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

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
16
Yield:
16 bars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.

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  • 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.

  • Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Nutrition Facts

83 calories; protein 3.3g 7% DV; carbohydrates 3.3g 1% DV; fat 6.5g 10% DV; cholesterol 73.5mg 25% DV; sodium 127.6mg 5% DV. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2018
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 cheese are at room temperature to avoid lumps. Read More
(13)

Most helpful critical review

Rating: 3 stars
11/07/2018
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 seasoning. I will do my own mixture cloves ginger and cinnamon. Much like I do with a pumpkin pie. Read More
(1)
44 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/04/2018
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 cheese are at room temperature to avoid lumps. Read More
(13)
Rating: 5 stars
09/16/2018
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. Read More
(6)
Rating: 3 stars
11/07/2018
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 seasoning. I will do my own mixture cloves ginger and cinnamon. Much like I do with a pumpkin pie. Read More
(1)
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Rating: 4 stars
11/08/2018
I used 2 real eggs and 3/4 cup of egg beaters. Very delicious. This will substitute pumpkin pie on Thanksgiving. Also sprinkled a few toasted walnuts on top when I are it. These simulated a crust plus added flavor Read More
(1)
Rating: 5 stars
04/23/2019
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 never cream cheese white lumps. Best keto recipe ever..! Read More
(1)
Rating: 5 stars
11/30/2019
Excellent substitute for pumpkin pie. When I made it I used 1/2 cup each Swerve granulated and brown so it gave it a very authentic pumpkin pie flavor. I ve served at room temperature and right from the refrigerator. I d say cold from the refrigerator tastes the best. I cut into 18 pieces which made calorie count 70 and net carb count 2.3 per serving. Read More
(1)
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Rating: 5 stars
10/26/2020
Fabulous! I now make it every week. A staple at my house! Read More
(1)
Rating: 5 stars
12/22/2019
Did not make any changes. I did question the amount of eggs but it came out great the eggs made it spongy if you will but I really liked that. Also loved the fact that it took a whole can of pumpkin puree not just a cup like other recipes call for. No waste. Will be making it a few times in the next month... Read More
Rating: 5 stars
09/15/2019
Love this it is delicious and easy to make. Read More
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