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Easy creamy no-bake pumpkin cheesecake bars are a delicious and simple fall dessert perfect for any occasion.

Easy Creamy No Bake Pumpkin Cheesecake Bars

These no-bake pumpkin cheesecake bars are the perfect fall dessert, combining a creamy pumpkin cheesecake filling with a graham cracker crust. Effortlessly easy to make and packed with pumpkin flavor, they are a guaranteed crowd-pleaser for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 8 ounces whipped topping, thawed
  • Whipped cream optional, for garnish
  • Caramel sauce optional, for garnish
  • Sprinkle of pumpkin pie spice optional, for garnish

Equipment

  • 9x13 inch baking dish
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Plastic wrap
  • Food processor or Ziploc bag and rolling pin (for crust)
  • Sharp knife

Method
 

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until everything is evenly moistened.
  2. Press the mixture firmly into the bottom of a 9x13 inch baking dish.
  3. Place the crust in the freezer while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt. Beat until everything is well combined and smooth.
  6. Gently fold in the thawed whipped topping until just combined.
  7. Remove the graham cracker crust from the freezer.
  8. Pour the pumpkin cheesecake filling over the crust, spreading it evenly.
  9. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  10. Once the cheesecake bars are firm, remove them from the refrigerator.
  11. Use a sharp knife to slice the bars into squares.
  12. Garnish with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce (optional).
  13. Serve and enjoy.

Notes

For best results, ensure the cream cheese is fully softened to avoid a lumpy filling. Do not overmix the filling after adding the whipped topping. Chilling the bars overnight allows them to set completely. These bars can be stored in the refrigerator for up to 3 days. For a chocolatey twist, melt some chocolate and swirl it into the filling before chilling. You can also experiment with different crusts like gingerbread or chocolate graham crackers.