easy, no-bake Recipe

Pumpkin Cheesecake Bars

Dish Info

net carbs






Nut-Free Gluten-Free Dairy-Free Egg-Free Sugar-Free

Keto Low-Carb Paleo Vegan

Dish Info


Crust – 1 1/3 cup pepitas (or other seed/ nut) – 1/3 cup unsweetened coconut – 2 Tbs coconut oil  – 2 Tbs monkfruit  – Pinch of pink salt – 1/8 tsp cinnamon – 2 Tbs water


Pulse together dry ingredients in a food processor 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. Refrigerate.


 Cheesecake Filling – 1 cup coconut butter  – 3/4 cup coconut milk  – 30-40 drops monkfruit  – 1/4 cup pumpkin purée – 1 3/4 tsp pumpkin spice – dash of pink salt

To Make the Filling: Melt coconut butter by placing the jar in a bowl of hot water for several minutes. (Do not microwave)


Step 1

Prep the chicken

Stir the coconut butter well to incorporate the oil

Step 1

Step 5

Add the beans

In a large mixing bowl, stir together all ingredients except coconut butter. Add melted coconut butter in last. Taste and adjust as needed

Step 2

Step 3

– Spread filling over crust and smooth with a spatula. – Chill  for about 1 hour or until set.

Grab the parchment paper to lift the bars out of the pan. Add drizzle or whipped cream if you like.  Slice and ENJOY!

Step 4