Sara Louise’s Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars

Pumpkins are associated with halloween most commonly and are awesome fun. However you can munch on my keto pumpkin cheesecake bars any time of year. I think you will find that just like my other famous keto cheesecake recipes these bars are a wholesome, yummy snack.

My keto pumpkin cheesecake bars are ideal for satisfying an urgent craving or for dishing out at parties. Of course when Halloween does come around they go down a real treat here also. I just think it is a spooky shame to only bake these keto pumpkin cheesecake bars once a year don’t you everybody? Just make certain that you have an awesome baking tray so that the bars do not stick and crumble.

My keto cheesecake bars are lightweight and fun to bake and will keep for days meaning you can gobble these cheesecake bars any time that hunger strikes. Which with yummy snacks such as these I hope will be fairly often especially if you are a cheesecake lover!

Keto Pumpkin Cheesecake Bars

Sara Louise's Keto Pumpkin Cheesecake Bars

Sara Louise
Delicious keto pumpkin cheesecake bars that you can bake on Halloween or any time the mood takes you, just scrumptious!
5 from 2 votes
Want To Eat Favorite Foods & Lose Weight?Learn How: Click Here
Course Dessert
Cuisine American
Servings 20
Calories 143 kcal



  • 4 8 oz containers of cream cheese- make sure it has no sugar in it left at room temperature
  • 1 1/2 Cups Swerve Granular Sweetener
  • 4 Eggs
  • 1 Cup canned pumpkin puree
  • 2 Tsp pumpkin pie spice


Garnish: (optional)

  • A beautiful swirl of whipped cream
  • Dash of pumpkin pie spice


  • Preheat oven to 300 degrees
  • Line a Large 12 x 9 baking pan with parchment paper leaving some paper out on the sides
  • Using a large bowl mix together all of the crust ingredients
  • Pour crumbs into prepared pan and press all of the crumbs down firmly as flat and as smooth as you can
  • In your mixer combine the cream cheese and Swerve until fluffy
  • Add the eggs and mix
  • Gently spoon half of the mix onto the crumbs evenly
  • With the remaining cheese mixture add the pumpkin puree and pumpkin pie spice and whisk well
  • Pour pumpkin mixture onto cheese layer and smooth out carefully
  • Bake in Oven for 50 minutes
  • Turn oven off and allow to cool with the oven door open for 1 hour or more
  • Refrigerate a day in advance of serving or a minimum of 5 hours
  • Serve cut into 20 bars
  • Topped with whipped cream and a dash of pumpkin pie spice (optional)


Be sure to make certain that you bake these keto pumpkin cheesecake bars at their very best with this range of exciting baking accessories.


Calories: 143kcalCarbohydrates: 8gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 57mgSodium: 88mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 2255IUVitamin C: 0.5mgCalcium: 44mgIron: 0.7mg

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