Pumpkin Cheesecake Bars



  • 1/2 cup oat bran
  • 1/2 cup whole rolled oats
  • 1/2 cup oat flour
  • 1/3 cup melted butter/ghee or alternative spread
  • 2 tbsp cocoa powder
  • 1 tbsp stevia
  • 1 tbsp cinnamon
  • 1/4 tsp ground clove
  • Pinch of salt

Cheesecake Filling

  • 2 (8 oz) packages Neufchatel cheese or dairy-free alternative
  • 1 tsp vanilla extract
  • 3 tbsp stevia
  • 3 eggs
  • 1/2 cup organic canned pumpkin
  • 3/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove


  1. Preheat oven to 350 degrees F (175 degrees C). Mix the oat bran, rolled oats, oat flour, cinnamon, clove, salt with melted butter or butter substitute. Press into 9×9 pan and bake for 10 minutes. Set aside to cool.
  2.  In a medium bowl, mix together the neufchatel cheese, 3 ½ tablespoons of stevia, and vanilla until smooth. Mix in eggs one at a time, blending well after each. Remove and set aside 1 ½ cups of the mixture. Blend 1 tablespoon of stevia, pumpkin, cinnamon, nutmeg and clove into the remaining mixture.
  3.  Spread the plain batter into the crust, and drop the pumpkin batter by spoonfuls onto the top. Swirl through the top with a knife to create a marbled effect.
  4.  Bake 30 minutes in the preheated oven, or until filling is set. Chill for at least 4 hours before serving.
  5.  Cut into 12 bars and enjoy!


  • gluten-free
  • dairy-free
  • wheat-free



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