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

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These Easy No-Bake Pumpkin Pie Cheesecake Bars are the perfect fall dessert with a buttery graham cracker crust, creamy cheesecake layer, and spiced pumpkin topping. No oven required, simple ingredients, and a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered gelatin (optional)

Instructions

  1. Line a 9×9 inch square baking dish with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir until every crumb is coated. Press mixture firmly into the bottom of the prepared dish. Refrigerate while making fillings.
  3. In a large mixing bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
  4. In a separate bowl, whip 1 1/2 cups cold heavy whipping cream on high speed until stiff peaks form.
  5. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until no white streaks remain. Spread evenly over the chilled crust and return to fridge.
  6. In another large bowl, combine 1 1/2 cups pumpkin puree, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir until smooth.
  7. If using gelatin, sprinkle 1 tablespoon powdered gelatin over 3 tablespoons cold water, let bloom for 5 minutes, then microwave for 10 seconds until liquid. Stir into pumpkin mixture.
  8. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold into pumpkin mixture in two additions until thick and mousse-like.
  9. Carefully spoon pumpkin mixture over cheesecake layer and spread gently to edges. Cover and refrigerate for at least 6 hours, preferably overnight.
  10. Use parchment overhang to lift bars out of dish. Slice into 9 or 16 squares with a sharp knife, wiping clean between cuts. Serve cold with whipped cream and cinnamon if desired.

Notes

Room temperature cream cheese is crucial for a smooth texture. Don’t overwhip the cream. Press the crust firmly for clean slices. Use gelatin for neater squares. Chill overnight for best results. Bars can be frozen for up to 3 months.

Nutrition

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

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