Squash Cheesecake Bars

September/October 2007

Your rating: None Average: 3.9 (40 votes)

Pureed winter squash gives most of the body to these leaner cheesecake bars.

"I liked the subtle flavor and right out of the fridge the squares came out very clean when cut with a very sharp knife. They must be served room temperature or even warm - the cold mutes the flavor too much. My husband loves them; and...
Squash Cheesecake Bars

6 Reviews for Squash Cheesecake Bars


This was great! My entire family, including my 1-year old loved it. I changed the recipe a bit, For the crust: I added 1/4 c. fresh coconut flour instead of the all-purpose flour and I added 1TSP of apple pie spice ( it's all I had prepared) and I increased the butter to 3TSP. I also baked the crust for 15 minutes at 350, then let it cool for about an hour before adding the cheesecake batter.

For the batter: I used whipped cream cheese (it's the lowest fat content I could find here in the Micronesian Islands, I was lucky to find THAT!) I also used pumpkin purée instead of squash, again I used what I could find. I also added the same apple pie spice to the batter and omitted the spices listed. I then chilled the batter for about an hour while the crust cooled. It's about 100 degrees here, in the air conditioned house, so putting it in the refrigerator was necessary, but it may not be where you are.

I baked the dish at 325 for 35 minutes, then shut off the oven and let it sit in there for about an hour. I put it straight into the refrigerator until dinner time. We served this cold, with some salted caramel drizzle and fresh coconut flakes (my kids put coconut flakes on everything, my husband and I did not, haha.)

It was fantastic! We will definitely be making this again, and trying different squashes as they become available. My kids want me to make it with sweet potato. Sounds interesting enough.

Easy to prep, make ahead, variety of flavor options
Comments (1)


Anonymous wrote 44 weeks 1 day ago

So pretty much you didn't

So pretty much you didn't make this at all and created your own recipe.

Tweaked the original recipe...great but the crust is too dry

I followed advice of the previous reviewers. I added cinnamon (about 1 tsp? didn't measure, sorry), and a dash of nutmeg and cloves to the crust and baked it for 20 minutes. The crust seemed too dry before baking, so no wonder it came out that way too. Crust flavor was great, but I wonder if adding more milk, more butter, or omitting flour might have helped.

For the cheesecake layer, I baked my own butternut squash and used 1 c mashed with a fork. I also doubled the cinnamon, and added a dash of nutmeg and cloves. I also added an additional 2 T of white sugar.

After baking approximately 45 minutes at 325, and cooling 1 hr in the fridge, the pieces came our with a bit of crumbly crust in the bottom of the pan, but when I picked up the bars, the entire top separated from the bottom on some of the pieces. On other pieces the crust came off in clumps.

The taste was great, just the right amount of sweet, but the presentation will be lacking. Fortunately, I'm serving it to my 2 yr old and his classmates!

healthier dessert alternative, toddler friendly

I liked the subtle flavor and right out of the fridge the squares came out very clean when cut with a very sharp knife. They must be served room temperature or even warm - the cold mutes the flavor too much. My husband loves them; and this was after the look he gave me while cutting up the squash.


A disappointment (this is coming from a long-time fan).
The crust is flat and heavy - I think the suggestions about longer baking time and the addition of spices are good ones. Plus, I wonder if the flour is necessary.
The filling needs more squash flavor and sweetness.
I probably won't make this again but I'll check back to see if other people attempt this recipe and make/suggest changes. Low-fat cream cheese squash bars are a great concept!


I added ground cinnamon and ground cloves to the crust mix. It definately needs a doubling of the squash.

I served this at a party, where most attendees are not really health conscious. It was very well received.

Baking the crust a bit longer results in a crisper crust if that is desired.


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