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Cozy No-Bake Pumpkin Cheesecake Bars Easy Fall Dessert

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These no-bake pumpkin cheesecake bars feature a buttery graham cracker crust and a silky, spiced pumpkin filling. They’re the perfect easy fall dessert that requires no oven and can be made ahead for gatherings.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons (15g) powdered sugar
  • 1/2 cup (120ml) heavy whipping cream (for topping)
  • 1 tablespoon (8g) 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

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Pour in melted butter and stir until all crumbs are evenly moistened. Press firmly into the prepared pan. Refrigerate while making the filling.
  3. In a large bowl, beat cold heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Set aside in the refrigerator.
  4. In another large bowl, beat softened cream cheese with 1 cup granulated sugar until smooth. Add pumpkin puree, 1 teaspoon vanilla extract, pumpkin pie spice, and 1/4 teaspoon salt. Beat until combined.
  5. Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until just combined.
  6. Pour the filling over the crust and spread evenly. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. Before serving, make the topping: whip 1/2 cup heavy whipping cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form.
  8. Use the parchment handles to lift the bars out of the pan. Slice into 9 or 16 squares. Top each bar with whipped cream and a dusting of cinnamon or pumpkin pie spice. Add optional toppings if desired.

Notes

Room temperature cream cheese is essential for a smooth filling. Chill the bars for at least 6 hours, preferably overnight, for clean slices. Press the crust firmly to prevent sogginess. The flavors improve after a day in the fridge.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, easy fall dessert, pumpkin dessert, no-bake cheesecake, pumpkin spice, graham cracker crust, make-ahead dessert

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