Name: Mini Pumpkin Cheesecake Bars with Greek Yogurt and Maple Whipped Topping Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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; ½ cup heavy cream; 2 teaspoons pure maple syrup; Optional: 2 tablespoons reserved crust mixture to sprinkle on top; Optional: a dash of pumpkin pie spice for garnish

Jump to Recipe· 4.1 from 13 reviews

If you’re dreaming of a fall dessert that feels like a warm hug in every bite, the Mini Pumpkin Cheesecake Bars with Greek Yogurt and Maple Whipped Topping Recipe is the answer. These little squares are a perfect harmony of creamy pumpkin cheesecake, a crunchy graham cracker-pecan crust, and a luscious maple-infused whipped cream topping. Made lighter with Greek yogurt and less sugar, this recipe delivers big on flavor without overwhelming sweetness, making it a delightful treat for gatherings or cozy nights in. Once you try these bars, they’ll quickly become your new seasonal favorite!

Ingredients You’ll Need

The image shows ingredients for a recipe arranged neatly on a white marbled surface. There is a white plate with a large rectangle of cream cheese with a smooth texture in the center left. To its right, a small pile of square light brown crackers rests on a white plate. Around these, several small white bowls hold various ingredients: light brown brown sugar, chopped pecans, bright orange pumpkin puree, dark brown cocoa powder, white powdered sugar, and two kinds of syrup - one light golden and one darker amber. In the middle, a bowl of fluffy white whipped cream sits next to two white eggs placed directly on the marble. There is a small white dish with a light brown powder and white salt. All items are evenly spaced, creating a clean and orderly look. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the list fool you — these ingredients are simple everyday staples that come together to create a flavor-packed masterpiece. Each element plays a special role, from the nutty crunch of pecans in the crust to the rich creaminess of Greek yogurt in the filling, and the sweet warmth of maple in the whipped topping.

9 graham cracker sheets: Provides a crisp and fragrant base that’s easy to crumble and bake evenly.
½ cup chopped pecans: Adds a subtle crunch and buttery flavor that elevates the crust.
3 tablespoons cane sugar or coconut sugar: Sweetens the crust while allowing the spices to shine.
¼ teaspoon pumpkin pie spice: Infuses the crust with classic autumn warmth in every bite.
¼ teaspoon fine salt: Balances sweetness and enhances all the other flavors.
¼ cup unsalted butter, melted: Holds the crust together and brings richness to the base.
1 cup full-fat plain Greek yogurt: Adds tangy creaminess to the cheesecake filling and cuts heaviness.
8 ounces cream cheese, softened: Essential for that smooth, luscious cheesecake texture.
¾ cup canned pumpkin puree: Brings bright color, moisture, and iconic pumpkin flavor.
2 large eggs: Bind the cheesecake filling and help it set perfectly.
1 teaspoon pure vanilla extract: Rounds out the filling with comforting sweetness.
⅓ cup cane sugar or coconut sugar: Sweetens the filling, balancing pumpkin and spices.
3 tablespoons pure maple syrup: Adds natural sweetness and depth in the filling and whipped topping.
2 tablespoons all-purpose flour: Stabilizes the filling for those perfect bars.
2 teaspoons pumpkin pie spice: Gives the filling its signature cozy, festive flavor.
½ cup heavy cream: Whips up into a light, fluffy topping infused with maple syrup.
2 teaspoons pure maple syrup: Sweetens the whipped topping with a rich autumnal note.

How to Make Mini Pumpkin Cheesecake Bars with Greek Yogurt and Maple Whipped Topping Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325 degrees F and lining a 9×9 inch pan with parchment paper, leaving some overhang for easy removal later. In a food processor, pulse the graham crackers until they turn into fine crumbs. Then add the chopped pecans, sugar, pumpkin pie spice, salt, and melted butter. Pulse again until the mixture holds together when pressed. Set aside 2 tablespoons of this mixture to sprinkle on top later, then firmly press the rest into your prepared pan. Bake the crust for 8 to 10 minutes until it turns a beautiful golden brown, then remove it from the oven and let it cool.

Step 2: Make the Cheesecake Filling

While the crust is baking, clean your food processor bowl and combine the Greek yogurt, softened cream cheese, pumpkin puree, eggs, vanilla extract, sugar, maple syrup, flour, and pumpkin pie spice. Blend everything until the mixture is silky smooth and even. Pour this creamy filling over your cooled crust and spread it evenly with a spatula, readying it for baking.

Step 3: Bake and Chill

Bake the cheesecake layer for 40 to 50 minutes, starting to check for doneness at 40 minutes — you want the center just set and slightly firm to the touch but not dry. Once baked, place the pan on a cooling rack and allow it to come to room temperature, which takes around 2 to 3 hours. Then refrigerate the bars until they are fully chilled and firm, at least a few hours or overnight for best results.

Step 4: Prepare the Maple Whipped Topping and Assemble

When you’re ready to serve, whip the heavy cream with maple syrup until soft peaks form, infusing the fluff with even more of that seasonal sweetness. Lift your chilled cheesecake slab from the pan using the parchment overhang and place it on a cutting board. Slice into 36 mini squares with a sharp knife, wiping clean between cuts for neat edges. Top each square with a generous dollop of maple whipped cream, sprinkle reserved crust crumbs and a pinch of pumpkin pie spice for that perfect finishing touch.

How to Serve Mini Pumpkin Cheesecake Bars with Greek Yogurt and Maple Whipped Topping Recipe

The image shows square pieces of a creamy, light brown dessert, arranged in neat rows on a white marbled surface. Each piece has two layers: a thinner, darker brown base and a thicker, smooth lighter brown top layer. On top of each square is a small dollop of white cream with tiny brown crumbs sprinkled over it. Some crumbs are scattered around the dessert pieces. A silver knife is partially visible in the lower left corner, resting on the white marbled surface. The overall look is neat with a soft, smooth texture on top and a crumbly base photo taken with an iphone --ar 4:5 --v 7

Garnishes

These bars are already a showstopper, but you can amp up their beauty and flavor by garnishing with extra chopped pecans, a light drizzle of pure maple syrup, or even a dusting of cinnamon or nutmeg. Freshly grated orange zest can add a bright contrast that really wakes up the pumpkin spices.

Side Dishes

Serve these bars alongside a cozy cup of chai tea or a latte for an afternoon treat, or with spiced apple cider at a fall gathering. A scoop of vanilla bean ice cream or a few fresh berries on the side also pairs wonderfully, if you want to add a little something extra.

Creative Ways to Present

For parties or desserts to impress, present the Mini Pumpkin Cheesecake Bars with Greek Yogurt and Maple Whipped Topping Recipe on a beautiful wooden board or tiered stand. Place individual bars in mini cupcake liners or rustic mason jars layered with extra whipped cream. You can even place a small cinnamon stick on top of each as a charming edible garnish that adds both look and scent.

Make Ahead and Storage

Storing Leftovers

Leftover bars keep beautifully in an airtight container in the refrigerator for up to four days. Keep the whipped topping separate if possible and add fresh just before serving for the best texture and taste.

Freezing

These bars freeze very well, making them ideal for prepping ahead! Wrap individual bars tightly in plastic wrap and store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before serving, then add fresh maple whipped topping.

Reheating

Because these bars are best enjoyed chilled or at room temperature, reheating is not typically recommended. If you prefer a softened texture, leave at room temperature for about 20 minutes before serving.

FAQs

Can I use low-fat Greek yogurt instead of full-fat?

Yes, you can substitute low-fat Greek yogurt if you prefer a lighter dessert, though full-fat will provide a richer, creamier texture and flavor in the cheesecake filling.

Is there a dairy-free version of this recipe?

Absolutely! Use dairy-free cream cheese and coconut cream instead of heavy cream to whip for the topping. Look for non-dairy Greek yogurt alternatives to keep that tangy creaminess.

Can I make the crust gluten-free?

Yes, simply choose gluten-free graham crackers or substitute with gluten-free cookies, and ensure your flour is gluten-free to keep the whole recipe accommodating gluten sensitivities.

How can I make this less sweet?

Feel free to reduce the sugar slightly in both the crust and filling if you prefer a subtler sweetness. The natural maple syrup and pumpkin puree help keep the flavor rich without needing too much added sugar.

What’s the best way to cut these bars neatly?

Use a sharp, non-serrated knife and wipe it clean between every cut to prevent sticking or tearing the cheesecake, resulting in perfectly neat bars.

Final Thoughts

Once you make the Mini Pumpkin Cheesecake Bars with Greek Yogurt and Maple Whipped Topping Recipe, you’ll find yourself coming back to this dessert again and again as the perfect fall indulgence. Easy to prepare, lighter than traditional cheesecake, and packed with comforting autumn spices, these bars are sure to become a seasonal staple for you and your loved ones. Trust me, one bite and you’ll be hooked!

Mini Pumpkin Cheesecake Bars with Greek Yogurt and Maple Whipped Topping Recipe

Ingredients You’ll Need