Loaded Pumpkin Cheesecake Bars! (Low Carb/Low Sugar/ Grain Free)

September 15, 2016


If you know anything about me..you know I'm a pumpkin fanatic! So when I got a bag of forager granola I knew immediately that it needed to become part of a fall dessert. I stress baked these cheesecake bars yesterday morning and boy and I glad that I did.  They are the perfect guilt free treat.


Before you make the bars- lets talk about this granola! Its made by Nuts about Granola and its AWESOME- and its now available in a number of costcos! Most snack or breakfast convenient foods  are not made with whole foods for starters..so you can imagine how thrilled I was to learn about this granola. It only has 7 grams of carbs per serving, just a few grams of sugar, 5 grams of protein per serving AND its Grain Free/ Paleo! You can even get away with eating this on a ketogenic diet. So when I saw this super clean, healthy, convenience food..I was all over it. We will for sure always keep a bag in the kitchen. I haven't found any other product like this in stores or online. So I for sure recommend getting your hands on a bag!

AND they are even giving away free samples. CLICK HERE.

I highly recommend following them! They have several delicious products that you could turn into all kinds of baked goods (or of course just eat it plain 🙂


Facebook: http://www.facebook.com/nutsaboutgranola

Twitter: @WhyWeAreNuts

Instagram: @NutsAboutGranola

Pinterest: http://www.pinterest.com/WhyWeAreNuts


To make the cookie layer I used THIS WAFER Recipe. I used xyltol to keep them low carb so the cookies don't end up crisp but thats totally fine in this cheesecake. 🙂

Loaded Pumpkin Cheesecake Bars! (Low Carb/Low Sugar/ Grain Free)


  • 2 cups of forager granola
  • 2 Tbsp Melted Butter, Ghee or Coconut OIl
  • 3 Tbsp Cocoa Powder
  • 3 Packets (3 grams) stevia (Or 1/4 cup of sugar)
  • 1/4 Tsp of Salt
  • Cheesecake Filling
  • 2 packages (8 oz each) cream cheese
  • 8-9 packets of stevia (or liquid to taste) OR 1/2 cup of granulated sugar
  • 1/2 Cup of Canned Pumpkin
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 1 1/4 Tsp of Pumpkin Pie Spice
  • 1/8 Tsp of Salt
  • Cookie Layer
  • 12 chocolate wafers for the middle layer (optional)
  • Topping
  • 6 wafers crushed to make crumbles for the topping (optional)
  • 1 cup of chocolate chips to sprinkle on top (optional) I used lilys sugar free choc chips.


  1. First decide if you want to have a cookie layer. Use my chocolate wafer cookie recipe or any other chocolate cookie of choice (Store bought or homemade) My recipe is low carb/keto friendly if thats your goal! If you are going to make cookies- do that first and let them cool.
  2. Prepare a 7x7 pan - line it with parchment paper or place parchment on the bottom of an 8 inch round cheesecake pan. Preheat oven to 350 degrees.
  3. Make the Crust: Place in a food processor all the crust ingredients and process until the granola has broken down. Press it into the bottom of your prepared pan.
  4. Rinse out the food processor and wipe dry- and then add all the cheesecake layer ingredients and blend until smooth.
  5. Pour half of the cheesecake filling into the prepared pan on top of the crust (smooth it out) and then add a layer or cookies (or omit this step). Pour on the remaining cheesecake - tap the pan to make sure the top is smooth and then bake for 30 minutes.
  6. Remove from the oven after 30 minutes - let cool for 30 minutes then drop the chocolate chips and the cookie crumbles on top.
  7. Place in the fridge to chill for several hours before serving.



Brittany Angell
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Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!