No-Bake Pumpkin Cheesecake Bars
Ingredients
Filling
- 8oz. cream cheese {I used @kitehillfoods pumpkin pie cream cheese}
- 1/3 cup pumpkin purée
- 1/4 cup yogurt {I used @traderjoeslist whole milk greek yogurt}
- 1 tsp. pumpkin pie spice {or cinnamon}
- 1/2 cup coconut sugar
Crust
- 1/2 cup + 3 tbsp. almond flour
- 1/2 cup coconut flour
- 1/4 cup coconut sugar
- 1 tsp. cinnamon
- 1/4 cup nut butter
- 1/2 cup almond milk
Preparation
Line an 8x8 baking dish with parchment paper.
In a large bowl, stir together the crust ingredients and press into the lined 8x8 dish.
Using a stand or hand mixer, mix all of the filling ingredients together until creamy.
Spread the filling over the crust, freeze for at least 3 hours, then top with whipped cream. Store in the freezer.
