Pumpkin Protein Cheesecake Gingerbread Bars

Why You’ll Love This Recipe

Protein-packed: Great for post-workout or snack time.
Rich fall flavors: Pumpkin, gingerbread spices, and creamy cheesecake in every bite.
Festive and fun: Perfect for autumn and winter holidays.
Better-for-you treat: High in protein, lower in sugar than traditional desserts.
Gluten-free and dairy-free adaptable: Easily modified to suit dietary needs.
Make-ahead friendly: Stores well and ideal for prepping ahead.
Layered texture: Soft, chewy base with creamy, smooth topping.
Kid-friendly: Loved by kids and adults alike.
Simple ingredients: Uses pantry staples and common protein powders.
Freezer-friendly: Stock your freezer with healthy treats.

Ingredients

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

For the gingerbread base

Almond flour or oat flour
Vanilla or unflavored protein powder
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Molasses
Maple syrup or coconut sugar
Nut butter or melted coconut oil
Plant-based milk

For the pumpkin cheesecake layer

Pumpkin purée (unsweetened)
Vegan or regular cream cheese
Vanilla protein powder
Maple syrup or sweetener of choice
Ground cinnamon and nutmeg
Vanilla extract
Pinch of salt
Optional: plant-based milk to adjust texture

Directions

Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a large bowl, mix almond flour, protein powder, baking soda, ginger, cinnamon, cloves, and salt.
In a separate bowl, combine molasses, maple syrup, nut butter, and plant milk. Stir into the dry ingredients until a thick dough forms.
Press the gingerbread mixture evenly into the bottom of the baking dish.
In a clean bowl, blend pumpkin purée, cream cheese, protein powder, maple syrup, spices, vanilla, and salt until smooth. Add a splash of plant milk if needed.
Pour the cheesecake mixture over the base and smooth the top.
Bake for 25–30 minutes, until set and slightly golden around the edges.
Cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to firm up.
Slice into bars and enjoy chilled.

Servings and timing

Servings: 9–12 bars
Prep time: 15 minutes
Cook time: 30 minutes
Chill time: 2 hours
Total time: 2 hours 45 minutes

Variations

Vegan version: Use dairy-free cream cheese and plant-based protein powder.
Nut-free: Use sunflower seed butter and oat flour instead of almond flour.
Extra creamy: Add a splash of coconut cream to the cheesecake layer.
Chocolate drizzle: Drizzle melted dark chocolate on top before chilling.
Crunchy topping: Add crushed pecans or granola before baking.
Spiced twist: Add cardamom or allspice for deeper flavor.
Layer swap: Reverse the layers for a cheesecake-bottom bar.
Lower carb: Use almond flour and a low-carb sweetener like monk fruit.
Mini version: Bake in a muffin tin for individual portions.
Protein boost: Add collagen or extra protein powder to the cheesecake filling.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze for up to 2 months. Separate layers with parchment to prevent sticking.
Reheating: Not necessary. Enjoy chilled or slightly room temperature for best texture.

FAQs

Can I use canned pumpkin pie filling instead of purée?

It’s best to use plain pumpkin purée to control sweetness and spice levels.

What type of protein powder works best?

Vanilla protein powder complements the flavors well. Both whey and plant-based options work.

Can I use cream cheese alternatives?

Yes, vegan or dairy-free cream cheese substitutes work well in this recipe.

Do I need to bake the cheesecake layer?

Yes, baking helps the cheesecake set and enhances the texture.

Can I make this without molasses?

Molasses adds authentic gingerbread flavor, but you can substitute with maple syrup for a milder taste.

What’s the texture like?

The base is soft and chewy, and the cheesecake layer is creamy and firm once chilled.

How long do these need to chill?

At least 2 hours, but overnight is best for clean slices and full flavor.

Can I double the recipe?

Yes, use a 9×13-inch pan and increase baking time slightly.

Are these bars freezer-friendly?

Absolutely. Freeze after slicing for easy grab-and-go snacks.

Can I skip the protein powder?

Yes, but you may need to adjust the wet ingredients to maintain the right texture.

Conclusion

Pumpkin Protein Cheesecake Gingerbread Bars are the ultimate fall-inspired protein treat. With layers of spicy gingerbread and creamy pumpkin cheesecake, they deliver both seasonal flavor and nutritional benefits. Whether you’re prepping healthy snacks or bringing a dessert to a gathering, these bars are sure to impress—without compromising your goals.