Cheesecake is a super versatile dessert, which makes it a perfect recipe to put a pumpkin spin on it! This time of year is actually the only time I really eat cheesecake, because I love this pumpkin variation. After making it for a few years, it is finally time to share the recipe. The pumpkin filling is not overly sweet to compliment the graham cracker crust and whipped topping.
You get a two in one version of this healthy pumpkin cheesecake. The first is made in a large pan to cut into bars. The second is a single serve mini version made in mini muffin tins. The mini ones would be fun for a party, dessert bar, or for kids. The bars are perfect for a larger portion, Thanksgiving, or to bring to friends. Having options is always the best, and you just can’t go wrong either way.
My favorite part of cheesecake is the graham cracker crust. I can take or leave other pies depending on if they have a graham cracker crust. Mainly because they are way easier to make, and I love the taste and texture they add to the pies. That is exactly how these pumpkin cheesecake bars start. They have the same graham cracker crust as my Healthy Magic Bars . For the mini pumpkin cheesecakes, a graham cracker cookie is sturdier to hold the cheesecake filling. Either recipe uses the food processor to allow the ingredients to come together, and it is as easy as pressing it into the dish or muffin pan.
For the pumpkin filling, it can be vegan using dairy free cream cheese and whipped topping. This filling has just the right balance of sweet and tart with the blend of maple syrup and cream cheese. Pumpkin puree and pumpkin pie spice are added for the pumpkin flare. Vanilla pudding mix helps make the filling a little sweeter and help it set. The recipe is so simple, and the best part is there is no baking required for the cheesecake.
This Healthy Pumpkin Cheesecake recipe is incredible for any cheesecake fans. It combines fall flavors from the pumpkin, into a delicious and creamy cheesecake. A perfect and easy dessert recipe for the upcoming Thanksgiving holiday as well!
Preheat oven to 350 and grease a 9x13 baking dish.
Add oats and cereal to a food processor and pulse until fine crumbs. Add in the sugar, melted butter, and coconut oil. Blend till well combined.
Press the batter into the greased baking dish and place in the oven to bake for 6-7 minutes until golden. Remove from oven and let cool completely.
In a separate bowl add the cheesecake ingredients except cool whip. Use a high speed mixer to blend all the ingredients together until fluffy and evenly combined.
Fold in the whipped topping, and pour over the graham cracker crust.
Place in the fridge to set for about an hour. Topped with whipped topping.
Cut into bars and ready to serve!
Mini Pumpkin Cheesecakes
Preheat oven to 350 and grease 2 mini muffin pans.
In a food processor, add graham crackers and blend till fine crumbs.
Add remaining crust ingredients and blend till a dough is formed.
Place a 1 tbsp of dough in each muffin tin and gently form the dough around the muffin tin so a hole is in the middle.
Bake about 10-12 minutes until golden brown.
Remove from oven and let cool completely
Follow previous cheesecake direction, but 1/2 the cheesecake batter ingredients.
Spoon a heaping tbsp of cheesecake batter in each muffin tin, and place in the fridge for an hour to set.
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