Print

Easy No-Bake Pumpkin Cheesecake Bars: The Best Fall Dessert

no-bake pumpkin cheesecake bars - featured image
Print Recipe

These easy no-bake pumpkin cheesecake bars are the perfect fall dessert. No oven required, simple ingredients, and they slice cleanly for a beautiful, creamy treat that’s a crowd-pleaser.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs (about 14–16 full sheets)
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (340g) pumpkin puree
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (120ml) heavy cream, cold (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice, for dusting (for topping)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  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 moistened. Press firmly into the bottom of the prepared pan. Refrigerate while making fillings.
  3. In a medium bowl, whisk together pumpkin puree, brown sugar, 1 teaspoon vanilla extract, pumpkin pie spice, and 1/4 teaspoon salt. Set aside.
  4. In a large bowl, beat cold heavy cream with an electric mixer until stiff peaks form. Refrigerate.
  5. In another large bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract; beat until combined. Gently fold in whipped cream until just combined.
  6. Remove crust from refrigerator. Spread half of the cheesecake mixture over the crust. Dollop pumpkin mixture over cheesecake layer and spread gently. Top with remaining cheesecake mixture and smooth the top.
  7. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Once set, lift the block out using parchment overhangs. Slice into 9 or 16 bars with a sharp knife, wiping clean between cuts.
  9. For topping: whip 1/2 cup heavy cream with powdered sugar and 1/4 teaspoon vanilla until soft peaks form. Dollop or pipe onto bars and dust with cinnamon or pumpkin pie spice.

Notes

For best results, chill overnight. Use room temperature cream cheese to avoid lumps. Press crust firmly for clean slices. Can be frozen for up to 3 months.

Nutrition

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

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