Description
Indulge in a smooth, velvety autumnal treat with these no-bake pumpkin cheesecake bars. This recipe achieves a perfect balance of spiced pumpkin flavor and creamy cheesecake texture without any oven time. It is a stress-free, reliable choice for holiday hosting or busy weeknight cravings, offering a sophisticated dessert that holds its shape beautifully on any party platter.
Ingredients
2 ⅓ cups Graham Cracker Crumbs
⅔ cup Butter, melted
4 tbsp Brown Sugar
1 tsp Pumpkin Spice (plus extra for garnish)
16 oz Cream Cheese, room temperature
2 cups Heavy Cream, divided
1 cup Pumpkin Puree (not pie filling)
Instructions
Line an 8-inch or 9-inch square pan with parchment paper in a cross pattern for easy removal.
Mix graham cracker crumbs, brown sugar, and 1 tsp pumpkin spice in a bowl.
Pour melted butter over the crumbs and stir until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan using a measuring cup.
Whip 1 cup of the heavy cream in a chilled bowl until stiff peaks form and set aside.
Beat the room temperature cream cheese with pumpkin puree and additional spice until smooth.
Fold the whipped cream into the pumpkin cheesecake mixture until combined.
Spread the filling over the prepared crust and smooth the top.
Refrigerate for at least 8 hours until set before slicing into bars.
Notes
Substitute ginger snaps for graham crackers for a more intense spice profile. Ensure cream cheese is completely at room temperature to avoid lumps in the filling.
- Prep Time: 20
- Category: Baking
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 18g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg