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Creamy No-Bake Pumpkin Pie Cheesecake Bars (Easy Fall Dessert)

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These creamy no-bake pumpkin pie cheesecake bars are a decadent, melt-in-your-mouth fall dessert with a buttery graham cracker crust and a light, mousse-like pumpkin cheesecake filling. No oven required, perfect for make-ahead holiday entertaining.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (about 10–12 full sheets)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) full-fat block cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (240ml) heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon or pumpkin pie spice, for dusting (for topping)

Instructions

  1. Line a 9×9-inch baking pan with two long sheets of parchment paper, crisscrossing them so there is overhang on all four sides. Set aside.
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour melted butter over the top and stir with a fork until the mixture looks like wet sand and all crumbs are evenly moistened.
  3. Transfer the crumb mixture to the prepared pan. Use the bottom of a flat measuring cup or a glass to press it down firmly and evenly. Refrigerate the crust while you make the filling.
  4. In a clean, medium mixing bowl, pour the cold heavy whipping cream. Using an electric mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. Set aside in the fridge.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the packed brown sugar and beat again until light and fluffy, about 2 more minutes.
  7. Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed until just combined. Scrape the bowl again.
  8. Remove the bowl of whipped cream from the fridge. Add about one-third of the whipped cream to the pumpkin mixture. Gently fold it in using a rubber spatula. Add the remaining whipped cream and fold gently until no white streaks remain.
  9. Remove the crust from the refrigerator. Spoon the creamy pumpkin filling onto the crust and spread it into an even layer. Give the pan a few gentle taps on the counter to release any air bubbles.
  10. Cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, but overnight is best.
  11. When ready to serve, make the topping: In a clean bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board. Use a large, sharp knife to slice into 9 or 16 squares. Top each bar with a dollop of whipped cream and a light dusting of cinnamon.

Notes

Cream cheese must be at room temperature to avoid lumps. Do not over-whip the cream. Chill for at least 6 hours (overnight is best) for clean slices. For gluten-free, use gluten-free graham crackers. For a dairy-free version, use plant-based cream cheese, vegan butter, and coconut cream.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin pie bars, easy fall dessert, no-bake cheesecake, pumpkin dessert, Thanksgiving dessert, make-ahead dessert

Find it online: https://forkmila.com/creamy-no-bake-pumpkin-pie-cheesecake-bars-easy-fall-dessert/