High Protein Pumpkin Cheesecake Bars
Indulge in the creamy decadence of these High Protein Pumpkin Cheesecake Bars—a deliciously wholesome treat perfect for fall or any time you're craving a guilt-free dessert. Featuring a buttery graham cracker crust, these bars are layered with a silky, pumpkin-infused cheesecake filling packed with vanilla protein powder and spiced with warm pumpkin pie flavors. Made with nutrient-rich pumpkin puree, nonfat Greek yogurt, and just a touch of maple syrup for natural sweetness, this recipe balances indulgence and nutrition seamlessly. Ready in under an hour of bake time, these protein-packed bars are ideal for a post-workout snack, a cozy holiday gathering, or meal-prep-friendly breakfasts. Easy to make and bursting with seasonal flavors, each serving offers a creamy boost of protein without sacrificing dessert-worthy satisfaction. Serve chilled for the ultimate high-protein, fall-inspired delight!
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 3 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Nonfat Greek yogurt
- 1 cup Pumpkin puree
- 2 scoops Vanilla protein powder
- 0.333 cup Maple syrup
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C). Line an 8x8-inch baking dish with parchment paper, leaving extra overhang on the sides for easy removal later.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared baking dish to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and Greek yogurt together until smooth and creamy using a hand or stand mixer.
Add the pumpkin puree, vanilla protein powder, maple syrup, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.
Crack in the eggs one at a time, mixing just until incorporated. Be careful not to overmix, as this can create air bubbles in the batter.
Pour the cheesecake batter evenly over the crust in the baking dish, smoothing out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the center is set and the edges are slightly puffed. The middle may jiggle a bit, but it will firm up as it cools.
Remove from the oven and allow the bars to cool completely at room temperature before transferring to the fridge to chill for at least 4 hours, or overnight for best results.
Once chilled, lift the bars out of the dish using the parchment paper overhang. Slice into 12 bars and serve.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.7 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
