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Lighter No-Bake Pumpkin Cheesecake Bars (Easy & Best)

no-bake pumpkin cheesecake bars - featured image
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These creamy, tangy, and perfectly spiced no-bake pumpkin cheesecake bars are a lighter twist on a classic fall dessert. Made with reduced-fat cream cheese and Greek yogurt, they come together in just 20 minutes of active work and require no oven.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) reduced-fat cream cheese, softened
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ cup (60g) plain Greek yogurt
  • 1 cup (120g) light whipped topping (optional, for serving)
  • Extra cinnamon or pumpkin pie spice for dusting (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir with a fork until all crumbs are moistened and clump together when squeezed.
  3. Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or a flat glass. Refrigerate while making the filling.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  5. Add powdered sugar and vanilla extract. Beat on low speed until combined, then increase to medium and beat for another minute until light and airy. Scrape the bowl again.
  6. Add pumpkin puree, pumpkin pie spice, and ground cinnamon. Beat on low speed until just combined. Do not overmix.
  7. Fold in Greek yogurt gently with a spatula until no white streaks remain.
  8. Remove the pan from the fridge. Spoon the pumpkin cream cheese mixture over the chilled crust and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
  9. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm.
  10. Once fully chilled and firm, use the parchment overhang to lift the block out of the pan. Place on a cutting board and slice into 16 squares using a sharp knife, wiping the knife clean between cuts for neat slices.
  11. Serve cold, optionally topped with a dollop of light whipped topping and a dusting of cinnamon or pumpkin pie spice.

Notes

Cream cheese must be at room temperature to avoid lumps. Do not overmix after adding pumpkin to prevent cracking. For clean slices, use a wet knife and wipe between cuts. Chill overnight for best texture. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars for up to 3 months.

Nutrition

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

Find it online: https://lolaspoon.com/lighter-no-bake-pumpkin-cheesecake-bars-easy-and-best/