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Creamy No-Bake Pumpkin Cheesecake Bars

no-bake pumpkin cheesecake bars - featured image
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A rich, dense, and creamy no-bake dessert that recreates the flavor of a classic bakery pumpkin cheesecake. These bars are easy to make with simple ingredients and require only chilling time to set.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 16 ounces full-fat block cream cheese, room temperature
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1 cup 100% pure pumpkin puree
  • 1 cup heavy cream, whipped to stiff peaks (optional)

Instructions

  1. Line a 9×13 inch baking pan with parchment paper or aluminum foil, leaving an overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to pack it down evenly. Chill in the refrigerator for 10 minutes.
  4. In a large bowl, beat the room-temperature cream cheese on medium speed until completely smooth and creamy (2-3 minutes). Scrape down the sides and bottom.
  5. Add 1 cup of sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on low until incorporated, then increase to medium speed and beat for 2 minutes until light and fluffy.
  6. Add the pumpkin puree and beat on low speed just until combined. Do not overmix.
  7. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula until no white streaks remain.
  8. Pour the filling over the chilled crust and spread evenly. Tap the pan gently to release air bubbles.
  9. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
  10. Lift the bars out of the pan using the parchment handles. Slice into 12 or 16 squares using a sharp knife (dip knife in hot water and wipe dry between cuts for clean slices).

Notes

Ensure cream cheese is at room temperature to avoid lumps. If pumpkin puree is watery, drain it in a fine-mesh strainer for 15 minutes before using. For gluten-free bars, use gluten-free graham crackers. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: pumpkin cheesecake, no-bake dessert, fall recipes, autumn treats, easy dessert, pumpkin bars, cream cheese dessert

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