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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 pumpkin filling, buttery graham cracker crust, and no oven required. They come together in under 20 minutes of active time and are a crowd-pleaser for any gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed)
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup whipped cream (optional, for topping)
  • Caramel sauce for drizzling (optional)

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 and granulated sugar. Pour in melted butter and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides halfway through.
  4. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat on low speed until combined, then increase to medium and beat for another minute until thick and creamy.
  5. In a separate bowl, beat heavy cream on high speed until stiff peaks form, about 2-3 minutes.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. The filling should be light and airy.
  7. Pour the filling over the chilled 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 6 hours, preferably overnight.
  9. Once set, use the parchment overhang to lift the block out of the pan. Place on a cutting board and cut into 16 squares (4 rows by 4 rows) with a sharp knife, wiping the knife clean between cuts.
  10. Top with whipped cream and caramel sauce if desired. Serve cold.

Notes

For best results, use room temperature cream cheese and chill the bars overnight. If pumpkin puree is watery, blot with a paper towel before mixing. For clean cuts, run the knife under hot water and wipe dry between cuts. Bars can be frozen for up to 3 months.

Nutrition

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

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