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

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4.1 from 13 reviews

Mini-Pumpkin Cheesecake Bars are a delightful fall dessert featuring a crunchy graham cracker-pecan crust, creamy pumpkin cheesecake made with Greek yogurt for a lighter touch, and a luscious maple syrup-infused whipped topping. These bars are baked to perfection, offering a festive treat that combines classic autumn flavors with a wholesome twist.

Ingredients

For the 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

For the Cheesecake:

  • 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

For the Maple Whipped Topping:

  • 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

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving excess hanging over the edges for easy removal later. In a food processor or blender, pulse the graham cracker sheets until finely ground. Add chopped pecans, sugar, pumpkin pie spice, salt, and melted butter. Process until the mixture clumps together. Remove 2 tablespoons of this mixture and set aside for topping. Press the remaining crust mixture firmly and evenly into the bottom of the prepared pan.
  2. Bake the crust: Place the crust in the preheated oven and bake for 8-10 minutes, until it turns golden brown. Remove from oven and allow to cool slightly while preparing the filling.
  3. Make the cheesecake filling: Clean the food processor or blender. Add Greek yogurt, softened cream cheese, pumpkin puree, eggs, vanilla extract, sugar, maple syrup, flour, and pumpkin pie spice. Blend until the filling is completely smooth and well combined.
  4. Assemble and bake: Pour the cheesecake filling evenly over the warm crust in the pan and spread gently to level. Bake for 40-50 minutes or until the center is just set and slightly firm to the touch. Begin checking at 40 minutes to avoid overbaking as oven types vary.
  5. Cool and chill: Remove the cheesecake from the oven and transfer to a cooling rack. Let it cool completely in the pan for 2-3 hours, then refrigerate until thoroughly chilled, preferably overnight for best texture.
  6. Prepare the maple whipped topping: Using a mixer, whip the heavy cream with maple syrup until soft peaks form. Optionally sprinkle with reserved crust mixture and a dash of pumpkin pie spice for garnish.
  7. Slice and serve: Lift the cheesecake out of the pan using the parchment paper edges. Using a sharp non-serrated knife, cut into 36 squares (6 by 6). Clean the knife between cuts to ensure clean slices. Top each square with a dollop of maple whipped cream and garnish as desired before serving.

Notes

  • Use gluten-free graham crackers and flour to make the recipe gluten-free.
  • Be careful not to overbake the cheesecake to keep it creamy and smooth.
  • The reserved crust crumbs add a delightful texture when sprinkled on top.
  • Chilling the cheesecake overnight intensifies the flavors and improves texture.
  • Use full-fat Greek yogurt for best creamy texture and flavor.
  • The maple whipped topping adds a rich sweetness that balances the pumpkin spice.
  • Cutting with a sharp non-serrated knife and wiping between cuts prevents the bars from tearing.

Find it online: https://marthatasty.com/mini-pumpkin-cheesecake-bars-with-greek-yogurt-and-maple-whipped-topping-recipe/