Healthy Pumpkin Cheesecake Bars

Nov 22 2016

Raising the Bar (to Your Mouth)

Can't decide between perfectly spiced pumpkin pie and creamy, dreamy cheesecake? No need to choose! These bars satisfy both cravings... Ideal for the holidays, or any day of the week!

Hungry Girl's Healthy Great Pumpkin Cheesecake Bars Recipe

Print The Great Pumpkin Cheesecake Bars Print

1/9th of pan: 161 calories, 9g total fat (5g sat. fat), 261mg sodium, 18g carbs, 2.5g fiber, 4g sugars, 7.5g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 55 minutes
Cool/Chill: 3 hours and 20 minutes



1 cup old-fashioned oats

1/4 cup whipped butter

1/4 cup unsweetened applesauce

3 tbsp. powdered peanut butter or defatted peanut flour

2 tsp. Truvia spoonable calorie-free sweetener (or another natural brand that’s about twice as sweet as sugar)

1 tsp. cinnamon

1/4 tsp. salt



One 8-oz. tub light/reduced-fat cream cheese, room temperature

1 cup fat-free plain Greek yogurt

3/4 cup canned pure pumpkin

3 tbsp. Truvia spoonable calorie-free sweetener (or another natural brand that’s about twice as sweet as sugar)

2 tbsp. egg whites (about 1 large) or fat-free liquid egg substitute

2 tsp. vanilla extract

1 1/2 tsp. cornstarch or arrowroot powder

1 1/2 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1/8 tsp. salt

Optional topping: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free Cocowhip Light)


Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.

Place oats in a small food processor, and pulse until the consistency of coarse flour.

In a small microwave-safe bowl, microwave butter for 20 seconds, or until melted.

In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand.

Evenly distribute along the bottom of the baking pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges of the pan.

Bake until firm, about 10 minutes.

Let cool completely, about 20 minutes.

Meanwhile, reduce oven temperature to 300 degrees, and prepare filling.

In a large bowl, combine cream cheese with yogurt. With an electric mixer set to medium speed, beat until smooth and uniform, about 2 minutes.

Set mixer to low speed. Continue to beat while gradually adding remaining filling ingredients. Beat until just mixed, about 1 minute.

Top crust with filling, and smooth out the top. Bake until firm, about 40 minutes.

Let cool completely, about 1 hour.

Refrigerate until chilled, at least 2 hours.


Chew on this:

Today, November 22nd, is National Cashew Day. Don't give in to takeout temptation... This cashew chicken recipe is a much better choice!

Pumpkin treats for everybody! Pass along this recipe -- click "Send to a Friend" now.


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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the the Points® trademark.

Questions on the WW Points® values listed? Click here.

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