These 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!
Ingredients needed for these Cheesecake Bars
Crust
1 ½ cups graham crackers crumbs (cinnamon or plain)
¼ cup melted coconut oil (or melted butter)
Filling
1 – 8 oz block of light, ⅓ less fat cream cheese, softened
¾ teaspoon liquid stevia or ½ cup granulated sugar
1 large egg white
1 teaspoon vanilla extract
1 teaspoon corn starch
1 cup reduced fat Greek yogurt
⅔ 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!!
Pumpkin Cheesecake Bars
Ingredients
For the Crust
- 1 ½ cups graham crackers crumbs cinnamon or plain
- ¼ cup melted coconut oil or melted butter
For the Filling
- 8 ounces ⅓ less fat cream cheese softened
- 1 cup Greek yogurt reduced fat
- ⅔ cup pure pumpkin puree not pumpkin pie mix
- ¾ teaspoon stevia or ½ cup granulated sugar
- 1 large egg
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
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).1 ½ cups graham crackers crumbs, ¼ cup melted coconut oil
- 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.8 ounces ⅓ less fat cream cheese, 1 cup Greek yogurt
- Add in the pumpkin purée and stevia (or sugar).⅔ cup pure pumpkin puree, ¾ teaspoon stevia
- Add the egg and mix until just combined1 large egg
- Mix in the cornstarch, cinnamon, pumpkin pie spice and vanilla extract until combined.1 teaspoon vanilla extract, 1 teaspoon corn starch, 2 teaspoons pumpkin pie spice
- 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
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Janis
In the ingredients list you say one egg. In the instructions you say add the egg white. Are you saying not to use the entire egg?
Barb
So good. Quick and easy. I used fresh white pumpkin. It was awesome.
April J Harris
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.
Miz Helen
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
Easy Peasy Life Matters
These sound like the perfect dessert! Gotta make them soon! Thanks for sharing 🙂
Jann Olson
These look so moist and yummy! Thanks for sharing with SYC.
hugs,
Jann
Carlee
I absolutely love pumpkin cheesecake! I will have to give this a try!
Denise/DIY Crush
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/
Kelly Basham
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.
Jamie @ Medium Sized Family
I adore cheesecake, and this time of year I really enjoy pumpkin cheesecake. Will definitely have to try this one!
Long Ladies
Mmmm. I am a lover of all manner of cheesecake! I’ll be saving this recipe. Thank you for sharing!
~Haley