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Creamy No-Bake Pumpkin Cheesecake Bars

no-bake pumpkin cheesecake bars - featured image
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A luscious, creamy no-bake pumpkin cheesecake bar that tastes like autumn wrapped in every bite. Perfect for a quick, cozy, and fuss-free autumn dessert.

Ingredients

Scale
  • 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons (25 g) granulated sugar
  • 16 ounces (450 g) cream cheese, softened
  • ¾ cup (180 ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅔ cup (135 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup (240 ml) heavy whipping cream, chilled

Instructions

  1. Prepare the crust (10 minutes): In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of your 9×9-inch pan, using the back of a spoon or your fingers to create an even layer. Set aside.
  2. Make the cheesecake filling (15 minutes): In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the pumpkin puree, sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until the mixture is fully combined and smooth, scraping the bowl as needed.
  3. Whip the cream (3-5 minutes): In a separate chilled bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip; you want it light and fluffy but not grainy.
  4. Fold whipped cream into pumpkin mixture (2-3 minutes): Gently fold the whipped cream into the pumpkin-cream cheese mixture using a rubber spatula. Take your time to keep the airiness while combining.
  5. Assemble and chill (4+ hours): Pour the filling evenly over the crust and smooth the top with a spatula. Cover the pan tightly with plastic wrap or foil. Refrigerate for at least 4 hours or overnight—this step is key for the bars to set properly.
  6. Cut and serve: Once chilled and firm, run a knife heated under hot water along the edges before slicing into bars. This helps create clean cuts. Serve chilled and enjoy!

Notes

Softening cream cheese properly is key to avoid lumps. Chill the bowl and beaters before whipping cream for better texture. Use gentle folding to keep the whipped cream airy. Press crust firmly for better cutting. Adjust spices to taste. For gluten-free crust, use almond flour or gluten-free graham crumbs. For dairy-free, substitute heavy cream with coconut cream and use vegan cream cheese.

Nutrition

Keywords: pumpkin cheesecake bars, no-bake pumpkin dessert, autumn dessert, easy pumpkin recipe, no-bake cheesecake, pumpkin bars, fall dessert

Find it online: https://siennaspoon.com/creamy-no-bake-pumpkin-cheesecake-bars-easy-autumn-dessert-recipe/