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.

Pumpkin Cheesecake Bars

“Oh my goodness gracious!”

Those were the exact words out of my mouth when I took my first bite out of one of these luscious little “healthier” pumpkin cheesecake bars.

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!

Pumpkin Cheesecake Bars Ingredients

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

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!!

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

Print Pin Rate

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

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