When the air gets that little crisp feeling, you know what I start craving? All things pumpkin. It’s a flavor that just feels like a warm, cozy hug. But sometimes you want that comfort without a lot of fuss.
That’s where these incredible Pumpkin Cheesecake Bars come in. They deliver all the rich, creamy goodness of a classic cheesecake but are so much simpler to make. Seriously, there is no baking required for the filling. It’s one of my favorite pumpkin desserts with cream cheese for exactly that reason.
Jump To:
Why You’ll Love This Recipe
First off, the simplicity is a huge win. This is a wonderfully easy pumpkin cheesecake recipe. You don’t need to worry about water baths or oven temperatures. It’s a straightforward mix and chill situation.
The texture is just heavenly. Imagine a buttery, slightly cinnamon spiced graham cracker crust. On top of that sits a light, airy, and creamy pumpkin filling. It’s not heavy like some baked cheesecakes can be.
Then, it’s all crowned with a fluffy cloud of homemade whipped cream. It’s pure delight in every single bite. The balance of sweet and tangy is just right.
These Pumpkin Cheesecake Bars are also amazing for gatherings. They are easy to make ahead of time. Just slice them up when you’re ready to serve. They look so pretty on a platter and everyone always asks for the recipe.
Honestly, it’s the perfect dessert for fall festivities, from a simple family dinner to a big holiday get together. It’s a real crowd pleaser.
Ingredients
Let’s talk about what you’ll need. The ingredient list is full of simple, easy to find items. Nothing fancy or complicated here, which is just how we like it.
For The Crust
- 1 ½ cups (180 grams) graham cracker crumbs
- ¼ cup (55 grams) light brown sugar
- 6 tablespoons (85 grams) salted butter, melted
- ½ teaspoon (1.5 grams) ground cinnamon
For The Pumpkin Cheesecake Filling
- 16 ounces (450 grams) cream cheese, at room temperature
- ¾ cup (165 grams) brown sugar
- 1 cup (244 grams) canned pumpkin puree
- 2 teaspoons (4 g) pumpkin pie spice
- 1 teaspoon (5 ml) vanilla extract
For The Whipped Cream Topping
- 1 ½ cups (375 ml) heavy cream
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Step-By-Step Instructions
Ready to make some magic? Let’s walk through this process together. I promise it’s a breeze. Just follow along and you’ll have delicious Pumpkin Cheesecake Bars in no time.
Step 1: Prepare The Graham Cracker Crust
First, we need to make the crust. If you have whole graham crackers, you can crush them in a food processor. A few quick pulses will do the trick. No food processor? No problem.
Just toss them in a large resealable bag and use a rolling pin or a heavy can to crush them into fine crumbs. It’s a pretty good stress reliever too.
In a mixing bowl, combine your graham cracker crumbs with the melted butter, brown sugar, and cinnamon. Give it a good mix until everything is well combined and looks like wet sand.
Line an 8×8 inch pan with parchment paper. This little step makes it so much easier to lift the bars out later. Press the crumb mixture firmly into the bottom of the pan. Use the bottom of a glass to get it nice and even.
Now, pop that crust into the refrigerator for about 30 minutes to set up while you work on the other components.
Step 2: Make The Whipped Cream
While the crust is chilling, let’s make the whipped cream. In a medium bowl, pour in the cold heavy cream. Using a mixer on low speed, beat it until it starts to get a bit frothy.
Next, add the powdered sugar and vanilla extract. Gradually increase the mixer speed to high. Keep beating for another two to three minutes until you see stiff peaks forming. This is key for the filling’s texture.
You’ll know you have stiff peaks when you lift the beaters out of the cream and the peak that forms holds its shape without flopping over. Set aside about two cups of this whipped cream for the filling. Cover the rest and put it in the fridge for later.
Step 3: Create The Pumpkin Filling
Time for the star of the show, the pumpkin cheesecake filling. In a large bowl, beat the room temperature cream cheese and brown sugar together with an electric mixer. Start on medium speed.
Keep mixing for about two minutes, or until the mixture is completely smooth and creamy. Scrape down the sides of the bowl to make sure everything is incorporated.
Now add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix again on medium speed until all those lovely fall flavors are blended in and the filling is a uniform color. It should look and smell amazing.
Gently take the two cups of whipped cream you set aside earlier. Fold it into the pumpkin mixture with a spatula. Be gentle here. You want to keep the filling light and airy.
Step 4: Assemble And Chill The Bars
Your crust should be nice and firm by now. Take it out of the fridge. Pour the glorious pumpkin cheesecake mixture over the prepared crust.
Use an offset spatula or the back of a spoon to spread it out into a smooth, even layer. It’s so satisfying to see it all come together. These are some good looking Pumpkin Cheesecake Bars.
Now comes the hardest part. The waiting. Cover the pan and refrigerate it for at least four to six hours. This time allows the bars to set up properly so you can get clean slices.
When you are ready to serve, take the remaining whipped cream from the fridge. You can either spread it over the top or pipe little dollops onto each square for a fancier look. A little sprinkle of cinnamon on top is a nice touch too.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. You want to keep them fresh and delicious for as long as possible. Make sure you get them into the fridge quickly.
Wrap the pan tightly with plastic wrap to keep them from drying out. Or, you can transfer the individual bars to an airtight container. They will stay fresh in the refrigerator for up to four days.
You can also freeze these Pumpkin Cheesecake Bars. They freeze beautifully. Just place the bars in a freezer safe container for up to two months. When you’re ready for a treat, thaw them in the fridge overnight. Then top with fresh whipped cream before serving.
Tips
Want to make sure your pumpkin bars with cream cheese frosting turn out great every time? Here are a few little tips I’ve learned along the way. They can make a big difference.
Using room temperature cream cheese is very important. Cold cream cheese is lumpy and won’t blend smoothly. Leave it on the counter for about an hour before you start for the best results.
Don’t under whip your cream. Beating it to stiff peaks gives the no bake cheesecake filling its structure. It’s what helps the bars set up firmly.
For an extra sturdy crust, you can bake it at 350 degrees Fahrenheit for about eight to ten minutes. Just make sure it cools completely before you add the filling.
To get those picture perfect clean cuts, use a large, sharp knife. Wipe the knife clean between each slice. This prevents the filling from smearing and keeps the layers looking distinct.
Feel free to play with the crust. While graham crackers are classic, you could also try using gingersnap cookies or Biscoff cookies for a different flavor twist. Both are fantastic with pumpkin.
Conclusion
And there you have it. A simple, delicious recipe for no bake Pumpkin Cheesecake Bars. They are a wonderful way to enjoy the cozy flavors of fall without spending hours in the kitchen.
This is truly an easy pumpkin cheesecake that anyone can make. It’s perfect for sharing with family and friends, or for just treating yourself. I hope you give this recipe a try and love it as much as I do.
Enjoy every creamy, pumpkin spiced bite. Let me know how yours turn out. I always love hearing about your kitchen adventures.
FAQ
Can I Use Fresh Pumpkin Puree Instead Of Canned?
You can, but canned pumpkin puree is generally recommended for consistency. Fresh puree can have a higher water content, which might make the filling a bit looser. If you use fresh, make sure to drain it well first.
What Can I Use Instead Of Graham Crackers For The Crust?
Lots of things. Crushed gingersnaps, Biscoff cookies, or even vanilla wafers would make a delicious crust. Just substitute them one for one with the graham cracker crumbs.
Is It Possible To Make These Pumpkin Bars Gluten Free?
Absolutely. To make this recipe gluten free, simply use your favorite gluten free graham style crackers for the crust. The rest of the ingredients are naturally gluten free, but always double check your labels.
How Do I Know When The Whipped Cream Has Reached Stiff Peaks?
The best way to check is to stop the mixer and lift the beaters straight up out of the cream. If the peak that forms stands tall and doesn’t curl over, you have stiff peaks. It will also be thick and hold its shape in the bowl.
Can I Use Cool Whip Instead Of Making My Own Whipped Cream?
Yes, you can. If you’re short on time, you can use eight ounces of Cool Whip. Fold about half of it into the pumpkin mixture and use the rest for the topping. It’s a convenient shortcut for these pumpkin desserts with cream cheese.
Easy No-Bake Pumpkin Cheesecake Bars
These easy no-bake pumpkin cheesecake bars feature a creamy, spiced pumpkin filling on a buttery graham cracker crust. A simple and delicious dessert for any fall gathering.
Ingredients
Instructions
- To make the crust, combine graham cracker crumbs, melted butter, light brown sugar, and cinnamon. Press the mixture firmly into the bottom of a parchment-lined 8×8 inch pan. Refrigerate for 30 minutes to set.
- While the crust chills, make the whipped cream. In a medium bowl, beat the cold heavy cream, powdered sugar, and 1 tsp vanilla extract with a mixer until stiff peaks form. Set aside 2 cups for the filling and refrigerate the rest for the topping.
- In a large bowl, beat the room temperature cream cheese and brown sugar until completely smooth. Mix in the pumpkin puree, pumpkin pie spice, and 1 tsp vanilla extract until well combined.
- Gently fold the 2 cups of reserved whipped cream into the pumpkin mixture with a spatula until just combined, keeping the mixture light and airy.
- Pour the filling over the chilled crust and spread it into a smooth, even layer.
- Cover the pan and refrigerate for at least 4 to 6 hours, or until the filling is firm and set.
- Before serving, top the bars with the remaining whipped cream. Garnish with a sprinkle of cinnamon if desired. Slice and serve cold.
Notes
Use room temperature cream cheese for a smooth, lump-free filling.
Whipping the cream to stiff peaks is crucial for helping the no-bake filling set up correctly.
For clean slices, use a large, sharp knife and wipe it clean between each cut.
Try swapping graham crackers for gingersnap or Biscoff cookies for a different flavor profile.
Nutrition
Calories
Sugar
Fat
Carbs
