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Pumpkin Cheesecake. Does it get more fall than that? Only what’s different about these Pumpkin Cheesecake Protein Bars is that there is no cream cheese in them at all! They are made a whole bunch healthier by using greek yogurt instead!

This isn’t the first healthy cheesecake recipe I’ve done. The collection is getting huge. It first started with the original Cheesecake Protein Bars, then was the Peanut Butter Chocolate Cheesecake Protein Bars, then Lemon Cheesecake Protein Bars, then Coconut Cheesecake Protein Bars and finally Key Lime Cheesecake Protein Bars. Phew. Now it feels almost complete with pumpkin in here too.

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I decided to add a bit of white chocolate drizzle to these, since the filling isn’t overly sweet, so I wanted a bit of a sweet topping. I think it goes perfectly. But you can totally leave it out. Up to you (I included the nutrition for both). Some other great topping options would be whipped cream, whipped coconut cream or even some melted coconut butter drizzled on top.

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Another great swap is using chia seeds instead of ground flax seeds in the crust. They both work great, so use whatever you have on hand or what you prefer.

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These will go fast in our house. The girls and hubby all like them, so I’m sure it won’t be long before I’m making another pan of them.

Happy ‘almost’ October!

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