These Pumpkin Cheesecake Bars are lightened up with Greek yogurt, and still taste sinfully delicious. Made with seasonal flavors, these pumpkin cheesecake bars are an easy to make, no bake treat.
I love no bake treats all year long. Whether it's too hot to put your oven on in the summer or you want to free up oven space during the holidays, no bake treats always come in handy and I can't get enough of them.
The crust on these Pumpkin Cheesecake Bars is light and the filling is sooooo incredibly creamy no one will miss all the extra calories in these. But you know what, this is the time of year that we all just splurge a little more, whether it's cocktails, desserts or indulgent main dishes. Why not cut back on some of the calories?
Side note: I never said these were calorie-free or even low calorie for that matter. So that's not a license to overdo it.
All of these would be even more yummy with some Eggnog Latte, Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make These No Bake Pumpkin Cheesecake Bars
There's never a good reason to deprive yourself, it typically ends up with overeating. Life is too short to skip dessert.
That is why I usually freeze my treats for me and my family and just pull out one at a time when we want one.
Trust me, this might sound weird or like it's more work but it's so great for portion control. Or when you don't want your kids eating the entire tray of cheesecake bars.
Literally these pumpkin cheesecake bars are so easy to make that even a child can prepare them. The hardest part is waiting for them to set in the refrigerator!
Recipe Ingredients for Pumpkin Cheesecake Bars
- Graham cracker crumbs - You can use whatever graham crackers you'd like for these vars. I know many people have used gluten free graham crackers, organic graham crackers or even these graham crackers that have some added protein in them.
- Ground Flax seed - This contains protein, fiber and has a wonderful texture that is perfect for baked (and non baked) goods. I use this one all the time.
- Unrefined sugar - This can be whatever sugar you have in the house. I like to use unrefined sugar because it's minimally processed and contains some nutrients. You can use maple syrup, honey, coconut sugar, or even try a sugar free alternative such as Monk fruit.
- coconut oil - I love using coconut oil in my treats to cut down on dairy and this coconut oil is my favorite. On the other hand, you can easily use the same amount of butter in this recipe I you'd like to use that.
- Cream cheese - I always use full fat cream cheese for the taste quality, but using a lower fat variety wouldn't change this texture at all.
- Greek yogurt - I use plain, full fat Greek yogurt for these bars and loved it. I had some people write to me that they have also used vanilla Greek yogurt and even pumpkin Greek yogurt and they were delicious.
- Pure pumpkin puree - please read your labels, this should say 100% Pure Pumpkin Puree and NOT Pumpkin Pie Filling, which contains added sugars and unnecessary ingredients.
Recipe FAQ's and Expert Tips
I know it's hard to wait it out, but you really have to let them set in the refrigerator for at least 4-6 hours, if not longer. I always like to make them before bed so they can set while I am sleeping and I am not tempted to taste them too early! If they still aren't firm after 4-6 hours you can also place in the freezer which will help speed it up.
If you are lucky enough to have some pumpkin cheesecake bars leftover, you can place them in an airtight container in the refrigerator for up to 5 days.
You can either add ¼ cup chocolate chips to the pumpkin part of these bars or you can also drizzle melted chocolate on top after they are firm. I haven't tried either of these yet but I am going to soon! I also love pumpkin and chocolate together.
Related Recipes
No Bake Cheesecake Bars from Lauren Kelly Nutrition
Skinny Chocolate Chip Cheesecake Bars from Sally's Baking Addiction
Keto No Bake Berry Cheesecake Bars from Lauren Kelly Nutrition
Skinny Lemon Blueberry Cheesecake Bars from Live Well Bake Often
Gluten Free Pumpkin Pie with Pecan Crust from Lauren Kelly Nutrition
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No Bake Pumpkin Cheesecake Bars
Ingredients
- For the crust:
- 1 ¼ cup whole wheat graham cracker crumbs
- ½ cup ground flaxseed
- 2 tablespoons unrefined sugar
- 1 teaspoon cinnamon
- ½ cup coconut oil melted (can also use melted butter)
- For the Pumpkin Cheesecake:
- 1 package cream cheese left at room temperature
- 6 ounces plain Greek yogurt
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup unrefined sugar
- 1 teaspoon ground allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 ¼ teaspoons cinnamon
Instructions
- Line a 8 x 8 pan with parchment paper leaving extra paper on either side.
- Spray cooking spray on parchment paper.
- Prepare crust by mixing all the ingredients together in a medium bowl.
- Press down evenly in a greased pan until evenly spread.
- Place in the refrigerator to set for at least an hour.
- Place cream cheese and Greek yogurt in a medium size bowl and beat with an electric mixer until smooth.
- Beat the cream cheese and Greek yogurt in a medium bowl until smooth.
- Add the pumpkin, vanilla, sugar and spices until combined.beat again until smooth.
- Pour over crust and refrigerate again for at least 4-6 hours until completely set.
- Slice into 9-12 bars.
jess
this is such a great no bake recipe, which I love to do since they are so easy! thank you so much for sharing this recipe!
Vicky
Made this during the holidays. The pumpkin cheesecake has a creamy texture with a cozy blend of spices. The crust adds a nice crunch. So good!
Lauren Kelly
So happy you liked them, thank you so much Vicky!
Gabby
I was craving pumpkin and these hit the spot! So creamy and rich--can't believe they are lightened up!
Lauren Kelly
Awesome! We love these all year long too!
Natasha
Love this recipe, it’s delicious and I love that its no-bake! The instructions were spot on because my no bake pumpkin cheesecake turned out perfect.
Jessica
I absolutely love that this uses flaxseed and greek yogurt! I felt so much better about making these for my kids, and they had no idea they were any different than what I usually make!
Julia
I have tried so many pumpkin recipes in the past. I think this is by far my favorite. Super easy to make and crazy delicious!! Thanks for the recipe!
Laura Reese
We loved this at a recent family party! Delicious recipe.
jess
these pie bars are amazing and they make me crave fall! thank you for sharing!
Dana
I love the extra thought put in to making these delicious bars a healthier dessert option! These were so light and full of flavor.
Jessica Bailey
These were delicious! Thank you so much for sharing. I already can't wait to make them again!
Lauren Kelly
Yay! So happy you liked them Jessica!
Laura Reese
These really were the easiest dessert! I also love the tip of freezing and using that for portion control!
Lauren Kelly
Glad you liked them, Laura!
Diana
We made these pumpkin bars yesterday, and they were gone within 30 minutes! Followed exactly as written and love it. Thank you!
Lauren Kelly
So great to hear! Thank you!
laur
These cheesecake bars are some of the most delicious fall themed desserts, I love them!
Lauren Kelly
Thank you! We love them all year long!
Andrea Thueson
You had me at no-bake! These pumpkin bars were amazing, light, and full of flavor!
Lauren Kelly
So happy you liked them!