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Easy No-Bake Pumpkin Cheesecake Bars Kid Approved

no-bake pumpkin cheesecake bars - featured image
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These no-bake pumpkin cheesecake bars are creamy, spiced to perfection, and incredibly easy to make. Perfect for busy weeknights or holiday gatherings, they require no oven and use simple ingredients.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Pour melted butter over the mixture and stir with a fork until all crumbs are moistened. Press firmly into the bottom of the prepared pan. Refrigerate for 10 minutes.
  3. In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add packed brown sugar and beat until light and fluffy, about 2 more minutes.
  4. Add pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of salt. Beat on low speed until just combined. In a small bowl, whisk cornstarch with 2 tablespoons of the heavy cream until smooth. Pour this slurry and the remaining heavy cream into the filling. Beat on low speed until smooth and thick.
  5. Remove crust from refrigerator. Pour filling over crust and spread evenly. Tap pan gently on counter to release air bubbles. Smooth top.
  6. Cover pan with plastic wrap or foil. Refrigerate for at least 6 hours, preferably overnight.
  7. Once fully set, use parchment handles to lift the block out of the pan. Place on a cutting board. Slice into 9 or 16 squares using a sharp knife, wiping clean between cuts. Serve cold or at room temperature. Top with whipped cream and caramel sauce if desired.

Notes

For best results, chill overnight. Use full-fat cream cheese for proper setting. Do not skip the cornstarch. For clean slices, use a warm knife and wipe between cuts.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, easy pumpkin dessert, kid-friendly, fall dessert, no-bake cheesecake

Find it online: https://perkypan.com/easy-no-bake-pumpkin-cheesecake-bars-kid-approved/