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Mini-Pumpkin Cheesecake Bars with Greek Yogurt and Pecan Crust Recipe

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4 from 5 reviews

These Mini-Pumpkin Cheesecake Bars are a deliciously creamy and spiced dessert made with Greek yogurt and pumpkin puree. Featuring a crunchy graham cracker and pecan crust, they combine the flavors of fall with a light twist from Greek yogurt for a healthier cheesecake option. Perfect for serving a crowd, these bars are easy to make and ideal for fall parties or holiday gatherings.

  • Total Time: 1 hour 15 minutes plus chilling time
  • Yield: 36 mini bars

Ingredients

Crust

  • 9 graham cracker sheets (use gluten-free if needed)
  • ½ cup chopped pecans
  • 3 tablespoons cane sugar or coconut sugar
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon fine salt
  • ¼ cup unsalted butter, melted

Cheesecake Filling

  • 1 cup full-fat plain Greek yogurt
  • 8 ounces cream cheese, softened at room temperature
  • ¾ cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ⅓ cup cane sugar or coconut sugar
  • 3 tablespoons pure maple syrup
  • 2 tablespoons all-purpose flour (use gluten-free baking flour, if needed)
  • 2 teaspoons pumpkin pie spice

Whipped Topping

  • ½ cup heavy cream
  • 2 teaspoons pure maple syrup
  • Optional topping: 2 tablespoons reserved crust mixture and a dash of pumpkin pie spice

Instructions

  1. Preheat and prepare pan: Preheat the oven to 325°F (163°C). Line a 9×9 inch pan with parchment paper, ensuring excess paper hangs over the edges for easy removal later.
  2. Make the crust mixture: In a large food processor or blender, pulse the graham crackers into fine crumbs. Add chopped pecans, sugar, pumpkin pie spice, fine salt, and melted butter. Process until the mixture comes together uniformly.
  3. Reserve topping and press crust: Remove 2 tablespoons of the crust mixture and set aside for topping. Transfer the remaining crust mixture into the prepared pan. Using clean hands, press it firmly and evenly into the bottom of the pan.
  4. Bake crust: Bake the crust for 8-10 minutes until golden brown. Remove from oven and set aside to cool slightly.
  5. Prepare cheesecake filling: Wipe out the food processor or blender. Add Greek yogurt, softened cream cheese, pumpkin puree, eggs, vanilla extract, sugar, maple syrup, flour, and pumpkin pie spice. Process until the filling is completely smooth and homogeneous.
  6. Assemble cheesecake: Pour the cheesecake filling over the pre-baked crust, spreading evenly with a spatula.
  7. Bake cheesecake bars: Bake for 40-50 minutes at 325°F, checking at 40 minutes. The center should be slightly firm to the touch but may have a slight jiggle. Remove from oven and place on a cooling rack.
  8. Cool and chill: Allow cheesecake to cool completely in the pan for 2-3 hours at room temperature, then transfer to the refrigerator and chill until fully set, ideally several hours or overnight.
  9. Cut bars: Using parchment paper edges, lift the cheesecake from the pan. With a sharp, non-serrated knife, cut into 36 small squares (6 rows x 6 columns). Clean knife between cuts for neat slices.
  10. Make whipped topping: In a small bowl, whip the heavy cream using a handheld or stand mixer for 2-3 minutes until stiff peaks form. Drizzle in maple syrup and mix just until combined.
  11. Serve and garnish: Top each cheesecake bar with a dollop of the whipped cream. For a finished touch, sprinkle the reserved crust mixture and a light dusting of pumpkin pie spice on top of each bar.

Notes

  • Use gluten-free graham crackers and all-purpose flour if gluten sensitivity is a concern.
  • Ensure cream cheese is softened to room temperature for smooth blending and no lumps.
  • Check the cheesecake at 40 minutes to avoid overbaking; the center should be slightly firm, not fully set.
  • Chilling is essential for the best texture and to allow the bars to firm up for neat cutting.
  • The reserved crust topping adds a nice crunch and decorative touch to each bar.
  • These bars can be made a day ahead and stored covered in the refrigerator.
  • You can adjust sweetness by substituting sugars to taste or using alternative sweeteners.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/mini-pumpkin-cheesecake-bars-with-greek-yogurt-and-pecan-crust-recipe/