No Bake Pumpkin Pie Cheesecake Bars

A square of no bake pumpkin pie cheesecake on a plate with a forkful of cake.

5 from 11 votes

No Bake Pumpkin Pie Cheesecake Bars

No Bake Pumpkin Pie Cheesecake Bars have luscious layers of tasty cheesecake, spiced pumpkin pie and creamy whipped topping all nestled in a bed of graham cracker crust. These easy pumpkin cheesecake bars are going to impress anyone you decide to share them with.

Prep Time20

Refrigeration Time4 15

Total Time4 35

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 476kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For the Crust

12 full sheets graham cracker
8 tablespoons unsalted butter melted, full stick

For Cream Cheese Layer

24 ounces cream cheese three 8-oz packages at room temperature
3 tablespoons sugar
3 tablespoons milk
8 ounces frozen whipped topping like Cool Whip, thawed

For Pumpkin Layer

30 ounces pumpkin puree
2 cups milk
10.2 ounces instant vanilla pudding two 5.1 ounce boxes
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice

Topping the Dessert

8 ounces frozen whipped topping

Instructions

In a medium sized bowl, combine together graham cracker crumbs and melted butter. Press into the bottom of a greased 9x13" baking dish or two 8x8" baking dishes, use the bottom of a glass to really pack it down. Chill in the freezer for 15 minutes.
In the bowl of a stand mixer, add in the cream cheese, 3 tablespoons milk, sugar, and vanilla extract. Beat until well combined. Gently fold in 8 ounces of the thawed whipped topping (half of a 16 ounce container). Spread on top of the graham cracker crust.
In a large bowl, combine together the pumpkin puree, 2 cups milk, dry vanilla pudding, cinnamon, and pumpkin pie spice. Spread on top of the cream cheese layer.
Top with 8 ounces of thawed whipped topping (the rest of the 16 ounce container) over the cream cheese layer. Refrigerate at least 4 hours before serving.

Notes

Instead of pumpkin pie spice, make your own. Try this mixture: 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon nutmeg...mix everything together and use what you need. Note: This will be in addition to the cinnamon that is already in the recipe.
Cut this recipe in half and make in a pie pan or a 9" springform pan instead of the 9x13 baking pan.
Make sure to use pumpkin puree not pumpkin pie filling.
Refrigerate for 8 hours to really set up the pumpkin cheesecake. 12 hours will make it even firmer.
Use a pre-made graham cracker crust instead of making your own, just cut the ingredients in half.
The no bake cheesecake bars will last for about 4-5 days in an airtight container in the refrigerator.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition