No Bake Pumpkin Cheesecake Bars
These no bake pumpkin cheesecake bars have a creamy pumpkin spiced filling layered over a buttery graham cracker crust, topped with fluffy whipped cream. The perfect fall dessert without turning on the oven!
Servings: 16 bars
Calories: 285kcal
Cost: 10
Equipment
- 8×8 inch baking pan
- mixing bowls
- electric mixer or stand mixer
- spatula
- measuring cups and spoons
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup heavy whipping cream, cold
- 3 tbsp powdered sugar
Instructions
- Line an 8×8 inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan to form the crust.
- Beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla, and spices. Mix until creamy.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold whipped cream into pumpkin cheesecake mixture until fully combined.
- Spread mixture evenly over crust. Smooth the top with a spatula.
- Refrigerate at least 4 hours or overnight until set. Cut into bars and top with whipped cream if desired.
Notes
Make ahead: These bars need at least 4 hours to set in the fridge. For best results, chill overnight. Use full-fat cream cheese for a rich and stable filling. You can also swap the graham crackers with gingersnaps for extra spice.