Description
Creamy and festive, these No Bake Pumpkin Cheesecake Bars combine a crunchy graham cracker crust with a smooth cream cheese layer and a spiced pumpkin topping. Perfect for fall gatherings or any time you crave an easy, no-fuss dessert that requires no baking.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp salt
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until the mixture is well combined and holds together.
- Press the crust: Evenly press the crust mixture into the bottom of a 9×9 inch pan lined with parchment paper. Chill in the refrigerator while preparing the filling to help it set.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating to combine thoroughly.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated to keep the mixture light and fluffy.
- Assemble cheesecake layer: Spread the cheesecake mixture evenly over the chilled crust, smoothing the surface with a spatula. Return to the refrigerator to chill.
- Prepare pumpkin layer: In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt. Mix until well blended and smooth.
- Top with pumpkin layer: Spread the spiced pumpkin mixture evenly over the cheesecake layer and smooth the top with a spatula.
- Chill and set: Cover the pan and refrigerate the bars for at least 4 hours or overnight until fully set and firm enough to cut.
- Serve: Once set, remove the bars from the pan using the parchment paper. Slice into bars and serve chilled for a refreshing, creamy dessert.
Notes
- Use full-fat cream cheese and heavy cream for best creamy texture and flavor.
- Chilling time is important to allow the layers to set properly; do not skip or rush this step.
- You can substitute maple syrup or honey for some or all of the sugar for a different sweetness profile.
- These bars keep well covered in the refrigerator for up to 3 days.
- For a festive touch, sprinkle chopped pecans or whipped cream on top before serving.
