Bars, or bites? Which would you prefer. Well the bars are larger, so I’d definitely go with those! This recipe is a perfect fall treat! The texture is amazing and the sweetness is just right. Since it seems to be pumpkin themed everything lately, I decided I wanted to do some sort of cheesecake. I was able to make this dairy-free by using a tofu-based cream cheese substitute. It really does taste like the real thing, you can’t tell its a substitute. But of course, if you don’t need dairy-free, you can use regular cream cheese. I adapted this recipe from Martha Stewart.
- 20 gluten free graham crackers, ground into crumbs (I used S'morables) or your favorite gluten free cookie (1½ cups approx of crumbs*)
- 2 packets stevia (or 2 Tbsp sweetener of choice)
- 4 Tbsp dairy free margarine (I used Earth Balance) or butter, melted (could also use coconut oil)
- 2 x 8 oz tubs Toffuti Better Than Cream Cheese or Daiya Cream Cheese for non-dairy, otherwise, 2 x 8 oz blocks of light cream cheese
- ¾ cup baking stevia or sweetener of choice - adjust to taste
- 1 cup canned pumpkin
- 3 egg whites (or ¼ cup + 2 Tbsp carton kind)
- 3 Tbsp cornstarch
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ⅓ cup semi-sweet chocolate chips (check label for dairy-free)
- Preheat oven to 350 degrees F. Spray or grease an 8x8 inch baking pan.
- Add melted margarine or butter to cracker/cookie crumbs. Mix together and press into pan evenly. Bake for 10 minutes until just golden around edges. Set aside to cool.
- Place cream cheese substitute in blender or food processor and blend until smooth. Add in stevia, pumpkin, egg whites, pumpkin pie spice, cornstarch and salt. Blend again until smooth.
- Put chocolate in a microwave safe bowl, microwaving in 30-second increments until melted. Once chocolate is melted, add ⅓ cup of the pumpkin filling mixture to the melted chocolate and stir until blended.
- Pour remaining pumpkin filling mixture on top of the crust. Drop dollops of the chocolate mixture onto the pumpkin mixture and swirl with a knife to make a marble pattern.
- Bake at 350 degrees F for 28-30 min until firm. Once cooled, cover, and chill in the fridge at least 2 hours (and up to 2 days).
- Cut into 16 squares or 36 bites. Store in fridge. Freezes well.
Nutrition (per bar - makes 16) Calories: 135 Fat: 9.5g Sodium: 209mg Carbs: 11g Fiber: 1g Sugars: 4g Protein: 2g