When the autumn chill sets in, nothing tempts the taste buds quite like a slice of creamy, luscious No Bake Pumpkin Cheesecake Bars. These delightful desserts capture the essence of fall with their rich pumpkin flavor and dreamy, spiced filling. Best of all, they require no oven, making them perfect for busy hosts or anyone seeking a hassle-free treat.

Moreover, these delicious pumpkin cheesecake squares are a fantastic make-ahead option for gatherings, effortlessly impressing friends and family. Whether you’re hosting a holiday feast or simply craving a sweet indulgence, this no-bake recipe serves as the ideal sweet showstopper, combining convenience and flavor in every delightful bite.

Why You’ll Love These Bars:

These No Bake Pumpkin Cheesecake Bars are a delightful way to embrace the flavors of fall without the hassle of baking. Not only are they rich and creamy, but they also come together quickly. The smooth pumpkin filling is perfectly balanced with a luscious cream cheese layer, making each bite a heavenly experience. Plus, these bars are ideal for gatherings, potlucks, or simply enjoying after a long day.

One of the best aspects of this recipe is its versatility. If you love pumpkin treats, you might also enjoy our Pumpkin Cheesecake Muffins, which offer a similar flavor profile in a portable format. Combining the warm spices of pumpkin with a crunchy graham cracker crust creates a unique dessert that everyone will rave about. With their no-bake nature, these bars free you from the oven’s heat while still delivering an irresistible dessert perfect for any occasion. Enjoy the taste of fall any time of year!

Ingredients for No Bake Pumpkin Cheesecake Bars:

Creating delightful No Bake Pumpkin Cheesecake Bars requires a selection of simple ingredients. These bars are a perfect autumn treat, combining rich pumpkin flavors with a luscious cream cheese filling. Here’s what you’ll need:

For the Crust:

1 ½ cups (180 grams) graham cracker crumbs (about 16 full graham cracker sheets)
¼ cup (55 grams) light brown sugar, lightly packed
6 tablespoons (85 grams) salted butter, melted
½ teaspoon (1.5 grams) ground cinnamon

For the Pumpkin Cheesecake Filling:

16 ounces (450 grams) cream cheese (2 packages), room temperature
¾ cup (165 grams) brown sugar
1 cup (244 grams) canned pumpkin puree
2 teaspoons (4 g) pumpkin pie spice
1 teaspoon (5 ml) vanilla extract

For the Whipped Cream:

1 ½ cups (375 ml) heavy cream
¼ cup (30 grams) powdered sugar
1 teaspoon (5 ml) vanilla extract

Once prepared, these No Bake Pumpkin Cheesecake Bars will leave everyone asking for more. Pair them with seasonal treats, like pumpkin cheesecake muffins, for a delightful dessert spread!

Step-by-Step Directions :

First, prepare your crust. In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Stir until well-blended. Press this mixture into the bottom of a greased baking dish to form a solid base. Refrigerate for about 10-15 minutes to set.

Next, create the pumpkin cheesecake filling. In another bowl, beat together softened cream cheese, sugar, and pure pumpkin puree until smooth. Add vanilla extract, ground cinnamon, and nutmeg for that warm, autumn flavor. Gently fold in whipped cream, mixing until you achieve a light and fluffy consistency.

Spread this delightful filling over the chilled crust evenly. For extra flavor, consider a drizzle of caramel or chocolate sauce on top. Chill the entire dish for at least 4 hours to firm up, or overnight for the best results.

For more no-bake creations, check out these No Bake Pumpkin Cheesecake Bars. You can also explore delightful variations like Mini Cheesecakes for other irresistible treats!

Tips for Perfect No Bake Pumpkin Cheesecake Bars:

To achieve the ideal texture and flavor in your No Bake Pumpkin Cheesecake Bars, start by ensuring all ingredients are at room temperature. This simple trick helps create a creamy, lump-free filling. When mixing the cream cheese, take your time; beat it until it’s smooth before adding pumpkin and spices. For a rich taste, use high-quality pureed pumpkin. Additionally, let the bars chill for at least four hours before slicing; this sets the layers and enhances the flavors.

If you’re looking for a delightful autumn-inspired dessert, you might enjoy these deliciously sweet bites with my Mini Cheesecakes as a comparison. Don’t forget to top your cheesecake bars with whipped cream or a sprinkle of cinnamon for an extra touch! The right balance between the creamy filling and crunchy crust makes these no bake treats irresistible.

How to Prepare No Bake Pumpkin Cheesecake Bars:

Creating delicious No Bake Pumpkin Cheesecake Bars is simple and rewarding. Start by making the crust. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of light brown sugar, 6 tablespoons of melted salted butter, and ½ teaspoon of ground cinnamon. Mix until well-blended and press the mixture into the bottom of a lined 9×9-inch baking pan.

Next, whip the heavy cream in a separate bowl with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. For the pumpkin cheesecake layer, beat 16 ounces of room-temperature cream cheese with ¾ cup of brown sugar until smooth. Incorporate 1 cup of canned pumpkin puree, 2 teaspoons of pumpkin pie spice, and another teaspoon of vanilla extract until everything blends perfectly.

Finally, gently fold the whipped cream into the pumpkin mixture, then spread it over the crust. Chill these delightful bars for at least four hours. For a similar easy dessert, consider trying my irresistible Strawberry Banana Pudding Dream. Enjoy your No Bake Pumpkin Cheesecake Bars!

Storage Tips for No Bake Pumpkin Cheesecake Bars:

To keep your no bake pumpkin cheesecake bars fresh, store them in an airtight container in the refrigerator for up to five days. If you need to keep them longer, consider freezing individual portions. Simply wrap each bar tightly in plastic wrap and place them in a freezer-safe container. For an extra tasty treat, pair them with delicious Oreo cheesecake bars for a dessert platter your guests will love!

Frequently Asked Questions (FAQs):

What are No Bake Pumpkin Cheesecake Bars?

No Bake Pumpkin Cheesecake Bars are a delicious, easy-to-make dessert that combines the rich flavors of pumpkin and cream cheese without the need to bake. Instead, they are set in the refrigerator, making them a perfect treat for those warm autumn days.

How do I make the crust for my pumpkin cheesecake bars?

The crust for these delightful pumpkin cheesecake bars is typically made from crushed graham crackers mixed with melted butter and sugar. This combination creates a scrumptious base that balances the creamy filling perfectly. For a twist, consider using digestive biscuits or gingersnap cookies.

Can I use fresh pumpkin instead of canned?

Absolutely! While canned pumpkin puree is convenient, fresh pumpkin can provide a more vibrant flavor. Just make sure to cook and puree the pumpkin thoroughly before incorporating it into your mixture.

How long do these bars need to chill?

For the best results, allow your No Bake Pumpkin Cheesecake Bars to chill for at least 4 hours or overnight. This helps the flavors meld together and ensures a firm texture for easy slicing.

Can I add toppings to my cheesecake bars?

Yes, feel free to get creative! Whipped cream, nuts, or a dusting of cinnamon can elevate your pumpkin cheesecake bars. If you’re a fan of chocolate, a drizzle of chocolate sauce or even mini chocolate chips can be a delightful addition.

Are there other no-bake desserts I can try?

If you’re loving no-bake treats, check out the Strawberry Banana Pudding Dream. This recipe offers another refreshing and effortless dessert option that highlights the ease and deliciousness of no-bake cooking.

No Bake Pumpkin Cheesecake Bars: Delightfully Easy Dessert

Total Time: 50
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the creamy goodness of No Bake Pumpkin Cheesecake Bars, a delightful dessert perfect for fall gatherings or any time you crave a seasonal treat.

Ingredients

Scale

1 ½ cups (180 grams) graham cracker crumbs

¼ cup (55 grams) light brown sugar

6 tablespoons (85 grams) salted butter

½ teaspoon (1.5 grams) ground cinnamon

1 ½ cups (375 ml) heavy cream

¼ cup (30 grams) powdered sugar

1 teaspoon (5 ml) vanilla extract

16 ounce (450 grams) cream cheese

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

In a mixing bowl, combine graham cracker crumbs, light brown sugar, melted butter, and ground cinnamon to form the crust. Press mixture firmly into the bottom of a lined 9×9 inch baking pan.
In another bowl, beat the room temperature cream cheese and brown sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the pumpkin cheesecake mixture until fully incorporated.
Spread the pumpkin cheesecake filling over the prepared crust in the baking pan, smoothing the top. Refrigerate for at least 4 hours, or until set.
Once set, cut into bars, serve with additional whipped cream if desired, and enjoy!