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Perfect No-Bake Pumpkin Pie Cheesecake Bars Recipe

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These No-Bake Pumpkin Pie Cheesecake Bars are a quick and easy fall dessert that combines the tangy cream cheese, warm pumpkin spice, and buttery crunch of a graham cracker crust. Perfect for bake sales, Thanksgiving, or any autumn gathering, they require no oven and come together in about 30 minutes of active time.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 16 oz (450g) full-fat cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1/2 cup (120ml) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) whipped cream (for topping, optional)
  • Caramel sauce (for drizzling, optional)
  • Crushed pecans or gingersnap cookies (for garnish, optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in melted unsalted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup or a flat glass. Refrigerate while making the filling.
  3. In a large mixing bowl, whip cold heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Set aside in the refrigerator.
  4. In another large bowl, beat softened cream cheese and powdered sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until well combined and uniform in color.
  5. Gently fold the whipped cream into the pumpkin-cream cheese mixture using a rubber spatula, folding from the bottom up until no white streaks remain. The mixture should be thick, creamy, and billowy.
  6. Remove the crust from the refrigerator. Spoon the pumpkin cheesecake filling over the crust and spread evenly to the edges. Tap the pan gently on the counter to release air bubbles. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. Once fully set, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and cut into 9 or 16 squares using a sharp knife. Wipe the knife clean between slices for clean edges. Serve cold, optionally topped with whipped cream, caramel sauce, and crushed pecans or gingersnap cookies.

Notes

For best results, use room temperature cream cheese and whip cream to stiff peaks. Chill overnight for cleanest slices. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and full-fat coconut cream. Bars can be frozen for up to 3 months.

Nutrition

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

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