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.
Course Dessert, Snack
Keyword cheesecake, pumpkin muffins
Prep Time 10minutes
Cook Time 35minutes
Graham Cracker Crust
3tablespoonslight buttermelted, I use Land 'O Lakes with Canola Oil
1cupgraham cracker crumbs
1/2cuppumpkin puréecanned, not pumpkin pie filling
5tablespoonsreduced fat cream cheese
1/4cupplain non fat Greek yogurt
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.