Paleo, GAPS and Grain-Free Pumpkin Cheesecake Bars
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 and Paleo 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. Just look at the photo….
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. 🙂
- Crust:
- 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!! 🙂
10 Comments
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!
brenda
Yes, after it has been drained! Sorry I didn’t clarify that! Good luck! 🙂
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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!
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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