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No bake pumpkin cheesecake bars are the best fall dessert. They have all the fall flavors and taste incredible!

No Bake Pumpkin Cheesecake Bars

Prep Time 3 hours 15 minutes
Total Time 3 hours 15 minutes
Servings 16 bars

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs 9 sheets, broken up
  • 1/4 cup (50 g) packed brown sugar
  • 1/2 teaspoon cinnamon
  • 7 tablespoons (100 g) unsalted butter, melted

Pumpkin Cheesecake Filling

  • 1 cup (8 oz. or 227 g) low-fat cream cheese, room temperature
  • 1/2 cup pumpkin purée
  • 1/4 cup (40 g) brown sugar unpacked
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • Pinch of cloves optional
  • 1 teaspoon vanilla
  • 1 1/2 cups (4 oz. or 114 g) light whipped topping

Instructions

Graham Cracker Crust

  1. Line an 8x8-inch baking dish with parchment paper. Grease with nonstick cooking spray and set aside.
  2. Place broken graham crackers. brown sugar and cinnamon into the Vitamix container and secure lid. Turn machine on and slowly increase to medium speed. Blend for 30 seconds, or until graham crackers are finely crushed.
  3. With the blender running, remove lid plug and pour in melted butter. Resecure lid plug and blend for 15 more seconds, or until mixture forms wet sand. Reduce speed to variable 1 and turn blender off.
  4. Transfer graham cracker mixture to prepared pan. Pack the mixture firmly and evenly into the bottom of the pan. Freeze graham cracker crust for 1 hour.

Pumpkin Cheesecake Filling

  1. Place cream cheese, pumpkin, brown sugar, cinnamon, ginger, nutmeg and vanilla into the Vitamix container and secure lid. Turn machine on and slowly increase to medium speed. Blend for 30 seconds, or until mixture is well combined. Reduce speed to variable 1 and turn blender off.
  2. Using a rubber spatula, fold whipped topping into the mixture. Transfer pumpkin cheesecake filling onto prepared graham cracker crust and spread evenly. Gently tap baking pan on the counter to remove any air bubbles.
  3. Chill for three hours, or until filling is firm. Cut and serve cold. Store in the refrigerator for up to 5 days.

Recipe Notes

If at any time the ingredients are not combining, simply turn blender off and use a rubber spatula to move ingredients toward the bottom of the blender. Reattach lid and proceed blending.