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Light & Creamy Pumpkin Cheesecake Bars: Easy Fall Dessert

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These light and creamy pumpkin cheesecake bars are the perfect fall dessert, made with Greek yogurt and cottage cheese for a lighter texture without sacrificing flavor. Quick to prepare and perfect for gatherings, they’re a crowd-pleaser that tastes like autumn in every bite.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 8 ounces reduced-fat cream cheese (one block), softened
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ½ cup small-curd low-fat cottage cheese
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup light whipped topping (optional, for serving)
  • 2 tablespoons toasted pumpkin seeds (pepitas, optional, for serving)
  • Ground cinnamon for dusting (optional, for serving)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving 2 inches of overhang on two opposite sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and ½ teaspoon cinnamon. Pour in melted butter and stir until mixture resembles wet sand. Press firmly and evenly into the prepared pan using the bottom of a flat measuring cup. Bake for 8 minutes, then set aside to cool slightly.
  3. Blend the cottage cheese: In a food processor or high-speed blender, blend ½ cup cottage cheese on high for 30-45 seconds until completely smooth. Set aside.
  4. Beat cream cheese and sugars: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Add brown sugar and ¼ cup granulated sugar, beat for another 2 minutes until light and airy. Scrape down sides and bottom of bowl.
  5. Add wet ingredients: Add pumpkin puree, Greek yogurt, blended cottage cheese, vanilla extract, pumpkin pie spice, and salt. Beat on medium speed until well combined and smooth.
  6. Add eggs: Add eggs one at a time, beating on low speed just until each is incorporated. Do not overmix. Give a final stir with a rubber spatula.
  7. Assemble and bake: Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 325°F for 35-40 minutes, until edges are set and center has a slight jiggle when shaken.
  8. Cool and chill: Place pan on a wire rack and cool completely at room temperature (about 1 hour). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Slice and serve: Use parchment overhang to lift bars out of pan. Place on cutting board and cut into 16 even bars (4×4). Wipe knife clean between cuts. Serve cold or at room temperature, topped with whipped topping, pumpkin seeds, and cinnamon if desired.

Notes

Don’t skip blending the cottage cheese—it’s key to the light, creamy texture. Use room temperature ingredients for best results. The jiggle test is crucial: center should wobble slightly when done. For clean cuts, chill overnight and use a sharp knife wiped clean between cuts. If cracks appear, cover with whipped cream.

Nutrition

Keywords: pumpkin cheesecake bars, light cheesecake, fall dessert, pumpkin dessert, easy cheesecake bars, healthy cheesecake, Greek yogurt cheesecake

Find it online: https://sparklechew.com/light-and-creamy-pumpkin-cheesecake-bars-easy-fall-dessert/