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No-Bake Pumpkin Pie Cheesecake Bars

Experience the magical flavors of fall and holidays with these incredibly easy, no-bake pumpkin pie cheesecake bars. Featuring a buttery graham cracker crust, a luscious cream cheese layer, and a spiced pumpkin pie topping, this crowd-pleasing dessert requires no oven and is perfect for make-ahead convenience.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 20 minutes
Servings: 12 bars
Course: Dessert, Holiday
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 12 sheets full graham cracker sheets crushed into fine crumbs
  • 8 tbsp unsalted butter melted (1 stick)
For the Cream Cheese Layer
  • 24 oz cream cheese softened (3 blocks)
  • 3 tbsp granulated sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 8 oz frozen whipped topping thawed (e.g., Cool Whip)
For the Pumpkin Layer
  • 30 oz pumpkin puree not pie filling
  • 2 cups milk
  • 10.2 oz instant vanilla pudding mix (two 5.1 oz boxes)
  • 2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice

Equipment

  • 9x13 inch pan
  • Large bowl
  • Medium bowl
  • Whisk
  • Plastic wrap

Method
 

  1. Step 1: Crust Time! In a medium bowl, combine the finely crushed graham cracker crumbs with the melted butter. Stir until uniformly moistened. Press this mixture firmly into the bottom of a greased 9x13-inch pan. Use the bottom of a flat-bottomed measuring cup to pack it down tight. Pop the crust into the fridge while you prepare the fillings.
  2. Step 2: Creamy Dreamy Layer: In a separate, larger bowl, beat together the softened cream cheese, granulated sugar, 3 tablespoons of milk, and vanilla extract until beautifully smooth and lump-free. Gently fold in the thawed whipped topping to maintain an airy, light texture. Spread this luscious cream cheese mixture evenly over your chilled graham cracker crust.
  3. Step 3: Pumpkin Perfection: In another bowl, whisk together the pumpkin puree, the remaining 2 cups of milk, both boxes of instant vanilla pudding mix, ground cinnamon, and pumpkin pie spice. Whisk until the mixture starts to thicken, becoming rich and smooth. Carefully spread this spiced pumpkin layer evenly over your cream cheese layer.
  4. Step 4: Chill Out! Cover your pan tightly with plastic wrap and refrigerate for a minimum of 4 hours. For best results, let it chill overnight. This allows all layers to set up perfectly for clean slices and a firm bar.
  5. Step 5: Serve it Up! Once fully chilled, use a sharp knife to slice your bars into squares. Garnish with a dollop of extra whipped cream and a sprinkle of cinnamon or pumpkin pie spice if desired.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Don't rush the chill time; a minimum of 4 hours or overnight is crucial for setting. Gently fold in whipped topping to keep the cheesecake layer light and fluffy. Always use 100% pure pumpkin puree, not pumpkin pie filling. Store leftover bars in an airtight container in the refrigerator for up to 3-4 days. For longer storage, individual slices can be frozen for 1-2 months; thaw in the refrigerator before serving.