Pumpkin Cheesecake Bars
These littel bites are adapted from www.amyshealthybaking.com with a few minor changes- due to me substituting some different ingredients I had around the house! Easy, and husband approved as a healthy alternative to a typically macro-busting dessert!
2 ½ cups chex cereal (I used vanilla flavored)
2 Tbsp sweetener (I omitted this bc cereal was already sweetened!)
1 Tbsp melted butter
5 Tbsp unsweetened almond milk
1 8oz block ⅓ less fat cream cheese or greek yogurt cream cheese
1 cup plain greek yogurt
¾ cup pumpkin puree
¾ tsp vanilla creme stevia
1 large egg white (room temperature)
1 tsp cornstarch
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
Preheat oven to 300. Spray an 8x8 baking dish lightly with cooking spray
Add cereal to a food processor and pulse until it turns to a sandy texture
Transfer to a bowl, and add melted butter and almond milk. Mix until combined
Press into the bottom of the baking dish and bake for 20 minutes, or until it feels dry to the touch. Allow to cool to room temperature.
In a medium bowl, combine the cream cheese and yogurt.
Add pumpkin, stevia, and egg white. Mix until just incorporated.
Add remaining ingredients and lightly blend.
Spread filling on top of cooled crust and bake at 300 for an additional 20 minutes or until center barely jiggles.
Cool to room temperature, then cover and chill before serving.
You can experiment with various cereals/cookie crumbs for the crust. Recipe originally called for brown rice cereal, which I didn’t have...so I went with the chex! You could also use graham cracker crumbs, but cut milk to 3 Tbsp!
Ready in 40 minutes
Serves 9 people
7.4 g Fat
13.5 g Carbs