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+ servings
An inside view of a cheesecake bar so you can see the pumpkin swirl in the middle.

Healthy No Bake Pumpkin Swirl Cheesecake Bars

Classic cheesecake bars with a pumpkin swirl and a healthier twist! There's a crunchy almond crust, no baking, and no refined sugars. It's a delicious fall treat!
Course Dessert, Snack
Cuisine American
Prep Time 30 minutes
Freeze Time 2 hours
Total Time 2 hours 30 minutes
Servings 9 servings
Calories 577kcal
Cost $15


For the Crust

  • 2 cups sliced almonds
  • 3 tablespoons pure maple syrup
  • 3 tablespoons coconut oil melted
  • 1 teaspoon cinnamon

For the Cheesecake

For the Pumpkin Swirl

  • ½ cup canned pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • teaspoon cloves
  • teaspoon allspice


  • Prepare a 9x9 inch cake pan by lining it with parchment paper or spraying it with nonstick spray.
  • Make the crust: Add the sliced almonds to a food processor and pulse them until they resemble a fine breadcrumb. Add maple syrup, coconut oil, and cinnamon to the almonds and mix to fully combine.
  • Scoop the almond mixture into the prepared cake pan and flatten it into a crust, covering the entire bottom of the pan evenly. Place the pan in the freezer to set while you prepare the rest of the cheesecake.
  • Prepare the cheesecake batter: In the bowl of a stand mixer, beat cream cheese and 4 tablespoons maple syrup until light and fluffy.
  • Add greek yogurt, vanilla extract, and salt. Beat to combine.
  • Prepare the pumpkin swirl: In a separate mixing bowl, combine pumpkin puree, 1 tablespoon maple syrup, cinnamon, ginger, nutmeg, cloves, and allspice.
  • Remove the almond crust from the freezer. Add half the cheesecake batter on top. Smooth it from edge to edge.
  • Top the cheesecake with the pumpkin mixture, placing a few "dots" of pumpkin in different areas of the pan. Add the rest of the cheesecake batter over top and use a knife to swirl the two together.
  • Place the pan in the freezer and freeze for at least 2 hours. Before cutting into bars and serving, remove the cheesecake from the freezer and allow it to sit at room temperature for 5 to 10 minutes to thaw slightly.


  • To store: This no bake recipe is best kept chilled. Cover tightly in plastic wrap and store pumpkin swirl cheesecake bars in the freezer until ready to eat.
    Then, remove the bars and set them on your counter for 5 to 10 minutes to allow them to soften slightly before cutting and serving.
    NOTE: if these bars are stored in the freezer for a long time, they may become slightly gritty in texture. For the best flavor and texture, store bars in the freezer up to 1 month.


  1. Use real pure maple syrup instead of the processed fake syrups made from high fructose corn syrup.
  2. Instead of the individual spices listed above, you can use 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice.
  3. Make sure to use full-fat ingredients, like cream cheese and greek yogurt, for a creamier texture and better consistency.


Calories: 577kcal | Carbohydrates: 27g | Protein: 15g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 233mg | Potassium: 529mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2798IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg