Name: Chocolate Swirled Pumpkin Cheesecake Bars
Prep time: 10 min
Cook time: 40 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 1/2 cups dairy-free cream cheese (or regular); 1/2 cup maple syrup or agave; 1/4 cup coconut sugar or brown sugar; 2 tablespoons cornstarch or arrowroot; 1 tablespoon pumpkin pie spice; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 1/3 cup melted chocolate chips; 1 pre-made or homemade graham cracker crust (9-inch or pressed into an 8×8 pan)

Chocolate Swirled Pumpkin Cheesecake Bars a creamy pumpkin cheesecake meets rich swirls of melted chocolate in these luscious dessert bars. Perfectly spiced and incredibly smooth, I like baking these bars when the air turns crisp and cozy treats call my name. Whether it’s for a fall gathering or just a quiet night in, these pumpkin cheesecake bars never disappoint.

Why You’ll Love This Recipe

I love how these bars strike the perfect balance between comforting pumpkin flavor and indulgent chocolate. The dairy-free and refined sugar-free options make this recipe great for a variety of dietary needs, and they still come out silky and decadent. The layered look gives them a fancy touch with minimal effort—just a simple swirl of chocolate turns a humble cheesecake into a showstopper. I often make them ahead, which makes dessert prep for the holidays or potlucks a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup canned pumpkin puree

1 1/2 cups dairy-free cream cheese (or regular)

1/2 cup maple syrup or agave

1/4 cup coconut sugar or brown sugar

2 tablespoons cornstarch or arrowroot

1 tablespoon pumpkin pie spice

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/3 cup melted chocolate chips

1 pre-made or homemade graham cracker crust (9-inch or pressed into an 8×8 pan)

Directions

I start by preheating the oven to 350°F (175°C).

In a large bowl, I blend together the pumpkin puree, cream cheese, maple syrup, coconut sugar, cornstarch, pumpkin pie spice, vanilla, and salt until smooth and creamy.

I pour the mixture into the prepared crust, smoothing out the top evenly.

After melting the chocolate chips, I drop spoonfuls over the pumpkin layer and use a knife to gently swirl it in.

I bake the bars for 35 to 40 minutes, until the center is mostly set and the edges start to pull away from the sides.

Once baked, I let them cool completely, then refrigerate for at least 4 hours—overnight is best for a firm, sliceable texture.

When ready, I slice them into bars and serve chilled.

Servings and timing

Servings: 12 bars

Prep time: 10 minutes

Cook time: 40 minutes

Chill time: 4 hours

Total time: 4 hours 50 minutes

Calories per bar: 215 kcal

Variations

I sometimes swap the chocolate chips for white chocolate if I want a sweeter, creamier swirl.

For a nutty twist, I’ve added crushed pecans into the crust or sprinkled them on top before baking.

I occasionally use a chocolate cookie crust instead of graham crackers to enhance the cocoa flavor.

For a richer filling, I’ve tried full-fat cream cheese or cashew-based vegan cream cheese with great results.

I’ve also stirred espresso powder into the chocolate before swirling to add a mocha layer that pairs beautifully with pumpkin.

Storage/Reheating

I store these bars in the fridge in an airtight container for up to 5 days. When I want to keep them longer, I freeze them individually wrapped in parchment paper and sealed in a freezer bag for up to 2 months. To thaw, I just move them to the fridge overnight. I serve them cold, straight from the fridge—no reheating needed.

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FAQs

How do I know when the cheesecake bars are fully baked?

I check that the edges are slightly pulling away from the pan and the center is mostly set—it might still jiggle a bit, and that’s okay. They’ll firm up fully in the fridge.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree before. I just make sure it’s smooth and not too watery for the best texture.

Can I make these completely sugar-free?

Absolutely. I’ve swapped the coconut sugar for more maple syrup or a sugar-free alternative, keeping the measurements consistent.

Do I have to use dairy-free cream cheese?

Not at all. I often use regular cream cheese when making these for guests who don’t need a dairy-free dessert. Both versions work beautifully.

Can I double the recipe?

Yes. I double the filling and use a 9×13-inch pan, baking a little longer—around 50–55 minutes. I always keep an eye on the center to check for doneness.

Conclusion

These Chocolate Swirled Pumpkin Cheesecake Bars have become one of my favorite fall treats. The smooth pumpkin filling, cozy spices, and velvety chocolate swirls come together in a dessert that looks as stunning as it tastes. Whether I’m sharing them at a party or savoring one with a cup of tea, they always hit the spot.

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