No Bake Pumpkin Cheesecake Bars

Another great reason to love this pumpkin dessert is how incredibly easy it is to make. There's no need to worry about turning on the oven or spending a lot of time in the kitchen. Simply prepare the crust, mix the filling, assemble it, and let it chill in the refrigerator. Perfect for busy days or when you need something for a special occasion. 

They are easy to cut into individual servings, which makes them perfect for sharing. Their rich pumpkin flavor and creamy texture make them a delightful treat for any fall occasion, with simple steps and no baking. Bring them to a potluck, feast on them at Thanksgiving, or enjoy as a cozy dessert at home! 

Why You’ll Love This Recipe

• With no baking required and minimal steps, this recipe is perfect for both seasoned cooks and beginners.
• With ingredients like pumpkin puree and pumpkin pie spice, these cheesecake bars are loaded with the warm and comforting flavors that define the autumn season.
• Whether you're hosting a fall gathering, attending a potluck, or simply craving something sweet, these pumpkin cheesecake bars are suitable for any event or no event at all!
• The crunchy graham cracker crust, the creamy cheesecake filling, and the smooth pumpkin layer give each bite a perfect balance of texture. 

Ingredients You’ll Need

• Crushed Graham Crackers - These form the base of the bars, providing a crunchy and firm foundation for the creamy layers on top.
• Brown Sugar - Adds a sweet depth of flavor and slight moisture to the crust, enhancing the taste and texture of the graham cracker base.
• Melted Butter - Acts as a binding agent for the crust, helping the crushed graham crackers and brown sugar stick together and form a solid base.
• Heavy Whipping Cream - Whipped to create a light and airy texture, it's folded into the cheesecake filling to give it a rich and creamy consistency.
• Softened Cream Cheese - The key ingredient for the cheesecake filling, it provides a smooth and creamy texture as well as a tangy flavor.
• Granulated and Powdered Sugar - These sweeten the cheesecake filling and contribute to its smooth texture; granulated sugar is beaten with the cream cheese, while powdered sugar is used to sweeten the whipped cream.
• Vanilla Extract - Adds a hint of vanilla flavor to the cheesecake filling, enhancing its overall taste.
• Pumpkin Puree - Gives the cheesecake filling its distinct pumpkin flavor and contributes to the creamy texture and natural orange color.
• Pumpkin Spice - A blend of warm spices that enhances the pumpkin flavor and adds a touch of warmth to the cheesecake bars.

How To Make No Bake Pumpkin Cheesecake Bars

Prepare the pan: Line a 9x9 baking dish with parchment paper. Set aside. 

Assemble the crust: In a medium bowl, add crushed graham crackers, brown sugar, and butter. Mix until well combined. Pour into the prepared baking dish and pack firmly with the bottom of a measuring cup or glass until evenly distributed. 

Whip the cream: In a stand mixer, add heavy whipping cream and beat on high speed until stiff peaks form. Remove from bowl and refrigerate for a later step.

Make the filling: To the stand mixer bowl, add cream cheese, brown sugar, and powdered sugar. Beat on low and slowly turn the speed up to high. Mix until smooth. Turn off the mixer and add vanilla extract, pumpkin puree, and pumpkin spice. Mix on low until well combined.

Fold in whipped cream: Remove from mixer and fold in prepared whipping cream with a spatula until no streaks remain without overmixing. 

Assemble and chill: Add cheesecake filling to the crust and smooth out with a rubber spatula until evenly distributed. Refrigerate for a minimum of 3 hours. Serve with whipped cream on top, and enjoy!

Recipe Tips

• Make sure your cream cheese is at room temperature: This will ensure a smoother and creamier cheesecake filling without any lumps.
• Over-mixing can incorporate too much air into the mixture, which can affect the texture of the cheesecake. Mix until just combined for the best results.
• Lining your baking dish with parchment paper will make it much easier to lift the cheesecake bars out of the dish and cut them into neat squares.
• Make sure to press the graham cracker mixture firmly into the bottom of the baking dish to create a solid and even crust.
• When combining the whipped cream with the pumpkin cheesecake mixture, gently fold it in with a spatula to maintain its light and airy texture.
• Make sure to refrigerate the cheesecake bars for at least 3 hours or until they are firm. This will make them easier to cut and serve.

Variations

• Instead of graham crackers, you can use crushed cookies, biscuits, or even pretzels for a different flavor and texture.
• Melt some chocolate and spread a thin layer on top of the crust before adding the cheesecake filling for a delightful chocolate twist.
• Substitute the granulated and powdered sugar with coconut sugar or maple syrup for a healthier alternative and a different flavor profile.
• Mix in some chopped nuts like pecans or walnuts into the crust, or sprinkle them on top for added crunch and flavor.
• Spread a layer of fruit jam or compote, such as raspberry or apple, on top of the crust before adding the cheesecake filling.
• Substitute the cream cheese and heavy whipping cream with dairy-free alternatives like coconut cream and vegan cream cheese.
• Drizzle caramel or chocolate sauce on top, or sprinkle with crushed cookies or chopped nuts before serving for an extra special touch.

Storing & Freezing

Storing: Store the cheesecake bars in an airtight container in the refrigerator for up to one week. Place a piece of parchment paper between each layer of bars to prevent them from sticking together. 

Freezing: To freeze the cheesecake bars, place them on a baking tray lined with parchment paper and freeze until solid. Once solid, wrap each bar individually in plastic wrap and then place them in a zip-top freezer bag or an airtight container. Store in the freezer for up to three months. To serve, remove the bars from the freezer and let them thaw in the refrigerator for several hours or overnight. 

FAQ

More Fall Dessert Recipes

• Pumpkin Banana Bread
• Caramel Apple Cake
• Pumpkin Whoopie Pies
• Homemade Vanilla Ice Cream

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