Silky, rich, and dreamy – not to mention EASY – Pumpkin Cheesecake Bars! Fall flavors abound in this no-bake dessert that is a serious game-changer. No dairy and no nuts! (Keto, Paleo and Vegan)
My New Low-Carb/Keto Cookbook!
This cheesecake recipe is from my brand new cookbook called “Yay! It’s Sugar-Free!” and TODAY is the day it releases!
If you’re low-carb and have a sweet tooth, this book is for you! I curated a collection of classic comfort-food desserts worthy of celebration, but easy enough to make any time!
All without any gluten/grains, dairy, eggs, artificial ingredients, and of course, SUGAR.
Cheesecakes (including this one!), jaw-dropping cupcakes, and scrumptious cookies. Wanna see the recipe list? It’s all HERE.
This is my second cookbook devoted to sugar-free sweets (more info on my books here)
No Dairy, No Nuts, What is it??
Coconut butter is the magical wonderful ingredient to create this heavenly cozy treat.
Coconut Butter is basically pureed coconut shreds and it makes AMAZING nut-free cheesecakes! It has a slightly sweet, cookie-like flavor and a very rich and creamy texture when melted. There is no 1:1 substitute for coconut butter! It is unique.
How to Make Coconut Butter
Add 2-3 cups of unsweetened coconut shreds to a high-speed blender or food processor and blend until liquified, scraping down the sides as needed.
EASY! Especially if you have a Vitamix – this takes me just around THREE minutes to make. A good blender should take less than 5 minutes, whereas a food processor may take 20-30 minutes. Quite the difference, but both yield the same result.
Important Coconut Butter Tips
- Coconut butter naturally separates (the oil rises to the top), and should be melted and stirred EVERY time. Otherwise, the consistency isn’t right.
- To melt coconut butter, place the jar or packet in a bowl of hot water for about 10-15 minutes.
- *Never microwave coconut butter or it can seize and ruin.* (speaking from experience, ha.)
- When making homemade coconut butter, avoid old or stale shreds as they don’t work! You’ll just keep blending and blending but it will never liquify for some reason.
- If you make it immediately before making a recipe, it is already melted and ready to go.
- Any leftover coconut butter can be stored in a glass jar for several months in the pantry (no need to refrigerate.)
Where to Buy Coconut Butter
Don’t wanna make it yourself? (or don’t have a strong enough blender/food processor?)
Feel free to skip that step and buy coconut butter (aka coconut manna) from the grocery store or Amazon. Most major retailers carry it next to the nut butters. I like to get mine from Thrive Market because it comes in squeeze pouches that are easier to work with.
How to Make Dairy-Free Nut-Free Keto Cheesecake
To make this no-bake cheesecake, you’ll need a food processor to make the crust. I used pepitas (green pumpkin seeds) to keep it 100% nut-free, but if you like nuts, you can use any kind you like! Pecans would be amazing here. My typical go-to is dry roasted almonds. But pepitas are delicious too!
To keep the crust dairy-free, but still have a warm buttery flavor, I used buttery coconut oil (this is refined coconut oil with butter flavor added). If you don’t have buttery coconut oil, you can substitute regular or refined coconut oil, or regular butter (at room temp) instead.
To make the filling, simply melt and stir together all the ingredients in a large bowl. Then spread over the crust. No need to cook it! It will firm up in the refrigerator. It only takes an hour or two to firm up.
Top it with either a drizzle of sweet pumpkin spice glaze, coconut whipped cream, or leave it plain!
Wouldn’t these be wonderful for Thanksgiving? My whole family LOVED these and they’re not sugar-free 😉 Let me know if you make it!
If you like this recipe, you’re gonna LOVE my new cookbook, “Yay! It’s Sugar-Free!” Get it here!
Pumpkin Cheesecake Bars (Dairy-Free Keto)
Pumpkin Cheesecake Filling
Pumpkin Glaze, Optional
- 1 Tbs homemade powdered monkfruit
- Heaping 1/8 tsp pumpkin spice - to taste
- 1/16 tsp cinnamon
- 1/2 to 1 tsp water - as needed to thin
- Melt coconut butter by placing the jar in a bowl of hot water. This will take several minutes. (Do not microwave) Make the crust while it melts.
To make the crust:
- Pulse together seeds, coconut, sweetener and salt in a food processor for a few times until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
- Press crust into a 9” loaf pan lined with parchment for easy removal. Cover and refrigerate crust while you make the filling.
To make the filling:
- Stir melted coconut butter well to incorporate the natural oil on top. In a glass jar or bowl, warm coconut milk in the microwave or stovetop. Stir until uniform in consistency.
- In a large mixing bowl, stir together all ingredients except coconut butter. Add melted coconut butter in last. Taste and adjust for pumpkin flavor and sweetness.
- Spread filling over crust and smooth with a spatula.
- Chill cheesecake for about 1 hour or until set.
- Grab the parchment paper to lift out the bars. Add optional drizzle or whipped cream. Slice and ENJOY!
- Use a small blender cup with about 1/2 cup of granules. For standard size blenders, blend at least 1 cup of granules (enough so the blade stays covered to ensure proper blending)
- Blend for 10-15 seconds, scrape down the sides if needed and blend again until fully powdered. That’s it. EASY!
Want more sugar-free pumpkin treats?
Pumpkin Scones from my cookbook, PS It’s Healthy
Pumpkin Cupcakes from my cookbook, YAY! It’s Sugar-Free
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