Butternut Squash Cheesecake Bars (Gluten-Free)

Name: Butternut Squash Cheesecake Bars (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gluten-free graham cracker crumbs; 3 tablespoons melted butter; 8 -12 ounces cream cheese, softened; 3/4 cup coconut sugar; 2 eggs; 1 1/2 cups butternut squash, diced; 1 teaspoon pumpkin pie spice (or 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground allspice 1/8 tsp ground nutmeg); 3 tablespoons pecans (optional); 2 teaspoons powdered sugar, for dusting (optional); whipped cream (optional)

Servings: persons

1
Steam diced butternut squash until soft.
2
Preheat oven to 300u00b0F.
3
In a small bowl, combine graham cracker crumbs with melted butter.
4
Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
5
In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
6
Beat in eggs, one at a time, until the eggs are blended.
7
Add steamed butternut squash and pumpkin pie spice and beat again until blended.
8
Transfer the mixture to the pan and bake in the oven for 45 minutes.
9
Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
10
When the cheesecake has cooled down, refrigerate for a few hours or overnight.
11
Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
12
Serve with nuts and whipped cream (optional).

1771

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup gluten-free graham cracker crumbs, 3 tablespoons melted butter, 8 -12 ounces cream cheese, softened, 3/4 cup coconut sugar, and more.

Yes, Butternut Squash Cheesecake Bars (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!