Delicious pumpkin cheesecake bars that can be enjoyed on their own or with whipped cream. A nutritious dessert option with a balanced macronutrient profile.
1: Mix all the crust ingredients together and bake for 15 mins at 350°F.
2: While that’s baking, mix the nonfat Greek yogurt, pure pumpkin, fat free cream cheese, protein powder, vanilla extract, swerve, cinnamon, ginger, and nutmeg.
3: Beat the egg whites separately for around 3 mins until stiff peaks form.
4: Pour the egg whites into the mixture and fold in gently, then pour on top of the crust.
5: Bake for 25 mins at 325°F, then lower to 200°F and bake for 45 more mins.
6: Refrigerate for at least 4 hours or overnight.
7: Slice into 9 bars and enjoy.
