Description
Easy no-bake pumpkin cheesecake bars with a graham cracker crust and creamy pumpkin filling. Perfect for fall gatherings or holiday desserts.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup whipped topping, plus extra for garnish
Instructions
- Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into a lined 8×8-inch pan.
- Chill crust for 30 minutes.
- Beat cream cheese until smooth. Add pumpkin, powdered sugar, vanilla, pumpkin pie spice, and salt. Mix well.
- Fold in whipped topping.
- Spread filling over crust. Smooth the top.
- Refrigerate for at least 4 hours or overnight.
- Slice into bars. Top with whipped cream if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For a firmer texture, freeze for 1 hour before serving.
- Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg