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Easy No-Bake Pumpkin Cheesecake Bars

no-bake pumpkin cheesecake bars - featured image
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These creamy, spiced no-bake pumpkin cheesecake bars are the perfect fall dessert. Made without eggs or an oven, they are easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese (two 8-ounce blocks), softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar
  • ½ cup heavy cream
  • 3 ounces white chocolate, melted and cooled slightly
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream (for topping, optional)
  • ¼ cup caramel sauce (for topping, optional)
  • Crushed pecans or gingersnap cookies (for topping, optional)

Instructions

  1. Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Set aside.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted butter and stir until the mixture looks like wet sand. Press firmly into the prepared pan. Refrigerate while making the filling.
  3. Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth. Let cool for about 5 minutes.
  4. In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form. Refrigerate.
  5. In a large bowl, beat cream cheese until smooth and fluffy, about 2 minutes. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined.
  6. Add the cooled melted white chocolate and beat on low until fully incorporated.
  7. Fold in the whipped cream gently until no white streaks remain.
  8. Spoon the filling over the crust and spread evenly. Tap the pan gently to release air bubbles.
  9. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Lift the bars out using the parchment overhang. Slice into 9 or 12 squares. Serve cold with whipped cream, caramel sauce, and crushed pecans if desired.

Notes

Use room temperature cream cheese for a smooth filling. Do not skip the white chocolate; it helps the bars set firmly for clean slices. Chill at least 4 hours, but overnight is best. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

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

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