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Cozy No-Bake Pumpkin Cheesecake Bars: Easy 20-Min Dessert

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These no-bake pumpkin cheesecake bars feature a buttery graham cracker crust and a creamy, spiced pumpkin filling. Ready in just 20 minutes of active time, they’re the perfect easy fall dessert.

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 salt
  • 16 oz (two 8-oz blocks) cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or a mix of 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves)
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/2 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • A sprinkle of cinnamon or pumpkin pie spice, for garnish

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and 1/4 teaspoon 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 mixing bowl, whip 1 cup cold heavy cream with an electric mixer 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 creamy, about 1 minute. Add brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, pumpkin pie spice, and 1/4 teaspoon salt. Beat for 2 minutes until fluffy. Add pumpkin puree and beat until fully incorporated.
  5. Gently fold about one-third of the whipped cream into the pumpkin-cream cheese mixture using a spatula. Fold in the remaining whipped cream until no white streaks remain.
  6. Pour the filling over the chilled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. When ready to serve, whip the remaining 1/2 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread or pipe over the chilled bars. Sprinkle with cinnamon or pumpkin pie spice.
  9. Use the parchment paper handles to lift the bars out of the pan. Slice into 9 or 16 squares using a sharp knife, wiping the blade clean between cuts.

Notes

For best texture, ensure cream cheese is at room temperature. Chill for at least 4 hours, preferably overnight. For clean slices, use a sharp knife and wipe it clean between 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 bars

Find it online: https://willarecipes.com/cozy-no-bake-pumpkin-cheesecake-bars-easy-20-min-dessert/