Description

These creamy, spiced no-bake pumpkin cheesecake bars are a foolproof fall dessert that requires zero baking. They hold their shape, travel beautifully, and taste like autumn without the hassle of a traditional pie crust.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
½ teaspoon cinnamon
16 oz (450g) full-fat cream cheese, softened
1 cup (240ml) heavy cream, cold
1 cup (120g) confectioners’ sugar
15 oz (425g) can 100% pure pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Whipped cream or whipped topping for serving (optional)

Instructions

Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for handles, and spray lightly with non-stick spray.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until it resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
In a large, cold bowl, whip the heavy cream on high speed until stiff peaks form. Set aside.
In a separate large bowl, beat the softened cream cheese and confectioners’ sugar on medium speed until smooth (about 2 minutes). Scrape down the sides.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Beat on low until just combined.
Gently fold the whipped cream into the pumpkin mixture using a spatula until no white streaks remain and the mixture is light and airy.
Pour the filling over the chilled crust and spread evenly. Tap the pan to remove air bubbles.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.
Lift the bars out using the parchment handles. Use a sharp knife dipped in hot water and wiped dry to cut into 16 squares. Top with whipped cream if desired.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For clean cuts, dip a sharp knife in hot water and wipe dry between cuts. These bars do not freeze well as the texture becomes grainy when thawed. Store in the fridge for up to 5 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 18
Fat: 18
Saturated Fat: 11
Carbohydrates: 22
Fiber: 1
Protein: 4

Keywords: no-bake, pumpkin cheesecake, fall dessert, easy dessert, make-ahead dessert, pumpkin bars, autumn recipes