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No Bake Pumpkin Cheesecake Bars
These No Bake Pumpkin Cheesecake Bars are made with your favorite seasonal flavors and are lightened up with Greek yogurt!
Prep Time
15
minutes
mins
Total Time
4
hours
hrs
Course:
brunch, Dessert, meatless, vegetarian
Cuisine:
American
Diet:
Vegetarian
Servings:
9
-12 servings
Calories:
242
kcal
Author:
Lauren Kelly
Ingredients
For the crust:
1 ¼
cup
whole wheat graham cracker crumbs
½
cup
ground flaxseed
2
tablespoons
unrefined sugar
1
teaspoon
cinnamon
½
cup
coconut oil
melted (can also use melted butter)
For the Pumpkin Cheesecake:
1
package cream cheese
left at room temperature
6
ounces
plain Greek yogurt
½
cup
pumpkin puree
1
teaspoon
vanilla extract
¼
cup
unrefined sugar
1
teaspoon
ground allspice
¼
teaspoon
nutmeg
¼
teaspoon
ground ginger
1 ¼
teaspoons
cinnamon
Instructions
Line a 8 x 8
pan
with
parchment paper
leaving extra paper on either side.
Spray
cooking spray
on parchment paper.
Prepare crust by mixing all the ingredients together in a medium bowl.
Press down evenly in a greased pan until evenly spread.
Place in the refrigerator to set for at least an hour.
Place cream cheese and Greek yogurt in a medium size bowl and beat with an electric mixer until smooth.
Beat the cream cheese and Greek yogurt in a medium bowl until smooth.
Add the pumpkin, vanilla, sugar and spices until combined.beat again until smooth.
Pour over crust and refrigerate again for at least 4-6 hours until completely set.
Slice into 9-12 bars.
Notes
If freezing these bars for later, simply slice into separate bars first, wrap with parchment paper and place in an airtight container in the freezer.
Nutrition
Calories:
242
kcal
|
Carbohydrates:
24
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
4
mg
|
Sodium:
265
mg
|
Potassium:
197
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
2145
IU
|
Vitamin C:
1
mg
|
Calcium:
152
mg
|
Iron:
1
mg