No Bake Pumpkin Cheesecake Bars
Recipe by:This Easy No-Bake Pumpkin Cheesecake Bars recipe is the perfect fall dessert! It has a smooth and creamy spiced cheesecake filling on top of a buttery graham cracker crust. It comes together in minutes without turning on the oven!
Ingredients
Crust
- 1 ½ cups (180 grams) graham cracker crumbs about 16 full graham cracker sheet2
- ¼ cup (55 grams) light brown sugar lightly packed
- 6 tablespoons (85 grams) salted butter melted
- ½ teaspoon (1.5 grams) ground cinnamon
Whipped Cream
- 1 ½ cups (375 ml) heavy cream
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Pumpkin Cheesecake
- 16 ounce (450 grams) cream cheese (2 packages) room temperature
- ¾ cup (165 grams) brown sugar
- 1 cup (244 grams) canned pumpkin puree
- 2 teaspoon (4 g) pumpkin pie spice
- 1 teaspoon (5 ml) vanilla extract
Instructions
Crust
- If using full graham cracker sheets, place them in a food processor and pulse until they are fine crumbs. You can also crush them in a large resealable bag.1 ½ cups graham cracker crumbs
- Place the crumbs in a mixing bowl with the melted butter, brown sugar, and ground cinnamon. Mix well.¼ cup light brown sugar, 6 tablespoons salted butter, ½ teaspoon ground cinnamon
- Line an 8x8 pan with parchment paper, then press the crumb mixture into the bottom of the pan. Place the crust in the refrigerator for 30 minutes.
Whipped Cream Topping
- In a medium bowl, beat the heavy cream on low speed until it is frothy.1 ½ cups heavy cream
- Add the powdered sugar and vanilla extract, then gradually increase to high speed and continue beating for 2-3 minutes, until stiff peaks form.¼ cup powdered sugar, 1 teaspoon vanilla extract
- Reserve 2 cup of whipped cream for the filling, then cover the remaining whipped cream with plastic wrap and place in the refrigerator until you are ready to serve.
Pumpkin Cheesecake
- In a large bowl, beat the cream cheese with the brown sugar on medium speed using an electric mixer. Beat until smooth, about 2 minutes.16 ounce cream cheese, ¾ cup brown sugar
- Once the cream cheese mixture is smooth, add the pumpkin puree, pumpkin pie spice, and extract and beat on medium speed until the ingredients are fully incorporated and the filling is uniform in color.1 cup canned pumpkin puree, 2 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract
- Gently fold 2 cups of whipped cream into the pumpkin cheesecake mixture.
Assembly
- Using an offset spatula, spread the pumpkin cheesecake mixture over the prepared crust.
- Refrigerate for 4-6 hours until set.
- When ready to serve, cut the cheesecake into squares and pipe the reserved 1 cup whipped cream on top of each portion.
Notes
Storage: Chill the bars for at least 4 hours before serving. Wrap leftovers tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
Substitutions:
- 8 ounces of Cool Whip can be used instead of the whipped cream ingredients.
- If you do not have pumpkin pie spice, mix together 1 teaspoon ground cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon allspice.
- It is very important to beat the whipped cream to stiff peaks.
- Use room-temperature cream cheese so that it will blend smoothly with the other ingredients and not leave chunks.
- For a sturdier crust, bake the crust at 350°F (177°C) for 8-10 minutes. Cool completely before adding the cheesecake filling.
Nutrition
Calories: 557kcal | Carbohydrates: 45g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 330mg | Potassium: 225mg | Fiber: 1g | Sugar: 34g | Vitamin A: 5731IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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