Description
These No Bake Pumpkin Cheesecake Bars are a delightful autumn treat combining a crunchy graham cracker crust, a smooth and creamy cheesecake layer, and a spiced pumpkin topping. Perfectly chilled and easy to prepare, they require no baking and come together quickly for a festive dessert that’s rich, flavorful, and wonderfully creamy.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp salt
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until well combined, forming a crumbly but cohesive mixture.
- Form the crust: Press the mixture evenly into the bottom of a 9×9 inch pan lined with parchment paper. Chill in the refrigerator to firm up while preparing the filling.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, continuing to beat until the mixture is fully incorporated and smooth.
- Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it’s thick and holds its shape.
- Combine cheesecake and whipped cream: Gently fold the whipped cream into the cream cheese mixture carefully to maintain the light airy texture, blending until fully incorporated but not overmixed.
- Assemble cheesecake layer: Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula. Return the pan to the refrigerator.
- Prepare the pumpkin layer: In a medium bowl, mix together the canned pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt until well combined and spiced evenly.
- Top with pumpkin mixture: Spread the pumpkin layer over the cheesecake layer, smoothing the top with a spatula for an even finish.
- Chill to set: Cover the bars and refrigerate for at least 4 hours or overnight until fully set and firm enough to cut into bars.
Notes
- Ensure the cream cheese is properly softened at room temperature for easiest mixing and smooth texture.
- For best results, chill the assembled bars overnight to allow flavors to meld and firmness to develop fully.
- You can substitute the graham cracker crust with a gluten-free alternative if needed.
- These bars should be stored covered in the refrigerator and consumed within 3-4 days for peak freshness.
- For easier serving, use parchment paper overhang to lift the bars out of the pan cleanly.
