Butternut Squash Cheesecake Bars (Gluten-Free)

READY IN: 1hr 30mins


  • 1
    cup gluten-free graham cracker crumbs
  • 3
    tablespoons melted butter
  • 8 -12
    ounces cream cheese, softened
  • 34
    cup coconut sugar
  • 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)


  • Steam diced butternut squash until soft.
  • Preheat oven to 300ºF.
  • In a small bowl, combine graham cracker crumbs with melted butter.
  • Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
  • In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
  • Beat in eggs, one at a time, until the eggs are blended.
  • Add steamed butternut squash and pumpkin pie spice and beat again until blended.
  • Transfer the mixture to the pan and bake in the oven for 45 minutes.
  • 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.
  • When the cheesecake has cooled down, refrigerate for a few hours or overnight.
  • Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
  • Serve with nuts and whipped cream (optional).