Pumpkin Protein Cheesecake Gingerbread Bars

square cut pumpkin cheesecake bars with gingerbread crust and topped with protein candy corn on a white plate

5 from 1 vote

Pumpkin Protein Cheesecake Gingerbread Bars

These pumpkin protein cheesecake gingerbread bars have pumpkin spice cheesecake over a gingerbread crust, both made with protein powder. Only 3g net carbs!

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Snack

Cuisine: American

Servings: bars

Calories: 98kcal

Author: Andréa Marchese

Equipment

Ingredients

Crust:

⅓ cup cashew butter 85g
2 tablespoons filtered water 30ml
1 tablespoon molasses 21g
⅓ cup vanilla rice protein 37g
1 teaspoon ground cinnamon 5ml
1 teaspoon ground ginger 5ml
¾ teaspoon ground allspice 3.7ml
½ teaspoon ground cloves 2.5ml
⅛ teaspoon salt 0.6

Cheesecake (ingredients should be at room temperature):

1 package Neufchâtel cheese 8oz or 224g
2 large eggs whole (100g)
4 oz fat-free Greek yogurt ½ cup or 114g
½ cup pumpkin puree 123g
½ teaspoon vanilla extract 2.5ml
¼ cup unflavored whey protein concentrate 20g
4 packets stevia 4g
1 teaspoon pumpkin spice 5ml

Instructions

Preheat oven to 325F (163C).
Mix cashew butter, water, and molasses until well combined.
Add remaining crust ingredients, and mix well. If the dough is too sticky (sticks to your fingers), add 1 or 2 tablespoons more of protein powder. If the dough is too dry (and crumbles), add another tablespoon of filtered water.
Press into 8" square (or similarly sized) baking dish, and set aside.
Mix the Neufchâtel cheese, eggs, yogurt, and pumpkin until smooth.
Add vanilla, whey powder, stevia, and pumpkin pie spice. Mix or blend until smooth.
Pour cheesecake batter evenly over crust.
Bake for 15 minutes at 325F (163C), and then reduce the temperature to 200F (93C) and bake for another 15 minutes. The cake should be removed from the oven while the center is just about firm.
Let cool at room temperature, then transfer to refrigerator and let cool completely.
Cut into 16 bars, and enjoy! Store in the refrigerator.

Notes

Other nut butters can be substituted for the cashew butter in the crust. Almond butter would be a good choice!

And you can sub a pea protein blend for the rice protein in the crust.

I wouldn't recommend other substitutions. Whey protein will be the best for the cheesecake, as plant-based protein would not yield a creamy cheesecake.

The molasses in the crust helps the gingerbread flavor, but if you prefer to use a no-calorie natural sweetener, that would work as well. You'd save 1g carb/sugar per serving.

Nutrition