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Easy No-Bake Pumpkin Cheesecake Bars: The Best Fall Dessert

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These no-bake pumpkin cheesecake bars are the ultimate fall dessert—creamy, spiced perfectly, and with a buttery graham cracker crust. No oven required, they are easy to make and perfect for Thanksgiving, potlucks, or cozy nights in.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt (only if using unsalted butter)
  • 16 oz (two blocks) full-fat cream cheese, softened
  • 1 cup pumpkin puree (100% pure, not 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
  • Optional toppings: whipped cream, caramel sauce, crushed pecans or graham crackers

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour melted butter over and stir until every crumb is moistened (like wet sand). Press firmly into the bottom of a parchment-lined 9×9-inch pan. Refrigerate while making the filling.
  2. Whip the cream: In a clean, chilled bowl, beat cold heavy cream and powdered sugar on medium-high speed until stiff peaks form (about 3-4 minutes). Refrigerate.
  3. Make the cream cheese base: In a large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add granulated sugar and brown sugar; beat 1 minute. Add pumpkin puree, vanilla, pumpkin pie spice, and cinnamon; beat on low until just combined.
  4. Fold everything together: Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain. Do not overmix.
  5. Assemble and chill: Spread the filling evenly over the crust. Tap the pan gently to release air bubbles. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Slice and serve: Lift bars out using parchment overhang. Slice into 9 or 16 squares with a clean knife. Serve cold with optional toppings.

Notes

Soft cream cheese is key—let it sit out for 30-45 minutes. Do not skip the overnight chill for clean slices. Use 100% pure pumpkin, not pie filling. Fold whipped cream gently to keep bars light and airy. Line pan with parchment for easy removal.

Nutrition

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

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