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Healthy Pumpkin Cheesecake Bars Recipe

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★★★★★

4.8 from 103 reviews

These Healthy Pumpkin Cheesecake Bars combine the creamy richness of Greek yogurt cream cheese with the warm spices of pumpkin purée, all on a crunchy brown rice cereal crust. Baked at a low temperature for a delicate texture, they offer a guilt-free seasonal treat that’s lower in calories and fat without sacrificing flavor.

Ingredients

Scale

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

Filling

  • 1 (8oz) block Greek yogurt cream cheese, softened
  • 1 cup (240g) plain nonfat Greek yogurt
  • ¾ cup (183g) pumpkin purée
  • 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

  1. Preheat and prepare pan: Preheat the oven to 300°F (150°C). Coat an 8-inch square baking pan with nonstick cooking spray to prevent the cheesecake bars from sticking.
  2. Prepare the crust: Place the brown rice cereal into a food processor or blender and pulse until it turns into fine crumbs. Transfer the crumbs into a bowl, then stir in the Truvia sweetener. Add the melted unsalted butter and room temperature nonfat milk, mixing until the cereal mixture is fully incorporated. Press this mixture gently but firmly into the bottom of the prepared baking pan. Bake the crust at 300°F for 18-21 minutes or until it feels dry to the touch. Allow it to cool completely to room temperature.
  3. Prepare the filling: In a medium bowl, beat the softened Greek yogurt cream cheese and plain nonfat Greek yogurt together until smooth and creamy. Add the pumpkin purée and liquid stevia and mix well. Stir in the room temperature egg white, mixing just until combined to avoid overbeating. Next, fold in the cornstarch, ground cinnamon, nutmeg, ginger, and vanilla extract, mixing gently until everything is just incorporated to maintain a smooth filling consistency.
  4. Assemble and bake: Spread the prepared pumpkin cheesecake filling evenly on top of the cooled crust in the baking pan. Bake at 300°F for 18-22 minutes. The center should barely jiggle when you gently shake the pan, indicating it is set. Remove from the oven and let cool completely to room temperature directly in the pan.
  5. Chill and serve: Once cooled, cover the baking pan tightly with plastic wrap, ensuring the wrap touches the surface of the cheesecake bars to prevent drying. Refrigerate for at least 3 hours to allow the bars to fully set and chill. Slice into bars and serve chilled for best texture and flavor.

Notes

  • For best results, ensure the cream cheese and egg white are at room temperature before mixing to avoid lumps and achieve a smooth filling.
  • Using brown rice cereal keeps the crust gluten-free, but verify the cereal packaging if serving to someone with gluten sensitivities.
  • Adjust the amount of liquid stevia if you prefer a sweeter or less sweet filling.
  • You can substitute the spices to your liking, but cinnamon, nutmeg, and ginger provide the classic pumpkin spice flavor profile.
  • Store leftover cheesecake bars covered in the refrigerator for up to 3-4 days.

Keywords: pumpkin cheesecake bars, healthy dessert, low fat cheesecake, Greek yogurt cheesecake, pumpkin dessert, gluten free crust

Find it online: https://amayaharis.com/healthy-pumpkin-cheesecake-bars-recipe/