Mini Pumpkin Cheesecake Bars Recipe

Name: Mini Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Filling:; 16 ounces Tofutti or soy cream cheese; 16 ounces Pumpkin puree; 1 cup Organic brown sugar; 1/2 teaspoon Vanilla extract; 1 teaspoon Pumpkin spice; 2 tablespoons Almond milk; 1 tablespoon Arrowroot powder; 36 pieces whole pecans for topping; For the Crust:; 1 cup Gluten Free Oats; 1/2 cup Muscovado or Brown sugar; 1/4 teaspoon Salt; 1/3 cup Coconut oil; 2 tablespoons Almond milk

Servings: persons

For the Filling:
16 ounces Tofutti or soy cream cheese
16 ounces Pumpkin puree
1 cup Organic brown sugar
1/2 teaspoon Vanilla extract
1 teaspoon Pumpkin spice
2 tablespoons Almond milk
1 tablespoon Arrowroot powder
36 pieces whole pecans for topping
For the Crust:
1 cup Gluten Free Oats
1/2 cup Muscovado or Brown sugar
1/4 teaspoon Salt
1/3 cup Coconut oil
2 tablespoons Almond milk

1
Preheat oven to 350F. Grease a 9x9 inch brownie pan with olive oil spray and set aside.
2
For the crust: Place oats, muscovado (or brown sugar), flour, salt, oil and almond milk in a food processor or high powered blender. Blend until it forms a grainy paste (like wet sand). You may need to scrape down the sides a few times. Press crust mixture evenly into greased pan and bake at 350F for 15 minutes. Set aside to cool.
3
For the filling: Place Tofutti cream cheese, pumpkin, pumpkin spice, vanilla extract, and almond milk in a high powered blender and blend until smooth. Add powdered sugar 1/4 cup at a time until smooth. Add arrowroot powder and blend for a few more seconds. Scrap down the sides as needed during blending. Scoop pumpkin mixture onto crust and smooth the top with a spatula to even out. Bake at 350F for 40-42 minutes. Top will be golden.
4
Let cool for 30 minutes and refrigerate overnight. Cut bars into 36 squares after refrigerated. Top each square with one whole pecan.

7269

kcal

Calories

716

Fat

230

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

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

You need 15 ingredients. The key ingredients include: For the Filling:, 16 ounces Tofutti or soy cream cheese, 16 ounces Pumpkin puree, 1 cup Organic brown sugar, and more.

Yes, Mini Pumpkin Cheesecake Bars 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!

Mini Pumpkin Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions