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Gingersnap Pumpkin Cheesecake Bars

Prep time 20 min
Cook time 36 min
Total time 56 min

Prep time 20 min
Cook time 36 min
Total time 56 min


Should you make cheesecake or pumpkin pie or gingersnaps or something chocolatey this holiday season?

How about ALL FOUR, crammed into this ONE INCREDIBLE DESSERT?!

These Gingersnap Pumpkin Cheesecake Bars have the consistency of cheesecake, the flavor of pumpkin pie, a crust made of gingersnaps and a drizzling of decadent chocolate. The standard for holiday desserts has been raised!

Not to mention, these bad boys are also packing a healthy punch of protein and useable fats while skimping out on the sugars that weigh down most holiday treats. Enjoy! 

Serves 20
For the Gingersnap Crust

2 cups Raw Pecans, toasted in a dry skillet

½ teaspoon sea salt

¼ cup brown Swerve

3 tablespoons coconut oil​, melted

1 tablespoon molasses

1 teaspoon ground ginger

¼ teaspoon ground cardamon

¼ teaspoon black pepper

1 egg

For the Pumpkin Cheesecake

16 ounces cream cheese, at room temperature

½ cup granular Swerve

¼ cup Swerve Confectioners Style

1 cup pumpkin puree

1 teaspoon ground cinnamon

½ teaspoon ground allspice

pinch of Ground Cloves

pinch of ground nutmeg

2 eggs, at room temperature

For the Chocolate Drizzle

1 cup semi-sweet lily’s chocolate chips (stevia sweetened)

1 tablespoon coconut oil


Preheat the oven to 350 degrees F. Line a 9x13 baking pan with parchment paper.


Toast the pecans in a dry skillet over medium-low heat. Cool slightly. Transfer to a food processor and pulse into a fine powder.


Add the remaining crust ingredients to the food processor. Pulse until fully combined and crumbly. Press into the bottom of the prepared pan. Bake the crust for 6 minutes in the preheated oven. 


Beat the cream cheese and swerve together until light and fluffy. Add in the pumpkin puree and spices. Mix until fully combined. Add the eggs one at a time, beating after each addition. Whisk in the protein powder, until just combined. Do not over mix.


Pour the cheesecake mixture over the crust and bake in the preheated oven for 20 minutes. Cool completely, then place in the fridge to chill for 3 hours before cutting into bars.


Melt the chocolate and coconut oil together in a lazy man's double boiler, mixing until smooth. Allow to cool slightly before drizzling over the cheesecake bars. Chill before serving. Enjoy!

Quick Tip

Please, please, pretty please with Swerve on top, don’t attempt this recipe without TRULEAN’S Frosted Vanilla Cake Protein Powder. We specially craft our protein powder with premium ingredients and super-fine processing so that it not only tastes incredible and has the best nutrition, it also is the BEST protein to cook with. ==> BEST Dessert Protein Powder


Calories: 196
Fat: 17g
Carbohydrates: 9g
Sodium: 142mg
Fiber: 2g
Protein: 9g
Sugar: 1g

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