Healthy Pumpkin Cheesecake with Greek Yogurt
Healthy Pumpkin Cheesecake Bars is a low calorie and low fat cheesecake recipe made higher protein with Greek yogurt and a simple, gluten-free crust. Perfect for fall baking!
Servings: 12 bars
Ingredients
For the Crust
- 1 1/2 cup Gluten Free Baking Flour or regular oat flour
- 2 tablespoons coconut sugar
- 2/3 cup extra virgin olive oil
- 2 tablespoons unsweetened almond milk or milk of choice
- 1/4 teaspoon salt
For the Cheesecake
- 1/2 cup Nonfat Greek yogurt
- 1/2 cup Pumpkin Puree
- 1/2 cup Greek Cream Cheese or 1/3 less fat cream cheese
- 1 teaspoon Vanilla Extract
- 2 drops Liquid Stevia or zero calorie sweetener of choice
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Nutmeg
Instructions
For the Crust
- Preheat the oven to 350 F. Prepare and 8-inch x 8-inch baking pan baking pan with parchment paper and set aside. In a standing mixer or using a blender, add the ingredients for the crust to and blend until combed.
- Transfer the batter to the prepared baking pan and spread into an even layer by using your fingers or a spatula pressing it firmly.
- Bake for 15 minutes until golden brown. Remove from the oven and set aside to cool 20 minutes.
- While the crust cools, prepare the cheesecake filling by adding the ingredients for the filling to a standing mixer or blender. Blend until smooth. Test the batter to ensure it has the proper sweetness for you and add sweeteness as desired.
- 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.
- Bake at 325 F for 30 minutes or until the filling has set. Once the edges turn slightly brown you will know it has set.
- 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.
Notes
- Ensure that you measure properly for gluten free baking.
- Shortcut tip: Buy a pre-made pie crust at the store and use the Greek yogurt pumpkin cheesecake filling from this recipe to make a healthier pumpkin cheesecake that's lower fat.
- Store your low fat pumpkin cheesecake bars in an airtight container in the freezer up to 30 days.
Nutrition
Serving: 1slice | Calories: 188kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 60mg | Potassium: 33mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg