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Skinny No Bake Pumpkin Cheesecake Bars

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Skinny No Bake Pumpkin Cheesecake Bars

Remember that cannoli dip I made last night? Well, I didn’t feel like dipping anymore and I thought that would be a great base for a no-bake cheesecake. I ended up pulverizing a couple of graham crackers for the crust and poured the rest of the cannoli dip on top of the graham cracker crust. Voila, it’s like a two-fer recipe. What a great idea, cause it turned out great. It’s best to put this in the freezer for a bit so it firms up before cutting.

Today, I noticed at the grocery store, that they have graham cracker crumbs already made up for you. That’s pretty sweet, and saves on time. Let’s see, what do I buy? The graham cracker squares or crumbs? I prefer to buy the squares cause you can use them for other things. I also have a food  processor, so I don’t mind making the crumbs myself.

Tomorrow, I’ve got a recipe for DIY pumpkin pie spice for ya. Are you excited yet?

Skinny No Bake Pumpkin Cheesecake Bars

Skinny No Bake Pumpkin Cheesecake Bars

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Skinny No Bake Pumpkin Cheesecake Bars


  • Author: Jenna
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Ingredients

  • 1 cup of fat free ricotta cheese
  • 8 ounces of low fat cream cheese (room temp)
  • 1 cup of powdered sugar
  • ½ cup canned pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Crust:
  • 8 graham cracker squares
  • 2 tablespoons of mini chocolate chips (optional)
  • 2 tablespoons of butter, melted.

Instructions

  1. In a food processor combine the graham crackers and melted butter. Pulverize the butter and graham crackers until course crumbs firm.
  2. Pour the leftover cannoli dip over the graham cracker crust. If there isn’t any dip leftover, combine everything in a food processor for the cheesecake layer until well blended.
  3. Store in the fridge until firm, or you can store it in the freezer. Just make sure to take it out of the freezer before serving so that it can firm up.

Notes

WWP+ = 6 (per serving)

Smart Points: 9 , makes 8 servings

Nutrition

  • Serving Size: 1 bar
  • Calories: 193
  • Sugar: 20
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 3
  • Protein: 6

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1 Comment

« Pumpkin Cannoli Dip
Homemade Pumpkin Pie Spice »

Comments

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Hi, I'm Jenna from Fargo, ND. I work a full time job and I'm going back to school for web design. Walking Dead fan, lover of Food Network, bacon, and photography. Read More…

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