Description
These easy pumpkin cheesecake bars boast a creamy, spiced filling made with protein-packed cottage cheese and pumpkin puree atop a gluten-free graham cracker crust. Baked to perfection, they are an ideal fall dessert or Thanksgiving treat that combines rich autumn flavors with added protein for a guilt-free indulgence.
Ingredients
Crust
- 8 oz gluten free graham crackers (Simple Mills Sweet Thins or Pamela’s)
- 6 oz melted butter
- ½ cup vanilla protein powder (Clean Simple Eats brand recommended)
Filling
- 2 cups Good Culture cottage cheese
- 15 oz canned pumpkin (pure pumpkin, not pumpkin pie filling)
- 2 eggs
- ½ cup maple syrup (add ¼ cup more for extra sweetness if desired)
- 2 tbsp tapioca flour
- 1 tbsp pumpkin pie spice plus 1 tsp for extra flavor
Topping
- Truwhip or homemade whipped cream
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Add the gluten-free graham crackers to a food processor and pulse until they resemble fine sand. Add in the vanilla protein powder and melted butter, pulsing a few more times until fully combined. Scrape down the sides as needed.
- Form and Bake Crust: Spray a 9×9 inch baking pan with avocado oil. Transfer the crumb mixture to the pan and press firmly with your hands or the bottom of a round cup to create an even, compact crust layer. Bake the crust for 10 minutes to set.
- Blend Filling: In a high-speed blender (or the cleaned food processor), combine the cottage cheese, pumpkin puree, eggs, maple syrup, tapioca flour, and pumpkin pie spice. Blend on high for about 2 minutes until the mixture is completely smooth and creamy.
- Assemble and Bake Bars: Remove the pre-baked crust from the oven and pour the blended pumpkin cheesecake filling evenly over it. Return the pan to the oven and bake for 35-40 minutes or until the top looks firm and set.
- Cool and Chill: Allow the bars to cool at room temperature for 30 minutes. Then refrigerate for 1-2 hours to fully set and chill before serving.
- Serve: Top each bar with Truwhip or your preferred homemade whipped cream. Slice into 9 bars using a hot knife for clean cuts and enjoy!
Notes
- Nutrition facts apply per 1 bar assuming 9 bars total; whipped topping nutrition is not included.
- Store refrigerated in an airtight container for up to 4 days or freeze for up to 2 months; thaw in the fridge before serving.
- For clean slicing, use a hot knife and wipe it clean between cuts.