No Bake Pumpkin Cheesecake Bars Recipe for 15

Instructions:

1. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, coconut sugar, cinnamon, and salt. Press the mixture firmly and evenly into the bottom of the prepared pan.
3. Spread 1 cup pumpkin puree on paper towels and press with more towels until the paper comes away damp but not soaked.
4. In a large bowl, use an electric hand mixer to beat the softened low-fat cream cheese and powdered monkfruit sweetener until smooth and aerated.
5. Add the dried pumpkin, strained Greek yogurt, vanilla bean paste, and pumpkin pie spice to the cream cheese mixture. Mix until fully incorporated.
6. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin cheesecake mixture using a rubber spatula until no white streaks remain.
8. Spread the filling over the crust and smooth the top. Refrigerate for at least 4 hours to allow the fats to set and the structure to firm up before slicing into 15 bars.