No-Bake Pumpkin Pie Cheesecake Bars
These No-Bake Pumpkin Pie Cheesecake Bars are a delicious and easy fall dessert that combines the creamy goodness of cheesecake with the warm, spiced flavors of pumpkin pie.
Perfect for Thanksgiving, Halloween, or any fall gathering, these bars are sure to be a crowd-pleaser. No oven required means less hassle and more time enjoying your dessert!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon cinnamon
For the cheesecake filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup heavy whipping cream
For the topping:
- Whipped cream (optional)
- Ground cinnamon (optional)
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How to Make No-Bake Pumpkin Pie Cheesecake Bars
1. Make the Crust
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon.
- Stir until the mixture is evenly combined and the crumbs are coated in butter.
- Press the crumb mixture into the bottom of a 9×13-inch baking dish, creating a compact, even layer.
- Refrigerate the crust while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Continue to beat until everything is well combined and smooth.
- In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated, being careful not to deflate the whipped cream.
3. Assemble the Bars
- Once the crust has chilled, spread the pumpkin cheesecake mixture evenly over the crust.
- Smooth the top with a spatula to ensure it’s even.
- Refrigerate the bars for at least 4 hours, or overnight for best results, to allow the filling to set.
4. Serve and Enjoy
- Before serving, top the bars with whipped cream and a sprinkle of cinnamon if desired.
- Slice into bars and enjoy this creamy, pumpkin-spiced treat!
Why You’ll Love This Recipe
- No Baking Required: These cheesecake bars are perfect for when you don’t want to turn on the oven. The no-bake filling sets in the fridge, making them a great make-ahead dessert.
- Perfect for Fall: Pumpkin and spices like cinnamon, nutmeg, and ginger create a warm, comforting flavor that’s quintessentially fall. It’s a dessert that celebrates the season’s best flavors.
- Easy to Make: The recipe comes together quickly and requires only a few simple ingredients. No complicated steps, just an easy and fun treat to prepare.
- Crowd-Pleaser: Whether you’re hosting a family dinner or bringing dessert to a party, these bars are a surefire hit. They’re creamy, spiced, and visually stunning, making them perfect for any occasion.
- Make-Ahead: The bars need time to set in the fridge, so you can prepare them in advance and not worry about last-minute dessert prep.
These No-Bake Pumpkin Pie Cheesecake Bars are a simple, scrumptious fall dessert you’ll want to make year after year!
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No-Bake Pumpkin Pie Cheesecake Bars
Indulge in these creamy No-Bake Pumpkin Pie Cheesecake Bars with a spiced graham cracker crust and a rich, pumpkin-infused cheesecake filling. Perfectly topped with whipped cream and cinnamon, these bars are the ultimate fall dessert!
- Total Time: 30 minutes
- Yield: 12-16 bars
Ingredients
For the crust:
•1 ½ cups graham cracker crumbs (about 12 graham crackers)
•¼ cup sugar
•6 tablespoons unsalted butter, melted
•½ teaspoon cinnamon
For the cheesecake filling:
•16 oz (2 blocks) cream cheese, softened
•1 cup canned pumpkin puree (not pumpkin pie filling)
•1 cup powdered sugar
•1 teaspoon vanilla extract
•½ teaspoon ground cinnamon
•¼ teaspoon ground nutmeg
•¼ teaspoon ground ginger
•1 cup heavy whipping cream
For the topping:
•Whipped cream (optional)
•Ground cinnamon (optional)
Instructions
1. Make the Crust
•In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon.
•Stir until the mixture is evenly combined and the crumbs are coated in butter.
•Press the crumb mixture into the bottom of a 9×13-inch baking dish, creating a compact, even layer.
•Refrigerate the crust while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling
•In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
•Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Continue to beat until everything is well combined and smooth.
•In a separate bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form.
•Gently fold the whipped cream into the pumpkin mixture until fully incorporated, being careful not to deflate the whipped cream.
3. Assemble the Bars
•Once the crust has chilled, spread the pumpkin cheesecake mixture evenly over the crust.
•Smooth the top with a spatula to ensure it’s even.
•Refrigerate the bars for at least 4 hours, or overnight for best results, to allow the filling to set.
4. Serve and Enjoy
•Before serving, top the bars with whipped cream and a sprinkle of cinnamon if desired.
•Slice into bars and enjoy this creamy, pumpkin-spiced treat!
- Prep Time: 30 minutes
