Protein-Packed Pumpkin Cheesecake Delight Bars
Indulge in these delectable Protein-Packed Pumpkin Cheesecake Delight Bars, a perfect autumn treat that combines the rich, warm flavors of pumpkin with the creamy texture of cheesecake. Made with healthy ingredients like fat-free cream cheese, cottage cheese, and high-quality vanilla whey protein powder, these bars not only satisfy your sweet tooth but also provide a substantial protein boost. Each bite delivers a harmonious blend of pumpkin spice and creamy sweetness, making these bars an ideal snack for fitness enthusiasts and pumpkin lovers alike. Perfect for meal prep, they can be enjoyed as a wholesome dessert or a nutritious snack throughout the week.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Egg Whites
2 (Separated from yolks)
Fat-Free Cream Cheese
5 ounces (Softened)
Vanilla Whey Protein Powder
2 scoops (N/A)
Fat-Free Cottage Cheese
1 cup (N/A)
Pumpkin Puree
1 cup (N/A)
Splenda Granular
1/2 cup (N/A)
Vanilla Extract
1 teaspoon (N/A)
Nonstick Cooking Spray
N/A (For greasing the mini-loaf tins)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a blender or food processor, combine the egg whites, fat-free cream cheese, vanilla whey protein powder, fat-free cottage cheese, pumpkin puree, Splenda, and vanilla extract. Blend until the mixture is completely smooth and well combined.
3
Lightly spray 8 mini-loaf tins with non-stick cooking spray to prevent sticking.
4
Pour the batter evenly into the prepared mini-loaf tins.
5
Bake in the preheated oven for 25-30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
6
Once baked, allow the bars to cool slightly in the tins before carefully flipping them onto a sheet of foil or a wire rack to cool completely.
7
Chill the bars in the refrigerator for at least an hour before slicing them into servings. Store any leftovers in an airtight container in the fridge.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Protein-Packed Pumpkin Cheesecake Delight Bars?
These are a healthy, high-protein autumn treat that combines the flavors of pumpkin spice with a creamy cheesecake texture using ingredients like cottage cheese and whey protein.
Are these pumpkin cheesecake bars suitable for a fitness diet?
Yes, they are designed for fitness enthusiasts as they use fat-free dairy, egg whites, and protein powder to maximize protein content while keeping fats low.
What type of protein powder should I use?
The recipe specifically calls for vanilla whey protein powder to provide both the protein boost and a complementary vanilla flavor.
Can I use regular cream cheese instead of fat-free?
Yes, you can use regular or low-fat cream cheese, though it will increase the total fat and calorie content of the bars.
Why does the recipe use cottage cheese?
Cottage cheese adds a creamy texture and significant protein. When blended, it creates a smooth consistency similar to traditional cheesecake filling.
Is pumpkin puree the same as pumpkin pie filling?
No, you should use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices which are not intended for this specific recipe.
What can I use instead of Splenda?
You can substitute Splenda with other granulated sweeteners like Erythritol, Stevia, or even monk fruit, provided they follow a 1:1 ratio for sweetness.
Do I need a blender for this recipe?
Yes, a blender or food processor is necessary to ensure the cottage cheese and other ingredients are completely smooth and well combined.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the bars.
How many mini-loaf tins does this recipe require?
This recipe is designed to be divided evenly into 8 mini-loaf tins.
How long do the bars take to bake?
The bars should bake for approximately 25 to 30 minutes until the tops are set.
How do I know when the bars are finished baking?
The bars are done when the tops are set and a toothpick inserted into the center comes out clean.
Can I use whole eggs instead of egg whites?
You can, but using two whole eggs will add fat and cholesterol that the egg whites omit. The texture may also be slightly denser.
Should I grease the baking tins?
Yes, lightly spray the mini-loaf tins with non-stick cooking spray to ensure the bars can be easily removed after baking.
How should I cool the bars after baking?
Allow them to cool slightly in the tins first, then carefully flip them onto foil or a wire rack to cool completely.
Is it necessary to refrigerate the bars before eating?
Yes, chilling the bars in the refrigerator for at least one hour helps them set properly and makes them easier to slice.
How should I store leftover pumpkin cheesecake bars?
Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Are these bars gluten-free?
As long as your vanilla whey protein powder is certified gluten-free, these bars are naturally gluten-free as they contain no flour.
Can I add pumpkin pie spice to the mixture?
While the recipe relies on the pumpkin and vanilla, adding a teaspoon of pumpkin pie spice can enhance the autumnal flavor profile.
Is this recipe good for meal prep?
Absolutely. These bars store well in the fridge and are a great grab-and-go high-protein snack for the week.
Can I freeze these bars?
Yes, you can freeze them. Wrap them individually and thaw them in the refrigerator before consuming for the best texture.
What is the texture of these bars like?
They have a creamy, dense consistency similar to a traditional cheesecake but with a lighter feel due to the fat-free ingredients.
Can I use a single large baking dish instead of mini-loaf tins?
Yes, you can use a standard baking dish, but you will need to adjust the baking time and monitor for doneness with a toothpick.
Is there a dairy-free version of this recipe?
This specific recipe relies heavily on dairy (cream cheese, cottage cheese, whey). A dairy-free version would require vegan alternatives for all three.
How many scoops of protein powder are needed?
The recipe requires 2 scoops of vanilla whey protein powder.
Should the cream cheese be softened before blending?
Yes, softening the fat-free cream cheese ensures it blends easily without leaving lumps in the batter.
Are these bars low-calorie?
By using fat-free dairy and sugar substitutes, these bars are significantly lower in calories than traditional pumpkin cheesecake.
Can I add nuts to the recipe?
Yes, you can fold in chopped pecans or walnuts after blending if you prefer a bit of crunch in your bars.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
Can I use chocolate protein powder instead?
Yes, using chocolate protein powder would create a chocolate-pumpkin flavor profile, which is also a popular combination.