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Low-Carb Pumpkin Cheesecake Bars

Rated as 4.58 out of 5 Stars
133

"Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!"
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Ingredients

50 m servings 83
Original recipe yields 16 servings (16 bars)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
  2. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
  3. Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Nutrition Facts


Per Serving: 83 calories; 6.5 3.3 3.3 74 128 Full nutrition

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Reviews

Read all reviews 23
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My husband is diabetic so I am always looking for legal desserts. He absolutely loved this and it could not be easier to make. Just make sure, as with any cheesecake, your eggs and cream chee...

Most helpful critical review

I followed the recipe exactly. The taste was ok. Felt it was missing something. The texture was amazing! Felt like real cheese cake. I will definitely try it again but not with pumpkin pie seas...

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My husband is diabetic so I am always looking for legal desserts. He absolutely loved this and it could not be easier to make. Just make sure, as with any cheesecake, your eggs and cream chee...

I doubled the recipe and used 12 eggs. Next time I’m not going to double the artificial sugar it’s a bit too sweet. 1 cup would have been fine. I’m new to keto baking so I’m in experiment mode....

This is sooo good! It tastes just like pumpkin pie. It's nice to find a keto friendly recipe that actually tastes like the real thing.

OMG! Amazing. I didn't change any ingredients and poured in cupcake size silicone pan to freeze. Thank goodness or I might have eaten too much.

I have been on a low carb diet (keto)for almost a year and this is the only keto recipe that has been delicious !! Also it’s so easy. I put all the ingredients in a blender that way there’s nev...

I followed the recipe exactly. The taste was ok. Felt it was missing something. The texture was amazing! Felt like real cheese cake. I will definitely try it again but not with pumpkin pie seas...

Added only 1/2 the sugar substitute and it was fantastic! Exactly like pumpkin pie without the crust

I made it using half monk fruit sweetener and half sucralose sweetener and I made a double batch to make a pie, cupcakes, and bars. These are delicious.

Love this, it is delicious and easy to make.