No Bake Pumpkin Pie Cheesecake Bars

No Bake Pumpkin Pie Cheesecake Bars

No Bake Pumpkin Pie Cheesecake Bars.  If you are looking for a great way to save on baking during the holidays but still have an amazing traditional dessert; I have just the treat for you!

No Bake Pumpkin Pie Cheesecake Bars

I love these no bake pumpkin pie cheesecake bars for two, very big, reasons.  First of all, they combine two of my favorite holiday desserts; pumpkin pie and cheesecake.  Second, they don’t require precious space in my oven during the holidays.  There is a bonus reason too…..they taste amazing!  Even my kiddos, who hate pumpkin pie, gobble these up in no time!  I just know these will become a favorite at your family gatherings too.  Follow the super easy peasy recipe below and let me know just how much you love it.  Notice I didn’t ask you to tell me if you love it, because I know you will.

No Bake Pumpkin Pie Cheesecake Bars

Servings 12

Ingredients

Crust

  • 9 whole graham crackers (crushed) about 1 sleeve
  • 1/4 cup Heath (or Skor) candy bars Crushed
  • 1/2 cup brown sugar
  • 3/4 cup butter melted, but not hot

First Layer (Cheesecake)

  • 8 oz cream cheese
  • 1 cup sugar
  • 1 8 oz tub whipped topping

Second Layer (pumpkin pie)

  • 1 15 oz can Pumpkin
  • 1 3.4 oz box Instant Vanilla Pudding
  • 1 cup milk

Instructions

  1. Mix the graham crackers, candy bars, brown sugar, and butter together in a bowl until well combined. 

  2. Pour mixture into an 11 X 9 inch rectangle pan and press into the bottom of the pan.  Place in the refrigerator for about an hour. 

  3. Mix the granulated sugar and cream cheese together on medium speed for about 2 minutes.  

  4. Fold 1/2 of whipped topping into the cream cheese mixture until well combined.   

  5. Spread cream cheese mixture on top of crust and refrigerate for about an hour.  

  6. Mix the vanilla pudding mix, milk, and pumpkin together in a medium mixing bowl on medium speed for about 2 minutes. 

  7. Spread pumpkin mixture evenly over the top of the cream cheese mixture and place back into the refrigerator for at least 2 hours until ready to serve. 

  8. Once you are ready to serve, spread the whipped topping that is left in the container, evenly over the top of the pumpkin pie cheesecake and serve!  Enjoy! 

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