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Easy No-Bake Pumpkin Pie Icebox Bars: Best Fall Dessert

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These no-bake pumpkin pie icebox bars feature a buttery spiced cookie crust, a silky no-bake pumpkin cheesecake layer, and a cloud of whipped cream on top. No oven required, just a fridge, making them the perfect easy fall dessert.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Optional garnish: cinnamon, chopped pecans, candied ginger

Instructions

  1. Crush graham crackers into fine crumbs. In a medium bowl, combine crumbs, sugar, cinnamon, and salt. Pour in melted butter and mix until every crumb is moistened. Press firmly into a parchment-lined 9×9-inch pan. Refrigerate while making filling.
  2. In a large bowl, beat 1 cup cold heavy cream with an electric mixer on medium-high until soft peaks form (2-3 minutes). Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla, then beat until stiff peaks form. Refrigerate.
  3. In another large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add pumpkin puree, 1/2 cup powdered sugar, pumpkin pie spice, and 1 teaspoon vanilla. Beat until fully combined and smooth.
  4. Fold one-third of the whipped cream into the pumpkin mixture gently. Add remaining whipped cream and fold until no white streaks remain. The filling should be light and airy.
  5. Remove crust from fridge. Spoon pumpkin filling on top and spread evenly. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
  6. About an hour before serving, make topping: whip 1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla until stiff peaks form. Spread or pipe over chilled filling. Refrigerate at least 30 minutes.
  7. Lift bars out of pan using parchment overhang. Slice into 9 or 16 squares with a sharp knife, wiping clean between cuts. Serve cold.

Notes

Chill overnight for best texture. Use full-fat cream cheese for firm bars. Whip cream to stiff peaks for proper structure. Fold gently to avoid deflating. For gluten-free, use gluten-free graham crackers or ginger snaps. For vegan, use vegan cream cheese and coconut cream.

Nutrition

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

Find it online: https://spoonluma.com/easy-no-bake-pumpkin-pie-icebox-bars-best-fall-dessert/