You Won’t Believe They’re GAPS Legal Pumpkin Cheesecake Bars!!

by brenda on November 8, 2010

I just couldn’t wait! I couldn’t wait to try a little piece, and I couldn’t wait to share this recipe with you! I have been creating and practicing recipes for a GAPS Legal Holiday Recipes e-book I am writing (which will be available on this site very soon!!!) but I just couldn’t wait to share this one. Look….

Amazingly yummmy!


Really, they’re good for you!!! :)  See why I just couldn’t wait?!?!  Ok, here’s how I made them:

The day before or at least several hours before, start draining some 24 hour homemade yogurt to get the whey out & make it thicker. I drained mine all day to make a really thick yogurt that’s the texture of cream cheese. If you’re eating cream cheese, use that. :)



2.5 cups roasted, salted pumpkin seeds

1 cup shredded unsweetened coconut

1 TB honey (or more if you like things extra sweet)

1/4 cup butter


Cheesecake Filling:

1 1/2 cups drained 24 hour yogurt

1/2 cup honey

2 eggs

1 tsp vanilla


Pumpkin Pie Topping:

15 oz canned pumpkin (or 1.5 to 1.75 cups home cooked pumpkin)

3/4 cup coconut milk

2 large eggs

3/4 cup honey

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves



Preheat oven to 375 degrees


For the Crust:

Combine crust ingredients in a food processor and pulse. Press into the bottom of a 9×13 pan.


For the Cheesecake Filling:

Combine ingredients in a medium bowl, spread on top of the crust.


For the Pumpkin Pie Top:

Combine the ingredients in a medium bowl and spread on top of the cheesecake filling, being careful not to mix the layers.


Bake at 375 degrees for 45 to 55 minutes. Chill a couple of hours before serving (or dig right in just to make sure it’s ok to feed your family :) ).


YUM! If you need the flavors of FALL and you want it now, go make this dessert!! :)

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  • Tracee

    Wow, these look wonderful. What a great webite too. Thanks for joining the holiday round-up.

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  • Laura

    Thank you for sharing! My dad is on the GAPS diet and I am going to make these for Thanksgiving. I can’t believe I never thought to use the drained yogurt leftover from making whey as a cream cheese sub for him! This really opens up a whole new door of ideas for me! In the recipe, it calls for 1.5 C of drained yogurt. I am assuming that is the measurement after it has been drained, correct? Thank you!

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    [...] Pumpkin Cheesecake Bars (Check out this recipe!) [...]

  • Kristina Hajjar

    How do you drain yogurt?

  • brenda

    I put a strainer over the top of a small bowl & I place a piece of cheesecloth in the strainer. Then I pour the yogurt into the cheesecloth-lined-strainer and set it in the fridge all day. By the end of the day you have a really thick yogurt, closer to cream cheese consistency. All store-bought Greek Yogurt is strained (and yummy, and creamy!). :) I hope this helps!

  • brenda

    Yes, after it has been drained! Sorry I didn’t clarify that! Good luck! :)

  • Lemon

    A couple of notes:

    -Drain yogurt by putting cheesecloth over a metal strainer. Put the strainer over a bowl. Put the yogurt in the strainer.

    -You will need at least 2x the amount of yogurt before you strain it.

    -You could easily make this in two 9 in round pans

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