Whenever fall rolls around, I always find myself craving rich pumpkin treats with warm spices.

Traditional cheesecake usually leaves my stomach feeling upset because of all the heavy cream, so I avoid it.

That is why I created these dairy free protein pumpkin cheesecake bars. They give you that classic smooth texture without any dairy at all.

I also added some protein powder to the batter, which makes each bar much more satisfying than an ordinary dessert.

They look beautiful on a plate with the swirl on top, but the whole recipe is very simple to put together.

Why This Recipe Is a Keeper

Sneaky Protein Boost – You get extra protein in every sweet bite without changing that classic cheesecake flavor you love.

Crispy Spiced Crust – The gingersnap crust adds a warm spice and crunchy texture that pairs perfectly with smooth pumpkin.

Rich and Creamy – Dairy-free cream cheese and Greek-style yogurt create an ultra rich texture that melts in your mouth.

Stunning Swirled Look – The simple marbled pattern looks fancy and makes these bars look straight from a bakery display.

Here’s What You’ll Need

For the Crust

1 1/2 cups Dairy Free Gingersnap Cookie Crumbs
1/4 cup Almond Flour
3 tbsp Dairy Free Butter, Melted

For the Filling

12 oz Dairy Free Cream Cheese, Softened
1/2 cup Packed Light Brown Sugar
1/2 cup Plain Dairy Free Greek Style Yogurt
1/3 cup Dairy Free Vanilla Protein Powder
1 tsp Vanilla Extract
1/4 tsp Salt
2 Large Eggs, Room Temperature
3/4 cup Pumpkin Puree
1 1/2 tsp Pumpkin Pie Spice

How to Make It

Step 1

Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.

Step 2

Stir together the gingersnap crumbs, almond flour and melted butter until the mixture looks like wet sand. Press it firmly into the bottom of the pan and bake for 10 minutes, then let it cool while you make the filling.

Step 3

In a large bowl, beat the cream cheese and brown sugar until completely smooth. Add the yogurt, protein powder, vanilla and salt and beat until creamy, then mix in the eggs one at a time on low speed just until combined.

Step 4

Scoop 3/4 cup of the plain batter into a small bowl and set it aside. Add the pumpkin puree and pumpkin pie spice to the remaining batter and mix on low until smooth and evenly orange.

Step 5

Pour the pumpkin batter over the crust and smooth the top. Drop spoonfuls of the plain batter over the surface, then drag a toothpick or skewer through them in loose figure eights to create a marbled swirl.

Step 6

Bake for 35 to 40 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door and let the bars cool inside for 30 minutes to prevent cracks, then cool completely on the counter.

Step 7

Chill for at least 4 hours or overnight until firm. Lift out with the parchment and cut into 16 bars, wiping clean between cuts for neat edges.

Recipe Tips

Blot Your Pumpkin Puree

Canned pumpkin puree holds a surprising amount of extra water. If you add it straight from the can, your cheesecake bars can end up too soft or watery.

My favorite trick here is to spread the pumpkin onto a few layers of paper towels and lightly press it before measuring. This removes the excess liquid and gives your bars a much richer texture.

Choose the Right Protein Powder

I recommend using a smooth vanilla plant-based protein powder made from pea or soy protein. Some plant proteins can be gritty, which will change the smooth feel of your cheesecake.

You’ll get the best results if you spoon the powder into the measuring cup instead of scooping it directly from the tub. Scooping packs in too much powder, which can make the filling dry.

Bring Your Cream Cheese to Room Temperature

Dairy-free cream cheese stays very firm when chilled and can leave small lumps in your batter if you mix it cold. Set it on the counter for about an hour before you start baking.

I’ve found that having your yogurt and eggs at room temperature helps as well. When all your ingredients are at the same temperature, they blend together into a silky, smooth batter.

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