So I made a deal with a friend this weekend if they made dinner I would make dessert. With Thanksgiving less than a week away of course I had a pumpkin treat in mind! I took to Pinterest for inspiration and put together my own recipe for pumpkin cheesecake bars.
pumpkin cheesecake bars
Ingredients for Crust
- 24 oreos (or sugar free oreo-like cookies)
- 2 tbsp melted butter
Ingredients for Cheesecake
- 2 8oz packages greek yogurt cream cheese
- 2 eggs
- 1/2 cup honey
- 1 tsp pumpkin pie spice
- 1tsp vanilla extract
- 1/2 cup pumpkin puree
To make the crust: First, pre-heat oven at 325°. Next, crush up the oreos using a blender or food processor for the best results. (I have a ninja blender and use the single serve smoothie attachments to crush my oreos six at a time. I tried doing them all at once with the large blender but it didn’t work so well) Once you have the oreos crushed, mix them with the melted butter and spread the mixture into the bottom of an 8 x 8 baking pan. Once the mixture is in the bottom of the pan press down and make sure it is evenly spread. Now you are ready to put the crust in the over for 12 minutes.
While the crust is baking start working on the cheesecake mixture
First, using a hand mixer combine the cream cheese. Once the cream cheese no longer sticks inside the mixing attachments you are ready to add the honey. Gently mix the honey in and once it is combined you are ready to add the pumpkin puree. Next you’ll add both the vanilla extract and pumpkin pie spice. For the final prep step of the cheesecake you will mix one egg in at a time. Now if you want to lick the mixture I promise I won’t tell 😉 Seriously though try it and if the pumpkin taste isn’t strong enough for you go ahead and add the rest of the can if you bought an 8oz can.
After the crust is done baking for 12 mins and the cheesecake mixture is prepared pour the cheesecake mixture on top of the oreo crust and bake at 325° for 40 mins.
Once the cheesecake bars are done baking take them out of the oven immediately and let them cool on the counter 15 mins before placing in the refrigerator to cool for 3 hours minimum. Overnight is ideal (if you leave them in the over and simply turn off the oven the bars will continue to bake until the heat subsides)
Once the bars have cooled enjoy your delicious creation and share how the recipe turned out for you below.
Cheers to happy baking!
If you haven’t heard Pumpkin Spice Oreos have invaded Walmart and they’re delicious! But you know what makes them every more yummy?!? If you make them into truffles (oreo balls!)
These Pumpkin Spice Oreo balls are only 4 ingredients and require no cooking. They are the perfect office treat or pick-me-up for yourself or a friend needing to get into the Fall Spirit after a rough week.
Ingredients: One package of Pumpkin Spice Oreos, one package of cream cheese and 1tsp of pumpkin pie spice depending on your level of pumpkin love. White Candy Melts (chocolate chips can be used but I don’t recommend them. They have a horrible consistency when melted)
Equipment: Blender/something to finely chop up Oreos, wax paper, cake pop sticks and melting pot
Step 1) Crush Oreos until they have the consistently of sand (I recommend using a blender or food processor. Back in my broke college girl days I used a hammer and not only was it time consuming but the texture was just never right. You can do it but you won’t get great results)
Step 2) add Pumpkin Spice Oreos, cream cheese and pumpkin pie spice into blender
Step 3) Roll batter into truffle-sized balls and place on wax paper. Store these in the fridge for 30 mins to an hour so they can harden for dipping in the chocolate coating
Step 4) Melt chocolate/candy melts in a melting pot and dip the balls using cake pop sticks.
Step 5) Place chocolate covered balls on wax paper and put in the fridge for another 30 mins.
Step 6) This is the most crucial step to the process. In order to get maximum enjoyment out of your Pumpkin Spice Oreo Balls make sure you are in the Fall Spirit! Pop in Hocus Pocus or another Halloween favorite and now you are ready to enjoy all the awesomeness that is Pumpkin Spice Oreo Balls!
P.S. I LOVE LOVE LOVE Pumpkin Spice flavored anything! If you have any recipes or products you think I should try please share those with me in the comments!
There’s nothing more satisfying that a fail-proof Pinterest Idea so needless to say I got excited when I came across pins where people prep their salad and store it in a Mason Jar!
In addition to salads I thought it was a great way to store fruit. To make it even cuter I decided to use the Rainbow for inspiration!
Orange: An Orange (I’m almost embarrassed at how obvious that is)
Blue/Indigo/Violet: I grouped these colors together because My jars are medium sized and to have enough of each fruit to show the color I didn’t have enough room for the more different kinds of fruit. I used blackberries (a personal favorite)
This is a fun idea because you can personalize it to your taste, literally! (I’m too cheesy for my own good!)
I hope you think this is a great idea and try it out as well. Please share your color combos and fruit choices below 😀
Lucky for me my boyfriend is totally on board with adopting a healthier lifestyle. One of the hardest parts for me nutrition wise is cutting out sweets. I have the absolute worst sweet tooth. I typically snack on fruit to satisfy it but sometime’s a lady needs a cookie which is why I got excited when I found an abundance of paleo dessert recipes. I ran into a problem though- my boyfriend is HIGHLY allergic to coconut. Rather than torture him or possibly set off his allergy with a kiss I decided to make cookies he could enjoy as well. To sum this blog up in a single sentence and to use for future reference in desserts calling for coconut ingredients
Substitute almond ingredients for all coconut ingredients. Example, coconut oil changes to almond oil and coconut flour changes to almond flour.
Now for my Recipe
This recipe was created for those with coconut allergies or a distaste for the tropical fruit.
TIP: Measure the almond oil before measuring the honey and don’t rinse the spoon in-between because the oil will keep the honey from sticking to the measuring spoon. The honey will simply glide out.
I hope you enjoy your cookies! Stay tuned for more healthy(ish) desserts 🙂