Pumpkin Cheesecake Bars
Servings 6
Ingredients
For The Crust
- 1.5 Cups Reduced Fat Graham Cracker Crumbs I use Honey Maid (You'll need about 14 Full Size Graham Crackers)
- 1/4 Cup Swerve Sugar Substitute
- 4 Tbl Light Whipped Butter
For the Filling
- 16 oz Reduced Fat Cream Cheese
- 1 Cup Swerve Powdered Sugar Substitute
- 1 Cup Pumpkin Puree (Not Pie Filling)
- 1 Tsp Vanilla Extract
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Ground Nutmeg
- 1/8 Tsp Ground Cloves
- 1/2 Tsp Kosher Salt
- 8 Oz Fat Free Cool Whip
Instructions
- For the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar substitute, and melted butter until well combined. Press the mixture firmly into the bottom of a 9x9-inch baking dish lined with parchment paper. Chill the crust in the freezer while preparing the filling.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and continue to mix until well combined. Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and kosher salt. Mix until the filling is evenly distributed and smooth. Gently fold in the whipped topping to maintain a light texture.
- Assemble the Bars: Pour the pumpkin cheesecake filling onto the chilled graham cracker crust and spread it into an even layer. Refrigerate for at least 4 hours, preferably overnight, to set.
- Serve: Lift the cheesecake out of the pan using the parchment paper overhang. Cut into 6 squares. Top with a dollop of whipped topping and a sprinkle of cinnamon if desired.
- This makes 6 servings. Each thick serving is 17 WW Points. Enjoy!