No Bake Pumpkin Cheesecake Bars
These No-Bake Pumpkin Cheesecake Bars are creamy and decadent with a warmly spiced pumpkin filling - no oven required! Made with real whipped cream, rich pumpkin puree, and a buttery graham cracker crust, this easy no-bake dessert is make-ahead friendly and perfect for sharing at fall gatherings.
Servings 24 squares
Calories 215kcal
Equipment
- Hand mixer or stand mixer
- Food processor optional
Ingredients
For the Crust
- 12 sheets graham crackers
- 8 tablespoons unsalted butter melted
- ¼ cup (packed) brown sugar
- ⅛ teaspoon kosher salt
For the Pumpkin Cheesecake Filling
- 1 ½ cups heavy whipping cream chilled
- 16 ounces cream cheese room temperature
- 1 cup pumpkin puree
- ½ cup (packed) brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
For the Crust
- Using a food processor or a plastic bag and rolling pin, finely crush the graham cracker sheets until they resemble breadcrumbs.12 sheets graham crackers
- Transfer the graham cracker crumbs to a large mixing bowl. Add the melted butter, packed brown sugar, and kosher salt. Stir the mixture thoroughly until well combined; it should stick together when pressed in your hand.8 tablespoons unsalted butter, ¼ cup (packed) brown sugar, ⅛ teaspoon kosher salt
- Evenly spread the graham cracker mixture out into a 9"x13" baking dish. Use the bottom of a clean measuring cup or the back of a spoon to firmly press down on the mixture. Make sure to pack it down well, extending slightly up the sides.
For the Pumpkin Cheesecake Filling
- Pour the chilled heavy whipping cream into a large mixing bowl (if using a hand mixer) or into the bowl of a stand mixer. Start on low to medium speed, gradually increasing as it thickens. Continue to beat until stiff peaks form, which should take around 4-5 minutes. Place the whipped cream in the refrigerator while you prepare the rest of the filling.1 ½ cups heavy whipping cream
- In another large mixing bowl or in a stand mixer, beat together the softened cream cheese and pumpkin puree until the mixture is smooth and free of lumps. Incorporate the packed brown sugar, vanilla extract, and pumpkin pie spice into the cream cheese and pumpkin mixture. Blend until all the ingredients are well combined.16 ounces cream cheese, 1 cup pumpkin puree, ½ cup (packed) brown sugar, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice
- Gently fold the prepared whipped cream into the cream cheese and pumpkin mixture. Continue folding until the filling is smooth and uniform in color.
- Pour the creamy filling onto the prepared graham cracker crust. Use a rubber spatula to spread it evenly.
- Cover the baking dish and place it in the refrigerator. Allow it to chill for 8 to 12 hours, or until the filling is fully set.
- Once set, carefully remove the cheesecake from the refrigerator. Use a sharp knife to cut it into 24 squares. Serve each square with an extra dollop of whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
Notes
- Allow enough chill time. Plan ahead, be patient, and allow the cheesecake bars to refrigerate for the recommended 8 to 12 hours. This ensures that the filling sets properly.
- Quick Tip: Lining the dish with parchment paper makes the pumpkin bars easier to remove.
- Storage: Store in the refrigerator for up to 5 days or in the freezer for up to 3 months (after chilling to set).
Nutrition
Serving: 1square | Calories: 215kcal | Carbohydrates: 15g | Protein: 2.5g | Fat: 16.5g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 121mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 10g | Calcium: 39mg | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.