Print

Easy No-Bake Pumpkin Cheesecake Bars Recipe

no-bake pumpkin cheesecake bars - featured image
Print Recipe

These No-Bake Pumpkin Cheesecake Bars are creamy, spiced perfectly, and come together without ever turning on the oven. They’re the perfect fall dessert for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed fine)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon unflavored gelatin powder
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream, cold

Instructions

  1. Prepare the pan. Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two opposite sides. Set aside.
  2. Make the crust. In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir until every crumb is coated. Press this mixture firmly into the bottom of your prepared pan. Place the pan in the refrigerator while you make the filling.
  3. Bloom the gelatin. In a small bowl, sprinkle 1 tablespoon unflavored gelatin powder over 3 tablespoons cold water. Let it sit for 5-10 minutes until it becomes thick and spongy.
  4. Warm the gelatin. After blooming, heat the gelatin mixture in the microwave for 10-15 seconds or in a small saucepan over low heat for about 30 seconds. Stir until it becomes liquid again. Set aside to cool slightly.
  5. Beat the cream cheese. In a large bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add 1/2 cup granulated sugar and 1/4 cup packed brown sugar, and beat until combined, about 1 minute more.
  6. Add the pumpkin and spices. Add 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Beat on medium speed until well combined and smooth.
  7. Incorporate the gelatin. With the mixer running on low speed, slowly pour in the cooled liquid gelatin. Mix just until combined, about 30 seconds.
  8. Whip the cream. In a separate bowl, beat 1 cup cold heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  9. Fold everything together. Gently fold the whipped cream into the pumpkin-cream cheese mixture using a spatula until no white streaks remain.
  10. Assemble the bars. Remove the crust from the refrigerator. Pour the filling over the crust and spread it evenly with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  11. Chill. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is best.
  12. Slice and serve. Once fully set, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to slice into squares. Serve cold with whipped cream, caramel sauce, or a dusting of cinnamon.

Notes

Room temperature cream cheese is non-negotiable. Don’t skip the gelatin. Press the crust firmly. Let the bars chill overnight for best texture. Use a sharp knife for clean slices.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin cheesecake bars, no-bake pumpkin dessert, fall dessert, pumpkin bars, easy pumpkin cheesecake

Find it online: https://tastytuck.com/easy-no-bake-pumpkin-cheesecake-bars-recipe/