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.
Servings 16 bars
Calories 178kcal
Equipment
Ingredients
Crust
- 2 cups blanched almond flour
- 1 teaspoon cinnamon
- ½ cup powdered Sweetener
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick melted
Cheesecake Filling Layer
- 8 oz cream cheese
- ½ cup powdered Sweetener
- ½ cup whipped topping
Pumpkin Filling Layer
- 1 15.5 oz can pure pureed pumpkin Not pumpkin pie filling.
- 1 package vanilla pudding I use no sugar added or sugar-free.
- ½ cup almond milk You can use any milk you prefer.
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla
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.
- Beat ¼ cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
- Combine 1 ounce of cream cheese and 1 tablespoon powdered sweetener separately. Beat for 1 minute until combined.
- 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