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Easy No-Bake Pumpkin Cheesecake Bars: Best Fall Dessert

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These Easy No-Bake Pumpkin Cheesecake Bars are the perfect fall dessert with a buttery graham cracker crust and a creamy, spiced pumpkin filling. No oven required, and they set up perfectly for clean slicing.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • Pinch of salt
  • 16 oz (452g) full-fat cream cheese, softened
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (120g) powdered sugar
  • 1/2 cup (120ml) heavy cream
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • For the whipped cream topping (optional):
  • 1 cup (240ml) cold heavy cream
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir until the mixture looks like wet sand.
  3. Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a flat measuring cup or glass. Refrigerate while making the filling.
  4. In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed for about 2 minutes until smooth and fluffy. Scrape down the sides.
  5. Add powdered sugar and pumpkin pie spice. Beat on low speed to combine, then increase to medium and beat for another minute until smooth.
  6. Add pumpkin puree and vanilla extract. Beat on medium speed until uniform and well combined. Scrape the bowl again.
  7. With the mixer running on low, slowly pour in heavy cream. Once incorporated, increase speed to medium-high and beat for 2-3 minutes until the mixture thickens and holds soft peaks.
  8. Remove the crust from the refrigerator. Spoon the pumpkin cheesecake filling over the crust and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  9. Cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, preferably overnight.
  10. Just before serving, make the whipped cream (optional): In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
  11. Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 9 or 16 bars using a sharp knife, wiping the knife clean between cuts. Serve cold with whipped cream and a dusting of cinnamon, if desired.

Notes

For best results, use full-fat cream cheese and let it soften at room temperature for 30-40 minutes. Do not substitute low-fat cream cheese or milk for heavy cream. Chilling for at least 6 hours is essential; overnight is recommended. For clean slices, dip the knife in hot water and wipe dry between cuts.

Nutrition

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

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