Butternut Squash Cheesecake Bars (Gluten-Free)

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Butternut Squash Cheesecake Bars

I volunteered to contribute some baked goods for a Japanese fundraising event earlier this month. I baked three kinds of gluten-free bars: green tea and white chocolate bars, lemon bars, and butternut squash cheesecake bars. I was most satisfied with the butternut squash cheesecake bars and they were well received, so I recreated it for my blog, adjusting the serving size. 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.)


1 cup gluten-free graham crackers crumbs
3 Tbsp melted butter

1 or 1 1/2 package cream cheese (8 oz/225 g per package), softened
3/4 cup coconut sugar
2 eggs
1 1/2 cups (8 oz/225 g) butternut squash, diced
1 tsp 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 Tbsp pecans (optional)
2 tsp 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).

Servings: 9