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pumpkin cheesecake bars on a pink plate
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Easy No-Bake Pumpkin Cheesecake Bars

These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust.
Course Dessert
Cuisine American
Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake bars
Prep Time 10 minutes
Cook Time 15 minutes
chill 4 hours
Total Time 4 hours 25 minutes
Servings 16 bars
Calories 178kcal

Ingredients

Crust

Cheesecake Filling Layer

Pumpkin Filling Layer

Instructions

Crust

  • Line an 8×8 baking dish with parchment paper or spray with cooking oil.
  • Place a non-stick skillet on medium-high heat. When hot, add the almond flour. Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
  • Add the toasted almond flour to an 8×8 baking dish along with the cinnamon, powdered sweetener, and salt.
  • Gradually add in the butter and mix to combine. Press the crust into the bottom of the baking dish. If using your hands, I find wet hands work best.

Cheesecake Filling

  • Beat the cream cheese and powdered sweetener in a mixing bowl until smooth.
  • Fold in the whipped topping and stir.
  • Add it over the crust in the baking dish.

Pumpkin Filling

  • Combine the canned pumpkin, vanilla pudding, almond milk, pumpkin pie spice, and vanilla. Stir.
  • Spread the mixture over the cheesecake filling.
  • Refrigerate for at least 4 hours to overnight.
  • When slicing the bars, wipe off your knife in between each cut to prevent the filling from smearing.

Notes

  • If you are making the recipe keto-friendly, you will need to use keto-friendly pudding.
  • You can omit the pudding if you wish. Omit the almond milk as well. This will result in a much smaller layer of the whipped topping.
  • Your whipped topping needs to be cold when you make this or you will have issues with the cheesecake firming and setting.
  • If you aren't looking to make this a low carb recipe, you can use the same amount of powdered Confectioner's sugar.
  • You can use store-bought graham cracker crust if you wish (I haven't seen a low carb version).
  • You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
  • You can substitute butter for coconut oil, or your desired oil.
  • The bars are cream based so it will soften up a lot, especially if haven't refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.
  • I often use Philadelphia cream cheese. I find that other brands are sometimes too sticky which can be hard to work with. Feel free to use what you prefer.
If you wish to make your own keto-friendly whipped topping. (You will need to recalculate your macros.)
  1. Beat 1/4 cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
  2. Combine 1 ounce of cream cheese and 1 tablespoon powdered sweetener separately. Beat for 1 minute until combined.
  3. Add the cream cheese to the whipping cream and beat for 10-15 seconds.
 

Nutrition

Serving: 1bar | Calories: 178kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g