Mini-Pumpkin Cheesecake Bars (made with Greek Yogurt)
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The Real Food Dietitians · by Stacie Hassing★ 5.0

Mini-Pumpkin Cheesecake Bars (made with Greek Yogurt)

NUTRITION · PER SERVING75M COOK
CAL 5%·PRO 4%
CARBS 9G36% OF CAL
0G FIBER6G SUGAR3G OTHER
FAT 7G61% OF CAL
3G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual pumpkin cheesecake bars with a graham cracker-pecan crust and maple whipped topping, lightened with Greek yogurt. They are creamy, spiced, and perfect for fall.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 36
  • 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 for topping: reserve 2 tablespoons of the crust mixture to sprinkle over the whipped topping, and a dash of pumpkin pie spice
PREP
25M
SODIUM
66MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.