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Best No-Bake Pumpkin Cheesecake Bars Fall Dessert

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These no-bake pumpkin cheesecake bars are creamy, spiced just right, and have a buttery graham cracker crust that holds everything together without turning on the oven. Perfect for fall gatherings, they’re easy to make ahead and always a crowd-pleaser.

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 ounces cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup powdered sugar
  • 1/2 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice, for dusting
  • Optional: caramel sauce, chopped pecans, or candied ginger for garnish

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and salt. Stir until the mixture looks like wet sand and clumps together when squeezed.
  3. Transfer the crumb mixture to the prepared pan and press firmly and evenly into the bottom using the bottom of a measuring cup. Refrigerate while making the filling.
  4. In a medium bowl, combine 1 1/2 cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Refrigerate.
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides.
  6. Add 3/4 cup granulated sugar, brown sugar, and pumpkin puree to the cream cheese. Beat on medium speed until well combined and smooth, about 1 minute. Scrape the bowl.
  7. Add pumpkin pie spice, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla extract. Beat on low speed just until combined.
  8. Fold in the whipped cream gently using a rubber spatula: add one-third of the whipped cream, fold until mostly combined, then add the remaining whipped cream and fold until no white streaks remain.
  9. Spoon the filling over the crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, make the topping: beat 1/2 cup heavy cream, 2 tablespoons powdered sugar, and 1/4 teaspoon vanilla extract until soft peaks form. Spread over the bars or pipe onto individual slices.
  12. Use the parchment handles to lift the bars out of the pan. Cut into 9 or 16 squares with a sharp knife, wiping clean between cuts. Dust with cinnamon or pumpkin pie spice before serving.

Notes

Room temperature cream cheese is essential for a smooth filling. For best results, chill overnight. The bars can be made 2 days ahead; add whipped cream topping just before serving. To freeze, cut into squares, freeze on a baking sheet, then transfer to a freezer-safe container for up to 3 months.

Nutrition

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

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