Creamy Cheesecake Squares with Nut Crust
Enjoyed with fresh whipped cream and fruit sauce, or purely as-is, these Creamy Cheesecake Squares with Nut Crust are a perfect dessert for any occasion!
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups whole pecans
- 1 cup almond flour
- 2 tbs coconut sugar
- 6 tbs butter, (melted)
- 2 8 oz. packages cream cheese, (room temperature)
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 cup Greek yogurt
- 4 tbs maple syrup
- 1 tsp vanilla
Instructions
- 1
Preheat oven 375 deg F (190C).
- 2
Add whole pecans to food processor and pulse until texture is similar to a ground flour.
- 3
Add almond meal and coconut sugar and pulse a few times to blend.
- 4
Add melted butter and mix well into nut mixture.
- 5
Press nut mixture in a parchment-lined baking pan (see baking pan sizes notes below). Set aside.
- 6
In a mixing bowl, combine cream cheese, eggs, maple syrup, and vanilla. Beat well until mixture is smooth. (See note below.)
- 7
Pour cream cheese mixture over nut crust in pan and spread evenly, making sure to spread it to the edges of the pan.
- 8
Bake for 20 minutes. Let cool for at least 10-15 minutes.
- 9
Set oven temperature to 425 deg F (230C).
- 10
Combine Greek yogurt, maple syrup, and vanilla and mix together with a whisk until well combined.
- 11
Pour over Layer 1 in the pan and use the back of spoon or a spatula to spread evenly to the edges.
- 12
Bake for 10 minutes.
- 13
Bring cheesecake to room temperature completely before covering with foil or pan lid.
- 14
Refrigerate cheesecake overnight.
- 15
Cut cheesecake into squares. Serve with fresh whipped cream and fruit sauce, if desired.