No Bake Pumpkin Cheesecake Bars Recipe for Fall Easy Dessert Ideas
No Bake Pumpkin Cheesecake Bars are one of those desserts that feel like a cozy hug in every bite. The first time I made them, I was surprised at how quick and simple they were while still packing so much pumpkin spice flavor. These bars bring together the richness of pumpkin pie and the creaminess of cheesecake in a chilled dessert that requires no baking. If you are searching for seasonal dessert ideas or super easy fall desserts, this recipe is a must try. The filling is light and airy, making it double as a pumpkin whip cream dessert.
No Bake Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Line a 9×13 pan with parchment paper. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the pan and chill.
- In a separate bowl, beat softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla. Mix until creamy and well combined.
- In a cold bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Spread the pumpkin filling over the chilled crust. Cover and refrigerate for 4–6 hours or overnight.
- Slice into bars and garnish with whipped cream or extra pumpkin spice before serving.
Nutrition
Notes
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Why You’ll Love This Pumpkin Cheesecake Recipe
No Bake Pumpkin Cheesecake Bars are perfect for anyone who wants simple fall dessert recipes that look impressive with little effort. The graham cracker crust is buttery with a touch of cinnamon, while the pumpkin filling is creamy, spiced, and enhanced with vanilla. This is how to make pumpkin cheesecake without worrying about cracks or oven time. You can even add a streusel topping for streusel pumpkin cheesecake bars or freeze the whole pan overnight to enjoy frozen pumpkin cheesecake.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | Substitute with digestive biscuits |
| Granulated sugar | ¼ cup | Sweetens the crust |
| Ground cinnamon | ½ tsp | Adds warmth |
| Unsalted butter, melted | ½ cup | Binds the crust |
| Cream cheese, softened | 16 oz | Full fat for the best texture |
| Pumpkin puree | 1 cup | Do not use pumpkin pie filling |
| Granulated sugar | ½ cup | Sweetness for filling |
| Light brown sugar | ½ cup | Adds depth |
| Pumpkin pie spice | 2 tsp | Warm spice mix |
| Vanilla extract | 1 tsp | Enhances flavor |
| Heavy cream, cold | ½ cup | Whipped for airy texture |
| Whipped cream | Optional | For garnish |
| Extra spice | Optional | Sprinkle on top before serving |
How to Make Pumpkin Cheesecake Step by Step
- Line a 9×13 pan with parchment. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the pan and chill.
- Beat cream cheese until smooth. Add pumpkin puree, sugars, pumpkin spice, and vanilla. Mix until creamy.
- In a chilled bowl, whip heavy cream until stiff peaks form. Gently fold into the pumpkin mixture.
- Spread filling over the chilled crust, cover, and refrigerate for 4 to 6 hours or overnight.
- Slice into bars and garnish with whipped cream or a dusting of spice.
- For variation, freeze overnight and serve as frozen pumpkin cheesecake bars.
Serving Ideas for Pumpkin Cheesecake Bars
These cheesecake bars are delicious on their own but can be easily dressed up. Add caramel drizzle, candied pecans, or crushed gingersnaps for extra flavor. For holiday tables, sprinkle streusel topping to make streusel pumpkin cheesecake bars. They are one of the most versatile super easy fall desserts and look stunning on Thanksgiving dessert spreads.
Tips for Perfect No Bake Pumpkin Cheesecake
- Always use full fat cream cheese for a smooth, rich texture
- Allow bars to chill overnight for clean cuts
- Fold whipped cream gently to keep the filling light and fluffy
- Press the crust firmly so it holds shape when sliced
- Pipe whipped cream swirls on top for a pumpkin whip cream dessert look
Mistakes to Avoid
- Do not use pumpkin pie filling instead of puree
- Do not skip the chilling time or the bars will be too soft
- Do not overmix whipped cream into the batter or the texture will collapse
Storage and Freezing Instructions
- Refrigerate in an airtight container for up to 4 days
- Freeze uncut bars for up to 2 months, serve directly as frozen pumpkin cheesecake
- Prepare the night before serving for a stress free holiday dessert
Conclusion
No Bake Pumpkin Cheesecake Bars are creamy, spiced, and full of fall flavor. They are one of the best fall easy dessert recipes and a must have for seasonal dessert ideas. Whether served as streusel pumpkin cheesecake bars or frozen pumpkin cheesecake, they are versatile and crowd pleasing. Save this recipe and share it with anyone who loves simple fall dessert recipes.
