Print

Easy No-Bake Pumpkin Cheesecake Bars with Perfect Graham Crust

no-bake pumpkin cheesecake bars - featured image
Print Recipe

These easy no-bake pumpkin cheesecake bars with graham crust are the perfect fall dessert. No oven required, simple ingredients, and a creamy, spiced pumpkin filling on a buttery graham cracker crust.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 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 pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 cup heavy whipping cream, cold (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Caramel sauce for drizzling
  • Crushed graham crackers for garnish

Instructions

  1. Crush graham crackers into fine crumbs. In a medium bowl, mix crumbs with 1/4 cup sugar and salt. Pour in melted butter and stir until every crumb is coated. Press mixture firmly into a parchment-lined 9×9-inch dish. Refrigerate while making filling.
  2. In a medium bowl, whip 1 cup cold heavy cream and 2 tablespoons powdered sugar with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Set in fridge.
  3. In a large bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar and brown sugar; beat until combined. Mix in pumpkin puree, 1 teaspoon vanilla, pumpkin pie spice, and cinnamon until smooth.
  4. Gently fold whipped cream into pumpkin mixture using a spatula until no white streaks remain. Pour filling over chilled crust and spread evenly. Tap dish gently to release air bubbles.
  5. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Before serving, make topping: whip 1/2 cup cold heavy cream, 1 tablespoon powdered sugar, and 1/4 teaspoon vanilla until soft peaks form. Spread or pipe over set cheesecake. Drizzle with caramel sauce and sprinkle with crushed graham crackers. Slice into 9 or 12 squares.

Notes

Room temperature ingredients are essential for a smooth filling. Chill overnight for best results. Use a hot knife for clean slices. Store covered in refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin cheesecake, no-bake dessert, fall dessert, Thanksgiving dessert, graham cracker crust

Find it online: https://flurpchef.com/easy-no-bake-pumpkin-cheesecake-bars-with-perfect-graham-crust/