When you are craving all the flavors of fall in a sweet treat, these skinny pumpkin spice cheesecake bars are sure to please. With a graham cracker crust, these bars are packed with the flavors of pumpkin, maple syrup, cinnamon, and all of your favorite pumpkin spice flavors. These mini cheesecake bars are the perfect bite-sized sweet treat with no artificial sweeteners.
What makes these pumpkin spice cheesecake bars skinny?
These pumpkin spice cheesecake bars are made with all real ingredients, with a few lightened-up modifications: pumpkin puree is combined with reduced-fat cream cheese and plain non-fat Greek yogurt and egg whites to create the cheesecake base. Lots of spices are added to this mixture, which help create depth of flavor without a ton of calories or WW points: cinnamon, nutmeg, cloves, vanilla extract, maple syrup, and sugar all come together for a sweet, spiced flavor profile.
I use light butter here (this is the brand I use) combined with graham cracker crumbs to create the graham cracker crust as the base of these mini cheesecake bars.
I use real maple syrup and real sugar here; if you want to cut the calories and points even more, you can use sugar replacements and sugar-free syrup. But, these treats are already so low in calories and points that I suggest using the real thing here. Real sugar and maple syrup give a flavor to these treats that can’t be matched with artificial ingredients.
What will I need to make skinny pumpkin spice cheesecake bars?
Here is the ingredient list for these bars:
- graham cracker crumbs
- I use graham cracker crumbs that already come crushed in the box, but you can use graham crackers and crush them in a food processor if you wish.
- light butter
- I use the Land ‘O Lakes light butter with canola oil.
- This brand melts easily, like margarine, and has a good butter flavor.
- pumpkin puree
- Make sure you aren’t using pumpkin pie filling; these are two separate things.
- reduced fat cream cheese
- I use the Philadelphia 1/3 reduced fat cream cheese.
- plain non-fat Greek yogurt
- The use of yogurt here is to stretch out the the cream cheese; it has the same tangy flavor as cream cheese, and helps get the cheesecake to that thick, creamy consistency we love.
- I use cane sugar, but regular granulated sugar works fine.
- maple syrup
- I use organic, real maple syrup here.
- egg whites
- ground cloves
- vanilla extract
- kosher salt
- non-stick cooking spray
Note: These pumpkin spice cheesecake bars are made in a regular-sized muffin pan.
How to make skinny pumpkin spice cheesecake bars
Making the graham cracker crust
To begin, preheat your oven to 325F. Next, spray a muffin pan with non-stick cooking spray. In a bowl, combine the graham cracker crumbs and the melted butter to form the graham cracker crust. The mixture should resemble wet sand.
Place about 1 tablespoon of the crust mixture into each muffin opening; press the crust mixture into the bottom of each opening using your fingers to create a flat crust, and to cover the entire bottom of each opening.
Bake the crust for 10 minutes or until it is set up. Then, remove the muffin pan from the oven.
Making the cheesecake filling
Next, combine the cheesecake filling ingredients in a small bowl; if you wish, you can use an electric mixer to break down all of the ingredients.
Spray the muffin pan again, including the sides. Pour in about 1 heaping tablespoon of the cheesecake filling into each crust to create equal-sized portions.
Return the muffin pan to the oven for another 25 minutes or until the cheesecakes are firm.
Removing the cheesecakes and storage
Note: these can be difficult to remove from the pan without breaking. Make sure you allow the cheesecakes to cool completely before trying to remove them from the pan. Use a knife to cut around each muffin, and then gently release. This takes some time and patience, but I promise, it is worth it!
Store in the fridge covered for 3-5 days.
Skinny Pumpkin Spice Cheesecake Bars
- muffin tin
Graham Cracker Crust
- 3 tablespoons light butter, melted, I use Land 'O Lakes with Canola Oil
- 1 cup graham cracker crumbs
- 1/2 cup pumpkin purée, canned, not pumpkin pie filling
- 5 tablespoons reduced fat cream cheese
- 1/4 cup plain non fat Greek yogurt
- 2 tablespoons sugar
- 1 tablespoon maple syrup
- 2 tablespoons egg whites
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- pinch salt
- Spray a regular sized muffin tin with cooking spray, and preheat the oven to 325F.
- Melt the butter.
- Combine the melted butter and the graham cracker crumbs until it resembles wet sand.
- Place a tablespoon of the mixture into each muffin opening,
- Press down with your fingers to flatten the mixture, covering the bottom of each muffin opening to form a crust.
- Bake for 10 minutes to firm up. Remove from the oven and set aside.
- Meanwhile, combine the cheesecake ingredients using a hand mixer.
- Spray the openings of the muffin tin again (including the sides) and pour a heaping tablespoon of filling into each muffin tin until evenly distributed.
- Bake at 325 for 25 minutes or until set up.
- Allow to cool completely before removing from the pan.
- Use a knife to free each cheesecake from the muffin pan openings.
- Store in a covered container in the fridge.
- 3 WW points per bar
Try these other pumpkin recipes: