No Bake Pumpkin Cheesecake Bars
Nutrition facts
Approximate, per servingAllergens
Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.
Ingredients
- 4 tablespoons brown sugar
- 1 teaspoon pumpkin spice
- 1/4 teaspoon sea salt
- 2 ⅓ cup graham cracker crumbs350g
- ⅔ cup buttermelted
For the cream
- 1 cup heavy whipping creamcold
- 16 oz cream cheeseroom temperature (500g)
- ¾ cup granulated sugar
- ⅛ teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon juicefreshly squeezed
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spicemore if desired
- 1 cup heavy whipping creamcold
- ⅓ cup powdered sugar
- 1 tsp pure vanilla extract
- 1 teaspoon pumpkin spice
Instructions
Line an 8" or 9" square baking pan with two strips of parchment paper placed in a cross so the paper extends beyond opposite sides to form lifting handles.
Chef’s tipLeave 1–2 inches of overhang on each side so you can lift the chilled cheesecake from the pan easily.
Combine the graham cracker crumbs, brown sugar, 1 teaspoon pumpkin spice, and 1/4 teaspoon sea salt in a large bowl. Pour in the melted butter and stir until the crumbs are evenly moistened.
Chef’s tipIf the mixture seems dry, add the butter a tablespoon at a time until it holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup or a glass.
Chef’s tipPack the crumbs tightly to create a firm base; chilling the pan for 10 minutes will help the crust set before adding the filling.
Whip 1 cup cold heavy whipping cream until it holds stiff peaks, then refrigerate the whipped cream until you are ready to fold it into the filling.
Chef’s tipChill the mixing bowl and beaters for faster whipping and better volume.
In a separate bowl, beat the room-temperature cream cheese with the granulated sugar and 1/8 teaspoon sea salt until smooth and lump-free. Add 2 teaspoons vanilla extract, 1 teaspoon lemon juice, 1 cup pumpkin puree, and 1 teaspoon pumpkin spice, then beat again until the mixture is uniform.
Chef’s tipScrape down the bowl and beaters once or twice to eliminate any remaining lumps from the cream cheese.
Gently fold the refrigerated whipped cream into the pumpkin-cream cheese mixture using a rubber spatula until no streaks remain and the batter is homogenous.
Chef’s tipFold with broad strokes from the bottom up to keep the filling light and aerated.
Spread the filling over the prepared crust and smooth the top with an offset spatula. Cover and refrigerate for at least 8 hours or overnight; for cleaner slices, place the chilled cheesecake in the freezer for 1 hour before cutting.
Chef’s tipAn overnight chill yields the creamiest texture; a one-hour freeze firms the bars enough for neat slicing without freezing them solid.
Use the parchment handles to lift the set cheesecake from the pan and place it on a cutting board. Trim any uneven edges and slice into 12 bars (4 by 3), wiping the knife clean between cuts.
Chef’s tipDip the knife in hot water, dry it between cuts, then slice for smooth, clean edges.
Whip the remaining 1 cup cold heavy whipping cream with 1/3 cup powdered sugar, 1 teaspoon pure vanilla extract, and 1 teaspoon pumpkin spice until stiff peaks form. Transfer to a piping bag fitted with a large star tip or use a spoon to dollop the cream onto each bar, then sprinkle a little extra pumpkin spice over the tops.
Chef’s tipChill the filled piping bag briefly before piping so the whipped cream holds its shape on the bars.
These no-bake pumpkin cheesecake bars layer a smooth, lightly spiced pumpkin filling over a buttery graham cracker crust for an easy, make-ahead dessert. The filling is airy thanks to whipped cream folded into a sweetened cream cheese and pumpkin base, creating a silky texture that contrasts with the slightly crunchy, packed crust. A cloud of vanilla-scented whipped cream and a dusting of pumpkin spice top each bar for a bright finish. Because they must chill for several hours, these bars are excellent to prepare the day before a gathering or to portion for weekday treats. Simple ingredients and straightforward assembly make this a reliable fall dessert when you want pumpkin flavor without baking.