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Easy No-Bake Pumpkin Cheesecake Bars: Best Fall Dessert

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These easy no-bake pumpkin cheesecake bars are the perfect fall dessert with a buttery graham cracker crust, creamy pumpkin cheesecake filling, and optional whipped topping. No oven required, make-ahead friendly, and guaranteed to impress at any gathering.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice for dusting (optional)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Prepare your pan: Cut two long strips of parchment paper and lay them crosswise in a 9×9-inch baking pan, leaving overhang on all sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir with a fork until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust: Dump the crumb mixture into the prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Pop this in the fridge while you make the filling.
  4. Soften the cream cheese: Cut the cream cheese into cubes and let it sit on the counter for 60-90 minutes until at genuine room temperature.
  5. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth — about 2 minutes. Scrape down the bowl and beaters halfway through.
  6. Add the sugars and pumpkin: Add 1/2 cup granulated sugar and 1/4 cup packed brown sugar. Beat until combined and smooth. Then add 1 cup pumpkin puree, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon. Beat on medium until thoroughly incorporated and creamy.
  7. Whip the cream: In a separate medium bowl, pour 1 cup cold heavy whipping cream. Using clean beaters, whip on high speed until stiff peaks form — about 3-4 minutes.
  8. Fold, don’t stir: Add about one-third of the whipped cream to the pumpkin-cream cheese mixture. Fold it in gently with a rubber spatula. Once mostly incorporated, add the remaining whipped cream and fold until no white streaks remain.
  9. Spread the filling: Spoon the filling over the chilled crust. Use an offset spatula or the back of a spoon to spread it evenly to the edges. Give the pan a few gentle taps on the counter to release any air bubbles.
  10. Chill thoroughly: Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
  11. Make the whipped topping (optional): When ready to serve, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form. Spread or pipe this over the chilled cheesecake layer, or serve on the side.
  12. Slice and serve: Lift the cheesecake out of the pan using the parchment handles. Use a sharp chef’s knife to cut into 9 or 16 bars — wipe the blade clean between cuts. Dust with cinnamon or pumpkin pie spice, drizzle with caramel sauce, and serve.

Notes

Room temperature cream cheese is non-negotiable for a smooth filling. Chill your bowl and beaters for the whipped cream for best results. Use a hot knife for clean slices. These bars taste even better after 12-24 hours in the fridge. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

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

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