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Light No-Bake Pumpkin Cheesecake Bars

no-bake pumpkin cheesecake bars - featured image
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These Light No-Bake Pumpkin Cheesecake Bars are creamy, spiced, and incredibly easy to make with just 15 minutes of active prep. Perfect for fall gatherings, they deliver all the indulgence of cheesecake without turning on the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces reduced-fat cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup light whipped topping, thawed (optional)
  • Ground cinnamon for dusting (optional)
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed for about 2 minutes until smooth and fluffy. Scrape down the sides.
  4. Add pumpkin puree and Greek yogurt. Beat on medium-low until combined, about 30 seconds.
  5. Add powdered sugar, vanilla extract, pumpkin pie spice, and salt. Beat on low speed until just combined. Scrape the bowl.
  6. Remove the crust from the fridge. Spoon the filling over the crust and spread evenly. Tap the pan gently to release air bubbles.
  7. If using, spread whipped topping over the filling or swirl it in for a marbled effect. Dust with cinnamon and sprinkle nuts if desired.
  8. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. When set, use the parchment overhang to lift the block out of the pan. Slice into 9 or 16 bars with a sharp knife, wiping the knife clean between cuts.

Notes

For best results, use room temperature cream cheese to avoid lumps. Chill overnight for cleanest slices. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, light pumpkin dessert, easy fall dessert, pumpkin cheesecake bars, no-bake dessert

Find it online: https://lolaspoon.com/light-no-bake-pumpkin-cheesecake-bars-easy-5-min-prep/