Gluten-Free Pumpkin Cheesecake Bars
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin cheesecake layered on a coconut-flour crust with warm spices like ginger. These bars are gluten-free and perfect for autumn gatherings or holiday celebrations. Rich, spiced, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 tablespoons pure maple syrup
- 1 tablespoon molasses
- 1/3 cup coconut oil (at room temp)
- 3/4 cup coconut flour ( sifted, 2.33 ounces/66 grams)
- 1/4 teaspoon ginger powder
- Pinch of salt
- 8 ounces reduced-fat cream cheese (softened, not fat-free)
- 1/2 cup + 2 tablespoons coconut sugar
- 1/2 cup canned pure pumpkin (not pumpkin pie filling)
- 1 large egg (at room temp)
- 1/2 tablespoon pumpkin pie spice
At a glance
PER SERVING · TIME 358M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 38m
- Sodium
- 76mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 32mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.