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Best Light Pumpkin Cheesecake Bars Recipe

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These Lighter Pumpkin Cheesecake Bars are rich and creamy without being a sugar bomb, using simple swaps like cottage cheese and Greek yogurt for a healthier fall dessert that everyone will love.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon (optional)
  • 8 ounces reduced-fat cream cheese, softened
  • ½ cup low-fat cottage cheese (small-curd, blended smooth)
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • ⅓ cup coconut sugar (or brown sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or ½ teaspoon each cinnamon, ginger, and nutmeg)
  • ¼ teaspoon salt
  • ¼ cup plain Greek yogurt (for topping, optional)
  • 1 tablespoon maple syrup (for topping, optional)
  • ¼ teaspoon vanilla extract (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a medium bowl, mix graham cracker crumbs, melted butter, maple syrup, and cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. Blend the cottage cheese: In a food processor or blender, blitz cottage cheese for about 30 seconds until completely smooth. Set aside.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer until light and fluffy, about 2 minutes. Add blended cottage cheese, pumpkin puree, coconut sugar, eggs, vanilla, pumpkin pie spice, and salt. Mix on medium speed until combined and smooth. Do not overmix.
  5. Pour and bake: Pour filling over pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake at 350°F for 30-35 minutes, until edges are set but center still jiggles slightly.
  6. Cool completely: Let bars cool on a wire rack for about 1 hour, then refrigerate for at least 4 hours, preferably overnight.
  7. Make the topping (if using): In a small bowl, whisk together Greek yogurt, maple syrup, and vanilla. Spread over chilled bars before slicing.
  8. Slice and serve: Use parchment overhang to lift the block out of the pan. Slice into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overbake; the center should still jiggle. Chill overnight for best texture. For clean slices, run knife under hot water before cutting.

Nutrition

Keywords: pumpkin cheesecake bars, light cheesecake, healthy pumpkin dessert, fall dessert, low sugar cheesecake

Find it online: https://sparklechew.com/best-light-pumpkin-cheesecake-bars-recipe/