Absolutely! Cheesecake bars freeze perfectly. You can freeze the bars whole or cut them into individual portions before freezing.
Here are the steps to follow for freezing keto pumpkin cheesecake bars so the taste and texture is not compromised.
After cooking your cheesecake bars allow them to cool completely.
Slice and wrap your individual servings tightly with plastic wrap. Alternatively, if you are freezing the entire cheesecake place it in a dish or on a cardboard base and wrap tightly with plastic wrap.
Wrap the plastic wrapped cheesecake with foil to prevent freezer burn.
When ready to thaw allow the cheesecake to thaw at room temperature for 2-4 hours, or overnight in the refrigerator.
Tips for Making Pumpkin Cheesecake Bars
Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust. If you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear.
For the best cheesecake texture, use room temperature cream cheese and eggs.
Make sure to use full-fat, brick-style cream cheese in this recipe.
Ingredients
Shortbread Crust
1 1/4 cup almond flour
2 tablespoon Golden Monkfruit or Brown Sugar Swerve
1/2 teaspoon Pumpkin pie spice
8 tablespoons butter, melted
Vanilla Cheesecake
2 (8 ounce) bricks of cream cheese
2 large eggs
1/2 cup confectioners Monkfruit or Swerve
1 tablespoon vanilla extract
Pumpkin Layer
3/4 cup pumpkin
1 teaspoon pumpkin spice
Pecan Crumble Layer
1/2 cup almond flour
1/4 cup pecans
2 tablespoons butter
1 tablespoon brown sugar Monkfruit or brown sugar Swerve
1 tablespoon cinnamon
Instructions
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