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Easy No-Bake Pumpkin Cheesecake Bars Recipe

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These no-bake pumpkin cheesecake bars are impossibly smooth, not too sweet, with a buttery graham cracker crust and a light, mousse-like filling. Perfect for fall gatherings, they require no oven and come together with simple ingredients.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted (1 stick)
  • Pinch of salt (optional)
  • 16 oz full-fat cream cheese, softened to room temperature (two 8-oz blocks)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup powdered sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • Whipped cream for topping (optional)
  • Caramel sauce for drizzling (optional)
  • Crushed pecans or gingersnap cookies for garnish (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand. Press the mixture firmly and evenly into the prepared pan using the bottom of a flat measuring cup. Refrigerate while you make the filling.
  3. In a large mixing bowl, beat cold heavy whipping cream on medium-high speed until soft peaks form, about 2-3 minutes. Set aside.
  4. In another large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on low until combined, then increase to medium and beat for another minute until silky smooth. Scrape the bowl at least once.
  5. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in thirds, folding until just combined. Be gentle to keep the mixture light and fluffy.
  6. Remove the crust from the fridge. Spoon the pumpkin cheesecake filling on top and spread evenly with an offset spatula or the back of a spoon. Tap the pan gently on the counter to release air bubbles.
  7. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until set.
  8. When ready to serve, lift the bars out using the parchment overhang. Place on a cutting board and slice into 9 or 16 squares using a sharp knife. Wipe the knife clean between slices. Serve cold, topped with whipped cream, caramel sauce, and crushed pecans if desired.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not skip the whipped cream; homemade whipped cream gives a lighter texture than Cool Whip. Press the crust firmly to prevent crumbling. For clean slices, use a hot knife and wipe between cuts. The bars need at least 6 hours to set; overnight is best. For a gluten-free version, use gluten-free graham crackers or crushed pecans. For a dairy-free version, use plant-based cream cheese and coconut cream.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy cheesecake bars, no-bake dessert

Find it online: https://goldensimmer.com/easy-no-bake-pumpkin-cheesecake-bars-recipe/