High-Protein Pumpkin Cheesecake Bars
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 3 tbsp melted unsalted butter or coconut oil
- 1 tbsp maple syrup
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1.5 cups non-fat plain Greek yogurt
- 2 large eggs
- 2 scoops (approx. 60g) vanilla whey protein powder
- 1/3 cup calorie-free sweetener (like monk fruit or stevia)
- 1 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides. This will make it much easier to lift the bars out once they are cooled.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and maple syrup. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of your prepared baking pan. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly while you make the filling.
- In a large bowl, whisk together the Greek yogurt, pumpkin puree, sweetener, and vanilla extract until smooth. Add the eggs one at a time, whisking gently after each addition. Finally, fold in the protein powder, pumpkin pie spice, and salt. Stir until just combined, being careful not to overmix, as this can introduce too much air into the batter.
- Pour the pumpkin filling over the pre-baked crust and smooth the top with a spatula. Place the pan back in the oven and bake for 35 to 40 minutes. The edges should be set and slightly golden, but the center should still have a slight jiggle when you gently shake the pan.
- Remove the pan from the oven and let it cool completely at room temperature on a wire rack. Once cooled, place the pan in the refrigerator for at least 3 to 4 hours, or ideally overnight. Chilling is essential for the bars to firm up and for the flavors to develop.
- Once fully chilled, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp knife to slice into 12 even bars. For clean cuts, wipe the knife with a warm, damp cloth between each slice.