Pumpkin Swirl Cottage Cheese Cheesecake Bars Recipe

Looking for a healthier, high-protein dessert packed with fall flavors? These Pumpkin Swirl Cottage Cheese Bars are perfect for you! With a creamy blend of cottage cheese and cream cheese, a buttery almond flour crust, and a rich pumpkin swirl, this recipe captures the essence of autumn. Plus, it’s naturally sweetened, gluten-free, and loaded with the health benefits of pumpkin!

Enjoy,

SiLLibake

Pumpkin Swirl Cottage Cheese Cheesecake Bars

These Pumpkin Cottage Cheese Cheesecake Bars are not only scrumptious but also a healthier alternative to traditional desserts, thanks to the cottage cheese packed with protein! Perfect for any holiday, Thanksgiving, Halloween, or just a cozy fall afternoon, these bars are bound to become a new favorite.

Why You’ll Love These Pumpkin Cheesecake Bars:

Protein-Packed: Cottage cheese adds a great source of protein, giving each bar 5.2g of protein—making it a delicious, satisfying treat.
Nutrient-Dense: Almond flour and pecans offer healthy fats and fiber, creating a wholesome crust with a satisfying crunch.
Naturally Sweetened: Choose coconut sugar or your favorite natural sweetener to avoid refined sugars.
Gluten-Free: Made with almond flour, this recipe is perfect for anyone following a gluten-free diet.
Fall Flavors & Nutrition: The addition of pumpkin puree and warm spices brings the perfect cozy touch to these cheesecake bars.
The Health Benefits of Pumpkin
1. Rich in Vitamins and Antioxidants:
Pumpkin is a nutritional powerhouse! It’s loaded with vitamin A, thanks to its high beta-carotene content, which helps boost eye health, supports the immune system, and promotes glowing skin. Additionally, pumpkin contains vitamins C and E, which act as antioxidants, helping to protect the body against free radicals and oxidative stress.
2. High in Fiber:
Pumpkin is an excellent source of dietary fiber, which supports digestive health and helps you feel fuller for longer. The fiber in pumpkin can also help regulate blood sugar levels and promote a healthy heart by lowering cholesterol.
3. Low in Calories:
Despite being rich in nutrients, pumpkin is surprisingly low in calories. This makes it an ideal ingredient for those looking to enjoy decadent treats, like these cheesecake bars, without the guilt. It’s a great way to add volume and nutrition without adding excessive calories.
4. Supports Immune Function:
The beta-carotene in pumpkin, along with its vitamin C content, gives your immune system a natural boost. Vitamin C helps the body fight off infections, and the combination of antioxidants found in pumpkin can reduce inflammation and improve immune responses.
5. Promotes Healthy Skin:
Pumpkin’s high vitamin A and E content promotes healthy, youthful skin. The antioxidants found in pumpkin help prevent signs of aging by protecting the skin from damage caused by UV rays and other environmental factors.
6. May Aid in Weight Management:
Because pumpkin is nutrient-dense and low in calories, it’s an excellent choice for those looking to manage their weight. Its high fiber content helps control appetite, making it easier to avoid overeating. In this recipe, pumpkin adds natural sweetness and texture without needing excess sugar or unhealthy fats.

Pumpkin Swirl Cottage Cheese Cheesecake Bars

PREP TIME: 30 MIN

COOK TIME: 35-45 MIN

SERVING: 16

Pumpkin Swirl Cottage Cheese Bars

These Pumpkin Cottage Cheese Cheesecake Bars are not only scrumptious but also a healthier alternative to traditional desserts, thanks to the cottage cheese packed with protein! Perfect for any holiday, Thanksgiving, Halloween, or just a cozy fall afternoon, these bars are bound to become a new favorite.

Ingredients:

HOMEMADE Gluten-free Crust:

1 1/4 cup almond flour (or oat flour)

1/4 cup finely chopped pecans (optional)

2-3 tablespoons coconut sugar (or any sweetener)

1/4 teaspoon pumpkin spice (or cinnamon)

Pinch of salt

4 tablespoons melted butter, unsalted (or coconut oil)

OR STORE BOUGHT Cookie Crust:

1 and 1/4 cups Biscoff Cookie Crumbs or Graham Cracker Crumbs

4 Tablespoons butter, melted

For the Pumpkin Cheesecake:

3/4 cup pumpkin puree

2 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

8 oz cream cheese, room temperature (I used Lactose Free)

1 cup cottage cheese, room temperature (I used 2% Lactose Free)

1/2 cup raw cane sugar (whatever sweetener you like)

2 teaspoon pure vanilla extract

1/4 teaspoon salt

2 large eggs, room temperature

Instructions:

Make the Crust:

Preheat your oven to 350F. Grease and line an 8x8 baking pan with parchment paper. Set aside.
Add all your crust ingredients to a bowl and mix until well incorporated (ensure the dry ingredients are well coated with the butter)
Now add it to the baking pan, evenly distribute the mixture in the pan then press down the mixture until it is smooth across.
Bake at 350F for 12-15 min until slightly golden.
Once it’s golden, set it aside to cool while you prepare the cheesecake filling.
Filling:
Decrease your oven temperature to 325F. Add a glass or ceramic dish with hot water to the bottom rack of your oven to create steam and prevent cracking.
In a large bowl, whisk pumpkin puree and spices. Set aside.
In a food processor, add you cream cheese and cottage cheese and blend on high for 1-2 min until smooth, scrape down your sides a few times throughout.
Next add one egg, mix for 30 seconds. Then add your second egg, sugar, vanilla and salt. Mix for 1 min or so until well incorporated, scrape down your sides a few times throughout.
Measure out 1 cup of the cream cheese mixture and add it to the reserved pumpkin mixture, stirring until well combined.
Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust. Then, use a sharp knife to drag/swirl the two mixtures together. Be careful not to drag the knife all the way down into the crust.
Bake in the center of the oven for 35-45 minutes, until the center still has a very slight jiggle but the edges are set. Place on a wire rack to cool completely, then transfer to the refrigerator to chill (this will take minimum 4 hrs, overnight is best
Cut into 16 squares.
Keep refrigerated for 4 days or freeze your slices up to 3 months.