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Home » Recipes » Dessert Recipes » Healthier Pumpkin Cheesecake Bars

Healthier Pumpkin Cheesecake Bars

By Sherri On October 14, 2015, Updated December 3, 2020 12 Comments

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These healthier Pumpkin Cheesecake Bars are oh so creamy and delicious. Made with a few healthy swaps, they are perfect for any occasion.


Healthier Pumpkin Cheesecake Bars are oh so creamy and delicious. Made with a few healthy swaps, they are perfect for any occasion.

 

 

Cheesecake has always been one of my favorite desserts but I rarely have it because, let’s admit it, it is fattening! Making these bars with a few healthier swaps was just the answer to a craving I was having last week.

The crust is simply crushed up graham crackers and melted coconut oil. (you can also use butter if you don’t mind the extra calories)  You could also use brown rice cereal sweetened with a little a little stevia.

Then just mixing the cream cheese and sugar until fluffy. Adding in the other ingredients and mixing well.

Very simple to make for any occasion (or just for a craving like me). Oh so creamy and delicious!

Healthy Pumpkin Cheesecake Bars

Ingredients needed for these Cheesecake Bars

Crust

1 1/2 cups graham crackers crumbs (cinnamon or plain)

1/4 cup melted coconut oil (or melted butter)

Filling

1 – 8 oz block of light, 1/3 less fat cream cheese, softened

3/4 tsp liquid stevia or 1/2 cup granulated sugar

1 large egg white

1 teaspoon vanilla extract

1 tsp corn starch

1 cup reduced fat Greek yogurt

2/3 cup canned pumpkin (not pumpkin pie mix)

2 teaspoons pumpkin pie spice

Healthy Pumpkin Cheesecake Bars

How to Make Pumpkin Cheesecake Bars

Heat oven to 300°F.

Line a 8×8 baking dish with parchment paper

In a medium size bowl, combine the graham cracker crumbs with the melted coconut oil (or butter).

Press the crust on the bottom of the baking dish with your fingers.

Bake at 300°F for 20-22 minutes or until it feels dry to the touch. Cool completely.

In the mixing bowl, add the cream cheese and yogurt and beat on low speed until light and fluffy.

Add in the pumpkin purée and stevia (or sugar).

Add the egg white and mix until just combined

Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until combined.

Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. (if using granulated sugar, baking time may vary)

Cool completely

Cover with plastic wrap and refrigerate for at least 3 hours before cutting bars.

Once chilled, slice into bars and top each bar with powdered sugar if desired.

Store in an air tight container in the refrigerator for up to 5 days.

ENJOY!!

Healthy Pumpkin Cheesecake Bars

Healthy Pumpkin Cheesecake Bars

 

Healthy Pumpkin Cheesecake Bars

slice of pumpkin cheesecake bars on a white napkin

Healthier Pumpkin Cheesecake Bars

These healthier Pumpkin Cheesecake Bars are oh so creamy and delicious. Made with a few healthy swaps, they are perfect for any occasion.
5 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Chill: 3 hours
Total Time: 55 minutes
Servings: 16
Calories: 109kcal
Author: Sherri Hagymas

Ingredients

For the Crust

  • 1 1/2 cups graham crackers crumbs cinnamon or plain
  • 1/4 cup melted coconut oil or melted butter

For the Filling

  • 8 ounces block of light 1/3 less fat cream cheese, softened
  • 3/4 teaspoon of stevia or 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon corn starch
  • 1 cup reduced fat Greek yogurt
  • 2/3 cup canned pumpkin not pumpkin pie mix
  • 2 teaspoons pumpkin pie spice

Instructions

  • Heat oven to 300°F.
  • Line a 8x8 baking dish with parchment paper
  • In a medium size bowl, combine the graham cracker crumbs with the melted coconut oil (or butter).
  • Press the crust on the bottom of the baking dish with your fingers.
  • Bake at 300°F for 20-22 minutes or until it feels dry to the touch. Cool completely.
  • In the mixing bowl, add the cream cheese and yogurt and beat on low speed until light and fluffy.
  • Add in the pumpkin purée and stevia (or sugar).
  • Add the egg white and mix until just combined
  • Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until combined.
  • Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. (if using granulated sugar, baking time may vary)
  • Cool completely
  • Cover with plastic wrap and refrigerate for at least 3 hours before cutting bars.
  • Once chilled, slice into bars and top each bar with powdered sugar if desired.
  • Store in an air tight container in the refrigerator for up to 5 days.
  • ENJOY!!

Notes

The brown rice cereal may be substituted instead of graham cracker crumbs. Use the same amount of cereal and add 2 tbsp of stevia

Nutrition

Calories: 109kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 128mg | Potassium: 70mg | Sugar: 3g | Vitamin A: 1675IU | Vitamin C: 0.5mg | Calcium: 49mg | Iron: 0.6mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

 

By Sherri Dessert Recipes, Recipes

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  1. Barb says

    October 9, 2018 at 2:53 pm

    5 stars
    So good. Quick and easy. I used fresh white pumpkin. It was awesome.

    Reply
  2. April J Harris says

    October 26, 2015 at 12:47 pm

    5 stars
    Love how you have made this seasonal treat healthier, Sherri! Your Pumpkin Cheesecake Bars look scrumptious. Thank you for sharing them with us at the Hearth and Soul Hop.

    Reply
  3. Miz Helen says

    October 24, 2015 at 4:21 pm

    5 stars
    Your Pumpkin Cheesecake Bars look awesome! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

    Reply
  4. Easy Peasy Life Matters says

    October 23, 2015 at 11:26 pm

    These sound like the perfect dessert! Gotta make them soon! Thanks for sharing 🙂

    Reply
  5. Jann Olson says

    October 23, 2015 at 9:06 pm

    These look so moist and yummy! Thanks for sharing with SYC.
    hugs,
    Jann

    Reply
  6. Carlee says

    October 22, 2015 at 9:57 pm

    I absolutely love pumpkin cheesecake! I will have to give this a try!

    Reply
  7. Denise/DIY Crush says

    October 22, 2015 at 10:02 am

    5 stars
    This sounds amazing!!! Thank you for including a printable recipe card as well! Makes it so much easier to save the recipe right away! I’d love to have you come over and link your post up to my craft party which starts at 7pm EST. and is new every Thursday! I also pin every post!

    http://www.diy-crush.com/blog/

    Reply
  8. Kelly Basham says

    October 20, 2015 at 10:07 am

    This sounds so yummy! I think it will be a nice change. Instead of having the typical pumpkin pie for dessert on Thanksgiving I’m thinking about trying these out. Thank you! Visiting from Time Warp Wife.

    Reply
  9. Jamie @ Medium Sized Family says

    October 19, 2015 at 9:10 pm

    I adore cheesecake, and this time of year I really enjoy pumpkin cheesecake. Will definitely have to try this one!

    Reply
  10. Long Ladies says

    October 19, 2015 at 10:58 am

    Mmmm. I am a lover of all manner of cheesecake! I’ll be saving this recipe. Thank you for sharing!
    ~Haley

    Reply
Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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