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Easy Lighter Pumpkin Cheesecake Bars with Pecan Crust

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These lighter pumpkin cheesecake bars feature a buttery pecan crust and a creamy, spiced pumpkin cheesecake layer made with reduced-fat cream cheese and Greek yogurt. They’re the perfect guilt-free fall dessert that tastes indulgent but is actually better for you.

Ingredients

Scale
  • 1 ½ cups pecan halves (toasted)
  • 2 tablespoons coconut oil (melted)
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon (optional)
  • 16 ounces reduced-fat cream cheese (softened)
  • ½ cup Greek yogurt (plain, full-fat or 2%)
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • ⅔ cup coconut sugar (or brown sugar)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • ¼ cup pecan halves (for garnish, optional)
  • 1 tablespoon maple syrup (for drizzling, optional)
  • Whipped cream or coconut whipped cream (for serving, 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. Lightly spray with non-stick cooking spray.
  2. Spread 1 ½ cups pecan halves on a baking sheet and toast for 6-8 minutes until fragrant. Let cool slightly.
  3. In a food processor, combine toasted pecans, melted coconut oil, maple syrup, salt, and cinnamon. Pulse until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down sides. Add Greek yogurt and beat until combined.
  5. Add pumpkin puree, coconut sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg. Mix on low speed until just combined. Do not overmix.
  6. Pour filling over cooled crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center still has a slight jiggle.
  7. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours or overnight.
  8. Use parchment handles to lift bars out of pan. Slice into 16 squares with a sharp knife, wiping clean between cuts. Garnish with pecan halves and maple syrup drizzle if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t skip toasting the pecans for best flavor. The center should still jiggle slightly when done; overbaking causes cracks. For clean slices, chill at least 4 hours or overnight. Can be made up to 3 days ahead and stored in the refrigerator. Freeze individual bars wrapped tightly for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, lighter cheesecake, pecan crust, fall dessert, healthy dessert, pumpkin dessert, gluten-free cheesecake

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