Pumpkin Cheesecake Bars (No-Bake)

No bake pumpkin bar on white plate with spoon and other bars on side.

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Pumpkin Cheesecake Bars (No-Bake)

With minimal ingredients, low added sugar, and the easiest method, these no-bake Pumpkin Cheesecake Bars are an easy dessert to share. Plus, you can make them ahead of time and stash them in the fridge until you're ready to serve.

Prep Time10

Cook Time0

Cooling time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Calories: 154kcal

Author: Amy Palanjian

Equipment

Mixing Bowls

Ingredients

1 cup graham cracker crumbs
¼ cup coconut oil (melted; or melted butter)
8 ounces cream cheese (softened at room temperature)
½ cup pumpkin puree
½ cup plain Greek yogurt
¼ cup powdered sugar
1½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Add the graham cracker crumbs and coconut oil to a medium bowl. Stir to combine.
Add to the bottom of an 8×8-inch pan. Press down firmly. (Optional: Bake for 10 minutes at 350 degrees F to set the crust more firmly. Let cool.)
Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy.
Add the yogurt mixture on top of the graham cracker crumbs, spreading to the edge gently. Optional: Dust with a little extra pumpkin pie spice or cinnamon (this is mostly for color).
Chill in the freezer for 2 hours to set or in the refrigerator for about 6 hours. Slice and serve very cold.

Notes

Store Pumpkin Cheesecake Bars in the fridge for up to 24 in an airtight container or covered with plastic wrap.
To make the filling less sweet , reduce the powdered sugar to 2 tablespoons or use honey (for kids over age 1).
Top with blueberries, whipped cream, or other fruit as desired.
Gluten-free: Use GF graham cracker crumbs.
Dairy-free: Use a favorite Greek-style yogurt and vegan cream cheese.

Nutrition