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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 creamy, spiced pumpkin filling on a buttery graham cracker crust. No oven required, kid-approved, and perfect for make-ahead entertaining.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (120ml) heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg, for dusting

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in melted butter and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add 1 cup granulated sugar and beat for another minute.
  4. Add pumpkin puree, 1 teaspoon vanilla extract, pumpkin pie spice, and ground cinnamon. Beat on low speed until just combined.
  5. In a separate chilled bowl, beat 1 cup cold heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  6. Gently fold about one-third of the whipped cream into the pumpkin-cream cheese mixture. Fold in the remaining whipped cream until no white streaks remain.
  7. Remove the crust from the fridge. Spoon the filling over the crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, combine 1/2 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a chilled bowl. Beat until soft peaks form. Spread or pipe over the chilled bars.
  10. Lift the bars out of the pan using the parchment overhang. Cut into squares with a hot knife, wiping clean between cuts. Dust with cinnamon or nutmeg before serving.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Press the crust firmly for clean slices. Chill for at least 4 hours, preferably overnight. Use a hot knife for neat 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, Thanksgiving dessert

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