Paleo Pumpkin Cheesecake Bars-square

Paleo Pumpkin Cheesecake Bars

  • Author: Louise Hendon
  • Prep Time: 20 minutes (plus soaking time)
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 9 bars 1x
  • Category: Dessert


Creamy, pumpkin cheesecake with a date and nut base and an almond butter caramel drizzle.


For the base:

  • 1 cup (140 g) raw mixed nuts (pecans and walnuts work well)
  • 1/2 cup (60 g) almond flour
  • 5 pitted medjool dates (4 oz or 120 g)
  • 1 teaspoon (2 g) cinnamon powder
  • 1/2 teaspoon (3 g) salt
  • 3 Tablespoons (45 ml) melted coconut oil

For the cheesecake:

  • 2 cups (300 g) raw cashews
  • 1 cup (240 ml) coconut cream (from the top of 2 refrigerated cans of coconut milk)
  • 3/4 cup (170 g) pumpkin puree
  • 1/4 cup (60 ml) maple syrup
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (2 g) cinnamon powder
  • 1/2 teaspoon (1 g) ground nutmeg
  • 1/4 teaspoon (0.5 g) ground ginger

For the almond butter caramel drizzle:

  • 2 Tablespoons (30 ml) smooth almond butter
  • 1 to 2 Tablespoons (15 to 30 ml) maple syrup, to taste
  • 1 Tablespoon (15 ml) melted coconut oil
  • 1 Tablespoon (15 ml) water (if needed)

To serve:

  • Whole pecans, for garnish (optional)


  1. Soak the cashews overnight in filtered room temperature water. (Alternatively, boil a pot of water and add the cashews. Remove from the heat, cover, and soak for 2 hours.) Drain well before using.
  2. When ready to prepare, line an 8-inch x 8-inch (20 cm x 20 cm) with parchment paper and set aside.
  3. To make the crust, place the mixed nuts, almond flour, dates, cinnamon and salt in a food processor and pulse until the nuts are finely chopped. Add the coconut oil and pulse again until a crumbly dough forms.
  4. Firmly press the dough into the bottom of the prepared pan, making sure the dough reaches the corners of the pan. Place the pan in the freezer until ready to use.
  5. Add the cheesecake ingredients to the food processor and blend until very smooth, around 2 minutes.
  6. Remove the crust from the freezer and evenly pour the cheesecake filling in the pan, using a spoon to smooth the top of the cheesecake. Return the pan to the freezer to set for at least 3 hours or preferably overnight. (If freezing overnight, let the cheesecake thaw at room temperature for about 3 hours before serving.)
  7. When ready to serve, make the caramel sauce by whisking the almond butter, maple syrup, and coconut oil until combined. If using thick almond butter, add 1 Tablespoon (15 ml) of water to help thin the sauce.
  8. To serve, remove the cheesecake from the pan. Drizzle with the caramel sauce and garnish with the whole pecans, if using, before cutting into squares and serving.
  9. Store the leftover cheesecake in the refrigerator for 1 day or the freezer for about 1 week.


All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 26 g


  • Serving Size: 1 bar
  • Calories: 471
  • Sugar: 17 g
  • Fat: 38 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 10 g