Gluten Free Pumpkin Cheesecake Bars

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Calling all my pumpkin spice girlies!! If you’re on the lookout for a delectable autumn treat that’s gluten-free and utterly indulgent, you’re in for a treat. These Gluten Free Pumpkin Cheesecake Bars are a slice of fall heaven. With creamy vanilla cheesecake swirled with rich, spiced pumpkin, and a flavorful gluten free graham cracker crust, these bars are like a cozy sweater for your taste buds. So, grab your apron and get ready to whip up a batch of these irresistible pumpkin delights – your taste buds will thank you!

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overhead view of sliced Gluten Free Pumpkin Cheesecake Bars

Ingredients you’ll need

 Let’s break down the roles of these ingredients in our Gluten Free Pumpkin Cheesecake Bars:

Gluten Free Graham Cracker Crust:

  • Gluten-Free Graham Crackers: These crunchy wonders provide the sturdy foundation for our cheesecake bars, offering a delightful contrast in texture to the creamy filling. I LOVE using these Gluten Free Graham Crackers!!
  • Light Brown Sugar: Adding a touch of sweetness, light brown sugar also contributes a subtle hint of caramel flavor, making each bite a taste bud adventure.
  • Salt: The unsung hero here, salt steps in to balance the sweetness, ensuring that the crust doesn’t become overly sugary and harmonizes all the flavors.
  • Vanilla Extract: Just a dash of vanilla does wonders by infusing a comforting aroma, elevating the overall sensory experience.
  • Butter: The melted butter binds all these ingredients together, transforming them into a cohesive, delicious crust that holds the entire dessert masterpiece intact. It’s the glue that brings it all together!

Vanilla Cheesecake Batter:

  • Cream Cheese: Cream cheese provides the rich, creamy, and slightly tangy base for our cheesecake. It’s what gives this dessert its signature velvety texture.
  • Granulated Sugar: Adds just the right amount of sweetness to balance the tanginess of the cream cheese, creating that perfect sweet harmony.
  • Salt: Salt ensures the sweetness doesn’t overwhelm the palate and enhances the overall taste.
  • Lemon Juice: A hint of lemon juice brightens up the cheesecake, adding a subtle zing that cuts through the richness and adds a refreshing twist.
  • Eggs and Egg Yolks: These ingredients work together to provide structure and stability to our cheesecake, giving it that classic, firm yet creamy texture. The yolks bring extra richness, while the whites help set the filling.
  • Vanilla Extract: Infuses a warm and comforting aroma and flavor into the cheesecake, making each bite a delight for the senses.
  • Sour Cream: Adding a touch of tanginess and extra creaminess, sour cream contributes to the luxurious texture of our cheesecake, making it absolutely irresistible. It’s the secret ingredient for that velvety finish!

Pumpkin Swril Filling:

  • Pumpkin Purée: The star of the show, pumpkin purée infuses our bars with that quintessential fall flavor and vibrant orange hue. It brings the cozy essence of autumn to every bite.
  • Light Brown Sugar: Sweetens the pumpkin swirl, balancing the natural earthy tones of the pumpkin and adding a hint of caramel-like sweetness.
  • Heavy Cream: Contributing to the creamy and indulgent texture, heavy cream blends beautifully with the pumpkin, making it velvety smooth.
  • Pumpkin Pie Spice: This blend of warm spices, including cinnamon, nutmeg, and cloves, delivers that classic pumpkin pie flavor. It’s like a symphony of autumn spices dancing on your taste buds.
  • Vanilla Extract: Just a touch of vanilla extract enhances the overall aroma and flavor profile, elevating the pumpkin swirl with its comforting and aromatic essence. It’s the finishing touch that ties everything together beautifully!
Close up of swirled Gluten Free Pumpkin Cheesecake Bars

Tips for making Gluten Free Pumpkin Cheesecake Bars

here are some top tips to ensure your Gluten Free Pumpkin Cheesecake Bars turn out absolutely scrumptious:

Use Quality Ingredients: Start with high-quality ingredients, especially when it comes to cream cheese and pumpkin purée. Fresh and premium ingredients make a noticeable difference in the final taste and texture.

Room Temperature Ingredients: Allow your cream cheese, eggs, and sour cream to come to room temperature before using them. This ensures a smoother and creamier cheesecake batter.

Properly Mix the Cheesecake Batter: Beat the cream cheese on a low speed until it’s completely smooth before adding other ingredients. Avoid overmixing and mixing at a high speed, as this can lead to cracks in your cheesecake.

Swirling Technique: When adding the pumpkin swirl filling, use a gentle swirling motion to create that beautiful, marbled effect. Don’t over-swirl; a few swirls will do the trick!

Chill Thoroughly: Refrigerate your bars for 6-8 hours or, ideally, overnight before slicing. This allows the flavors to meld and the cheesecake to set properly.

Sharp Knife for Slicing: When it’s time to slice your bars, use a sharp knife dipped in hot water for clean and neat cuts.

bite shot of single Gluten Free Pumpkin Cheesecake Bar

Frequently Asked Questions

How do you know when cheesecake bars are done?

Knowing when your cheesecake bars are perfectly done is crucial for that creamy, dreamy texture. Here’s how to tell:

  1. The Edges are Set: Look at the edges of the cheesecake bars. They should be firm and set. The center may still appear slightly wobbly, but that’s okay.
  2. Slight Jiggle in the Center: Gently give your baking pan a little shake. The center of the cheesecake should have a slight jiggle, similar to the consistency of Jell-O. It should not be liquid-y or overly wobbly.
  3. Avoid Overbaking: Keep in mind that overbaking can lead to a dry and cracked cheesecake. So, it’s better to slightly underbake it and let it firm up during the cooling process.

Remember that cheesecake bars will continue to set as they cool, so don’t be too concerned if they seem slightly underdone when you take them out of the oven. The gradual cooling process will work its magic.

How do you get cleanly cut cheesecake bars?

Cutting cheesecake bars cleanly is super easy!! Here’s how to achieve those perfectly neat slices:

  1. Chilled Cheesecake: Make sure your cheesecake bars are thoroughly chilled. It’s best to refrigerate them for 6-8 hours or overnight. Cold cheesecake is easier to cut.
  2. Sharp Knife & Hot Water: Use a sharp, thin-bladed large knife (like a chefs knife) for the cleanest cuts. Run the knife under hot water or dip it in hot water before each slice. This helps the knife glide through the cheesecake without sticking.
  3. Wipe the Knife: After each cut, wipe the knife clean with a paper towel. This prevents crumbs from sticking to the blade and ensures each slice looks pristine.

With these tips and a little patience, you’ll have beautifully cut cheesecake bars that not only taste amazing but also look like they came from a bakery. If you’re more of a visual learner and like to see this in action, check out my video about How to get clean cuts when slicing desserts!

Can I freeze leftover cheesecake bars?

Absolutely, you can freeze leftover cheesecake bars to enjoy later! Here’s how to do it:

Cool Completely: Allow your cheesecake bars to cool completely at room temperature and then in the refrigerator for 6-8 hours or overnight. This prevents condensation from forming when you freeze them.

Wrap Well: Individually wrap each cheesecake bar in plastic wrap.

Double Layer: For added protection against freezer burn, place the individually wrapped bars in an airtight container or a resealable freezer bag.

Label and Date: Don’t forget to label the container or bag with the date of freezing. Cheesecake bars can be stored in the freezer for up to 2-3 months.

Thawing: When you’re ready to enjoy your frozen cheesecake bars, simply unwrap the cheesecake bars, place them back into an air tight container, transfer them to the refrigerator, and let them thaw overnight. This gradual thawing helps maintain their texture.

Serve Fresh: Once thawed, your cheesecake bars should taste just as delicious as when they were freshly made. Serve them up and savor every bite!

Freezing is a fantastic way to extend the life of your cheesecake bars and have a sweet treat on hand whenever the craving strikes.

close up of sliced Gluten Free Pumpkin Cheesecake Bars
bite shot of single Gluten Free Pumpkin Cheesecake Bar

Gluten Free Pumpkin Cheesecake Bars

Treat yourself to the cozy flavors of fall with these Gluten Free Pumpkin Cheesecake Bars! These delightful treats feature a flavorful gluten free graham cracker crust, a velvety vanilla cheesecake, and a swirl of spiced pumpkin goodness- the perfect dessert to savor autumn's arrival.
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Total Time 9 hours 15 minutes
Course cheesecake bars, Dessert
Servings 16 bars


  • Electric mixer w/ paddle attachment
  • Food Processor (or Ziploc Bag + Rolling Pin)
  • Mixing bowls
  • Rubber spatula
  • Measuring Cups & Spoons
  • Whisk
  • Tin Foil
  • 8×8 inch Cake Pan


Gluten Free Graham Cracker Crust

  • 2 1/2 c. (320g) Gluten Free Graham Cracker Crumbs
  • 1/2 c. (107g) Brown Sugar light
  • 1/4 tsp. (2g) Salt
  • 1 tsp. (5g) Vanilla Extract
  • 4 tbsp. (1/2 stick) Butter unsalted, melted

Vanilla Cheesecake Batter

  • 2 1/2 c. (1 lb. 4 oz. or 569g) Cream Cheese room temperature/softened
  • 2/3 c. (155g) Granulated Sugar
  • Pinch Salt
  • 2 tsp. (11g) Lemon Juice
  • 2 1/2 tsp. (12g) Vanilla Extract
  • 1/2 c. (128g) Sour Cream
  • 1 Egg whole
  • 1 Egg Yolk

Pumpkin Swirl Filling

  • 1/2 c. (123g) Pumpkin Puree
  • 1/4 c. (52g) Brown Sugar light
  • 3 tbsp. (50g) Heavy Cream
  • 1 1/2 tsp. (5g) Pumpkin Pie Spice
  • 1 tsp. (5g) Vanilla Extract


Gluten Free Graham Cracker Crust

  • Preheat the oven to 350°F and line the bottom and sides of a 8×8 inch pan with tin foil and baking spray.
  • Place the graham cracker in a food processor and crush the gluten free graham crackers into crumbs. Or place the gluten free graham crackers into a large Ziploc bag and crush them into crumbs using a rolling pin.
  • Place the graham cracker crumbs into a medium sized mixing bowl.
  • Add the brown sugar, salt, vanilla, and melted butter to the crumbs.
  • Mix together until everything’s combined.
  • Pour the graham cracker crumb mixture into the pan and press it into the bottom and sides of the pan.
  • Bake for 10-12 minutes or until the crust becomes golden brown.
  • Set aside to cool while making the cheesecake batter.
  • Turn the oven down to 325°F after the crust comes out of the oven.

Vanilla Cheesecake Batter

  • Place the cream cheese in a microwave safe bowl and microwave for 15-30 seconds to soften.
  • Place the softened cream cheese into the mixing bowl of a stand mixer fitted with a paddle attachment. Mix the cream cheese on a low speed until smooth and no lumps remain. Scrape down the sides of the bowl as needed.
  • While the mixer is at a low speed, gradually add the granulated sugar and salt to the cream cheese. Once all the sugar and salt has been added scrape down the sides of the bowl.
  • Next, add the lemon juice, vanilla extract, and sour cream. Mix together on a low speed until combined. Scrape down the sides of the bowl.
  • Next, add one egg at a time and mix on a low speed until combined. After all the eggs have been added scrape down the sides of the bowl and mix for another 30 seconds on low speed.
  • Set the cheesecake batter aside while making the pumpkin swirl filling.

Pumpkin Swirl Filling

  • Place all of the ingredients into a medium sized mixing bowl.
  • Whisk the ingredients together until everything is completely mixed together.

Swirling the Cheesecake Batter & Baking

  • Pour half of the cheesecake batter into the pan.
  • Using a spoon and half of the pumpkin filling, add dollops of the pumpkin filling around the top of the cheesecake batter.
  • Next, use a butter knife to swirl the pumpkin filling and cheesecake together. Remember that under swirling is better than over swirling the batter.
  • Then add the last half of the cheesecake batter.
  • Using a spoon, add dollops on top of the cheesecake batter using the last half of the pumpkin filling.
  • Using a butter knife, swirl the cheesecake and pumpkin together, just like the first time.
  • Place the cheesecake bars into the oven (should be at 325°f)and bake for 40-45 minutes.
  • Let the cheesecake bars cool at room temperature for 2 hours.
  • Wrap the cheesecake bars with plastic wrap and place in the refrigerator to cool for another 6-8 hours (best if chilled overnight).
  • Once the cheesecake bars are completely cool and set, remove them from the pan, cut them into desired portion sizes and enjoy!
Keyword Cheesecake bars, Dessert Bars, fall desserts, Gluten free, pumkpin, pumpkin spice, vanilla
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