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No-Bake Pumpkin Pie Cheesecake Bars: Easy Fall Dessert

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These no-bake pumpkin pie cheesecake bars are everything you want in a fall dessert — easy, creamy, and packed with warm spices. No oven required, just simple ingredients and a few hours of chilling for a perfect make-ahead treat.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt (skip if using salted butter)
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup heavy cream, cold
  • 1/2 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Crushed graham crackers or candied pecans for garnish

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until evenly moistened. Press firmly into the bottom of the prepared pan using a measuring cup. Refrigerate while making the filling.
  3. In a chilled medium bowl, whip cold heavy cream on medium-high speed until soft peaks form, about 2-3 minutes. Add powdered sugar and vanilla, then continue whipping until stiff peaks form. Refrigerate.
  4. In a large bowl, beat softened cream cheese until smooth, about 2 minutes. Add pumpkin puree, powdered sugar, brown sugar, vanilla, pumpkin pie spice, and cinnamon. Beat until well combined and smooth.
  5. Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain.
  6. Pour the filling over the chilled crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. Once fully chilled, use the parchment overhang to lift the block out of the pan. Place on a cutting board. Use a sharp knife (run under hot water and wiped clean between cuts) to cut into 9 or 16 bars. Top with whipped cream and garnish.

Notes

Room temperature cream cheese is essential for a smooth filling. If pumpkin puree seems watery, blot it with paper towels before using. For cleanest slices, run knife under hot water and wipe clean between cuts. Bars can be frozen for up to 3 months.

Nutrition

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

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