99 reviews
Dairy-Free Pumpkin Cheesecake Bars
Time: 1 hours 0 minutes
Enjoy our delicious Dairy-Free Pumpkin Cheesecake Bars, packed with amazing flavor! Each serving contains 202 calories, 8g of fat, 28g of carbohydrates, 1g of fiber, 3g of protein—making it a perfect choice for an OATSOME recipe.
Nutrition info:
Calories: 202
Fat: 8g
Carbs: 28g
Fiber: 1g
Protein: 3g
Ingredients
Servings: 1
- •1 1/2 cups graham cracker crumbs
- •3 Tbsp granulated sugar
- •2 Tbsp melted plant butter
- •PUMPKIN LAYER:
- •1 can (15 oz) pumpkin puree
- •3 large eggs
- •3/4 cup granulated sugar
- •1 tsp vanilla extract
- •1 tsp pumpkin pie spice
- •
- •CHEESECAKE SWIRL:
- •8 oz plant based cream cheese, softened
- •2 large egg
- •1/2 cup granulated sugar
- •1 tsp vanilla extract
Instructions
- 1. Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted plant butter until crumbly. Press into the prepared baking pan pressing the crumbs up the sides of the pan.
- 2. Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, oat milk, eggs, sugar, vanilla and pumpkin pie spice). Pour 1/2 of the mixture on top of the graham cracker layer.
- 3. Cheesecake Swirl: In a medium bowl, combine all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with a whisk cream together until well mixed.
- 4. Spoon tablespoonfuls of cheesecake filling on top of the pumpkin layer. Layer with remaining pumpkin pie filling. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create a marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers
- 5. Bake for 40 to 50 minutes or until the center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.
- 6. Slice into squares and serve.
- 7. Enjoy your Dairy-Free Pumpkin Cheesecake Bars!