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Crowd-Pleasing No-Bake Pumpkin Cheesecake Bars: Easy Fall Dessert

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These no-bake pumpkin cheesecake bars are the ultimate easy fall dessert. With a buttery graham cracker crust, a silky cream cheese layer, and a spiced pumpkin filling, they’re perfect for potlucks, Thanksgiving, or any gathering. No oven required!

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs (about 14–15 full sheets)
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy whipping cream, cold
  • Whipped cream (for garnish, optional)
  • Caramel sauce (for garnish, optional)
  • Crushed pecans or gingersnap cookies (for garnish, optional)

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture looks like wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it down evenly. Refrigerate while making the fillings.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  5. Add 1/2 cup sugar and 1 teaspoon vanilla extract to the cream cheese. Beat for another minute until well combined and smooth.
  6. In a separate medium bowl, whip 1 cup cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  7. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Spread evenly over the chilled crust. Return to the fridge.
  8. In another large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth.
  9. In a separate medium bowl, whip 1/2 cup cold heavy cream until stiff peaks form.
  10. Fold the whipped cream into the pumpkin mixture in two additions, folding gently until uniform and mousse-like.
  11. Carefully spread the pumpkin layer over the cream cheese layer, smoothing the top with a spatula.
  12. Cover the pan tightly with plastic wrap or foil. Refrigerate for at least 6 hours, preferably overnight.
  13. Once fully chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board.
  14. Use a sharp knife to slice into squares (6 rows by 4 rows for 24 bars). For clean cuts, run the knife under hot water, dry it, and slice. Wipe the blade clean between cuts.
  15. Garnish with whipped cream, caramel sauce, or crushed pecans if desired. Serve cold.

Notes

For best results, chill overnight. Use full-fat cream cheese and cold heavy cream. If cream cheese is lumpy, it wasn’t softened enough. For gluten-free, use gluten-free graham crackers. For dairy-free, use plant-based cream cheese and coconut cream (chill can overnight and use only solid part).

Nutrition

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

Find it online: https://ovenmila.com/crowd-pleasing-no-bake-pumpkin-cheesecake-bars-easy-fall-dessert/