• 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.

Storage

• 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.