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No Bake Pumpkin Cheesecake Bars
Course:
Dessert
Servings
:
9
-12 servings
Author
:
Lauren Kelly Nutrition
Ingredients
For the crust:
1 1/4
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
1/2
cup
pumpkin puree
1
teaspoon
vanilla extract
¼
cup
unrefined sugar
1
teaspoon
ground allspice
1/4
teaspoon
nutmeg
1/4
teaspoon
ground ginger
1 1/4
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.