These Low Carb Pumpkin Spice Cheesecake Bars are the perfect fall dessert. Made with an almond flour spiced crust, a creamy cheesecake center, and a pumpkin cheesecake layer on top, they're rich, flavorful, and completely gluten-free.
Easy to slice into bars and great for sharing, these cheesecake squares bring pumpkin spice season without the sugar or carbs. Bake ahead, chill, and enjoy a cozy treat that fits right into a low carb lifestyle.
If you love the cozy flavors of pumpkin spice, these cheesecake bars are sure to become a seasonal favorite. And if you're looking for more inspiration, you might also enjoy my other pumpkin spice recipes, like Low Carb Pumpkin Spice Scones, High Protein Pumpkin Spice Loaf or these Low Carb Pumpkin Spice Chai Donuts.
Want more cheesecake recipes? You must try these Low Carb Apple Cheesecake Bars, Sugar Free Pumpkin Spice Cheesecake, Keto Blueberry Cheesecake Bars, or these Cottage Cheese Carrot Cake Cheesecake Bars.
Jump To:
- What are low carb pumpkin spice cheesecake bars?
- Ingredients you'll need and why they work
- Step by step instructions
- How to make Low Carb Pumpkin Spice Cheesecake Bars
- Baking Tips, Common Mistakes & Troubleshooting
- Recipe Variations
- Serving Suggestions
- Storage and Freezing
- Frequently Asked Questions
- More low carb dessert recipes
- Recipe Card
What are low carb pumpkin spice cheesecake bars?
- Low carb pumpkin spice cheesecake bars are a layered dessert with a spiced almond flour crust, a plain cheesecake layer in the center, and topped with a pumpkin cheesecake layer.
- Unlike regular pumpkin cheesecake bars, they skip graham crackers and sugar in favor of almond flour and low-carb sweeteners.
- Making them low carb and gluten free we keep carbs minimal, avoid refined flour, and it works for keto lifestyles, gluten sensitivities, and blood sugar control.
- Each bar has about 213 calories, 20g fat, 5g protein, 6g total carbs, 2g fiber, and 2g sugar.
Ingredients you'll need and why they work
Crust Options
An almond flour crust makes the perfect low carb base with a light nutty flavor. You can swap in some crushed pecans or use a blend with coconut flour if you prefer a firmer texture.
Filling Ingredients
The filling starts with cream cheese for that classic cheesecake flavor and we mix it with some pumpkin puree for flavor and moisture. Classic spices like pumpkin pie spice and cloves bring the cozy fall vibes.
Sweeteners for Low Carb
Erythritol, monk fruit, and allulose are the most common sugar substitutes. Each gives sweetness without raising carbs, though texture and aftertaste can vary depending on which you use. We used a powdered sweetener for the filling mixture.
Add-ins and Mix-ins
Pumpkin spice and ground cloves add depth, while vanilla extract rounds out the flavor. You can also try almond extract or maple extract for a different seasonal twist.
Pro Tip: Choose allulose for the smoothest finish, erythritol for structure, or a monk fruit blend to avoid cooling or gritty textures in your keto pumpkin dessert bars.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make Low Carb Pumpkin Spice Cheesecake Bars
- Step 1: Mix and bake the crust.
- Step 2: Layer with cream cheese filling.
STEP 1: Mix, press into a parchment-lined 8×8-inch pan, bake at 350°F for 12 to 15 minutes until golden, cool completely.
STEP 2: Cream cheese layer: Beat until smooth, divide in half, spread one half over the cooled crust.
- Step 3: Top with pumpkin cream cheese layer.
- Step 4: Bake
STEP 3: Pumpkin layer: Mix pumpkin ingredients into the remaining half, spread over the cream cheese layer.
STEP 4: Bake & finish: Bake at 350°F for about 30 minutes until set, cool fully, refrigerate 2 hours, then cut into squares.
Baking Tips, Common Mistakes & Troubleshooting
- Bars may crack or sink if they're baked too long or cool too quickly.
- Quick Fix: Bake the cheesecake until just set and let it cool slowly on the counter before placing in the fridge.
- Overmixing can add too much air, underbaking leaves the center runny, and sudden cooling can cause cracks.
- Quick Fix: Mix gently, check doneness at 25 minutes, and avoid moving them straight to the fridge.
- A soggy crust usually means the crust wasn't prebaked long enough or fully cooled before adding filling.
- Quick Fix: Bake the crust until golden and let it cool completely before layering the cheesecake.
- For clean, perfect slices, chill completely and use a sharp knife wiped clean between cuts.
- Quick Fix: Warm the knife under hot water, dry it, and wipe between each cut for bakery style bars.
Recipe Variations
- Blend the cheesecake and pumpkin layers for a single-layer version.
- Swap almond flour with coconut flour for a nut free option
- Add toppings like whipped cream, a low carb caramel sauce drizzle of sugar-free glaze, or a crunchy pecan crumble.
- Bake in a muffin tin with muffin liners for mini cheesecake bars that are easy to grab and go.
Serving Suggestions
- Serve chilled straight from the fridge for the best texture, or let sit at room temperature for a creamier bite.
- Pair with coffee, drizzle with low-carb caramel sauce, or add a sprinkle of chopped nuts for extra flavor.
- Perfect as a holiday dessert centerpiece or cut into smaller squares for snack-size portions.
Storage and Freezing
- Store bars in the refrigerator for up to 5 days in an airtight container.
- Freeze either the whole pan (well wrapped) or individual bars for up to 2 months.
- Thaw the sugar free pumpkin cheesecake bars overnight in the fridge for best texture and avoid microwaving to keep layers smooth and creamy.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Each bar contains 4g net carbs.
Bake the cheesecake until just set and let it cool slowly on the counter before placing in the fridge.
Use dairy-free cream cheese and egg substitutes to create a vegan-friendly version.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Pumpkin Spice Cheesecake Bars (Low Carb, Gluten Free)
Instructional Recipe Video
Equipment
Ingredients
Crust
- ½ cup melted butter
- 1.5 cups almond flour
- 1 tablespoon sweetener
- 1 teaspoon pumpkin pie spice
Cheesecake Layer
- 16 oz cream cheese
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup powdered sweetener sugar substitute taste for sweetness, add more if needed.
Pumpkin Cheesecake Layer
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon ground cloves
Instructions
Make the Crust
- Preheat the oven to 350°F
- Mix almond flour, melted butter, sweetener, and pumpkin pie spice until crumbly.
- Press evenly into a parchment-lined 8×8 pan.
- Bake at 350°F (175°C) for 12-15 minutes until golden. Remove and cool completely.
Prepare the Cheesecake Mixture
- In a large bowl, beat cream cheese, egg, vanilla, and sweetener until smooth.
- Divide this mixture in half.
Make the Pumpkin Layer
- Take one half of the cheesecake mixture and stir in pumpkin puree, pumpkin pie spice, and ground cloves. Mix until fully combined.
Assemble the Bars
- Spread the plain cheesecake mixture over the cooled crust.
- Gently spoon the pumpkin cheesecake mixture on top and smooth with a spatula.
Bake
- Bake at 350°F for 30 minutes, until the center is set but still slightly jiggly.
- Let cool to room temperature, then refrigerate at least 2 hours (overnight is best).
- Slice into 16 bars and serve.
Notes
- Cooling is key - cheesecake texture improves after chilling, so resist slicing too early.
- Line the pan with parchment - makes it much easier to lift out and cut clean squares.
- Room temperature ingredients - soften cream cheese and bring eggs to room temp to avoid lumps.
- Customize spice level - adjust pumpkin spice or cloves to taste for milder or bolder flavor.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Diane Kane says
Can these be frozen or how long can they be refrigerated
Oscar Chimenti says
Yes. In the Storage and Freezing section in the post I mention freeze the whole pan well wrapped or individually wrapped bars for up to 2 months. Hope that helps.
Barb says
What do you use as a powdered sugar ????? New to this
Oscar Chimenti says
I think I have linked to what I use in the recipe card. Usually a powdered monk fruit, allulose or erythritol. If you can find powdered you can buy granular and blend it in a blender to make it powdered.
Barb says
Thank You Oscar must of missed that part but again TY for answering me .
Oscar Chimenti says
These pumpkin spice cheesecake bars are creamy, perfectly spiced, and so easy to make. The almond flour crust gives just the right crunch, and the two layers taste like fall in every bite.