Name: No Bake Pumpkin Pie Cheesecake Bars
Prep time: 20 min
Total time: 4 h 20 min
Ingredients: 12 full graham cracker sheets, crushed into fine crumbs; 8 tablespoons (1 stick) unsalted butter, melted; 24 ounces cream cheese (three 8-oz blocks), softened; 3 tablespoons granulated sugar; 3 tablespoons milk; 1 teaspoon pure vanilla extract; 8 ounces frozen whipped topping (like Cool Whip), thawed; 30 ounces pumpkin puree (not pumpkin pie filling); 2 cups milk; 10.2 ounces instant vanilla pudding mix (two 5.1 oz boxes); 2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice; 8 ounces frozen whipped topping, thawed

Description

Creamy, spiced, and layered with flavor, these No Bake Pumpkin Pie Cheesecake Bars are a must-make fall dessert! Easy to prepare, no oven needed.

Ingredients

Scale

For the Crust:

12 full graham cracker sheets, crushed into fine crumbs

8 tablespoons (1 stick) unsalted butter, melted

For the Cream Cheese Layer:

24 ounces cream cheese (three 8-oz blocks), softened

3 tablespoons granulated sugar

3 tablespoons milk

1 teaspoon pure vanilla extract

8 ounces frozen whipped topping (like Cool Whip), thawed

For the Pumpkin Layer:

30 ounces pumpkin puree (not pumpkin pie filling)

2 cups milk

10.2 ounces instant vanilla pudding mix (two 5.1 oz boxes)

2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice

Topping:

8 ounces frozen whipped topping, thawed

Instructions

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9×13-inch baking dish or two 8×8-inch pans. Use the bottom of a glass to pack it down tightly. Place in the freezer for 15 minutes to set.
Make the Cream Cheese Layer: In a stand mixer or large mixing bowl, beat the softened cream cheese with the sugar, milk, and vanilla extract until smooth and creamy. Gently fold in 8 ounces of thawed whipped topping. Spread evenly over the chilled graham cracker crust.
Add the Pumpkin Layer: In a separate large bowl, combine the pumpkin puree, milk, instant vanilla pudding mix, cinnamon, and pumpkin pie spice. Mix well until smooth. Spread this mixture evenly over the cream cheese layer.
Top and Chill: Spread the remaining 8 ounces of whipped topping over the pumpkin layer. Refrigerate the dessert for at least 4 hours (overnight is even better) to allow it to set completely before slicing and serving.

Notes

Use pumpkin puree, not pie filling. For best results, refrigerate overnight. Optionally use pre-made crust. Full notes in article.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert

Nutrition

Serving Size: 1 bar
Calories: 476 kcal
Sugar: 35 g
Carbohydrates: 46 g
Protein: 7 g