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+ servings

Pumpkin Cheesecake Bars

A delightfully easy and no fail keto Fall dessert. Pumpkin and cream cheese are like an old married couple...they always go together. No crust means this Pumpkin Cheesecake Bars are lower in carbs and fewer time in the oven.
Course Dessert
Cuisine Holiday
Keyword cheesecake, pumpkin
Prep Time 20 minutes
Cook Time 40 minutes
cooling time 2 hours
Servings 25 bites
Calories 89kcal


Cheesecake layer

Pumpkin layer


  • Line a 9x9 baking dish with parchment paper and preheat your oven to 350*
  • In a large clean bowl blend together softened cream cheese, sour cream and eggs until creamy and smooth. Add in Sweetener, vanilla and continue to blend.
  • Pour cream cheese mixture into your parchment lined baking dish. Set aside.
  • Add all ingredients of the pumpkin layer to a clean bowl. Blend together your pumpkin layer until fully mixed and smooth.
  • 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. You can go in lines or swirls to your own desired swirl or mix.
  • Bake at 350* for 40 mins. Remove from oven and let sit on the counter to cool for 30-60 minutes. Once cooled enough move to the fridge to chill for at least one hour.
  • Slice into 25 equal squares. Enjoy.


*you can make these in mini muffin cups lined with parchment paper cups for single serving sizes.


Calories: 89kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 71mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1098IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg