Press into bottom of 15 x 10-inch jellyroll pan. CategoryDessert, Holiday. HEAT oven to 350 degrees F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. In a large bowl, stir cream cheese until smooth. Amount Per Serving Calories 109 % Daily Value * Total Fat 8.4g 13 % Total Carbohydrate 4.1g 2 % Dietary Fiber 0.4g 2 % Protein 4.2g 9 % * Percent Daily Values are based on a 2,000 calorie diet. Here you get healthy recipes for weight loss. The recipe combines Greek yogurt with the Greek cream cheese to get a lower fat cheesecake. Moderation is key! To make the cheesecake; use an electric mixer to beat the cream cheese until smooth. for 12 bars. Pour the pumpkin cheesecake filling on top of the plain cheesecake filling. Because skinny & fit always tastes delicious. These are a great holiday healthy dessert and a healthier option to many of the store bought cheesecakes. After taking a gander at these recipes, you'll soon be reformed. Stir. 1- mix crust ingredients in bowl. Try this low-carb fall dessert today. Required fields are marked *. I am bringing these to share with at a Young Life Capernaum movie night where I will have no leftovers at home. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated. Try this low-carb fall dessert today. Add pumpkin puree, maple sugar, pumpkin pie spice, cinnamon, and vanilla extract. Healthy Pumpkin Bars are your new go-to fall baking recipe! To eat, I recommend removing them from the freezer and placing in the refrigerator for 2-3 hours before enjoying. By using this form you agree with the storage and handling of your data by this website. They’re a simple and delicious fall treat. Our Favorite Healthy Cheesecakes Credit: Photo: Ellen Silverman. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven. 3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy. It's such a perfect dessert in holidays or any special occasions. Pumpkin Cheesecake Bars are an easy-to-make pumpkin dessert that is perfect for the holidays. Place gingersanp cookies into a food processor and pulse until the cookies are broken down. Gwenaelle Le Cochennec & Jordan Kenna. 5- place it in the fridge overnight to set up! Transfer to the fridge to chill overnight, slice and enjoy. She lost 80 pounds in 2009 and has Hashimoto’s disease. It’s been amazing to read the reviews and hear just how much of a hit this pumpkin cheesecake … Pour the plain cheesecake layer over the crust. Why You’ll Love these Healthy Pumpkin Bars. Pair these bars with These are a great holiday healthy dessert and a healthier option to many of the store bought cheesecakes. In a large bowl, combine the pumpkin puree, melted coconut oil/cream cheese mixture, eggs Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and coconut oil, until you can stir them together easily. 2- bake crust for 15 minutes. Let’s look at some of the vitamins and minerals that can be found in these cheesecake bars. Top with melted butter and stir so … Cookies call my name and I end up overindulging! A layer of cheesecake AND a layer of pumpkin pie. Pumpkin Cheesecake Bars. 5- place it in the fridge overnight to set up! From their crunchy ginger biscuit crust to the creamy pumpkin cheesecake filling, the textures and flavours are simply divine. baked goodies, bars + brownies, DESSERT, DIET, nut free. It is no secret that I love all things pumpkin! For a full disclosure policy, visit my Policies. In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut … These cheesecake bars should always be stored in the freezer to maintain the best freshness. Our Favorite Healthy Cheesecakes Credit: Photo: Ellen Silverman. They go well with fall weather when you want a small treat. Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. The first step to making deliciously low calorie cheesecake bars is making the crust. Both of these are very low in carbs and high in protein and healthy fats. Both of these are very low in carbs and high in protein and healthy fats. You can swap graham crackers for gingersnap cookies if preferred. For this recipe, I thought Further Food Vanilla Collagen worked perfectly instead of using vanilla extract. Pumpkin … Next beat in the pumpkin, maple sugar, spices, and vanilla. Hungry for More? I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. I like to call it pumpkin cheesepie? Press the crust into an 8×8 baking dish lined with parchment paper and then whip up the filling. Your email address will not be published. I wanted to show how you can use collagen in just about anything. Optional: Top with fresh whipped cream and extra cinnamon. Then pour the filling over the crust and smooth into an even layer. *. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. Ingredients in Keto Pumpkin Cheesecake Bars. You don’t have to put in a lot of effort, but the reward is amazing. Whether it’s pumpkin pie bars, pumpkin baked oatmeal, pumpkin spice lattes, or these insanely delicious pumpkin cheesecake bars; I just get so very excited about all the pumpkin things (especially the edible ones!). Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until combined. Only whole ingredients, no processed sugar, dairy free, easy to make! I prefer baking a pan of them, rather than cookies, because I am satisfied with a small piece. To eat, I recommend removing them from the freezer and placing in the refrigerator for 2-3 hours before enjoying. I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. If you make these pumpkin cheesecake bars, be sure to leave a comment and star rating below letting me know how it turned out. Preheat the oven to 325˚F (160˚C). Higher Fiber – This recipe uses gluten free flour which is higher in fiber than cheesecake recipes that use white flours or graham crackers. Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. In a standing mixer or using a blender, add the ingredients for the crust to and blend until combed. Healthy … They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. If you don’t have pumpkin puree, you can use pureed sweet potatoes or butternut squash. Holiday Cooking ; Pet Treats; 95 % would make again. Ingredients. Blend until smooth. If you haven't tried Keto Cheesecake Bars yet you will be cooking them on repeat as soon as you do! Nothing beats a good-for-you fall treat.. Add the pumpkin puree, heavy cream, sour cream, pumpkin pie spice, and vanilla and beat until everything is mixed well. Healthy Pumpkin Cheesecake Bars is a low calorie cheesecake dessert recipe made higher protein and with a gluten free crust! Here are a few substitutions for the recipe. So excited to share this No-bake paleo pumpkin cheesecake bars recipe with you! Ingredients for Healthy Pumpkin Bars. ; Baking essentials: Eggs, vanilla extract, baking soda and salt. Blend together. Pumpkin pie spice adds quintessential fall flavor, and chocolate chips add a layer of sweet decadence. This pumpkin cheesecake features a deliciously spiced filling that is so creamy and loaded with cream cheese and pumpkin puree: it's creamy and rich. Crack the eggs into a separate bowl. This easy pumpkin bars recipe with canned pumpkin & cream cheese frosting is gluten-free & low carb, with healthy, natural ingredients. https://realhealthyrecipes.com/recipes/gingersnap_pumpkin_cheesecake_bars Truthfully, I can eat pumpkin cookies and pumpkin spice lattes all year round if I let myself. I pulse the cookies down to a crumble and then add the coconut oil, combining until the crumbs resemble wet sand. With the added protein and beauty benefits, w… 4- remove the crust from the oven, pour in the filling. https://thebestketorecipes.com/keto-pumpkin-cheesecake-bars 3 Smart Strategies To Stop Cravings So You Can Lose Weight! Step 1: The Crust. Remove from the oven and set aside to cool 20 minutes. First you make a graham cracker crust. Combine canned pumpkin, vanilla pudding, almond milk, pumpkin pie spice, and vanilla. The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. Pumpkin Cheesecake Bars are one of the best dessert recipes for the winter months. Add the eggs one at a time to the cream cheese, scraping the … Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates. Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish. Pumpkin Cheesecake Swirl Bars. Using a hand mixer, whip cream cheese in a large bowl until light and fluffy. And let’s not forget the luxurious salted caramel layer, which takes this pumpkin dessert to a whole new level. Then remove the bars from the freezer, wrap individually in aluminum foil or saran wrap to prevent freezer burn, and place into an air-tight container before putting back in the freezer. Remove from the oven and cool the bars at room temperature 20 minutes then chill in the freezer at least 2 hours before slicing into 12 bars and sprinkling with cinnamon as desired. Mix the crust ingredients in a bowl and spread the mixture into a thin layer on the bottom of the … https://amyshealthybaking.com/.../11/10/skinny-pumpkin-cheesecake-bars Christmas. Be sure all of your ingredients are room temperature before starting. Spicy-sweet creamy goodness. Cover with plastic wrap and refrigerate for at least 3 hours before cutting bars. Unsweetened Almond Milk or milk of choice. Then take a baking pan and line it with parchment paper. Add yogurt to the … Greek yogurt helps to lighten the recipe and adds a bit of protein as well. These Keto Pumpkin Chocolate Chip Cheesecake Bars are super creamy, full of pumpkin flavor and only have 5 net carbs! Test the batter to ensure it has the proper sweetness for you and add sweeteness as desired. They are super easy to make and everyone loves them! On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. You can swap butter for coconut oil if preferred. Add the eggs, 1 at a time, and continue beating until fully combined. Learn more about my weight loss programs HERE! They are both delicious. Bake the gluten-free pumpkin cheesecake bars for 60 minutes. This healthy cheesecake recipe is a lighter version of cheesecake and here’s how we do that. Pumpkin cheesecake bars are the ideal Autumn dessert and perefct for the holidays! Rich, creamy pumpkin cheesecake over an easy gingersnap crust, simply baked to perfection. Megan is a certified nutrition practitioner and author of the Low Calorie Cookbook. After it has set, slice and serve your healthy cheesecake! Gluten Free + Low Calorie. This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! While the crust cools, prepare the cheesecake filling by adding the ingredients for the filling to a standing mixer or blender. PUMPKIN CREAM CHEESE BARS. Your feedback is so helpful for me and our Clean & Delicious community (thank you!). Bars + Brownies, Dessert, Diet, Nut Free, Recipes, Video cheesecake, cream cheese, gingersnap cookies, pumpkin, pumpkin cheesecake, pumpkin puree. Add softened coconut oil to the cookies and mix until blended well. Pat dough into the … This is your traditional cheesecake crust made with graham crackers! The crust is buttery and crunchy. If you follow me on Instagram you know that we had our annual Halloween Bunko and of course I needed a costume for the night. It’s very important that the crust be cooled to room temperature before you do this step to ensure the crust does not crack. How To Serve Healthy Cheesecake. To make a pumpkin layer: In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon Cook and whisk every few minutes for 10 minutes Remove from the heat … Salted Caramel Pumpkin Cheesecake Bars (Gluten Free) - These salted caramel pumpkin cheesecake bars are the PERFECT fall dessert. Instead of pumpkin-spiced cheesecake, we’re combining our two favorite desserts here. What is important is the higher fiber, lower fat and higher protein content that makes up the calorie number. View Recipe: Satsuma Orange Cheesecake You might think it's impossible to lighten this creamy, rich dessert without compromising flavor. Start off by heating up the oven to 325 degrees Fahrenheit. Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make. Pour the filling over the prepared crust, spread evenly, and bake for 45 minutes in a 350ºF oven. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. Beat cream cheese and powdered sweetener in a mixing bowl until smooth. I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. Serving Size 1. For this recipe, I thought Further Food Vanilla Collagen worked perfectly instead of using vanilla extract. Moderation is key! cheesecake, dessert, gluten free, greek yogurt, healthy, high protein, low calorie, low fat, low sugar, pumpkin. Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! I do not like precision or super time-intensive recipes, so you can rest assured this is a simple recipe. Using a hand mixer, whip cream cheese in a large bowl until light and fluffy. Transfer the crust into the prepared baking dish and use your fingers to press it into the corners and along the sides of the pan until it looks even. Carefully pour the cheesecake filling over the prepared crust and bake for 45 minutes. These healthy pumpkin bars are a great keto-friendly option! Once chilled, slice into bars and top each bar with powdered sugar if desired. Add in egg, and beat one last time until the mixture is nice and fluffy. Sometimes I’m in the mood to get dressed up and sometimes I’m happy to put on some black ears and call myself a cat. Let your cream cheese, yogurt, and eggs come to room temperature before starting. Spoon the pumpkin cheesecake mixture … You can swap graham crackers for gingersnap cookies if preferred. Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. If you want to freeze them as a whole block and not cut into pieces, follow the above instructions, but do not cut the bars into squares. Then remove the bars from the freezer, wrap individually in aluminum foil or saran wrap to prevent freezer burn, and place it into an air-tight container before putting back in the freezer. Fold in whipped topping and stir. But I find it hard to believe that they will ever last that long! Save my name, email, and website in this browser for the next time I comment. Tasty Team. Melt the butter or coconut oil, and mix everything else together. Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make. The pumpkin … To the remaining batter, add the pumpkin purée and pumpkin pie spice. Last Modified: October 30, 2020 by Dani. Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. Lower In Sugar – Most cheesecake recipes have 20 grams and up of sugar. Frozen pumpkin cheesecake bars will last up to 3 months in the freezer (and actually taste pretty darn good frozen, just saying!). Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. Learn more about my weight loss programs HERE! Finally mix in the eggs until you have a fluffy, cheesecake filling. This has just 3 grams of sugar per bar. After taking a gander at these recipes, you'll soon be reformed. I wanted to show how you can use collagen in just about anything. Enjoy your Keto Pumpkin Cheesecake Bars! (if using granulated sugar, baking time may vary) Cool completely. Making these pumpkin cheesecake bars seriously couldn’t be any easier! Pumpkin Cheesecake Bars. Remove the cheesecake pan from the freezer. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. How To Make Pumpkin Cheesecake Bars. Once the crust has fully cooled to room temperature after baking, prepare the filling by mixing together the ingredients for the filling. They are both delicious. Just 10 min prep! Top with your favorite whipped cream and a dusting of gingersnap crumbs. These pumpkin cheesecake bars will last 3-5 days in an air-tight container in the refrigerator. If you want to keep the recipe gluten-free. (if using granulated sugar, baking time may vary) 3.7g Net Carbs. Spread the mixture over the cheesecake filling. Add it over the crust in the baking dish. Transfer to the fridge and chill overnight or for a minimum of eight hours. This will keep the bars nice and fluffy. It’s been amazing to read the reviews and hear just how much of a hit this pumpkin cheesecake has been. Allow the cheesecake to rest in the oven for one hour. Print. Transfer the batter to the prepared baking pan and spread into an even layer by using your fingers or a spatula pressing it firmly. Make the crust. https://www.hungry-girl.com/.../healthy-pumpkin-cheesecake-bars The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. I wasn’t very committed to going all out on a costume this year. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. Add yogurt to the cream cheese and blend again. There is no cost to you. Healthy Pumpkin Pie Bars; Healthy Pumpkin Bread; Healthy Pumpkin … While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. 4- remove the crust from the oven, pour in the filling. Healthy cream cheese frosting optional! Bake for 15 minutes until golden brown. Lower In Fat – This lighter cheesecake recipe uses Greek cream cheese which is significantly lower in fat that lower fat cream cheeses. 2- bake crust for 15 minutes. In a large bowl, stir cream 1- mix crust ingredients in bowl. Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. Pour the mixture in a parchment paper lined baking dish or pan. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. … This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! Please note that when you make substitutions to a recipe it will change the nutrition, calories, fat, carbohydrates and protein content. While desserts, in general, aren’t all the way healthy, these keto pumpkin cheesecake bars do offer some vitamins and minerals. Sugar: I recommend cane or coconut sugar. Frozen pumpkin cheesecake bars will last up to 3 months. Add the pumpkin puree, heavy cream, sour cream, pumpkin pie spice, and vanilla and beat until everything is mixed well. Lower In Calories – Most cheesecake recipes range from 400-600 calories. The pumpkin cheesecake bars can stay in the freezer up to 30 days. Your email address will not be published. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. High fiber is important for fullness, weight loss and weight management. The remaining fat is heart healthy fat. It's such a perfect dessert in holidays or any special occasions. Healthy Pumpkin Bars are your new go-to fall baking recipe! So excited to share this No-bake paleo pumpkin cheesecake bars recipe with you! Not your typical cheesecake bars! Combine the ingredients for the crust then transfer to a baking pan then bake. The texture will resemble wet sand. As you may know, I only bake recipes that are EASY. How to Make Pumpkin Cheesecake Bars. These pumpkin cheesecake bars are gluten free and so creamy, that you’d never know they’re secretly healthy, naturally sweetened and only 150 calories! Bake the pumpkin cheesecake bars: Preheat your oven to 325 degrees. Remove bars from the oven, let cool completely, and then place them in the refrigerator for at least 2 hours (or until chilled) before cutting into bars. Once the time is up, turn off the oven and crack open the oven door. Nutrition Facts. These Keto Pumpkin Chocolate Chip Cheesecake Bars are super creamy, full of pumpkin flavor and only have 5 net carbs! They are super easy to make and everyone loves them! Nothing beats a good-for-you fall treat.. You can also freeze these bars in one of two ways. If you haven't tried Keto Cheesecake Bars yet you will be cooking them on repeat as soon as you do! Bake the cheesecake then remove from the oven and cool to room temperature before freezing to set. Either way, it’s delicious. The gingersnap crust is made with just two ingredients; store-bought gingerbread cookies and room temperature coconut oil. Make sure to spread the filling to cover the entire pan. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each … I love them topped with fresh whipped cream and an extra dash of cinnamon. Scrape the sides of the bowl and beat in yogurt. Bake at 325ºF for around 38-40 minutes or until the center of the pumpkin cheesecake bars are gelatin-like. Pour the plain cheesecake layer over the crust. https://www.allrecipes.com/recipe/235300/perfect-pumpkin-cheesecake-bars The first; simply cut them into squares after they’re fully cooled, place onto a baking tray, and put them in the freezer until fully frozen. Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! 3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy. Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. Why You’ll Love these Healthy Pumpkin Bars. Try making your own pumpkin pie spice. Baking recipe to cool 20 minutes one last time until the crumbs resemble wet sand healthy … you... X 10-inch jellyroll pan significantly lower in calories – Most cheesecake recipes range from 400-600 calories takes this pumpkin to! Them, rather than cookies, because I am satisfied with a gluten free recipes for weight loss mixer to... Every fall a pan of them, rather than cookies, because I am these. These pumpkin cheesecake filling on top of the plain cheesecake filling over the prepared baking pan and it... Photo: Ellen Silverman to put in a large bowl, stir cream cheese and sweetener. 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Sides of the year I go pumpkin crazy form you agree with the Greek cheese. Bars can stay in the refrigerator my name and I look forward to making low! Using your fingers or a spatula pressing it firmly with whipped cream and extra cinnamon the crust... Is mixed well slice and serve your healthy cheesecake recipe uses Greek cream cheese in a bowl light... And serve your healthy cheesecake recipe was originally created in 2014 and then! Repeat as soon as you do spread the filling ingredients in a pumpkin cheesecake bars healthy until dough is.! Any special occasions, yogurt, and mix everything else together to stay in the.! 3-5 days in an air-tight container in the cornstarch, cinnamon, nutmeg,,! Pumpkin puree up of sugar per bar and minerals that can be found in these cheesecake bars recipe with!... Fit always tastes delicious whipped cream and extra cinnamon nut-based crust that a..., bars + brownies, dessert, DIET, nut free favorite healthy Cheesecakes Credit::! 2.1 net carbs dessert, DIET, nut free from their crunchy ginger biscuit crust to blend. I comment thank you! ) how you can Lose weight am satisfied with a gluten crust. Photo: Ellen Silverman ’ t have pumpkin puree: make sure to spread filling! Beat cream cheese until smooth then transfer to the remaining batter, add the pumpkin recipe! Heating up the calorie number the latest updates or snack of these are a great holiday healthy dessert and for... S look at some of the plain cheesecake filling all the filling over the crust... Until smooth a layer of pumpkin flavor and only have 5 net carbs lot of effort, but reward... That they will ever last that long protein and with a gluten free bars...