Butternut Squash Cheesecake Bars (Gluten-Free)

“This recipe is for a 8 x 8 inch square pan, but if you would like to use a 9 x 13 inch pan for a larger company, please simply double all the ingredients. I served these bars with bourbon whipped cream (Whip 1 cup whipping cream with 2 Tbsp erythritol and then add 1 tsp bourbon and whip again.)”
1hr 30mins

Ingredients Nutrition

  • 1 cup gluten-free graham cracker crumbs
  • 3 tablespoons melted butter
  • 8 -12 ounces cream cheese, softened
  • 34 cup coconut sugar
  • 2 eggs
  • 1 12 cups butternut squash, diced
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground allspice 1/8 tsp ground nutmeg)
  • 3 tablespoons pecans (optional)
  • 2 teaspoons powdered sugar, for dusting (optional)
  • whipped cream (optional)


  1. Steam diced butternut squash until soft.
  2. Preheat oven to 300ºF.
  3. In a small bowl, combine graham cracker crumbs with melted butter.
  4. Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
  5. In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
  6. Beat in eggs, one at a time, until the eggs are blended.
  7. Add steamed butternut squash and pumpkin pie spice and beat again until blended.
  8. Transfer the mixture to the pan and bake in the oven for 45 minutes.
  9. Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
  10. When the cheesecake has cooled down, refrigerate for a few hours or overnight.
  11. Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
  12. Serve with nuts and whipped cream (optional).

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