No Bake Pumpkin Cheesecake Bars
These No Bake Pumpkin Cheesecake Bars are smooth, rich, and full of warm fall flavors, yet they are unbelievably easy to make. They are perfect for when you want that classic pumpkin dessert without turning on the oven. This treat is creamy, gently spiced, and layered with a buttery graham cracker crust that makes every bite a little taste of autumn bliss.
Servings 12 bars
Calories 280kcal
Ingredients
For the crust
- 1 ¾ cups graham cracker crumbs about 14 crackers
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake layer
- 16 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream whipped to stiff peaks
For the pumpkin layer
- 1 cup pumpkin puree not pumpkin pie filling
- ⅓ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- ½ cup whipped cream from the above batch
Instructions
- Line your baking pan with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later. This small step makes a big difference when it comes time to slice and serve.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is evenly coated and resembles wet sand. This buttery crumb will form the foundation for your bars.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. You can use the bottom of a glass or measuring cup to pack it down tightly. Place the crust in the fridge to chill while you prepare the fillings.
- In another bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla, then beat again until fully combined. Gently fold in the whipped cream until the mixture is light and fluffy. This will be your cheesecake layer.
- Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with an offset spatula if you have one. Return the pan to the fridge while you prepare the pumpkin layer.
- In a clean bowl, whisk together the pumpkin puree, brown sugar, and all the spices until well blended. Gently fold in the reserved whipped cream. Spread this mixture over the cheesecake layer, smoothing it out gently to avoid mixing the layers.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set. For the best texture and clean slices, chill overnight. When ready to serve, lift the bars out of the pan using the parchment overhang and cut into squares with a sharp knife.
Notes
1. Use room temperature cream cheese
Cold cream cheese can create lumps that are difficult to smooth out. Let it sit at room temperature for about 30 minutes before mixing. 2. Whip the cream to stiff peaks
For the lightest, most stable filling, whip your cream until it holds firm peaks. This helps the layers keep their structure when chilled. 3. Chill thoroughly
Rushing the chill time will result in soft, messy slices. Give the bars enough time in the fridge to set fully for clean, beautiful cuts. 4. Cut with a warm knife
For neat slices, run a sharp knife under hot water, dry it, then cut. Wipe and rewarm the knife between slices.
Cold cream cheese can create lumps that are difficult to smooth out. Let it sit at room temperature for about 30 minutes before mixing. 2. Whip the cream to stiff peaks
For the lightest, most stable filling, whip your cream until it holds firm peaks. This helps the layers keep their structure when chilled. 3. Chill thoroughly
Rushing the chill time will result in soft, messy slices. Give the bars enough time in the fridge to set fully for clean, beautiful cuts. 4. Cut with a warm knife
For neat slices, run a sharp knife under hot water, dry it, then cut. Wipe and rewarm the knife between slices.