Pumpkin Cheesecake Bars

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Celebrate the season with these rich and creamy pumpkin cheesecake bars! A few simple ingredient swaps make them a lighter, healthier dessert, and with vegan and gluten-free options, they are easily adaptable to your dietary needs.

Ingredients

for the crust:
8 graham cracker sheets
3-4 tablespoons almond milk (or milk of choice)

for the cheesecake bars:
16 oz. Neufchatel cheese, room temperature
1 cup pumpkin puree
¼ cup brown sugar
⅓ cup baking stevia, or granulated sweetener of choice
1 tablespoon cinnamon
1 teaspoon vanilla extract
½ teaspoon powdered ginger
¼ teaspoon ground nutmeg
dash ground cloves

Instructions

View the full recipe at Courtney’s Cookbook →