Description
These No Bake Pumpkin Cheesecake Bars are a delightful autumn dessert featuring a buttery graham cracker crust, creamy cheesecake layer, and a spiced pumpkin topping. Perfectly chilled and easy to assemble, they offer a rich yet light treat that captures the classic flavors of pumpkin spice in a convenient bar form.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp salt
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until well combined to form a crumbly but moist mixture.
- Press the crust: Evenly press the crust mixture into the bottom of a 9×9 inch pan lined with parchment paper, ensuring it is compacted and flat. Refrigerate the pan to chill the crust while you prepare the filling.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and continue beating until fully incorporated and fluffy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it holds its shape firmly.
- Combine cheesecake and whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully blended, maintaining the airy texture.
- Assemble cheesecake layer: Spread the creamy cheesecake mixture evenly over the chilled crust, smoothing the surface with a spatula to create a flat layer. Return the pan to the refrigerator to keep chilled.
- Prepare the pumpkin layer: In a medium bowl, mix together the canned pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt until they are thoroughly combined and evenly spiced.
- Top with pumpkin layer: Spread the pumpkin mixture evenly over the cheesecake layer and smooth the top with a spatula for an even finish.
- Chill and set: Cover the pan and refrigerate the bars for at least 4 hours or overnight, allowing the layers to firm up and flavors to meld.
- Serve: Once set, remove the bars from the pan using the parchment paper. Slice into bars and serve chilled for best taste and texture.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps when mixing.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- For a smoother crust, finely crush graham crackers before mixing.
- Can be stored in the refrigerator for up to 3 days, well-covered to maintain freshness.
- Optional toppings include whipped cream, chopped pecans, or a drizzle of caramel sauce for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
