Irresistibly Refreshing Homemade No Bake Pumpkin Cheesecake Bars

Enjoy these Refreshing Homemade No Bake Pumpkin Cheesecake Bars, a creamy delight that brings the essence of fall without the need for baking.

Prep Time15

Chilling Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: Bars, cheesecake, Dessert, fall, no bake, Pumpkin

Servings: 9 slices

Calories: 250kcal

1 cup Graham Cracker Crumbs Try gluten-free options or crushed gingersnaps for a spiced twist.
1/2 cup Melted Butter Substitute with coconut oil for a dairy-free option.

8 oz Cream Cheese (softened) Full-fat yields a thicker texture.
1/2 cup Powdered Sugar Finely ground granulated sugar can work as a substitute.
1 tsp Vanilla Extract Pure vanilla is preferred.
8 oz Whipped Topping A homemade version can be an excellent alternative.
1 cup Pumpkin Puree Ensure it’s pure, not pumpkin pie filling.
1 tsp Pumpkin Pie Spice Can be replaced with a mix of cinnamon, nutmeg, and ginger.

Crush the graham crackers into fine crumbs and mix them with melted butter, then press firmly into the bottom of a lined pan. Freeze for about 15 minutes until set.
Beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until fluffy.
Gently fold the whipped topping into the cream cheese mixture and spread half over the chilled crust.
In the remaining cream cheese mixture, add pumpkin puree and pumpkin pie spice, blending until smooth. Spread this over the first layer.
Optionally create a marbled effect by swirling a knife through the top layer.
Cover and refrigerate for at least 4 hours, or overnight, to allow the bars to set.
Lift the cheesecake out using parchment, slice into squares, and serve chilled.

Top with whipped cream or a sprinkle of pumpkin pie spice for extra flair.