Butternut Squash Greek Yogurt Cheesecake Bars

4.60 from 5 votes

Greek yogurt cheesecake bars with butternut squash, cinnamon and nutmeg.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 180kcal

Author: Ilona

Preheat oven to 300 F. Prepare 9 x 9 baking pan. Put parchment paper on the bottom.
In a medium bowl combine graham crackers and melted butter. Press gently on the bottom of the 9 x 9 baking pan. Bake for 15 minutes.
1 cup graham cracker crumbs, 1/4 cup unsalted butter
In a medium bowl mix with mixer cream cheese, greek yogurt and sugar. Mix until well combined with mixer. Add 1 egg and mix.
8 oz. cream cheese, 1 cup greek yogurt, 1/2 cup sugar, 1 egg
Add butternut squash puree and vanilla extract, mix well.
1/2 cup butternut squash, 1 tsp. vanilla extract
Add cornstarch, cinnamon and nutmeg. Mix until well combined with electric mixer.
1 tsp. cornstarch, 1 tsp. cinnamon, 1/8 tsp. nutmeg
Bake for about 25 minutes until center will not jiggle.
Cool off completely before cutting into bars.
Cut cooled off cheesecake bars with sharp knife, also you can clean knife with paper towel after each cut if needed or run knife under hot water to warm it.

You don't have butternut squash puree? No problem! You can use the same amount of pumpkin or sweet potato puree.
To make butternut squash puree, cook or bake the butternut squash until it's very soft. Once softened, mash it with a fork until you achieve a smooth consistency.
Using softened cream cheese is essential for easy mixing with a mixer. Allow the cream cheese to come to room temperature.

You can sprinkle powdered sugar on top of cheesecake bars for a simple and elegant touch. Alternatively, you can top them with melted white chocolate, adding a sweet and creamy layer to enhance the flavor. If using powdered sugar, you can sift it evenly over the bars. If opting for melted white chocolate, drizzle it artistically or spread it over the bars for a decorative finish.