Easy Pumpkin Cheesecake Bars (Protein-Packed)

pumpkin cheesecake bars on parchment with whipped cream

5 from 1 vote

Easy Pumpkin Cheesecake Bars (Protein-Packed)

These pumpkin cheesecake bars are creamy, spiced, and baked on a gluten-free graham cracker crust for the ultimate fall dessert. With a protein-rich filling made from cottage cheese, pumpkin puree, and warm pumpkin pie spices, this easy pumpkin dessert bar is perfect for fall baking recipes, Thanksgiving gatherings, or make-ahead holiday treats!

Prep Time10

Cook Time1

Refrigeration time2

Total Time3 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Author: Mary Smith

Equipment

Ingredients

Crust

8 oz gluten free graham crackers Simple Mills Sweet Thins or Pamela's are both great
6 oz melted butter
½ cup vanilla protein powder I use Clean Simple Eats brand - code MARY10 for a discount

Filling

2 cups Good Culture cottage cheese
15 oz canned pumpkin look for pure pumpkin, NOT pumpkin pie filling!
2 eggs
½ cup maple syrup add ¼ cup more if you like it very sweet
2 tbsp tapioca flour
1 tbsp pumpkin pie spice + 1 tsp for extra pumpkin flavor

Topping

Truwhip or homemade whipped cream

Instructions

Preheat oven to 350. Add the graham crackers to a food processor and pulse until they resemble sand.
Add in the protein powder and melted butter and pulse again a few times until combined, scraping down the sides in between.
Spray a 9x9 baking pan with avocado oil.
Pour the crumb mixture into the pan and press down firmly using your hands or the bottom of a round cup to form an even crust layer. You want it packed down as much as possible. Bake for 10 minutes.
To a high speed blender (or you can wash out the food processor and use that again), add the cottage cheese, pumpkin puree, eggs, maple syrup, tapioca flour, and pumpkin pie spice.
Blend on high for 2 minutes or until very smooth and creamy. Remove the crust from the oven and pour the mixture over the crust
Bake for 35-40 minutes or until the top of the pumpkin bars appear firm. Let it cool at room temp for 30 minutes, then refrigerate for 1-2 hours.
Top with whipped topping of choice and enjoy!

Notes

Nutrition facts are for 1 bar (assuming you cut the whole thing into 9 pieces) and do not include whipped topping.
Refrigerate bars in an airtight container for up to 4 days, or freeze for up to 2 months. Thaw in the fridge before serving.
For clean cuts, use a hot knife and wipe between slices!

Nutrition