Pecan Cheesecake Bars

ByAdmin

If you’re looking for a dessert that feels a little bit fancy but couldn’t be easier to make, these Pecan Cheesecake Bars check every box. They strike that perfect balance between creamy and crunchy, with a flavor that feels right at home on a holiday table or tucked into an everyday dessert spread. It’s the kind of recipe that looks impressive but feels completely approachable from the very first bite.

The crust comes together quickly by mixing most of a box of butter pecan cake mix with oil and an egg, then pressing it into the pan. After a short bake, it firms up just enough to hold everything else without getting too dry. The butter pecan flavor gives the whole dessert a warm, nutty start!

While the crust bakes, preparing the filling couldn’t be easier. Cream cheese, sugar, and an egg mix into a smooth, lightly sweet layer that spreads easily over the warm crust. As it bakes, it sets into that classic cheesecake texture, soft, creamy, and just rich enough to feel indulgent without being too heavy.

The final sprinkle of chopped pecans and reserved cake mix adds a little crunch and a sweet, crumbly finish that ties everything together. Once cooled, these bars slice up beautifully, making them a perfect pick for anytime you need a dependable crowd-pleaser! 

Servings: 12

Ingredients

Crust:

  • 1 cup almond flour
  • 2 tablespoons light butter, melted
  • 2 tablespoons zero-calorie sweetener
  • 1 egg white
  • ½ teaspoon vanilla extract

Cheesecake Layer:

  • 8 oz fat-free cream cheese, softened
  • ½ cup nonfat Greek yogurt
  • ¼ cup zero-calorie sweetener
  • 1 large egg
  • 1 teaspoon vanilla extract

Pecan Topping:

  • ¼ cup chopped pecans
  • 2 tablespoons sugar-free maple syrup
  • 1 tablespoon brown sugar substitute
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
  2. In a bowl, combine almond flour, melted light butter, sweetener, egg white, and vanilla extract.
  3. Press the mixture evenly into the bottom of the prepared pan.
  4. Bake for 8–10 minutes, then allow to cool slightly.
  5. In another bowl, beat the cream cheese until smooth. Add Greek yogurt, sweetener, egg, and vanilla. Mix until creamy.
  6. Spread the cheesecake mixture evenly over the crust.
  7. In a small bowl, combine chopped pecans, sugar-free maple syrup, brown sugar substitute, and cinnamon.
  8. Sprinkle the pecan mixture evenly over the cheesecake layer.
  9. Bake for 25–30 minutes, or until the center is almost set.
  10. Let cool completely, then refrigerate for at least 3 hours before slicing into 12 bars.

WW Points: Approximately 5 points per serving (estimated; verify with your specific WW plan and brands).

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