Keto Pumpkin Pie Cheesecake Bars stacked on a plate
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4.84 from 18 votes

Keto Pumpkin Cheesecake Bars

Get your low carb pumpkin fix with these delicious keto pumpkin bars. Creamy layers of cheesecake and perfectly spiced pumpkin pie sit on top of a buttery crust, making an irresistible keto dessert full of festive fall flavor.
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: Keto Pumpkin Bars, Keto Pumpkin Cheesecake Bars, Keto Pumpkin Pie Bars
Servings: 12
Calories: 295kcal
Author: Davinah


Almond Pecan Crust

Keto Cheesecake Layer

Pumpkin Pie Layer

Key Tools I Used


  • Preheat the oven to 350
  • Mix all of the ingredients for the crust in a blender or bowl.
  • Use a rubber spatula to press the crust down into the square pan
  • Cook crust for 5 minutes and remove it from the oven
  • Mix cheesecake layer by adding all of the ingredients to a stand mixer
  • Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes
  • Mix all of the ingredients for the pumpkin pie layer
  • Add it to the top of the cheesecake layer
  • Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.
  • Allow the dessert to cool. Refrigerate it for at least 4 hours.



You should make this dessert ahead of time & serve it cold. I usually make this the night before a holiday like Thanksgiving.
If you’d like to add variations to this recipe, then you can swap the crust with a low carb cake mix. You’d simply prepare the cake mix according to the package directions, then top it with the cheesecake and pumpkin pie layers.
I cooked the cheesecake layer for a few minutes before adding the pumpkin pie layer. This helped me to get a layered look. You can skip this step if you wish.


Calories: 295kcal | Carbohydrates: 6g | Protein: 6g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 151mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2168IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg