No Bake Pumpkin Cheesecake Bars are the best easy fall dessert. Creamy pumpkin cheesecake filling paired with melt in your mouth graham cracker crust is the perfect combination!
As soon as I made no bake cheesecake bars for the first time, I instantly wanted to try using a similar method to make pumpkin cheesecake bars.
The only thing better than cheesecake in the fall is pumpkin cheesecake!
Now that it is September I am dreaming of all the pumpkin recipes to make with my kids.
Some of our favorites that we make every year include cake mix pumpkin muffins, mini pumpkin muffins, pumpkin energy balls, pumpkin chocolate chip cookies, and of course pumpkin bread.
You won’t believe how easy it is to make no bake cheesecake bars! All you need is some basic ingredients and a few ingredients.
Just toss it together and place it in the fridge to chill overnight and you have an impressive fool proof fall dessert!
Ingredients to make pumpkin cheesecake bars
- For the graham cracker crust: graham crackers, butter, brown sugar, salt
- cream cheese
- canned pumpkin
- vanilla extract
- heavy cream
- brown sugar
- pumpkin pie spice
How to make no bake pumpkin cheesecake bars
Step 1: Add the graham crackers to a food processor and pulse until they turn into crumbs. If you do not have a food processor, you can also use a high speed blender to do this.
Step 2: Add the graham cracker crumbs, melted butter, salt, and brown sugar to a bowl and mix to combine the crust filling.
Step 3: Using either a kitchenaid or hand mixer, beat the cream cheese until fluffy. Add the pumpkin, brown sugar, and vanilla extract and beat again until combined.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 5: Fold the homemade whipped cream into the cream cheese pumpkin mixture until combined and totally smooth.
Step 6: Line an 8 by 8 baking pan with parchment paper (leave enough overhang on the sides so that you can pull the bars out after), then press the graham cracker crust into the bottom in an even layer.
Use your hands to press it down firmly into the pan.
Step 7: Pour the cheesecake filling onto the graham cracker crust and smooth out the top using a rubber spatula.
Cover and chill the no bake cheesecake bars in the fridge overnight. 6 hours is the minimum time I would recommend, but they really firm up best if you leave them for longer in the fridge.
It also makes them easier to cut!
Step 8: Grab the parchment paper sides and lift the bars from the pan. Cut into squares and serve.
You can either do 16 squares, or more if you are serving a crowd and want smaller pieces.
These are so delicious that you won’t be able to stop at just one!
One bite of these no bake cheesecake bars and you will be in heaven!
The filling is so luxuriously creamy and perfectly full of that pumpkin spice flavor that we’ve been waiting all year to indulge in.
The graham cracker crust is just the right amount of salty sweet deliciousness to contrast the sweet filling.
Need an easy dessert to bring to the family Thanksgiving this year? Make pumpkin cheesecake bars!
I guarantee they will be a hit with anyone who tries them.
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More Fall Desserts
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Go ahead and make these your first fall dessert of the season! A creamy no bake pumpkin cheesecake bar is the perfect way to celebrate autumn.
No Bake Pumpkin Cheesecake Bars
No Bake Pumpkin Cheesecake Bars are the best easy fall dessert. Creamy pumpkin filling with melt in your mouth graham cracker crust is the perfect combination!
Ingredients
For the graham cracker crust
- 15 graham crackers
- 7 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 1 tablespoon brown sugar
For the Pumpkin Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup canned pumpkin
- 2 teaspoons vanilla extract
- ¾ cup heavy cream
- ⅔ cup brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Add the graham crackers to a food processor and pulse until they turn into crumbs
- Place the graham cracker crumbs, melted butter, salt, and brown sugar in a bowl and mix to combine
- Line an 8 by 8 baking pan with parchment paper (leave enough overhang on the sides so that you can pull the bars out after), then press the graham cracker crust into the bottom in an even layer. Use your hands to press it down firmly into the pan
- Using either a kitchenaid or hand mixer, beat the cream cheese until fluffy. Add the pumpkin, brown sugar, and vanilla extract and beat again until combined
- In a separate bowl, whip the heavy cream until stiff peaks form
- Fold the whipped cream into the cream cheese pumpkin mixture until combined and smooth
- Pour the cheesecake filling onto the graham cracker crust and smooth out the top using a rubber spatula
- Cover and chill the no bake cheesecake bars in the fridge overnight
- Grab the parchment paper sides and lift the bars from the pan. Cut the pumpkin cheesecake bars into 16 squares and serve
Notes
For best results, I recommend letting these chill overnight in the fridge to really firm up. You can cut them after 6 hours, but if you have the time I would leave them overnight.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 193mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 3g