Paleo, GAPS and Grain-Free Pumpkin Cheesecake Bars

Paleo and GAPS Pumpkin Cheesecake Bars, grain-free and nut-free, The Well Fed Homestead

by brenda on November 8, 2010

Amazingly yummmy!

Pumpkin Cheesecake bars that you won’t believe are GAPS and SCD legal!

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. 🙂

Grain-Free Pumpkin Cheesecake Bars!!
  • 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
  1. Preheat oven to 375 degrees
  2. For the Crust:
  3. Combine crust ingredients in a food processor and pulse. Press into the bottom of a 9×13 pan.
  4. For the Cheesecake Filling:
  5. Combine ingredients in a medium bowl, spread on top of the crust.
  6. For the Pumpkin Pie Top:
  7. Combine the ingredients in a medium bowl and spread on top of the cheesecake filling, being careful not to mix the layers.
  8. 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!! 🙂

{ 6 comments… read them below or add one }

Tracee November 20, 2010 at 3:23 pm

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


Laura November 15, 2011 at 10:21 am

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 November 21, 2011 at 6:46 am

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


Kristina Hajjar November 20, 2011 at 4:49 pm

How do you drain yogurt?


brenda November 21, 2011 at 6:41 am

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 November 21, 2012 at 2:51 pm

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


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: