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No Bake Pumpkin Cheesecake Bars
Michonne Zendaya

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!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

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

Equipment

  • 8×8 inch baking pan
  • mixing bowls
  • electric mixer or stand mixer
  • spatula
  • measuring cups and spoons

Method
 

  1. Line an 8×8 inch baking pan with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan to form the crust.
  3. Beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla, and spices. Mix until creamy.
  4. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
  5. Fold whipped cream into pumpkin cheesecake mixture until fully combined.
  6. Spread mixture evenly over crust. Smooth the top with a spatula.
  7. 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.