Dairy-Free Pumpkin Cheesecake Bars
When the holidays are near, the first thing I think of is delicious desserts! (What can I say, I have quite a sweet tooth…) For someone who is allergic to milk, desserts usually need to be homemade in order for me to be sure it’s safe. And cheesecake? Well you would assume that’s off-limits for dairy allergies, right??
Well, my dairy-free friends, not to worry, I’ve got you covered! This cheesecake recipe is creamy, rich, and decadent. It hits all of the points a good cheesecake needs to. I made this for our family’s Thanksgiving dinner and my family members could not believe it was dairy-free! I decided to make it into bars instead of in a springform pan to make the cheesecake go further and feed a few more mouths.
What’s my secret? The brand of cream cheese- Tofutti Cream Cheese. I swear by it, and it is the closest tasting and texture to real cream cheese that I have found. Unfortunately it’s expensive, but it’s worth it. The quality is what makes this cheesecake irresistible.
Now I can’t take all of the credit for this recipe. The basic cheesecake recipe was actually given to my by my Uncle Dick. It was a real-with-all-the-milk cheesecake recipe that could be made into Pumpkin Swirl or just basic vanilla cheesecake. I doctored the recipe (with the help of my dearest mom :)) to fit my dairy-free and gluten-free needs and it was so successful that I’ve been playing with different variations ever since!
Check out my Peanut-Butter Chocolate Chip Cheesecake Bars recipe to see one of the variations! It’s the same basic recipe with a few different flavors.
I mentioned that this was originally a Pumpkin Swirl cheesecake. I decided to make it all pumpkin, but this honestly was because I was too lazy to split it and swirl it… If you want to make it into a swirl, reserve 1/4 of the original batter before you add the pumpkin. Then add only 1 cup of canned pumpkin to the larger batter. Pour the pumpkin batter over the crust, then drizzle the original cheesecake filling over the top. Use a butter knife to gently swirl the two fillings so that you see streaks of white in the orange.
I hope you enjoy this recipe and take it to your next holiday gathering! If you do, post to Instagram and tag me @navigatingtheallergiclife so I can see how they came out!!
Enjoy and Season’s Greetings!
Dairy-Free Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are creamy, rich, and decadent. They are dairy-free and gluten-free. These are also low-FODMAP, but test your tolerance of pumpkin and reduce the amount if necessary.
- 2 cups graham crackers (low-FODMAP)
- 1/2 cup pecans finely chopped
- 1/2 stick melted butter dairy-free
- 3-8 oz packages of cream cheese dairy-free, softened
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs room temperature
- 1 1/2 cup canned pumpkin
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
Grind graham crackers and pecans in a food processor until finely chopped. Add melted butter until combined.
Spread crust into bottom of 9x13 inch baking pan. Cool it in the refrigerator while you are making the rest of the filling.
Beat cream cheese until fluffy. Add the sugar and vanilla with the electric mixer at medium speed.
Add the eggs one at a time. Mix on low speed until they are incorporated, then add the next egg.
Beat in pumpkin and remaining spices until everything is incorporated. Add the filling into the cooled crust.
Bake at 350 degrees for 55 minutes or until the center is set. It will still jiggle a little so be sure not to overbake it.
Let the cheesecake cool completely before slicing it.