No-Bake Pumpkin Cheesecake Squares

A yummy twist on pumpkin pie – pumpkin cheesecake squares made with rich and creamy Greek yogurt! All the comforting fall flavors in a tasty bite-sized treat.


No-Bake Crust:

1 ½ cups graham cracker, crushed

¼ cup brown sugar

¼ teaspoon salt

8 tablespoons unsalted butter, melted

Pumpkin Cheesecake:

2 (8-ounce) packages cream cheese, softened

¾ cup pumpkin puree

¾ cup FAGE Total 5%

¾ cup honey

3 teaspoons pumpkin spice

1 teaspoon vanilla extract

Optional topping:

FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

Candied Pecans

Pomegranate seeds

  1. In a medium bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter. Spoon mixture into an 8-inch square pan and flatten out evenly. Freeze for 30 minutes.
  2. Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined.
  3. Add pumpkin mixture to the graham cracker crust and refrigerate for at least 6 hours to firm up.
  4. Garnish with Greek yogurt, candied pecans, and pomegranate seeds.
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