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Lighter Pumpkin Cheesecake Bars with Gingersnap Crust

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These lighter pumpkin cheesecake bars with a gingersnap crust are creamy, spiced, and satisfying without the heavy feeling. Made with cottage cheese and Greek yogurt for a protein boost, they’re the perfect fall dessert that tastes indulgent but is a little smarter about it.

Ingredients

Scale
  • 1 ½ cups crushed gingersnap cookies (about 25–30 cookies)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar, packed
  • Pinch of salt (optional, if gingersnaps aren’t salty)
  • 1 cup full-fat cottage cheese (small-curd)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 cup canned pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 tablespoon cornstarch
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your 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 spray.
  2. Make the crust: Place gingersnaps in a ziploc bag and crush with a rolling pin or heavy pan until fine crumbs form. In a medium bowl, combine crumbs with melted butter, brown sugar, and salt. Stir until mixture looks like wet sand.
  3. Press the crust into the prepared pan firmly and evenly using the bottom of a flat measuring cup. Pre-bake for 10 minutes, then set aside to cool slightly.
  4. Blend the cottage cheese and Greek yogurt in a blender on high for 60 seconds until completely smooth. Scrape down sides as needed.
  5. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Add the blended cottage cheese mixture and whisk again.
  6. Sprinkle cornstarch, pumpkin pie spice, cinnamon, and salt over the wet mixture. Whisk gently until fully combined and smooth.
  7. Pour the filling over the pre-baked crust. Tilt the pan to spread evenly, then tap on the counter to release air bubbles. Bake for 35-40 minutes until edges are set and center jiggles slightly.
  8. Cool the pan on a wire rack to room temperature (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  9. Once fully chilled, lift bars out using parchment overhang. Cut into 16 squares (4×4 grid) with a sharp knife, wiping clean between cuts.

Notes

For the smoothest filling, blend cottage cheese for a full 60 seconds. Room temperature eggs prevent curdling. Chill bars at least 4 hours (overnight is best) for clean slices. Use a sharp knife wiped clean between cuts for neat edges. Store in an airtight container in the fridge for up to 5 days, or freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, lighter cheesecake, gingersnap crust, fall dessert, healthy dessert, cottage cheese cheesecake, pumpkin bars

Find it online: https://coracooks.com/lighter-pumpkin-cheesecake-bars-with-gingersnap-crust/