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Creamy No-Bake Pumpkin Cheesecake Bars: The Best Easy Dessert

no-bake pumpkin cheesecake bars - featured image
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These creamy no-bake pumpkin cheesecake bars are rich, silky, perfectly spiced, and come together in about 20 minutes of active work. The hardest part is waiting for them to set.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces full-fat cream cheese (two 8-ounce blocks), softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup powdered sugar
  • 1 cup cold heavy whipping cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Whipped cream, for serving (optional)
  • Caramel sauce, for drizzling (optional)
  • Extra cinnamon, for dusting (optional)

Instructions

  1. Make the crust: 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. Transfer to a parchment-lined 8×8-inch pan and press firmly and evenly. Refrigerate while making the filling.
  2. Whip the cream: In a clean mixing bowl, beat cold heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the fridge.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add powdered sugar and beat until combined, then increase to medium and beat for another minute. Add pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract; beat until fully incorporated and smooth.
  4. Fold: Add one-third of the whipped cream to the cream cheese mixture and gently fold with a rubber spatula until mostly incorporated. Add the remaining whipped cream and continue folding until no white streaks remain and the mixture is light and airy.
  5. Assemble: Remove the crust from the fridge. Spoon the filling over the crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Slice and serve: Once set, lift the block out using the parchment overhang. Cut into 9 or 16 squares with a sharp knife, wiping the blade clean between cuts. Serve cold with whipped cream, caramel sauce, and a dusting of cinnamon if desired.

Notes

Make sure cream cheese is at room temperature. Whip cream to stiff peaks. Fold gently to keep air in the mixture. Chill at least 6 hours, preferably overnight. Use a wet knife for cleaner cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/creamy-no-bake-pumpkin-cheesecake-bars-the-best-easy-dessert/