No Bake Pumpkin Cheesecake Bars
These easy no bake pumpkin cheesecake bars are the perfect make-ahead fall dessert.They're made with a buttery pumpkin spice graham cracker crust, a creamy pumpkin cheesecake filling and homemade pumpkin whipped cream!
Servings: 12 bars
Calories: 457kcal
Equipment
- 8 inch square pan or a 9 inch square pan
Ingredients
Graham Cracker Crust
- 6 tablespoons unsalted butter melted
- 1½ cups graham cracker crumbs
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup brown sugar light or dark, packed
Pumpkin Cheesecake Bars
- 1 cup heavy cream or heavy whipping cream, cold
- 16 ounces cream cheese full fat, brick style, room temperature
- ¾ cup light brown sugar packed
- 1 cup pumpkin puree storebought
- 1¼ teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract
- ⅛ teaspoon salt
Vanilla Pumpkin Spice Whipped Cream (optional)
- ½ cup heavy cream or heavy whipping cream, cold
- 2 tablespoons powdered sugar sifted to remove lumps
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- 1 pinch salt
Pumpkin Whipped Cream (optional)
- ½ cup heavy cream or heavy whipping cream, cold
- 3 tablespoons powdered sugar sifted to remove lumps
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 pinch salt
- 3 tablespoons pumpkin puree
Instructions
Graham Cracker Crust
- Line an 8 or 9" square pan with parchment paper. Leave a two inch overhang of parchment paper over at least two sides.
- If you're using full graham cracker sheets, pulse in a food processor til they are fine crumbs. You can also place them in a large resealable bag and crush them with a rolling pin. Break up any large bits.
- In a medium bowl, stir to combine the graham cracker crumbs, brown sugar, pumpkin pie spice, and salt. Next, stir in the melted butter til well combined.
- Press the mixture evenly into the bottom of the pan. Set the pan in the fridge while you prepare the filling.
Pumpkin Cheesecake Bars
- In a medium bowl, beat the cold heavy cream with an electric mixer til stiff peaks. Set bowl in fridge.
- In a large bowl, beat the room temperature cream cheese with an electric mixer on low speed til smooth and creamy. Add the brown sugar and salt til combined and smooth. Mix in the vanilla, pumpkin puree, and pumpkin pie spice til smooth and completely combined.
- Use a spatula to gently fold the whipped cream into the pumpkin cream cheese mixture til completely incorporated, avoid overstirring.
- Spread the filling evenly over the graham cracker crust. Use an offset spatula to smooth over the top. Cover tightly with plastic wrap or set in an airtight container such as a cake carier and refrigerate for at least 8 hours or overnight.
Vanilla Pumpkin PIe Spice Whipped Cream
- In a medium bowl, beat the cold heavy cream, powdered sugar, vanilla extract and pumpkin pie spice with an electric mixer fitted with the whisk attachment on medium high speed til medium to stiff peaks form, about 3 to 4 minutes.
Pumpkin Whipped Cream
- In a medium bowl, beat the cold heavy cream, powdered sugar, vanilla extract and salt with an electric mixer until medium peaks. Add the pumpkin puree and mix til stiff peaks. Do not overmix.
Assembly
- For best results, set pan in freezer for 30-45 minutes just before serving. When ready to serve, lift straight up on the two sides of parchment paper. Set the bars on a cutting board.
- Use an offset spatula to spread the vanilla/pumpkin spice whipped cream over the bars.
- Transfer pumpkin whipped cream to a piping bag fitted with a Wilton 4B or 6B tip and pipe pumpkins on top. Sprinkle extra graham cracker crumbs mixed with a little pumpkin pie spice over top!
- Use a long sharp knife to slice bars. For best results, run knife under hot water and wipe dry in between cuts.
Video
Notes
Pumpkin puree: Use pure canned pumpkin puree and not pumpkin pie filling. I have not tested this recipe with homemade pumpkin puree.
Cream cheese: Use full fat, block-style, room temperature cream cheese.
Heavy cream: Use cold heavy cream. I don't recommend using canned whipped cream or tubs of whipped topping for the filling but you can use either one as a topping.
Chill time: The cheesecake firms up in the refrigerator. Chill at least 8 hours or overnight.
Serving: Run a knife down the sides of the pan to make sure the bars are not sticking to the pan. Pull up on the sides of parchment paper to lift bars out of the pan. Set them on a cutting board to slice. Top with whipped cream right before serving. For the neatest look, you can trim the four edges. Slice into 12 or 16 squares.
Decorating: Top pipe the little pumpkins on top, use a Wilton tip 4B or 6B. These pumpkin cheesecake bars are delicious as is or with the whipped cream on top. In place of whipped cream, top with homemade or store bought salted caramel sauce!
Slicing: Use a long, thin knife. Run the knife under hot water and dry fully between each cut.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days or in the freeze for up to 2 months. Thaw overnight in the fridge.
Nutrition
Serving: 1bar | Calories: 457kcal | Carbohydrates: 35g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 285mg | Potassium: 186mg | Fiber: 1g | Sugar: 27g | Vitamin A: 5028IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
