No Bake Pumpkin Cheesecake Bars

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 1 tsp Allspice, ground
  • 2 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 6 tbsp Sugar, unrefined
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Flaxseed, ground

• Snacks

  • 1 1/4 cup Graham cracker crumbs, whole wheat

• Dairy

  • 1 package Cream cheese
  • 6 oz Greek yogurt, plain

Found on laurenkellynutrition.com

Description

Ingredients

• For the crust:
• 1¼ cup whole wheat graham cracker crumbs
• ½ cup ground flaxseed
• 2 tablespoons unrefined sugar
• 1 teaspoon cinnamon
• ½ cup coconut oil, melted (can also use melted butter)
• For the Pumpkin Cheesecake:
• 1 package cream cheese, left at room temperature
• 6 ounces plain Greek yogurt
• ½ cup pumpkin puree
• 1 teaspoon vanilla extract
• ¼ cup unrefined sugar
• 1 teaspoon ground allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1¼ teaspoons cinnamon

Directions

• Line a 8 x 8 pan with parchment paper leaving extra paper on either side.
• Spray cooking spray on parchment paper.
• Prepare crust by mixing all the ingredients together in a medium bowl.
• Press down evenly in a greased pan until evenly spread.
• Place in the refrigerator to set for at least an hour.
• Place cream cheese and Greek yogurt in a medium size bowl and beat with an electric mixer until smooth.
• Beat the cream cheese and Greek yogurt in a medium bowl until smooth.
• Add the pumpkin, vanilla, sugar and spices until combined.beat again until smooth.
• Pour over crust and refrigerate again for at least 4-6 hours until completely set.
• Slice into 9-12 bars.