If you are looking for an easy to make, delicious dessert, then you must try No Bake Pumpkin Cheesecake Bars.  

no-bake-pumpkin-cheesecake-bars
No Bake Pumpkin Cheesecake Bars are easy to make and gives you all of the flavor of standard cheesecake.

I needed to make a dessert last week but didn’t have a lot of time to spend in the kitchen. I opened up the pantry and when I saw canned pumpkin (we use Farmer’s Market organic canned pumpkin) I knew that I could make No Bake Pumpkin Cheesecake Bars in less than 30 minutes. 

We love to use fresh pumpkin whenever possible (See How To Make Your Own Pumpkin Puree), however, there are times when canned pumpkin puree comes to the rescue.  And that was certainly the case when I needed to make a dessert quickly.

No Bake Pumpkin Cheesecake Bars are a light and refreshing alternative to standard cheesecake. You still get that creamy pumpkin flavor on top of a crispy graham cracker crust but they are easier to prepare and there is no baking involved! 

Check out our other pumpkin recipes on our Pumpkin Recipe Page. 

No Bake Pumpkin Cheesecake Bars

no-bake-pumpkin-cheesecake-bars
A simple graham cracker crust ready for the cheesecake layer.

INGREDIENTS:

1 1/2 cups graham cracker crumbs

1/3 cup white sugar

7 tablespoons butter, melted

8 ounces cream cheese, softened

1 cup pumpkin puree

1/2 cup brown sugar

1/2 teaspoon pumpkin pie spice

1 8 ounce tub whipped topping, thawed

Optional: whipped topping and/or chopped nuts for topping

no bake pumpkin cheesecake
No Bake Cheesecake ready to be chilled.

INSTRUCTIONS:

1. Grease an 8×8 baking dish with butter or olive oil.

2. In a medium bowl, mix together the graham cracker crumbs, sugar and butter until combined. Firmly press the mixture into the bottom of the pan.

3. Place in the freezer and chill for at least 20 minutes.

4. In a large mixing bowl beat together the cream cheese and pumpkin until smooth. Add brown sugar and pumpkin pie spice continuing to beat the mixture until thoroughly combined.Gently fold in the whipped topping.

5. Remove the crust from the freezer and spoon in the filling, smoothing the top.

6. Chill for at least 2 hours.

Prior to serving, add additional whipped topping, chopped nuts, or caramel topping.

Enjoy!

Mary and Jim

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No Bake Pumpkin Cheesecake Bars

Servings 12

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 7 tablespoons butter melted
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 8 ounce tub whipped topping thawed
  • Optional - whipped topping and/or chopped nuts for topping

Instructions

  1. Grease an 8x8 baking dish with butter or olive oil.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar and butter until combined. Firmly press the mixture into the bottom of the pan.
  3. Place in the freezer and chill for at least 20 minutes.
  4. In a large mixing bowl beat together the cream cheese and pumpkin until smooth. Add brown sugar and pumpkin pie spice continuing to beat the mixture until thoroughly combined. Gently fold in the whipped topping.
  5. Remove the crust from the freezer and spoon in the filling, smoothing the top.
  6. Chill for at least 2 hours.
  7. Prior to serving, add additional whipped topping, chopped nuts, or caramel topping.

Recipe Notes

Recipe courtesy of Old World Garden Farms

2 thoughts on “No Bake Pumpkin Cheesecake Bars Recipe – A Delicious, Easy To Make Dessert

  • October 10, 2017 at 2:47 pm
    Permalink

    I was excited that you guys posted a no bake recipe, until i got to the “tub whipped topping”. That seems to be a staple ingredient for no bake desserts. I’ve never seen chemical free whipped topping though. I’ll have to try the homemade version of cool whip someday.

  • October 10, 2017 at 8:56 am
    Permalink

    I think I’ve just found our new Thanksgiving dessert. So much quicker than baking a pie. I like that it is low in sugar too. Thank you!

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