This is a sponsored post written by me on behalf of Post Consumer Brands. All opinions are entirely my own.
Creamy, fluffy and bursting with the flavors of pumpkin and spices, you’re going to love these easy No-Bake Pumpkin Cheesecake Bars!
Did you know there is so much more you can do with cereal besides eat it with milk? YES! The crust of these bars is an amazing mixture of crushed Malt-O-Meal® Cinnamon Toasters, brown sugar and butter. The sweet cinnamon crust adds so much flavor as opposed to an ordinary graham cracker crust.
These pumpkin cheesecake bars are an easy and inexpensive dessert that the kids and the whole family will love. They’re not too dense, but rather fluffy with a simple mixture of cream cheese, pumpkin puree, sugar, pumpkin pie spice and whipped topping.
If you don’t have pumpkin pie spice on-hand, don’t buy it! You probably already have all the spices you need to make homemade pumpkin pie spice.
I crushed the cinnamon toasters in my blender, but you can also put them in a resealable bag and crush them with a rolling pin (or use a food processor).
If you love the convenience of no-bake cheesecake desserts, be sure to also try my No Bake Strawberry Cheesecake and Cherry Cheesecake Dip.
Enjoy!
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No-Bake Pumpkin Cheesecake Bars
- Total Time: 15 mins
- Yield: 15 bars
Description
A quick and easy dessert the whole family will love!
Ingredients
For the crust:
- 4 cups Malt-O-Meal Cinnamon Toasters cereal, crushed fine
- 1/4 cup packed dark brown sugar
- 1/2 cup melted butter
For the cheesecake mixture:
- 1 (8 ounce) package cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated white sugar
- 1 teaspoon pumpkin pie spice, and extra pumpkin pie spice for topping (if desired)
- 1 (8 ounce) tub thawed whipped topping, divided
Instructions
- In a medium bowl, combine crushed cereal, brown sugar and melted butter. Press into the bottom of an 8×11 dish. Set aside.
- Using a mixer, beat cream cheese, pumpkin puree, sugar and pumpkin pie spice until smooth and well blended. Spoon in 2 1/2 cups of whipped topping and gently stir to combine.
- Pour mixture over cinnamon crust and spread evenly. Refrigerate at least 4 hours or until firm.
- Slice into bars and serve with remaining whipped topping and sprinkle with pumpkin pie spice, if desired.
- Prep Time: 15 mins
- Category: Dessert
- Cuisine: American
Keywords: no bake pumpkin cheesecake bars
This is a sponsored post written by me on behalf of Post Consumer Brands. All opinions are entirely my own.
Joan says
These were amazing, this recipe is definitely a keeper. Thank you!
★★★★★
Loretta Babcock says
What a hit at Thanksgiving with my grandboys–I didnt get to bring any home so I just finished making my own–I wont tell them about it 🙂
Mia says
Can this be made a day or two before and kept in the refrigerator?
Amy @ The Blond Cook says
Hi Mia, I’ve made these a day ahead and they were fine. I haven’t served them 2 days after making so I can’t say with 100% certainty. Hope you enjoy them! 🙂