Protein Pumpkin Cheesecake Bars by Chef Miami

Posted on February 07 2016

Protein Pumpkin Cheesecake Bars

Chef Miami | Protein Pumpkin Cheesecake Bars


  • Crust:
  • 1/4 cup oat flour
  • 1 cup almond flour
  • 1 tbs Xylitol (optional)
  • warm water (enough to combine flours)
  • Filling:
  • 2 cups Vegetarian low fat cream cheese
  • 2 scoops eatmeguiltfree Vanilla Protein Powder
  • 1/2 cup almond milk
  • 3 tbs Xylitol
  • 1 tsp Pumpkin Spice
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 can Pumpkin Puree
  • 2 tbs melted white chocolate


Step 1

Preheat oven to 310 F. Line a baking pan with parchment paper leaving about 2 inches hanging on the sides.

Step 2

Crust: In a bowl combine oat flour, almond flour and xylitol. Add warm water and mix with your hands.

Step 3

With your fingers press the crust on the bottom of the prepared pan. Bake for 10 minutes.

Step 4

In a bowl combine ground nutmeg, ground cinnamon, Pumpkin Spice, xylitol and eatmeguiltfree Vanilla Protein Powder.

Step 5

Add Vegetarian low fat cream cheese and almond milk and mix with a hand mixer.

Step 6

Take crust from the oven. Spoon half of the mixture over the crust and spread evenly.

Step 7

To the remaining cream cheese mixture add the pumpkin puree. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.

Step 8

Bake for 30 minutes. Let cool and refrigerate for 2 hours before cutting.

Step 9

Drizzle Melted White Chocolate on top.

Step 10


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