese, softened
1 cup pumpkin purée
1/2 cup powdered sugar or powdered sweetener
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 cup whipped cream or whipped topping
Instructions
Mix crust ingredients and press firmly into an 8×8-inch pan lined with parchment. Chill while making the filling.
In a bowl, beat cream cheese, pumpkin, powdered sugar, spice, and vanilla until smooth.
Fold in whipped cream gently until fully incorporated.
Spread filling over chilled crust and smooth the top.
Refrigerate for at least 4 hours, or until firm.
Slice into bars and serve chilled.
- Prep Time: 15 mins
- Cook Time: 4 hrs
- Category: Dessert
Nutrition
- Calories: 210
- Fat: 18g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g