These no-bake Pumpkin Cheesecake Bars are filled with golden Oreos, cream cheese and instant pudding flavored with pumpkin and spices. So good!
Holy moly, have I got a winner for you today, these Pumpkin Cheesecake Bars are a no-bake, no muss or fuss absolutely delicious dessert. I wasn’t prepared for how delicious it was going to be but one bite in, I was smitten. Similar to my Lemon Dessert Lasagna but changed up to be festive for Fall! It basically tastes like a super creamy pumpkin pie but in a 9×13 pan and no-bake form. Perfect for family get-togethers, potlucks or any sweet cravings you may have.
So, this recipe is essentially different layers made up of only a few simple ingredients:
- the bottom layer is crushed golden Oreos and melted butter stirred together and pressed into the bottom of a pan
- the middle layer is sweetened cream cheese, whipped with heavy whipping cream
- the top layer is instant butterscotch pudding flavored with pumpkin, cinnamon, and nutmeg
- the last layer or topping is just sweetened whipped cream
All very easy to throw together, it just takes some time to assemble. 20 minutes or mayyyybe 30 if you have little ankle biters at home.
Below are a few photos to give you a better idea of how this recipe is put together with the printable recipe card at the bottom.
Please oh please make this recipe and share with your friends. You won’t be sorry!
Pumpkin Cheesecake Bars
These no-bake Pumpkin Cheesecake Bars are filled with golden oreos, cream cheese and instant pudding flavored with pumpkin and spices. So good!
- 36 whole Golden Oreo Cookies 1-14.3 oz. package
- 6 tablespoons butter melted
- 2 boxes instant butterscotch pudding 3.4 oz. boxes
- 2 1/2 cups cold milk
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Spray a 9x13 pan with nonstick cooking spray and set aside.
For the bottom layer: grind golden Oreos into crumbs using a food processor or blender. Pour into a bowl and stir with melted butter until moist. Pour into prepared pan and press evenly across the bottom. Refrigerate.
For the middle layer: stir cream cheese together with sugar, vanilla, and spices until smooth. Add in heavy cream and stir until thick and smooth. Spread overtop the bottom layer and refrigerate.
For the top layer: whisk all ingredients together until thick and smooth. Pour it over the cream cheese layer and smooth the top. Refrigerate at least an hour.
For the topping: whip heavy cream with vanilla and powdered sugar until soft peaks form.
To serve, cut into squares, top with whipping cream and sprinkle with cinnamon.