Pumpkin Cheesecake Bars (grain free)
Servings: 16 servings
Calories: 310kcal
Ingredients
Pumpkin blondies
- ⅔ cup almond butter
- ⅔ cup coconut sugar
- ¼ cup coconut oil room temperature
- ⅔ cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 ¼ cups almond flour
- ½ cup dairy free chocolate chips
Cheesecake layer
- 8 oz goat cheese
- ⅓ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350° and line a 9x9 pan with parchment paper.
- Make the pumpkin blondies. In a medium bowl, combine the almond butter and coconut sugar. Add in the coconut oil, pumpkin, egg, vanilla, pumpkin pie spice and salt. Stir well. Add in the almond flour and chocolate chips and stir again until combined. Scoop ⅔ of the mixture into the pan and bake for 15 minutes. Let cool 10 minutes before topping with cheesecake.
- While cookie crust is baking, make the cheesecake. In a medium bowl, combine the goat cheese and coconut sugar and beat with a hand mixer until combined- about 2-3 minutes. Add the egg and vanilla and beat again until smooth. Pour over cooled crust, top with remaining dough and bake 25 minutes, until edges are lightly browned.
- Best stored covered in the fridge for up to 10 days.
Nutrition
Calories: 310kcal | Carbohydrates: 19g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 118mg | Potassium: 114mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1770IU | Vitamin C: 0.5mg | Calcium: 110mg | Iron: 2mg