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Description
Easy no-bake pumpkin cheesecake bars with a graham cracker crust and creamy pumpkin filling.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tbsp sugar
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup whipped topping
Instructions
- Mix graham cracker crumbs, melted butter, and sugar. Press into a lined 8×8 inch pan.
- Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Mix well.
- Fold in whipped topping. Spread filling over crust.
- Refrigerate for at least 4 hours before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chill time is essential for proper setting.
- Bars keep refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg