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No-Bake Pumpkin Cheesecake Bars with Caramel Drizzle

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These no-bake pumpkin cheesecake bars with caramel drizzle are the ultimate fall dessert—creamy, spiced, and made without turning on the oven. Perfect for Thanksgiving, Friendsgiving, or a cozy weekend treat.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 tablespoon unflavored gelatin powder
  • 3 tablespoons cold water
  • 1 cup heavy cream, cold
  • ½ cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, cut into pieces (for caramel)
  • ¼ cup heavy cream, at room temperature (for caramel)
  • ½ teaspoon flaky sea salt (for caramel)
  • ½ teaspoon vanilla extract (for caramel)
  • ¼ cup toasted pecans, chopped (optional garnish)
  • Extra caramel drizzle (optional garnish)
  • Flaky sea salt (optional garnish)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, ¼ teaspoon salt, and ½ teaspoon cinnamon. Pour in melted butter and stir until every crumb is moistened. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a small microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water. Let sit for 5-10 minutes until firm and jiggly. Microwave for 10 seconds, stir, then another 5 seconds until liquid and clear. Set aside to cool slightly.
  4. In a large bowl, beat cream cheese on medium speed until smooth, about 2 minutes. Add brown sugar, 1 teaspoon vanilla, pumpkin pie spice, and ½ teaspoon cinnamon. Beat until combined. Add pumpkin puree and mix on low until incorporated.
  5. With mixer running on low, slowly pour cooled gelatin into cream cheese mixture. Mix until fully incorporated, about 30 seconds.
  6. In a separate cold bowl, beat cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  7. Stir one-third of the whipped cream into the pumpkin mixture to lighten. Gently fold in the remaining whipped cream until no white streaks remain.
  8. Pour filling over chilled crust and spread evenly. Tap pan gently on counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. For the caramel: In a medium saucepan over medium heat, melt ½ cup sugar, stirring occasionally, until deep amber (about 5-7 minutes). Remove from heat and whisk in 3 tablespoons butter (it will bubble). Slowly drizzle in ¼ cup heavy cream while whisking. Stir in ½ teaspoon salt and ½ teaspoon vanilla. Let cool.
  10. Once cheesecake is fully set, lift out using parchment handles. Slice into 9 or 16 bars with a sharp knife, wiping blade clean between cuts. Drizzle with caramel, sprinkle with toasted pecans and flaky salt. Serve cold.

Notes

Room temperature cream cheese is essential for a smooth filling. Don’t skip the gelatin—it ensures sliceable bars. The flavor improves after 24 hours in the fridge. For clean cuts, run the knife under hot water and dry between slices.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin cheesecake bars, no-bake pumpkin dessert, pumpkin bars with caramel, fall dessert, Thanksgiving dessert, easy pumpkin cheesecake

Find it online: https://forkmila.com/no-bake-pumpkin-cheesecake-bars-with-caramel-drizzle/