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Cozy No-Bake Pumpkin Cheesecake Bars: Easy Fall Dessert

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These no-bake pumpkin cheesecake bars feature a creamy pumpkin filling, a crunchy pecan crust, and a cloud-like whipped cream topping. They’re the perfect easy fall dessert that requires no oven and can be made ahead.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • 1/2 cup pecans, finely chopped
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup powdered sugar
  • 1/2 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Crushed pecans or pumpkin seeds for garnish
  • Caramel sauce for drizzling

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, granulated sugar, and salt. Pour in melted butter and stir until evenly moistened. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large mixing bowl, combine cold heavy cream and powdered sugar. Whip on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  4. In another large bowl, beat softened cream cheese until smooth and creamy, about 2 minutes. Add brown sugar and granulated sugar and beat until well combined. Mix in pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
  5. Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Then fold in the remaining whipped cream until just combined.
  6. Pour the filling over the chilled crust and spread into an even layer. Tap the pan gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. When ready to serve, make the topping: whip cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe over the chilled bars. Sprinkle with crushed pecans or pumpkin seeds and drizzle with caramel sauce. Use parchment handles to lift bars out of the pan, then slice with a sharp knife.

Notes

Room temperature cream cheese is essential for a smooth filling. Chill for at least 6 hours, but overnight is best for clean slices. Use a hot knife for clean cuts. Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin dessert, fall dessert, no-bake dessert, cheesecake bars, pumpkin cheesecake

Find it online: https://perkypan.com/cozy-no-bake-pumpkin-cheesecake-bars-easy-fall-dessert/