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Easy No-Bake Pumpkin Cheesecake Bars Recipe

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These creamy no-bake pumpkin cheesecake bars are everything you want in a fall dessert—easy, impressive, and deeply satisfying. With a buttery graham cracker crust and a silky, mousse-like pumpkin filling, they set perfectly in the fridge without any oven time.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • 3 tablespoons granulated sugar
  • ½ cup unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup whipped cream (for topping, optional)
  • Caramel sauce (for drizzling, optional)
  • ¼ cup toasted pecans, chopped (optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the paper.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly into an even layer in the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  3. In a clean, chilled bowl, beat heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Refrigerate until needed.
  4. In a large mixing bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides. Add powdered sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Beat on low until combined, then increase to medium and beat for 1 minute until silky.
  5. Add pumpkin puree to the cream cheese mixture. Beat on low speed until just combined and uniform in color. Do not overmix.
  6. Gently fold the whipped cream into the pumpkin-cream cheese mixture using a rubber spatula. Fold until no white streaks remain.
  7. Pour the filling over the chilled crust and spread into an even layer. Tap the pan gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Once fully set, lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into 9 or 16 squares using a sharp knife. Wipe the knife clean between cuts for neat edges. Serve cold, topped with whipped cream, caramel sauce, and toasted pecans if desired.

Notes

Room temperature cream cheese is essential for a smooth filling. Press the crust firmly to prevent crumbling. Chill for at least 6 hours, but overnight is best for clean slices. For clean cuts, use a hot knife wiped clean between slices. These bars freeze well for up to 3 months.

Nutrition

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

Find it online: https://cooksybite.com/easy-no-bake-pumpkin-cheesecake-bars-recipe/