<body><div><p>A must for fall, thanksgiving, Christmas and other gatherings</p><p><i>No-Bake Gluten-Free Pumpkin Cheesecake Bars! Lower sugar, high protein and easy to make!</i></p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1dQvyP_0w99WH3o00" alt="https://img.particlenews.com/image.php?url=1dQvyP_0w99WH3o00" width="977" height="1397" ></figure><p>If you love pumpkin, then you’ll love these pumpkin cheesecake bars. </p><p>I think bars are my preferred dessert of choice these days; so much easier than making a pie with just as much of a wow factor. As a bonus, these pumpkin cheesecake bars are also no-bake! Perfect for gatherings where your oven is already packed with stuffing, roasted vegetables or more desserts. </p><p>Throw everything in your food processor, press into a pan and freeze until hard. Simple, easy, delicious.</p><p>Over the years, I’ve made several different versions of bars: vegan pie bars, pecan cheesecake bars, espresso bars, apple pie bars, and now, no-bake pumpkin cheesecake bars. </p><p>And the best part? There’s no cream cheese or sour cream in these bars. It’s yogurt! Made with nuts and plain yogurt, these are a more heart-healthy choice than regular pumpkin cheesecake bars that use full-fat cream cheese. </p><p>See below for more details, or scroll down to the full recipe below. </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0WRCds_0w99WH3o00" alt="https://img.particlenews.com/image.php?url=0WRCds_0w99WH3o00" width="1000" height="1498" ></figure><h2>Ingredient Notes &amp; Substitution Considerations </h2><ul><li><b>Pecans</b>: The pecans make up the gluten-free crust and add in a more heart-healthy profile than other recipes that use cookies or graham crackers. You can substitute walnuts if you’d like. </li><li><b>Dates:</b> To keep these lower sugar, the dates help to bind the pecans together. I don’t recommend substituting them with other sweeteners as I haven’t tested them to verify it will work. If your dates are hard, then I recommend soaking with hot water for 5-10 minutes to soften. This will make it much easier to blend. </li><li><b>Raw cashew pieces</b>: These help to give a nice creamy base to these pumpkin cheesecake bars and help stabilize the yogurt filling without any additional fillers. That means you can pop these bars in the fridge and they will harden in just a few hours. I do recommend soaking the cashews to make them easier to blend. You can do a quick soak method by adding the cashews to a glass container and covering with boiling water for 10-15 minutes, then draining. </li><li><b>Unsweetened yogurt</b>: I use plain Greek yogurt for extra protein, but regular or even dairy-free yogurt will work. </li><li><b>Pumpkin Pie Spice:</b> If you don’t have pumpkin pie spice, you can substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon nutmeg. </li></ul><p>The maple pecans on top add a nice garnish, but totally optional! </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1n9QdL_0w99WH3o00" alt="https://img.particlenews.com/image.php?url=1n9QdL_0w99WH3o00" width="935" height="938" ></figure><h2>How to Make These Bars </h2><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1gJcLs_0w99WH3o00" alt="https://img.particlenews.com/image.php?url=1gJcLs_0w99WH3o00" width="1000" height="1498" ></figure><h2>Tips for Success</h2><p>I’ll warn you- these bars are deceptively rich! The pumpkin yogurt filling is so decadent and creamy; a small bar is all you need. Which, is actually what I prefer. Especially since I plan on serving these for numerous events this Fall and Winter, a two-bite dessert is all I want after a multi-course meal (hello, Thanksgiving!)</p><p>As these are yogurt-based, I don’t recommend storing them in the freezer. However, they will keep in the fridge for 3-4 days. </p><p>The parchment paper overhang helps to remove these pumpkin cheesecake bars easily from the bottom of the prepared pan. </p><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2VOzXZ_0w99WH3o00" alt="https://img.particlenews.com/image.php?url=2VOzXZ_0w99WH3o00" width="1000" height="1000" ></figure><h2>More Pumpkin Dessert Recipes </h2><p><i>If you make these no-bake pumpkin cheesecake bars, make sure to come back to leave a comment and a rating. Your feedback helps other readers! </i></p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=47S0bC_0w99WH3o00" alt="https://img.particlenews.com/image.php?url=47S0bC_0w99WH3o00" width="640" height="853" ><h2>Want to save this recipe?</h2><p>Enter your email and get it sent to your inbox! Plus, you’ll get new recipes from us each week.</p><p>Prep Time: 15 minutes</p><p>Total Time: 15 minutes</p><p>Yield: 9–12 bars </p><ul><li>Category: no bake, cheesecake, dessert, glutenfree, pumpkin</li><li>Method: No Bake</li><li>Cuisine: American, Gluten-Free</li></ul><h2>Ingredients</h2><p><b>Gluten-Free Pecan Crust</b></p><p><b>Pumpkin Cheesecake Filling</b></p><p><b>Maple Pecans</b></p><p><b>Cook Mode</b> Prevent your screen from going dark </p><h2>Instructions</h2><ol><li>Line a 8×8″ glass baking pan with parchment paper, leaving an overhang to be able to easily remove the bars from the baking pan.</li><li>Place the <b>pecans, dates, almonds</b> and <b>pumpkin pie spice</b> in the base of a food processor and pulse until a very fine crumb forms. The mixture should stick together when pinched. Press into the base of the prepared baking pan and set aside.</li><li>Place the <b>ingredients</b> for the pumpkin cheesecake filling in the base of the same food processor (no need to wipe out first). Puree until very creamy and no grittiness remains. Depending on your food processor, this may take ~4-5 minutes. Taste, adding more sugar/spice if preferred.</li><li>Spread the mixture onto the crust and spread into an even layer. Place in the fridge for at least 5-6 hours to set up.</li><li><b>Make the pecans.</b> Place the <b>maple syrup</b> and <b>pecan halves</b> in a small saucepan and bring to a boil. Let boil for 1 minute, then remove from heat. The maple syrup should thicken and become tacky. Gently place the pecan halves in a 3×3 layer on the bars, pressing the pecans in to set.</li><li>Remove the bars and slice into 9 squares; these taste best stored in the fridge.</li></ol><h2>Equipment</h2><h2>Notes</h2><p>If you don’t have time/forget to soak the cashews, then place the cashews in a glass baking dish and cover with boiling water. Let sit while you make the crust, about 10 minutes, then drain and use.</p></div></body>

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No Bake Pumpkin Cheesecake Bars (With Pecan Crust)

A must for fall, thanksgiving, Christmas and other gatherings. No-Bake Gluten-Free Pumpkin Cheesecake Bars! Lower sugar, high protein and easy to make!. If you love pumpkin, then you’ll love these pumpkin cheesecake bars. I think bars are my preferred dessert of choice these days; so much easier than making...