No-Bake Pumpkin Cheesecake Bars
These velvety, seasonal No-Bake Pumpkin Cheesecake Bars are the perfect autumn treat for those who want a professional dessert without using the oven. Combining a buttery graham cracker crust with a light, spiced pumpkin cream cheese filling, this recipe is ideal for holiday gatherings. By chilling the bars instead of baking them, you achieve a smooth, creamy texture that never curdles or cracks, making it a reliable and easy crowd-pleaser for any dessert table.
- Prep Time: 20
- Total Time: 260
- Yield: 12 bars
- Category: Deserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz Cream Cheese, softened
1 cup Pumpkin Puree (canned, not pie filling)
1/2 cup Powdered Sugar, sifted
1 tsp Vanilla Extract
1 tsp Pumpkin Pie Spice
1 1/2 cups Whipped Topping, thawed
1 1/2 cups Graham Cracker Crumbs
5 tbsp Melted Butter
Instructions
Combine graham cracker crumbs and melted butter in a bowl until it reaches a wet sand consistency.
Press the crumb mixture firmly into an 8×8 inch parchment-lined baking dish.
Freeze the crust for 10 minutes to solidify.
Beat softened cream cheese with powdered sugar, vanilla, and pumpkin pie spice until smooth.
Fold in the pumpkin puree until fully incorporated.
Gently fold in the whipped topping until the mixture is light and uniform.
Spread the filling evenly over the chilled crust.
Refrigerate for at least 4 hours until set before slicing into 12 bars.
Notes
Ensure cream cheese is at room temperature for the smoothest filling. Thaw the whipped topping completely before folding it in to prevent texture issues. Store in the refrigerator for up to 3 days. Can be topped with additional whipped cream or a dusting of cinnamon before serving.
Find it online: https://flavoornote.com/no-bake-pumpkin-cheesecake-bars-2/