Gingerbread Pumpkin Protein Cheesecake Bars

You may have guessed…I’m pretty obsessed with all things pumpkin. Which brings us to Halloween this weekend – and the carving of pumpkins, of course! Why not use up that wonderful, colourful flesh in these absolutely insane cheesecake chocolate bars. Honestly. I think these are one of the best things I have ever made, and I’m bloody proud of them.

Gluten-free, low carb, high protein, no refined sugar and made from some of my favourite ingredients and flavours – and seasonal, what more could you want?!

So, better get carving and baking these just in time to enjoy these delicious treats!


For the ‘biscuit’ base –

  • ½ cup almond flour (I used Sukrin)
  • ½ cup coconut flour (I used The Coconut Company)
  • 1 scoop PhD Nutrition whey protein (white chocolate or vanilla work well)
  • 3 tbsp natural sweetener (I used Truvia stevia)
  • 1 tsp vanilla or caramel extract (can buy in Tesco)
  • ½ tsp cinnamon
  • ½ tsp ginger
  • 3-4 tbsp almond milk (I used Alpro)

For the spiced pumpkin topping –

  • 1 cup cooked pumpkin cubes (you could also use butternut squash or sweet potato )
  • 1 scoop PhD Nutrition whey protein (again, white chocolate or vanilla)
  • 1 cup Quark (I used Graham’s Family Dairy) or fat-free thick Greek yogurt
  • 1 egg
  • 1 tbsp cornflour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • Dash of vanilla or salted caramel extract

For the chocolate topping:

  • 2 tbsp coconut oil (I used Lucy Bee)
  • 2 tbsp date nectar syrup (I used Beloved – you could also use honey, agave or coconut syrup)
  • 3 tbsp raw cacao powder (I used Kaizen Living)


Get baking!

  1. Preheat the oven to 190 degrees C and grease and line a baking tray with greaseproof paper. This bit is important so don’t skip it!
  2. First make the base: In a large bowl mix together the coconut flour, almond flour, protein powder, sweetener, ginger and cinnamon. Pour in the milk and mix together to form a soft dough. If it’s still a little crumbly, add a touch more milk or water; if it’s too wet, add a little more almond flour.
  3. Press this into the tin using your fingers to cover the base, spreading evenly. Bake for about 10 minutes, just so it starts to go a little golden and crisp.
  4. Meanwhile, make the pumpkin topping: Place everything in a blender and whizz up until thick and smooth.
  5. Remove the base from the oven, pour over the pumpkin mixture and spread evenly to cover. Return to the oven and bake for a further 30 minutes until set and golden. Set aside and leave to cool completely.
  6. Now, for the finishing touch: Melt the coconut oil and date nectar syrup in a small pan, then remove from the heat. Whisk in the cacao until you have a smooth, silky pouring chocolate. Spoon this over your cooled pumpkin topping, making sure to cover it completely. Chill in the fridge for a few hours to set – overnight, if possible.
  7. Ready to serve? Remove the baking tray from the fridge and slice up into 12 bars, now tuck in! These bad boys will keep in the fridge for up to 5 days – if they last that long, that is!


Don’t forget the follow PhD Nutrition and PhD Woman (part of the brand) over on FacebookTwitterInstagram and YouTube! Check out my other protein recipes especially for the brands over here.