Pumpkin Pie Layered Cheesecake Bars
These Healthy Pumpkin Pie Layered Cheesecake Bars are a dangerously delicious dessert but without all the calories, sugar, fat, and carbs! These have a classic cheesecake bottom and a pumpkin pie flavored cheesecake top. They also do not have a crust to keep the carbs low, but you could certainly add one if you would like! No one will believe you that these are healthy when they try them! Top these off with some sugar free whipped cream for the ultimate Fall dessert! Be sure to check out my 47 Calorie Pumpkin Pie as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Cream Cheese - 2 8-ounce packages of low fat cream cheese, softened.
- Swerve - 1/2 cup granular Swerve, or zero calorie sugar substitute of choice.
- Eggs - 2 large eggs.
- Pumpkin Puree - 1 cup of 100% canned pure pumpkin purée.
- Vanilla Extract - 1 teaspoon of pure vanilla extract.
- Pumpkin Pie Spice - 1/2 teaspoon of pumpkin pie spice
- Cinnamon - 1/2 teaspoon of ground cinnamon.
- Nutmeg - 1/8 teaspoon nutmeg.
How To Make It
- Preheat oven to 325°F. Line an 11x7 glass baking dish with nonstick spray.
- Cream the cream cheese and swerve in a medium bowl with an electric mixer.
- Add in the vanilla extract. Beat in the eggs one at a time.
- Pour half of the mixture into your glass baking dish.
- To your bowl with the remaining cheesecake filling, add the pumpkin purée, pumpkin pie spice, cinnamon, and nutmeg. Beat until just combined.
- Pour the pumpkin mixture on top of the cream cheese mixture in your baking dish. Smooth out the top.
- Bake for 40 minutes. Chill for at least four hours or overnight is best! Serve with some sugar free cool whip.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
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These Healthy Pumpkin Pie Layered Cheesecake Bars are a dangerously delicious dessert but without all the calories, sugar, fat, and carbs! These have a classic cheesecake bottom and a pumpkin pie flavored cheesecake top. They also do not have a crust to keep the carbs low, but you could certainly add one if you would like! No one will believe you that these are healthy when they try them! Top these off with some sugar free whipped cream for the ultimate Fall dessert! Be sure to check out my 47 Calorie Pumpkin Pie as well!
- 16 oz low fat cream cheese (2 8-ounce packages, softened.)
- 1/2 clove granular Swerve (or sugar substitute of choice)
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- ⅛ tsp nutmeg
Preheat oven to 325°F. Line an 11x7 glass baking dish with nonstick spray.
Cream the cream cheese and swerve in a medium bowl with an electric mixer.
Add in the vanilla extract. Beat in the eggs one at a time.
Pour half of the mixture into your glass baking dish.
To your bowl with the remaining cheesecake filling, add the pumpkin purée, pumpkin pie spice, cinnamon, and nutmeg. Beat until just combined.
Pour the pumpkin mixture on top of the cream cheese mixture in your baking dish. Smooth out the top.
Bake for 40 minutes. Chill for at least four hours or overnight is best! Serve with some sugar free cool whip.
Servings 12
- Amount Per Serving
- Calories 102kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 3.9g20%
- Cholesterol 57.4mg20%
- Sodium 199.7mg9%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 0.6g3%
- Sugars 3.2g
- Protein 4.3g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.