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No-Bake Pumpkin Cheesecake Bars: Best Easy Fall Dessert

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These no-bake pumpkin cheesecake bars are the perfect fall dessert with a buttery graham cracker crust, a velvety pumpkin cheesecake layer, and a light whipped topping. No oven required, simple ingredients, and a crowd-pleaser for any gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt (skip if using salted butter)
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 cup heavy cream, cold (or 1 1/2 cups Cool Whip for a shortcut)
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Caramel sauce for drizzling
  • Crushed pecans or cinnamon dusting for garnish

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and salt. Pour melted butter over the mixture and stir with a fork until every crumb is moistened. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate for at least 15 minutes.
  3. In a large mixing bowl, pour 1 cup cold heavy cream. Using an electric mixer on medium-high speed, whip until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  4. In another large bowl, beat softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add 1/2 cup granulated sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat for another minute until well combined and fluffy.
  5. Add pumpkin puree and beat on low speed just until incorporated. Do not over-mix.
  6. Fold in the whipped cream in three additions, using a spatula with a cutting motion until no white streaks remain. The mixture should be light and mousse-like.
  7. Remove crust from refrigerator. Spoon the pumpkin cheesecake filling onto the crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Once fully chilled and firm, lift the bars out using the parchment handles. For the topping, whip 1 cup heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the top. Drizzle with caramel sauce and sprinkle with crushed pecans or cinnamon. Slice into 9 or 16 squares using a sharp knife, wiping clean between cuts.

Notes

Make sure cream cheese is truly softened to avoid lumps. Do not skip the chilling time; overnight is best for clean slices. Use a hot knife for clean cuts. If pumpkin puree looks watery, blot with a paper towel before adding. Taste the filling before folding in whipped cream to adjust spices.

Nutrition

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

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