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Healthy Pumpkin Cheesecake Bars

Healthy Pumpkin Cheesecake Bars

This healthy pumpkin cheesecake bars recipe is the ultimate guilt-free fall dessert. Creamy, rich, and full of warm pumpkin spice flavors, these bars are a lighter twist on traditional cheesecake that you can enjoy all season long.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 9 Bars
Calories 90 kcal

Ingredients
  

For the crust:

  • 2 ½ cups 75g brown rice cereal
  • 2 tbsp 26g Truvia
  • 1 tbsp 14g unsalted butter, melted
  • 5 tbsp 75mL nonfat milk, room temperature

For the filling:

  • 1 8oz block Greek yogurt cream cheese, softened
  • 1 cup 240g plain nonfat Greek yogurt
  • ¾ cup 183g pumpkin purée (NOT pumpkin pie mix!)
  • ¾ tsp liquid stevia
  • 1 large egg white room temperature
  • 1 tsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 tsp vanilla extract

Instructions
 

Prepare the crust

  • Preheat your oven to 300°F and coat an 8-inch square baking pan with nonstick cooking spray. Add the brown rice cereal to a food processor or blender, and pulse until it turns into fine crumbs. Transfer to a bowl and stir in the Truvia.
  • Mix in the melted butter and room-temperature milk until fully combined. Press the mixture evenly into the prepared pan. Bake for 18-21 minutes, or until it feels dry to the touch, then let it cool completely.

Make the filling

  • In a medium bowl, beat the softened Greek yogurt cream cheese and Greek yogurt until smooth. Add the pumpkin purée and liquid stevia, mixing until combined.
  • Next, mix in the egg white, stopping as soon as it’s incorporated. Add the cornstarch, cinnamon, nutmeg, ginger, and vanilla extract, mixing just until smooth.

Assemble and bake

  • Spread the pumpkin filling evenly over the cooled crust. Bake at 300°F for 18-22 minutes, or until the center barely jiggles when the pan is gently shaken.
  • Allow the bars to cool to room temperature in the pan. Cover with plastic wrap, ensuring the wrap touches the top of the bars to prevent condensation. Chill in the refrigerator for at least 3 hours before slicing.

Notes

Simply Nourished Life’s Cooking Tips

  1. Ensure the cream cheese is softened for a smooth filling, cold cream cheese can create lumps.
  2. Press the crust firmly into the pan to prevent crumbling when slicing.
  3. For clean-cut bars, use a sharp knife wiped clean between each slice.

Variations, Leftovers & Storage

  • These bars are easy to customize! Here are a few ideas:
  • Swap the spices for a pumpkin pie spice blend if you have it on hand.
  • Make them dairy-free by using dairy-free cream cheese and yogurt alternatives.
  • For a nutty twist, sprinkle chopped pecans on top before baking.
Store leftover bars in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual bars in plastic wrap and freeze for up to three months just thaw in the fridge before enjoying.

Nutrition Facts

Here’s what you can expect nutrition-wise per bar:
  • Calories: 90
  • Protein: 5g
  • Carbohydrates: 12g
  • Fat: 2g
  • Fiber: 1g
  • Sugar: 2g (naturally occurring)
Keyword Healthy Pumpkin Cheesecake Bars