No Bake Pumpkin Cheesecake Bars
- Christin
- Aug 24
- 3 min read
Updated: Aug 25
As autumn almost settles in, the comforting scents of pumpkin spice fill the air. If you've been craving a dessert that encapsulates the essence of fall without turning on the oven, you're in for a treat. These No Bake Pumpkin Cheesecake Bars are creamy, rich, and utterly delicious. They are perfect for gatherings, family get-togethers, or just a little indulgence on a cozy evening. Everyone will be coming back for seconds!
Ingredients You'll Need
2 ⅓ cups graham cracker crumbs (350g)
4 tbsp brown sugar
2 tsp pumpkin spice
¼ tsp + ⅛ tsp sea salt (used in two different places in recipe)
⅔ cup butter, melted
2 cups cold heavy cream (1 cup filling + 1 cup topping)
16 oz cream cheese, softened (500g)
¾ cup granulated sugar
⅓ cup powdered sugar
3 tsp vanilla extract (2 tsp filling + 1 tsp topping)
1 tsp lemon juice
1 cup pumpkin puree
Making the Crust
Start by preparing the crust. In a large mixing bowl, combine the graham cracker crumbs, brown sugar, pumpkin spice, and sea salt. Ensure these dry ingredients are well mixed.
Next, pour in the melted butter. Stir until the mixture resembles wet sand—this consistency will ensure your crust holds together well.
After mixing, press the crust firmly into the bottom of a greased 9x9 inch baking dish. Make sure it's tightly packed; this sturdy base is crucial for the bars to hold their shape.
Refrigerate the crust while you prepare the cheesecake filling. Chilling helps it set better.
Preparing the Cheesecake Filling
In a separate large bowl, whip the cold heavy cream until stiff peaks form. This step is key to achieving a light and airy texture for your cheesecake filling.
In another bowl, beat the softened cream cheese until smooth. Gradually add the sugar, sea salt, vanilla extract, and lemon juice. Mix until everything is completely combined.
Next, gently fold in the pumpkin puree and pumpkin spice. Carefully add the whipped cream to the pumpkin mixture, combining everything without deflating the whipped cream too much. This lightness is essential for a creamy filling.
Pour the mixture over the chilled crust and spread it evenly.
Topping It Off
For the topping, whip the cold heavy cream until it reaches soft peaks. Gradually mix in the powdered sugar, vanilla extract, and pumpkin spice, whipping until stiff peaks form.
Spread this luscious topping over the cheesecake filling, smoothing it out gently with a spatula.
Once finished, cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This waiting period allows the flavors to meld beautifully and the bars to set properly.
Serving Your No Bake Pumpkin Cheesecake Bars
Once chilled, cut the cheesecake into squares and get ready to indulge! The creamy pumpkin-spiced goodness is sure to impress everyone, making these bars perfect for fall gatherings, Thanksgiving dinners, or just a sweet treat after dinner.
Tips for Success
Use Room Temperature Cream Cheese: To achieve a smooth filling, ensure your cream cheese is softened to room temperature. Cold cream cheese can create lumps in your cheesecake.
Chill Thoroughly: Never skip the chilling step! Proper refrigeration is vital for the bars to set correctly and have the right texture.
Customize Your Topping: Get creative! Add crushed graham crackers, a drizzle of caramel sauce, or chopped nuts for a delightful crunch.
Storage: These cheesecake bars will keep well in the refrigerator for up to a week. Cover them to maintain freshness.
Enjoying Fall Flavors in Every Bite
And there you have it—a simple yet scrumptious recipe for No Bake Pumpkin Cheesecake Bars that is sure to wow your family and friends. With minimal effort and maximum flavor, these bars make a fantastic dessert choice.
So gather your ingredients, roll up your sleeves, and prepare to savor a slice of fall in every creamy bite. Enjoy! Whether you're an experienced cook or a novice looking for an easy treat, these No Bake Cheesecake Bars are bound to become a favorite.
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