Mini Pumpkin Cheesecake Bars
Ingredients
The crust
-
9
sheets
graham crackers
-
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
The cheesecake filling
-
1
cup
full-fat plain Greek yogurt
-
8
ounces
cream cheese, softened
-
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
-
2
teaspoons
pumpkin pie spice
The maple whipped topping
-
½
cup
heavy cream
-
2
teaspoons
pure maple syrup
-
2
tablespoons
reserved crust mixture (optional)
-
dash
pumpkin pie spice (optional)
Instructions
- Preheat the oven to 325°F and line a 9x9 inch pan with parchment paper.
- Process graham crackers into fine crumbs, then add pecans, sugar, pumpkin pie spice, salt, and melted butter. Mix until combined.
- Reserve 2 tablespoons of the crust mixture and press the rest into the prepared pan. Bake for 8-10 minutes until golden brown.
- In a food processor, blend Greek yogurt, cream cheese, pumpkin puree, eggs, vanilla, sugar, maple syrup, flour, and pumpkin pie spice until smooth.
- Pour the cheesecake filling onto the pre-baked crust and spread evenly. Bake for 40-50 minutes until the center is slightly firm.
- Allow the cheesecake to cool completely in the pan for 2-3 hours, then refrigerate until chilled.
- Lift the cheesecake from the pan using the parchment paper and cut into 36 squares.
- Whip heavy cream until stiff peaks form, then mix in maple syrup.
- Top each square with whipped cream, reserved crust mixture, and a dusting of pumpkin pie spice before serving.
Nutrition Facts (estimated)
Servings
36 squares
Calories
100
Total fat
7g
Total carbohydrates
9g
Total protein
2g
Sodium
60mg
Cholesterol
25mg
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