Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 2 tablespoons coconut sugar or regular sugar; 1/4 teaspoon cinnamon; 6 tablespoons melted coconut oil or butter; 8 oz cream cheese, softened; 1/2 cup plain Greek yogurt or dairy-free yogurt; 1/2 cup pumpkin purée; 1/4 cup maple syrup; 2 tablespoons coconut sugar; 1 tablespoon cornstarch or arrowroot; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; Pinch of salt

If you’re craving a fall dessert that’s both creamy and comforting, these pumpkin cheesecake bars are the perfect treat. With a buttery graham cracker crust, a spiced pumpkin cheesecake filling, and a lighter twist thanks to Greek yogurt and maple syrup, these bars deliver all the autumn flavors I love while keeping it healthier than your typical cheesecake. Perfect for Thanksgiving or a cozy night in!

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

2 tablespoons coconut sugar or regular sugar

1/4 teaspoon cinnamon

6 tablespoons melted coconut oil or butter

For the cheesecake layer:

8 oz cream cheese, softened

1/2 cup plain Greek yogurt or dairy-free yogurt

1/2 cup pumpkin purée

1/4 cup maple syrup

1 tablespoon cornstarch or arrowroot

2 tablespoons coconut sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper for easy removal later.

In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted coconut oil (or butter). Stir until everything is evenly mixed.

Press this mixture into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.

While the crust cools, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth.

Add the Greek yogurt, pumpkin purée, maple syrup, coconut sugar, cornstarch, pumpkin pie spice, vanilla extract, and salt. Beat until everything is well incorporated and the mixture is creamy.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Bake for 35–40 minutes, or until the center is just set and slightly jiggly.

Remove from the oven and let cool at room temperature for about an hour. Then, refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the texture to firm up.

Once chilled, slice into 12 bars and serve cold.

Servings and Timing

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes (plus chilling time)

Servings: 12 bars

Variations

Gluten-Free: Use gluten-free graham cracker crumbs or a similar gluten-free base for the crust.

Dairy-Free: Swap the cream cheese for a dairy-free cream cheese alternative, and use dairy-free yogurt.

Sweetener Adjustments: For a different flavor profile, try swapping maple syrup with honey or agave syrup, or adjust the amount of coconut sugar to your preference.

Nuts in the Crust: Add finely chopped pecans or walnuts to the graham cracker mixture for added crunch and a nutty flavor.

Storage/Reheating

To store the pumpkin cheesecake bars, keep them in an airtight container in the fridge for up to 5 days. The longer they chill, the better the flavors develop! They can also be frozen for up to 3 months. To reheat, simply let them thaw in the fridge overnight and serve chilled for the best texture.

FAQs

Can I make these pumpkin cheesecake bars ahead of time?

Yes, these bars are perfect for making ahead! In fact, I find they taste even better after chilling overnight, allowing the flavors to settle and meld together.

Can I substitute regular sugar for coconut sugar?

Absolutely! You can use regular sugar instead of coconut sugar if that’s what you have on hand. Both will work great, but coconut sugar adds a nice, subtle caramel flavor.

What other crust options can I use?

You can use crushed graham crackers, digestive biscuits, or even oatmeal cookies to create a unique crust. For a gluten-free version, use gluten-free graham cracker crumbs or almond flour mixed with a bit of sugar and melted butter or coconut oil.

Can I use a different type of pumpkin puree?

While I recommend using plain pumpkin purée, you can also use butternut squash purée for a different, slightly sweeter flavor. Just make sure it’s not a spiced pumpkin pie filling, as that will affect the overall flavor.

What can I serve these bars with?

These bars are delicious on their own, but I also love serving them with a dollop of whipped cream or a drizzle of extra maple syrup for a little extra indulgence.

Conclusion

These pumpkin cheesecake bars are the ultimate fall dessert. They combine the rich flavors of pumpkin and spices with a creamy cheesecake filling, all nestled atop a buttery crust. Perfect for any autumn occasion, they’re an easy, healthier alternative to traditional cheesecake without sacrificing flavor. Whether you’re hosting a gathering or simply enjoying the cozy season at home, these bars are a guaranteed hit!

Recipe: