Your feedback is so helpful for me and our Clean & Delicious community (thank you!). Instead of pumpkin-spiced cheesecake, we’re combining our two favorite desserts here. Only whole ingredients, no processed sugar, dairy free, easy to make! Top with your favorite whipped cream and a dusting of gingersnap crumbs. https://realhealthyrecipes.com/recipes/gingersnap_pumpkin_cheesecake_bars This will keep the bars nice and fluffy. Step 1: The Crust. Some links on this site are affiliate links for which I am compensated a small commission if the link is clicked and a purchase is made. This easy pumpkin bars recipe with canned pumpkin & cream cheese frosting is gluten-free & low carb, with healthy, natural ingredients. Megan helps women over 35 lose weight. The mixture should … These are a great holiday healthy dessert and a healthier option to many of the store bought cheesecakes. Combine canned pumpkin, vanilla pudding, almond milk, pumpkin pie spice, and vanilla. Bars + Brownies, Dessert, Diet, Nut Free, Recipes, Video cheesecake, cream cheese, gingersnap cookies, pumpkin, pumpkin cheesecake, pumpkin puree. Melt the butter or coconut oil, and mix everything else together. Combine the ingredients for the crust then transfer to a baking pan then bake. She lost 80 pounds in 2009 and has Hashimoto’s disease. The calories are not that important. This recipe is 188 calories per bar. The crust is buttery and crunchy. If you want to keep the recipe gluten-free. Cookies call my name and I end up overindulging! Let your cream cheese, yogurt, and eggs come to room temperature before starting. Once the crust has fully cooled to room temperature after baking, prepare the filling by mixing together the ingredients for the filling. You don’t have to put in a lot of effort, but the reward is amazing. Nothing beats a good-for-you fall treat.. So excited to share this No-bake paleo pumpkin cheesecake bars recipe with you! Gluten Free + Low Calorie. Healthy Eating. Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. Remove from the oven and set aside to cool 20 minutes. After taking a gander at these recipes, you'll soon be reformed. 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. The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. Our Favorite Healthy Cheesecakes Credit: Photo: Ellen Silverman. Here are a few substitutions for the recipe. Higher Fiber – This recipe uses gluten free flour which is higher in fiber than cheesecake recipes that use white flours or graham crackers. Carefully pour the cheesecake filling over the prepared crust and bake for 45 minutes. Healthy … Try making your own pumpkin pie spice. 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. Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! Learn more about my weight loss programs HERE! These cheesecake bars should always be stored in the freezer to maintain the best freshness. 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. Add the flour and mix until just incorporated. If you haven't tried Keto Cheesecake Bars yet you will be cooking them on repeat as soon as you do! Ingredients in Keto Pumpkin Cheesecake Bars. Pumpkin recipes. Not your typical cheesecake bars! Salted Caramel Pumpkin Cheesecake Bars (Gluten Free) - These salted caramel pumpkin cheesecake bars are the PERFECT fall dessert. For a full disclosure policy, visit my Policies. These Keto Pumpkin Chocolate Chip Cheesecake Bars are super creamy, full of pumpkin flavor and only have 5 net carbs! Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven. If you don’t have pumpkin puree, you can use pureed sweet potatoes or butternut squash. Healthy Pumpkin Bars are your new go-to fall baking recipe! I wanted to show how you can use collagen in just about anything. They go well with fall weather when you want a small treat. 1 of our Keto Pumpkin Bars is only 2.1 NET CARBS, making it the perfect low carb dessert or snack. Finally mix in the eggs until you have a fluffy, cheesecake filling. It’s very important that the crust be cooled to room temperature before you do this step to ensure the crust does not crack. Last Modified: October 30, 2020 by Dani. Healthy Pumpkin Cheesecake Bars is a low calorie cheesecake dessert recipe made higher protein and with a gluten free crust! Add the pumpkin puree, heavy cream, sour cream, pumpkin pie spice, and vanilla and beat until everything is mixed well. While desserts, in general, aren’t all the way healthy, these keto pumpkin cheesecake bars do offer some vitamins and minerals. It’s been amazing to read the reviews and hear just how much of a hit this pumpkin cheesecake has been. Blend until smooth. You can swap graham crackers for gingersnap cookies if preferred. I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Bake the gluten-free pumpkin cheesecake bars for 60 minutes. Add yogurt to the … Using a hand mixer, whip cream cheese in a large bowl until light and fluffy. Subscribe to get insider tips delivered to your inbox! Why You’ll Love these Healthy Pumpkin Bars. This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! Tasty Team. How To Serve Healthy Cheesecake. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. Pumpkin Cheesecake Swirl Bars. 3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy. Bake at 325ºF for around 38-40 minutes or until the center of the pumpkin cheesecake bars are gelatin-like. Almond flour; Confectioners Keto sweetener such as Monkfruit or Swerve; Brown Sugar Keto sweetener such as Golden Monkfruit or Brown Sugar Swerve; Butter; Cream Cheese; Eggs; Vanilla Extract; Canned … Then pour the filling over the crust and smooth into an even layer. 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. Save my name, email, and website in this browser for the next time I comment. Transfer 1 cup of the cheesecake batter to a small bowl and set aside. In a standing mixer or using a blender, add the ingredients for the crust to and blend until combed. https://www.hungry-girl.com/.../healthy-pumpkin-cheesecake-bars Spread the mixture over the cheesecake filling. Making these pumpkin cheesecake bars seriously couldn’t be any easier! Press the crust into an 8×8 baking dish lined with parchment paper and then whip up the filling. Megan is a certified nutrition practitioner and author of the Low Calorie Cookbook. Preheat the oven to 350 F. Prepare and 8-inch x 8-inch baking pan baking pan with parchment paper and set aside. Pour the mixture in a parchment paper lined baking dish or pan. 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! The remaining fat is heart healthy fat. This healthy cheesecake recipe is a lighter version of cheesecake and here’s how we do that. In a large bowl, stir cream Mix the crust ingredients in a bowl and spread the mixture into a thin layer on the bottom of the … Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. https://amyshealthybaking.com/.../11/10/skinny-pumpkin-cheesecake-bars The total fat is 13 grams; however, only 2 grams is coming from saturated fat (the fat you always want lower). Add yogurt to the cream cheese and blend again. 3.7g Net Carbs. Greek yogurt helps to lighten the recipe and adds a bit of protein as well. To eat, I recommend removing them from the freezer and placing in the refrigerator for 2-3 hours before enjoying. Pumpkin cheesecake bars are the ideal Autumn dessert and perefct for the holidays! They are both delicious. Healthy cream cheese frosting optional! From their crunchy ginger biscuit crust to the creamy pumpkin cheesecake filling, the textures and flavours are simply divine. One of the most emailed in questions and requests I get is to make it BIGGER. For this recipe, I thought Further Food Vanilla Collagen worked perfectly instead of using vanilla extract. I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I pulse the cookies down to a crumble and then add the coconut oil, combining until the crumbs resemble wet sand. *. Hungry for More? Try this low-carb fall dessert today. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. Enjoy your Keto Pumpkin Cheesecake Bars! View Recipe: Satsuma Orange Cheesecake You might think it's impossible to lighten this creamy, rich dessert without compromising flavor. Frozen pumpkin cheesecake bars will last up to 3 months. Why You’ll Love these Healthy Pumpkin Bars. Higher Protein – This healthy cheesecake recipe uses Greek cream cheese and Greek yogurt which increases the protein content without sacrificing flavor. The recipe combines Greek yogurt with the Greek cream cheese to get a lower fat cheesecake. 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. Servings 12. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. Nothing beats a good-for-you fall treat.. For this recipe, I thought Further Food Vanilla Collagen worked perfectly instead of using vanilla extract. Once the time is up, turn off the oven and crack open the oven door. Pair these bars with You can also freeze these bars in one of two ways. These are a great holiday healthy dessert and a healthier option to many of the store bought cheesecakes. Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut … 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. It's such a perfect dessert in holidays or any special occasions. Moderation is key! I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. for 12 bars. Both of these are very low in carbs and high in protein and healthy fats. To eat, I recommend removing them from the freezer and placing in the refrigerator for 2-3 hours before enjoying. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Sugar: I recommend cane or coconut sugar. I am bringing these to share with at a Young Life Capernaum movie night where I will have no leftovers at home. Blend together. The texture will resemble wet sand. Bake the cheesecake then remove from the oven and cool to room temperature before freezing to set. Bake for 15 minutes until golden brown. They are both delicious. Bake at 325 F for 30 minutes or until the filling has set. It’s been amazing to read the reviews and hear just how much of a hit this pumpkin cheesecake … Once the crust is fully cooled (this is to ensure the crust will not crack), pour the cheesecake filling over the crust and spread into an even layer. Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. Scrape the sides of the bowl and beat in yogurt. View Recipe: Satsuma Orange Cheesecake You might think it's impossible to lighten this creamy, rich dessert without compromising flavor. The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. Print. This is the time of the year I go pumpkin crazy! pumpkin piecake? 2- bake crust for 15 minutes. Bake the pumpkin cheesecake bars: Preheat your oven to 325 degrees. Required fields are marked *. 3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy. Pat dough into the … Because skinny & fit always tastes delicious. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze. First you make a graham cracker crust. Nutrition Facts. 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!). Lower In Sugar – Most cheesecake recipes have 20 grams and up of sugar. Once chilled, slice into bars and top each bar with powdered sugar if desired. Fall recipes. With the added protein and beauty benefits, w… Ingredients for Healthy Pumpkin Bars. Transfer the batter to the prepared baking pan and spread into an even layer by using your fingers or a spatula pressing it firmly. Christmas. Add in egg, and beat one last time until the mixture is nice and fluffy. Your email address will not be published. Pumpkin Cheesecake Bars. Cover with plastic wrap and refrigerate for at least 3 hours before cutting bars. Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham … Either way, it’s delicious. As you may know, I only bake recipes that are EASY. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each … Add the eggs, 1 at a time, and continue beating until fully combined. 1- mix crust ingredients in bowl. PUMPKIN CREAM CHEESE BARS. 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. Crack the eggs into a separate bowl. Lower In Fat – This lighter cheesecake recipe uses Greek cream cheese which is significantly lower in fat that lower fat cream cheeses. Top with melted butter and stir so … Only whole ingredients, no processed sugar, dairy free, easy to make! First you make a graham cracker crust. Make sure to spread the filling to cover the entire pan. https://www.allrecipes.com/recipe/235300/perfect-pumpkin-cheesecake-bars Add ricotta cheese and pumpkin. https://amyshealthybaking.com/.../11/10/skinny-pumpkin-cheesecake-bars I can almost taste the cinnamon and ginger still LINGERING on the tip of my tongue as I write this. Beat cream cheese and powdered sweetener in a mixing bowl until smooth. They are super easy to make and everyone loves them! Add the pumpkin puree, heavy cream, sour cream, pumpkin pie spice, and vanilla and beat until everything is mixed well. If you make these pumpkin cheesecake bars, be sure to leave a comment and star rating below letting me know how it turned out. Pumpkin Cheesecake Bars are an easy-to-make pumpkin dessert that is perfect for the holidays. This has just 3 grams of sugar per bar. 1- mix crust ingredients in bowl. These cheesecake bars should always be stored in the freezer to maintain the best freshness. Pair these bars with Rich, creamy pumpkin cheesecake over an easy gingersnap crust, simply baked to perfection. Please note that when you make substitutions to a recipe it will change the nutrition, calories, fat, carbohydrates and protein content. Here you get healthy recipes for weight loss. Be sure all of your ingredients are room temperature before starting. The crust is buttery and crunchy. Start off by heating up the oven to 325 degrees Fahrenheit. This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! Pour the filling over the prepared crust, spread evenly, and bake for 45 minutes in a 350ºF oven. Let’s look at some of the vitamins and minerals that can be found in these cheesecake bars. Pumpkin Cheesecake Bars. Preheat oven to 350ºF and line an 8×8 baing dish with parchment paper. Preheat the oven to 325˚F (160˚C). I wanted to show how you can use collagen in just about anything. Spicy-sweet creamy goodness. Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. CategoryDessert, Holiday. Transfer to the fridge to chill overnight, slice and enjoy. In a large bowl, stir cream cheese until smooth. Your email address will not be published. Add it over the crust in the baking dish. Spoon the pumpkin cheesecake mixture … 5- place it in the fridge overnight to set up! Crack the eggs into a separate bowl. You can swap butter for coconut oil if preferred. Fall is my favorite time of year and I look forward to making all the healthier pumpkin recipes every fall. Stir. By using this form you agree with the storage and handling of your data by this website. If you haven't tried Keto Cheesecake Bars yet you will be cooking them on repeat as soon as you do! Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make. cheesecake, dessert, gluten free, greek yogurt, healthy, high protein, low calorie, low fat, low sugar, pumpkin. 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. While the crust cools, prepare the cheesecake filling by adding the ingredients for the filling to a standing mixer or blender. Fold in whipped topping and stir. 5- place it in the fridge overnight to set up! These healthy pumpkin bars are a great keto-friendly option! With any dessert, the best way to go about it is by only eating a piece or two, not the entire batch by yourself. Both of these are very low in carbs and high in protein and healthy fats. This will ensure you have nice and fluffy cheesecake bars without any lumps. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. To make the cheesecake; use an electric mixer to beat the cream cheese until smooth. Pour the plain cheesecake layer over the crust. Cheesecake over an easy gingersnap crust, simply baked to perfection it will change the nutrition, calories fat...: Photo: Ellen Silverman it ’ s not forget the luxurious salted caramel pumpkin cheesecake bars can stay touch... ’ ll show you how to make, ginger, and vanilla and beat in yogurt of. Stir until incorporated bars use a nut-based crust that is perfect for the filling ingredients in a saucepan low... 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Been amazing to read the reviews and hear just how much of a hit this pumpkin has!, Arizona easy these Gluten-Free Vegan pumpkin cheesecake bars should always be in... Make and everyone loves them this year you ’ ll Love these healthy pumpkin bars are brimming with fats. Ensure you have a fluffy, cheesecake filling, reserving a portion to add in,!