Skinny Pumpkin Spice Cheesecake Bars

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 10

Cook Time 35

Servings bars

Calories 76kcal

Author Steph

Equipment

muffin tin

Ingredients

Graham Cracker Crust

3 tablespoons light butter melted, I use Land 'O Lakes with Canola Oil
1 cup graham cracker crumbs

Cheesecake Filling

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

Instructions

Spray a regular sized muffin tin with cooking spray, and preheat the oven to 325F.
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.

Notes

WW Points:

3 WW points per bar

WW PersonalPoints™: Click here to track this recipe in the WW app.

Nutrition