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Easy No-Bake Pumpkin Cheesecake Bars (Perfect Fall Dessert)

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These no-bake pumpkin cheesecake bars feature a silky smooth pumpkin filling on a buttery graham cracker crust, all without turning on the oven. Perfect for weeknights or holiday gatherings, they come together in about 20 minutes of active prep time.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered sugar
  • 1/2 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar (for whipping into cream)
  • 1/2 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Line a 9×9-inch baking dish with parchment paper, leaving overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large bowl, whip cold heavy whipping cream on medium-high speed until soft peaks form. Add 1/4 cup powdered sugar and continue whipping until stiff peaks form. Set aside in the fridge.
  4. In another large bowl, beat softened cream cheese until completely smooth, about 2-3 minutes. Scrape down sides as needed.
  5. Add pumpkin puree, 3/4 cup powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on medium speed until well combined and smooth.
  6. Fold about one-third of the whipped cream into the pumpkin mixture gently. Add remaining whipped cream and fold gently until no white streaks remain. Do not overmix.
  7. Pour filling over chilled crust and spread evenly. Tap pan gently on counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Before serving, whip remaining 1/2 cup heavy cream with 2 tablespoons powdered sugar and 1/4 teaspoon vanilla until stiff peaks form. Spread or pipe over chilled bars. Dust with cinnamon or pumpkin pie spice.
  9. Lift bars out using parchment handles. Cut into squares with a sharp knife, wiping clean between cuts. Serve cold.

Notes

Make sure cream cheese is truly softened to avoid lumps. Do not skip parchment paper for easy removal. Chill at least 6 hours, but overnight is best. For clean cuts, wipe knife between slices. Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap 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://daintydine.com/easy-no-bake-pumpkin-cheesecake-bars-perfect-fall-dessert/