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A pile of pear bars with caramel sauce on a white plate

Pear Bars

These creamy cheesecake bars start with a delicious oat streusel crust, a thick cheesecake layer, and are topped with diced pears and more of the delicious oatmeal streusel topping.
Course Dessert
Cuisine American
Keyword cheesecake bars recipe, desserts for party, pear bars, pear crumb bars, pear dessert recipes
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings 12 bars
Calories 269 kcal
Author Kelly

Ingredients

Crust and Topping:

  • 3/4 cups gluten-free quick-cooking oats , can also sub with 1/2 cup gluten-free rolled oats - for a grain-free option you can use 1/2 cup roughly chopped sliced almonds and 1/4 roughly chopped coconut flakes
  • 1/2 cup gluten-free finely ground oat flour , you can also sub with gluten-free 1-to-1 baking flour, cassava flour, superfine almond flour or regular all purpose if you're not gluten-free
  • 1/3 cup vegan butter , softened - you can also sub with refined coconut oil, ghee or unsalted butter if you're not dairy-free
  • 1/3 cup firmly packed coconut sugar , for a lower sugar option, you can also use Lakanto golden monk fruit sweetener or Brown Swerve. Regular brown sugar works too.
  • 1/3 cup finely chopped pecans
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon

Pear Mixture:

  • 3-4 medium pears peeled , cored and coarsely chopped
  • 1/4 cup firmly packed coconut sugar , for a lower sugar option, you can also use Lakanto golden monk fruit sweetener or Brown Swerve. Regular brown sugar works too.
  • 2 tablespoons tapioca starch , you can also sub with arrowroot starch or cornstarch if you're not corn-free
  • 2/3 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Filling:

  • 8 ounce dairy-free cream cheese , softened - we like Kite-Hill. Regular cream cheese works too if you're not dairy-free
  • 2 tablespoons firmly packed coconut sugar , for a lower sugar option, you can also use Lakanto golden monk fruit sweetener or Brown Swerve. Regular brown sugar works too.
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 large egg r, oom temperature - you can also use your preferred egg substitute of choice for a vegan option

Instructions

Crust and Topping:

  1. In a large mixing bowl, cream together the softened butter with sugar until light and fluffy. Gradually add in the flour, baking soda and ground cinnamon. Toss in the oats and chopped pecans and combine well. Press half of the mixture into greased baking pan and bake for 15 minutes until slightly golden brown.

Pear Mixture:

  1. In a medium bowl, toss together the chopped pears with sugar, starch, cinnamon and nutmeg. Combine well and set aside.

Cream Cheese Filling:

  1. In a large mixing bowl, cream together the cream cheese and sugar until smooth and creamy. Mix in the vanilla and almond extract. Add the egg and combine until smooth and creamy.
  2. Pour cream cheese mixture onto the slightly cooled crust. Spread pears over the cream cheese and add sprinkle the rest of the oatmeal streusel topping covering the pears pressing down lightly.
  3. Bake until slightly brown and center is set around 28-33 minutes. Cool completely or refrigerate prior to cutting into bars. Store leftover bars in the fridge for up to 3 days.

Recipe Notes

How to store: Store leftover pear bars in the fridge for up to three days.

How to freeze: If you'd like to save some for later, they freeze well. Simply wrap them tightly in plastic wrap and freeze for up to three months.

Nutrition Facts
Pear Bars
Amount Per Serving (1 bar (1/8 recipe))
Calories 269 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 40g13%
Fiber 3g12%
Sugar 25g28%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.