No Bake Pumpkin Cheesecake Squares

Name: No Bake Pumpkin Cheesecake Squares
Prep time: 20 min
Total time: 260 min
Yield: 24
Ingredients: 1 pkg. CHIPS AHOY! Cookies (33 cookies), divided; 3 Tbsp. butter, melted; 4 pkg. Neufchatel cheese, softened; 1 can pumpkin; ¾ cup powdered sugar; 2 tsp. pumpkin pie spice; 1 tsp. vanilla; 1 tub frozen whipped topping, thawed, divided; 1 Tbsp. sprinkles

Enjoy a sweet treat with friends or family when you serve this simple pumpkin cheesecake recipe. This creamy dessert is easy to carry to a fall party or potluck.

Prep time:

0 min

Total time:

0 h 0 min

Makes 24 servings.

Ingredient list

1 pkg. (13 oz.) CHIPS AHOY! Cookies (33 cookies), divided
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Neufchatel cheese, softened
1 can (15 oz.) pumpkin
¾ cup powdered sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla
1 tub (8 oz.) frozen whipped topping, thawed, divided
1 Tbsp. fall sprinkles

Directions

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Chop 12 cookies; reserve for later use.

Crush remaining cookies into fine crumbs; place in medium bowl. Add butter; mix well. Press onto bottom of prepared pan. Freeze until ready to use.

Beat cream cheese, pumpkin, sugar, spice and vanilla in large bowl with mixer until well blended. Gently stir in 1 cup whipped topping; spread onto crust.

Cover with remaining whipped topping.

Refrigerate 4 hours or until firm.

Use foil handles to lift cheesecake from pan before cutting cheesecake into pieces.

Top with reserved chopped cookies and sprinkles before serving.

Recipe Tips

For Easier Cutting
For cleaner edges, freeze the cheesecake for 30 min. after refrigerating as directed. Use a sharp thin-bladed knife to cut the cheesecake into pieces, carefully wiping the knife blade clean with a damp paper towel after each cut.
Variation
Instead of chopping the 12 cookies, cut them in half or into quarters before using them as directed.