Pumpkin Cheesecake Bars

Name: Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: ½ cup full-fat coconut milk; ⅓ cup vegan butter; ½ cup Swerve Brown Erythritol; 1 teaspoon vanilla extract; Pinch of sea salt; ½ cup chopped or crumbled pecans; 1.5 cups Bob’s Red Mill Almond Flour; 1/4 cup vegan butter or coconut oil (very soft or melted); 2 tablespoons water; 2 tablespoons granulated sweetener; 1 tablespoon ground flaxseed; Pinch of ground cloves and nutmeg; 1.25 cups full-fat coconut milk; 1 cup pumpkin puree; 1/2 cup macadamia nuts; 1/2 cup cashews; 1/2 cup + 2 tablespoons granulated keto sweetener; 2 tablespoons chia seeds; 2 tablespoons flaxseed; 1 tablespoon lemon juice; 1 tablespoon pure vanilla extract; 2 teaspoons pumpkin pie spice (or more if you’d like); ¼ teaspoon ground ginger; ⅛ teaspoon ground cardamom

Instructions

Prep:20minCook:2h

These easy Pumpkin Cheesecake Bars are low-carb, gluten-free, sugar-free, and plant-based! These make a great allergen-friendly dessert that everyone can enjoy.

Updated at: Fri, 28 Mar 2025 09:16:29 GMT