Skinny Pumpkin Cheesecake Bars
Yields: 16 cheesecake bars
 
These creamy cheesecake bars are perfect for fall! They’re full of sweet pumpkin flavor and cozy spices. Leftovers will stay fresh if covered with plastic wrap or in an airtight container in the refrigerator for at least 6 days.
  • 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
  • ¾ tsp vanilla crème 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
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. To prepare the crust, add the cereal to a food processor or blender, and pulse until the cereal turns into fine crumbs. Transfer to a bowl, and stir in the Truvia. Mix in the butter and milk until all of the cereal mixture is completely incorporated. Gently press the mixture into the prepared pan. Bake at 300°F for 18-21 minutes or until it feels dry to the touch. Cool completely to room temperature.
  3. To prepare the filling, beat the cream cheese and Greek yogurt in a medium bowl until smooth. Mix in the pumpkin purée and stevia. Mix in the egg white, stopping when just incorporated. Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until just incorporated.
  4. Spread the filling on top of the cooled crust. Bake at 300°F for 18-22 minutes or until the center barely jiggles when the pan is gently shaken. Cool completely to room temperature in the pan before covering with plastic wrap, ensuring that the plastic wrap completely touches the tops of the cheesecake bars. Chill for at least 3 hours before slicing and serving.
Notes: The brown rice cereal should yield about 1 ⅛ cups of crumbs. The same amount of graham cracker crumbs may be substituted instead; then omit the Truvia and reduce the milk to 3-4 tablespoons.

Any granulated sweetener may be substituted for the Truvia in the crust. Any milk may be substituted as well.

If you can’t find Greek yogurt cream cheese, substitute Neufchâtel cream cheese (⅓-less fat).

This powdered stevia may be substituted in place of the vanilla crème stevia, along with an additional 1 teaspoon of vanilla extract. I cannot guarantee whether any other substitutions will work, and I do not recommend using any other liquid sweetener (i.e. maple syrup, honey, or agave). The ¾ teaspoon of vanilla crème stevia is the equivalent of ¾ cup of granulated sugar, and if substituting another granulated sweetener, the baking time may change.

I used this Skinny Whipped Cream recipe to top the bars in the photos in the blog post above.

{gluten-free, clean eating, low fat, low calorie, high protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/11/10/skinny-pumpkin-cheesecake-bars/