Ingredients
• Crust: 1 ½ cups almond flour or whole wheat pastry flour, 3 tbsp melted coconut oil or light butter, 2 tbsp pure maple syrup or sugar-free sweetener, pinch sea salt
• Cheesecake Layer: 8 oz light cream cheese softened, ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or sugar-free powdered sweetener, 1 large egg or flax egg, 1 tsp vanilla extract, pinch sea salt
• Pumpkin Layer: 1 cup pure pumpkin puree (not pie filling), ¼ cup plain Greek yogurt, 2 tbsp maple syrup or coconut sugar, 1 tsp pumpkin pie spice (cinnamon, nutmeg, ginger), ½ tsp vanilla extract
• Optional: Light Greek yogurt glaze (2 tbsp Greek yogurt + 1 tsp maple syrup + pinch cinnamon) for drizzling
Instructions
• Preheat oven to 325°F (165°C). Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
• For crust: Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press firmly into the bottom of the prepared pan. Bake 8-10 mins until lightly golden; cool slightly.
• For cheesecake layer: Beat softened cream cheese and Greek yogurt until fluffy. Add sweetener, egg, vanilla, and salt; mix until smooth and silky. Pour half of this mixture over the cooled crust.
• For pumpkin layer: Whisk pumpkin puree, Greek yogurt, maple syrup, pumpkin pie spice, and vanilla until smooth. Gently dollop over the cheesecake layer, then add remaining plain cheesecake mixture in spots.
• Use a knife or toothpick to gently swirl the layers together for a stunning marbled effect—don’t overmix!
• Bake 28-32 mins until edges are set and center has a slight jiggle. Cool completely in the pan, then chill 2+ hours for perfect slicing.
• Lift bars out using parchment overhang, slice into 12 squares, and optionally drizzle with Greek yogurt glaze before serving!
• For crust: Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press firmly into the bottom of the prepared pan. Bake 8-10 mins until lightly golden; cool slightly.
• For cheesecake layer: Beat softened cream cheese and Greek yogurt until fluffy. Add sweetener, egg, vanilla, and salt; mix until smooth and silky. Pour half of this mixture over the cooled crust.
• For pumpkin layer: Whisk pumpkin puree, Greek yogurt, maple syrup, pumpkin pie spice, and vanilla until smooth. Gently dollop over the cheesecake layer, then add remaining plain cheesecake mixture in spots.
• Use a knife or toothpick to gently swirl the layers together for a stunning marbled effect—don’t overmix!
• Bake 28-32 mins until edges are set and center has a slight jiggle. Cool completely in the pan, then chill 2+ hours for perfect slicing.
• Lift bars out using parchment overhang, slice into 12 squares, and optionally drizzle with Greek yogurt glaze before serving!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 32 mins, Total Time : 47 mins (+ chilling), Servings : 12, Calories : 155, Net Carbs: 13g, Fats: 10g, Protein: 7g
Prep Time : 15 mins, Cook Time : 32 mins, Total Time : 47 mins (+ chilling), Servings : 12, Calories : 155, Net Carbs: 13g, Fats: 10g, Protein: 7g
✨ PRO TIPS FOR PERFECT LAYERED PUMPKIN CHEESECAKE BARS:
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control.
• Ensure cream cheese and Greek yogurt are at room temperature for a lump-free, silky batter.
• Chill bars thoroughly before slicing—this prevents crumbling and gives clean, picture-perfect squares.
• For easy serving: Run a warm knife under hot water, wipe dry, then slice for smooth, professional cuts.
• Store covered in the fridge for up to 5 days or freeze individually for up to 1 month—thaw overnight before enjoying!
• Make it vegan: Use flax eggs, coconut cream cheese, full-fat coconut yogurt, and maple syrup for a plant-based version.
• Use pure pumpkin puree, NOT pumpkin pie filling, for clean flavor and texture control.
• Ensure cream cheese and Greek yogurt are at room temperature for a lump-free, silky batter.
• Chill bars thoroughly before slicing—this prevents crumbling and gives clean, picture-perfect squares.
• For easy serving: Run a warm knife under hot water, wipe dry, then slice for smooth, professional cuts.
• Store covered in the fridge for up to 5 days or freeze individually for up to 1 month—thaw overnight before enjoying!
• Make it vegan: Use flax eggs, coconut cream cheese, full-fat coconut yogurt, and maple syrup for a plant-based version.