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Light No-Bake Pumpkin Cheesecake Bars: Easy 10-Minute Dessert

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These light no-bake pumpkin cheesecake bars are creamy, spiced, and perfectly sweet—everything you want in a fall dessert, but lighter and easier. Ready in just 10 minutes of active prep with no oven required.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup (8 oz) reduced-fat cream cheese, softened
  • ½ cup plain Greek yogurt (2% or full-fat)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • ¼ teaspoon pumpkin pie spice (for topping, optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir with a fork until the mixture looks like wet sand and holds together when pressed.
  2. Transfer the crust mixture to a parchment-lined 8×8-inch pan. Press it down firmly and evenly using the bottom of a glass or your fingers. Place the pan in the refrigerator while you make the filling.
  3. Make the filling: In a large mixing bowl, beat softened reduced-fat cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
  4. Add Greek yogurt, pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to medium and beat for 2 minutes until the mixture is smooth, fluffy, and pale orange in color.
  5. Taste the filling and adjust spice or sweetness if desired.
  6. Assemble the bars: Remove the crust from the refrigerator. Spoon the filling onto the crust and spread it evenly with a spatula. Tap the pan gently on the counter a few times to release air bubbles.
  7. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  8. Add the topping (optional): Just before serving, whip heavy cream with 1 tablespoon powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled bars. Dust with ¼ teaspoon pumpkin pie spice.
  9. Cut into squares using a sharp knife (run under hot water and wipe dry between cuts) and serve cold.

Notes

For clean slices, run a sharp knife under hot water and wipe dry between cuts. Chill overnight for best texture. For a dairy-free version, use vegan cream cheese, coconut yogurt, and plant-based butter. The filling will be slightly softer, so chill for at least 6 hours.

Nutrition

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

Find it online: https://breezybake.com/light-no-bake-pumpkin-cheesecake-bars-easy-10-minute-dessert/