Dairy-Free Pumpkin Cheesecake Bars

Calories: 202 Fat: 8 Carbs: 28 Fiber: 1 Protein: 3 Serves: 16 Total time: 1H


  • 1 1/2 cups graham cracker crumbs
  • 3 Tbsp granulated sugar
  • 2 Tbsp melted plant butter
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup Oatsome Barista
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 8 oz plant based cream cheese, softened
  • 2 large egg
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract


Preheat the oven to 350°F. Line a 9×11 baking pan with spray.

Graham Cracker Crust: In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted plant butter until crumbly. Press into the prepared baking pan pressing the crumbs up the sides of the pan.

Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, oat milk, eggs, sugar, vanilla, and pumpkin pie spice). Pour ½ of the mixture on top of the graham cracker layer.

Cheesecake Swirl: In a medium bowl, combine all ingredients (cream cheese, egg, egg yolk, sugar, and vanilla extract) with a whisk cream together until well mixed.

Spoon tablespoonfuls of cheesecake filling on top of the pumpkin layer. Layer with remaining pumpkin pie filling.  With a knife, carefully swirl cheesecake filling into the pumpkin mixture to create a marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.

Bake for 40 to 50 minutes or until the center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.

Slice into squares and serve.

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