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Easy No-Bake Pumpkin Cheesecake Bars: Best Fall Treat

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These no-bake pumpkin cheesecake bars are creamy, spiced perfectly, and completely satisfying without any oven time. They come together in about 20 minutes of active work and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, cold
  • 1/2 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Caramel sauce, for drizzling
  • Crushed pecans or graham crackers, for garnish

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Pour in melted butter and stir until every crumb is moistened.
  3. Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  4. In a large bowl, beat cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the fridge.
  5. In another large bowl, beat softened cream cheese until smooth and creamy, about 2 minutes. Scrape down the sides.
  6. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until well combined and smooth.
  7. Fold in the whipped cream gently in thirds until no white streaks remain, being careful not to deflate the mixture.
  8. Spoon the filling over the crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. When ready to serve, beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the chilled bars.
  11. Use parchment paper handles to lift the block out of the pan. Cut into squares with a sharp knife, wiping clean between cuts. Drizzle with caramel sauce and sprinkle with crushed pecans if desired.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Do not overmix the filling once whipped cream is added. For best results, chill overnight. Add whipped cream topping just before serving. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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