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Best Easy No-Bake Pumpkin Cheesecake Bars Recipe

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These creamy no-bake pumpkin cheesecake bars are the perfect fall dessert. With a buttery graham cracker crust, silky cheesecake filling, and a beautiful pumpkin swirl, they require no oven and are incredibly easy to make.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–15 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare your pan. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the crust. In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. Start the cheesecake filling. In a large bowl, beat 16 ounces softened cream cheese with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add 1 teaspoon vanilla extract and beat until combined.
  4. Whip the cream. In a separate medium bowl, pour 1 cup cold heavy cream and 1/4 cup powdered sugar. Whip on medium-high speed until stiff peaks form, about 3-4 minutes.
  5. Fold it together. Gently fold the whipped cream into the cream cheese mixture until just combined and smooth.
  6. Make the pumpkin swirl. In a small bowl, whisk together 3/4 cup pumpkin puree, 1/4 cup packed light brown sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon vanilla extract until smooth.
  7. Assemble the bars. Spread about two-thirds of the cheesecake mixture evenly over the chilled crust. Drop spoonfuls of the pumpkin mixture over the top, then dollop the remaining cheesecake mixture on top. Gently swirl with a butter knife or skewer.
  8. Chill. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. Slice and serve. Lift the entire block out using the parchment handles. Slice into 16 squares using a sharp knife, wiping clean between cuts.

Notes

Make sure cream cheese is at room temperature for a smooth filling. For clean cuts, run your knife under hot water and dry it before each slice. These bars taste even better on day two.

Nutrition

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

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