Gluten-Free Pumpkin Cheesecake Bars with Streusel Topping
Looking for the ultimate fall dessert? These Gluten-Free Pumpkin Cheesecake Bars with Streusel Topping are everything you love about autumn, layered into a single, irresistible treat. With a buttery gluten-free crust, creamy cheesecake, spiced pumpkin butter filling, and a crumbly oat streusel topping, these bars are the perfect blend of cozy flavors and textures.
Why You’ll Love This Recipe
- Versatile Sweetness –Use maple sugar for a naturally rich sweetness or stick with granulated sugar—both work beautifully.
- Dairy-Free Option – Swap traditional butter and cream cheese with plant-based alternatives for a completely dairy-free version. (Pro tip: Philadelphia’s plant-based cream cheese is my favorite for baking!)
- Homemade Pumpkin Butter Magic – These bars shine with the addition of homemade maple pumpkin butter, adding depth and a warm, aromatic flavor to the cheesecake filling.
The Layers of Perfection
- Crust: – A buttery, gluten-free crust forms the perfect base, offering structure and a delightful crunch.
- Cheesecake Pumpkin Layer– A rich blend of tangy cheesecake and spiced pumpkin butter creates a creamy, flavorful middle layer.
- Streusel Topping: – A crunchy oat streusel adds the finishing touch, with just the right amount of sweetness and texture.
Tips for Success
- Chill Before Slicing – For clean slices, let the bars chill completely after baking.
- Customization – Add chopped pecans or walnuts to the streusel for an extra nutty crunch.
Whether you’re serving these at a fall gathering or indulging in a cozy night at home, these pumpkin cheesecake bars are guaranteed to impress. They’re so good, even those who aren’t gluten-free won’t suspect a thing!
Ready to bake? Check out the full recipe and tips for homemade maple pumpkin butter to make these bars truly unforgettable.
Pumpkin Cheesecake Bars
Ingredients
- 260 grams 1:1 gluten free flour
- 140 grams rolled oats
- 1 teaspoon salt I prefer kosher salt
- 100 grams granulated sugar
- 150 grams light brown sugar
- 280 grams unsalted butter very cold can sub vegan butter*
- 30 grams egg yolk approx. 1.5 yolks
- 2 teaspoons pure vanilla extract
Filling
- 250 g pumpkin butter https://chefalina.com/maple-pumpkin-butter/
- 224 g cream cheese soft
- 50 g egg (1 lg)
- 200 g granulated or maple sugar
- 1 tsp vanilla
Instructions
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Mix in the egg and vanilla extract, and continue beating until fully combined and smooth. Set aside.
- Preheat your oven to 350℉
- Grease a 13 x 9 x 2-inch metal pan with cooking spray or softened butter and line with parchment. Let the parchment paper hang over the long sides of the pan to make it easier to remove the bars for slicing when baked.
- To make the crust and topping, combine the flour, oats, salt, and sugar in a large bowl and whisk until incorporated.
- Grate the the cold butter and using a box grater or food processor with the shredding attachment, toss the butter into the flour mixture, rub gently if needed, until the butter is crumbly and pea-sized.
- Mix the yolk and vanilla together and, using a fork, stir them into the crumbly mixture. Switch to your fingers if you find that easier, and continue mixing the dough until the yolk and vanilla are fully incorporated and the dough holds together when you squeeze a bit between your fingers.
- Remove 330 grams of dough and place in a medium bowl in the refrigerator. Press the remaining dough firmly and uniformly into the prepared pan.
- Drop spoonfuls of the cheesecake mixture and pumpkin butter, alternating evenly, across the bottom crust.
- Use a knife or offset spatula to gently swirl the cheesecake mixture into the pumpkin butter, creating a marbled effect.
- Sprinkle the refrigerated dough over the filling, breaking it into little balls between your fingers for the ultimate crumble topping.
- Bake the bars for about 45 minutes, rotating the pan at the halfway mark, until the oat crumb topping is lightly browned.
- Let cool to room temperature before slicing and serving. Use the parchment paper to help lift the bars out of the pan to slice.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
*If using vegan butter you may need to freeze it for a short time to make grating it possible. My favorite vegan butter is Miyokos.
Nutrition
Calories: 379kcalCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 202mgPotassium: 164mgFiber: 3gSugar: 28gVitamin A: 2330IUVitamin C: 3mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!
These were easy and delicious! No one would guess they were gluten free 😉 All the recipes I’ve tried from Chef Alina are winners so far! I’ve been really disappointed with the gluten free bakeries in my area, it’s so nice ti be able to just make things that taste much better at home.