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No-Bake Pumpkin Cheesecake Bars: Easy Fall Dessert

no-bake pumpkin cheesecake bars - featured image
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These creamy, no-bake pumpkin cheesecake bars offer a rich, spiced flavor with a buttery graham cracker crust. They are easy to make, require no oven, and are perfect for fall gatherings or make-ahead holiday desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 packages (16 oz or 450g) full-fat cream cheese, softened to room temperature
  • 1 cup heavy whipping cream, cold
  • 1 cup confectioners’ sugar, sifted
  • 1 cup pumpkin puree (canned, not pie mix)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Whipped cream, optional for serving
  • Crushed graham crackers, for garnish

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture resembles wet sand.
  2. Press the crust mixture firmly and evenly into the bottom of a 9×13 inch pan lined with parchment paper or foil.
  3. Chill the crust in the refrigerator for 10 minutes while preparing the filling.
  4. In a large bowl, beat the softened cream cheese, confectioners’ sugar, pumpkin pie spice, vanilla, and salt on medium speed until smooth and creamy.
  5. Add the pumpkin puree to the cream cheese mixture and beat on low speed just until combined.
  6. In a separate cold bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the pumpkin cream cheese mixture in two additions using a spatula until no white streaks remain.
  8. Pour the filling over the chilled crust and spread evenly to the edges.
  9. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until firm.
  10. Lift the bars out of the pan using the parchment overhang and cut into squares with a sharp knife.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Keep heavy cream and bowls cold for best whipping results. Do not overmix after adding whipped cream to maintain airiness. Use plain pumpkin puree, not pumpkin pie mix. For clean cuts, wipe the knife between slices.

Nutrition

Keywords: no-bake, pumpkin cheesecake, fall dessert, easy dessert, holiday baking, make-ahead dessert, gluten-free option

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