Pumpkin Cheesecake Bars

Jump to Recipe

This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

A couple years ago, I cam across this wise traditions recipe for cheesecake made with raw cream. At the time, my daughter was begging for cheesecake for her birthday and I wanted to make something a little more healthy for her. Most of the time, store bought cheesecake (or any cake for that matter) gives me a headache from the amount of refined sugar. So I needed to do something different.

The cool thing about this recipe is that this is the recipe for the wise traditions conference cheesecake. So if you have ever been to one of those, maybe you have tried this before. It's really good, gluten-free, and sweetened with natural sweeteners.

For fall, I wanted to make pumpkin cheesecake bars that were just as good. To do that, I have slightly modified the recipe to add in a little extra pumpkin puree and pumpkin spice. When we go serve these, we love to top them with pecans and cinnamon. So indulgent!

Can I make these with pasteurized cream?

Yes, you can absolutely make these with pasteurized heavy cream. You just won't get all the benefits of raw cream. I talk more about why we consume raw dairy here.

Ingredients You Will Need:

Crust:

2 cups almond flour

¼ cup softened butter cut into slices

⅛ cup raw honey

1 tsp vanilla extract

½ tsp salt

Pumpkin Cheesecake:

16 oz cream cheese

16 oz raw cream

1 tbsp gelatin

15 oz pumpkin puree

½ tbsp pumpkin pie spice

¼ cup raw honey (You can use ½ cup if you like it more sweet)

1 tsp vanilla extract

How to Make Pumpkin Cheesecake Bars:

Preheat the oven to 350°F.

In a large bowl or stand mixer, mix together the crust ingredients.

Press the crust into a 9x13 baking dish and bake for 15 minutes.

Meanwhile, pour the raw cream into a saucepan and warm on low.

Once the cream is slightly warm, slowly stir in the gelatin until it is dissolved. Make sure not to heat the raw cream too high because you will accidently pasteurize the cream! Set aside.

In a separate bowl or stand mixer, mix together the pumpkin puree, pumpkin pie spice, raw honey, vanilla extract, and cream cheese.

Then, stir in the raw cream. Set aside.

When the crust is done baking, pull it out of the oven and let it cool down.

Once it is cool, pour in the pumpkin cheesecake filling. Let the bars set in the refrigerator for at least four hours.

Serve chilled. Top with your favorite topping or whipped cream. We like pecans, cinnamon, and maple syrup.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

📖 Recipe