No Bake Pumpkin Cheesecake Bars

Creamy no-bake pumpkin cheesecake bars with a crunchy graham cracker crust – a perfect fall dessert.

385 min Serves 16 Medium American

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These no-bake pumpkin cheesecake bars feature a buttery graham cracker crust and a creamy pumpkin cheesecake filling. After chilling overnight, they are cut into 16 squares and served. The filling combines cream cheese, pumpkin, brown sugar, and pumpkin pie spice for a classic fall flavor.

Directions

Pulse the graham crackers in a food processor until they become fine crumbs.

In a bowl, mix together the graham cracker crumbs, melted butter, salt, and brown sugar until well combined.

Line an 8x8 inch baking pan with parchment paper, ensuring there is overhang on the sides for easy removal. Press the graham cracker mixture firmly into the bottom of the pan using your hands to create an even crust.

Beat the softened cream cheese with a hand mixer or stand mixer until light and fluffy. Add the canned pumpkin, brown sugar, pumpkin pie spice, and vanilla extract, then beat until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese and pumpkin mixture until smooth and well incorporated.

Pour the cheesecake filling over the crust and spread it evenly with a rubber spatula, smoothing the top.

Cover the pan and refrigerate the cheesecake bars overnight to set.

Lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and serve.