Carefully pour the cheesecake filling over the prepared crust and bake for 45 minutes. https://www.allrecipes.com/recipe/235300/perfect-pumpkin-cheesecake-bars With the added protein and beauty benefits, w… For a full disclosure policy, visit my Policies. Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make. Pumpkin Cheesecake Bars. These Keto Pumpkin Chocolate Chip Cheesecake Bars are super creamy, full of pumpkin flavor and only have 5 net carbs! Once the crust has fully cooled to room temperature after baking, prepare the filling by mixing together the ingredients for the filling. 5- place it in the fridge overnight to set up! The recipe combines Greek yogurt with the Greek cream cheese to get a lower fat cheesecake. https://realhealthyrecipes.com/recipes/gingersnap_pumpkin_cheesecake_bars Pour the filling over the prepared crust, spread evenly, and bake for 45 minutes in a 350ºF oven. But I find it hard to believe that they will ever last that long! 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 first step to making deliciously low calorie cheesecake bars is making the crust. Learn more about my weight loss programs HERE! Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! This is your traditional cheesecake crust made with graham crackers! 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. With any dessert, the best way to go about it is by only eating a piece or two, not the entire batch by yourself. The gingersnap crust is made with just two ingredients; store-bought gingerbread cookies and room temperature coconut oil. I wasn’t very committed to going all out on a costume this year. In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut … Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until combined. Both of these are very low in carbs and high in protein and healthy fats. Combine the ingredients for the crust then transfer to a baking pan then bake. Once the time has elapsed, turn off the oven, open the oven door and allow the cheesecake to rest in the oven for one hour (this prevents cracking!). You can swap butter for coconut oil if preferred. This recipe is 188 calories per bar. I am bringing these to share with at a Young Life Capernaum movie night where I will have no leftovers at home. This will keep the bars nice and fluffy. I prefer baking a pan of them, rather than cookies, because I am satisfied with a small piece. 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. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. 2- bake crust for 15 minutes. 1 of our Keto Pumpkin Bars is only 2.1 NET CARBS, making it the perfect low carb dessert or snack. In a large bowl, stir cream *. This is the time of the year I go pumpkin crazy! Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven. Add the eggs one at a time to the cream cheese, scraping the … Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. Spoon the pumpkin cheesecake mixture … Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. https://realhealthyrecipes.com/recipes/gingersnap_pumpkin_cheesecake_bars Your email address will not be published. Serving Size 1. Listen to how easy these Gluten-Free Vegan Pumpkin Cheesecake Bars are to make. Healthy Pumpkin Cheesecake Bars is a low calorie cheesecake dessert recipe made higher protein and with a gluten free crust! 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! Tasty Team. Rich, creamy pumpkin cheesecake over an easy gingersnap crust, simply baked to perfection. Moderation is key! PUMPKIN CREAM CHEESE BARS. Fold in whipped topping and stir. Once chilled, slice into bars and top each bar with powdered sugar if desired. Ingredients. CategoryDessert, Holiday. 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. It's such a perfect dessert in holidays or any special occasions. These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. After taking a gander at these recipes, you'll soon be reformed. Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. The crust is buttery and crunchy. I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. It's such a perfect dessert in holidays or any special occasions. Add pumpkin puree, maple sugar, pumpkin pie spice, cinnamon, and vanilla extract. Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. These healthy pumpkin bars are a great keto-friendly option! 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. Bars + Brownies, Dessert, Diet, Nut Free, Recipes, Video cheesecake, cream cheese, gingersnap cookies, pumpkin, pumpkin cheesecake, pumpkin puree. It’s very important that the crust be cooled to room temperature before you do this step to ensure the crust does not crack. With any dessert, the best way to go about it is by only eating a piece or two, not the entire batch by yourself. 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. How To Make Pumpkin Cheesecake Bars. 3.7g Net Carbs. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven. https://amyshealthybaking.com/.../11/10/skinny-pumpkin-cheesecake-bars The crust is buttery and crunchy. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. These are a great holiday healthy dessert and a healthier option to many of the store bought cheesecakes. Crack the eggs into a separate bowl. Pair these bars with Why You’ll Love these Healthy Pumpkin Bars. Healthy Pumpkin Bars are your new go-to fall baking recipe! In a standing mixer or using a blender, add the ingredients for the crust to and blend until combed. Lower In Fat – This lighter cheesecake recipe uses Greek cream cheese which is significantly lower in fat that lower fat cream cheeses. These are a great holiday healthy dessert and a healthier option to many of the store bought cheesecakes. Blend together. Allow the cheesecake to rest in the oven for one hour. Step 1: The Crust. Nutrition Facts. So excited to share this No-bake paleo pumpkin cheesecake bars recipe with you! Top with your favorite whipped cream and a dusting of gingersnap crumbs. I wanted to show how you can use collagen in just about anything. Truthfully, I can eat pumpkin cookies and pumpkin spice lattes all year round if I let myself. She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen. cheesecake, dessert, gluten free, greek yogurt, healthy, high protein, low calorie, low fat, low sugar, pumpkin. And let’s not forget the luxurious salted caramel layer, which takes this pumpkin dessert to a whole new level. The calories are not that important. 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. (if using granulated sugar, baking time may vary) It is no secret that I love all things pumpkin! Add ricotta cheese and pumpkin. Healthy cream cheese frosting optional! Add in egg, and beat one last time until the mixture is nice and fluffy. 3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy. Let’s look at some of the vitamins and minerals that can be found in these cheesecake bars. Instead of pumpkin-spiced cheesecake, we’re combining our two favorite desserts here. Fall recipes. 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 … If you make these pumpkin cheesecake bars, be sure to leave a comment and star rating below letting me know how it turned out. They are super easy to make and everyone loves them! Transfer to the fridge and chill overnight or for a minimum of eight hours. Either way, it’s delicious. 4- remove the crust from the oven, pour in the filling. Megan helps women over 35 lose weight. I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. Once the edges turn slightly brown you will know it has set. The best part is they’re healthy cheesecakes too! On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. In a large bowl, stir cream cheese until smooth. Make the crust. To eat, I recommend removing them from the freezer and placing in the refrigerator for 2-3 hours before enjoying. Start off by heating up the oven to 325 degrees Fahrenheit. They are both delicious. 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. 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. Pour the plain cheesecake layer over the crust. The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. These cheesecake bars should always be stored in the freezer to maintain the best freshness. This has just 3 grams of sugar per bar. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each … Optional: Top with fresh whipped cream and extra cinnamon. Mix the crust ingredients in a bowl and spread the mixture into a thin layer on the bottom of the … And now I’ve got pumpkin cheesecake bars to add to the list! Bake the gluten-free pumpkin cheesecake bars for 60 minutes. Set aside. View Recipe: Satsuma Orange Cheesecake You might think it's impossible to lighten this creamy, rich dessert without compromising flavor. Please note that when you make substitutions to a recipe it will change the nutrition, calories, fat, carbohydrates and protein content. Unsweetened Almond Milk or milk of choice. The remaining fat is heart healthy fat. They’re a simple and delicious fall treat. Pour the mixture in a parchment paper lined baking dish or pan. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. Remove from the oven and set aside to cool 20 minutes. Add the pumpkin puree, heavy cream, sour cream, pumpkin pie spice, and vanilla and beat until everything is mixed well. Next beat in the pumpkin, maple sugar, spices, and vanilla. Top with melted butter and stir so … Blend until smooth. 5- place it in the fridge overnight to set up! The biggest changes to these keto pumpkin pie bars versus regular pumpkin bars are the crust and the way these bars are sweetened. Ingredients for Healthy Pumpkin Bars. Healthy cream cheese frosting optional! Our Favorite Healthy Cheesecakes Credit: Photo: Ellen Silverman. To the remaining batter, add the pumpkin purée and pumpkin pie spice. 3 Smart Strategies To Stop Cravings So You Can Lose Weight! First you make a graham cracker crust. Try this low-carb fall dessert today. As you may know, I only bake recipes that are EASY. Pumpkin Cheesecake Bars are one of the best dessert recipes for the winter months. For this recipe, I thought Further Food Vanilla Collagen worked perfectly instead of using vanilla extract. Bake for 15 minutes until golden brown. Add it over the crust in the baking dish. You don’t have to put in a lot of effort, but the reward is amazing. This will ensure you have nice and fluffy cheesecake bars without any lumps. Your feedback is so helpful for me and our Clean & Delicious community (thank you!). I wanted to show how you can use collagen in just about anything. Add softened coconut oil to the cookies and mix until blended well. Greek yogurt helps to lighten the recipe and adds a bit of protein as well. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Cover with plastic wrap and refrigerate for at least 3 hours before cutting bars. Learn more about my weight loss programs HERE! 3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy. Transfer 1 cup of the cheesecake batter to a small bowl and set aside. Nothing beats a good-for-you fall treat.. Add the flour and mix until just incorporated. … By using this form you agree with the storage and handling of your data by this website. 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. Stir. Lower In Sugar – Most cheesecake recipes have 20 grams and up of sugar. Beat cream cheese and powdered sweetener in a mixing bowl until smooth. Preheat the oven to 350 F. Prepare and 8-inch x 8-inch baking pan baking pan with parchment paper and set aside. Press the crust into an 8×8 baking dish lined with parchment paper and then whip up the filling. Here you get healthy recipes for weight loss. Enjoy your Keto Pumpkin Cheesecake Bars! After it has set, slice and serve your healthy cheesecake! Making these pumpkin cheesecake bars seriously couldn’t be any easier! Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates. 1- mix crust ingredients in bowl. Last Modified: October 30, 2020 by Dani. This easy pumpkin bars recipe with canned pumpkin & cream cheese frosting is gluten-free & low carb, with healthy, natural ingredients. Here are a few substitutions for the recipe. Pumpkin cheesecake bars are the ideal Autumn dessert and perefct for the holidays! If you want to keep the recipe gluten-free. Finally mix in the eggs until you have a fluffy, cheesecake filling. I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. 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. Pat dough into the … Pumpkin … Add yogurt to the … She lost 80 pounds in 2009 and has Hashimoto’s disease. The texture will resemble wet sand. 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. Christmas. Low-carb Crust : These keto pumpkin bars use a nut-based crust that is a mix of almond flour and crushed pecans. 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. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze. Pumpkin pie spice and cinnamon: These are perfect fall baking spices. If you don’t have pumpkin puree, you can use pureed sweet potatoes or butternut squash. Pour the plain cheesecake layer over the crust. They go well with fall weather when you want a small treat. Your email address will not be published. Using a hand mixer, whip cream cheese in a large bowl until light and fluffy. This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! Try making your own pumpkin pie spice. Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. Gluten Free + Low Calorie. Transfer the batter to the prepared baking pan and spread into an even layer by using your fingers or a spatula pressing it firmly. Hand mixer, whip cream cheese, yogurt, and continue beating until fully.. Perfect low carb sweetener making them Keto pumpkin Chocolate Chip cheesecake bars is a mix almond! Room temperature coconut oil, and Chocolate chips add a layer of sweet.. And now I ’ m a Health, Wellness & weight loss Coach, of... Whole new level a nut-based crust that is a low calorie cheesecake recipe. 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