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Pumpkin Cheesecake Bars (no-bake)

close up side view of no bake pumpkin cheesecake bar
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5 from 1 review

No-bake pumpkin cheesecake bars are the easiest way to enjoy rich + creamy pumpkin cheesecake—without turning on the oven.

  • Author: Becky Schmieg
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 9 bars 1x
  • Category: dessert

Ingredients

Scale

Crust

  • 2 cups finely ground graham crackers (about 2 sleeves)
  • 2 tbsp brown sugar
  • 1 stick salted butter, melted

Filling

  • 1 cup heavy whipping cream, divided
  • 1, 8 oz brick, full-fat cream cheese, softened
  • 2 tbsp sour cream
  • 1/2 cup canned pumpkin puree
  • 2 tbsp granulated sugar
  • 2 tbsp powdered sugar
  • 1/2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice

Instructions

  1. Line an 8 x 8 inch baking dish with parchment paper. 
  2. In a small bowl, combine graham cracker crumbs, melted butter and brown sugar until fully moistened. Press the crust mixture into the bottom of the pan in an even layer. Place in the fridge to chill while you prep the filling. 
  3. Using an electric mixer, beat 1/2 cup of heavy whipping cream until soft peaks form and set aside. 
  4. Beat cream cheese, sour cream, pumpkin, granulated sugar, powdered sugar, lemon juice, vanilla extract, pumpkin pie spice with an electric mixer until smooth and creamy.
  5. Fold in the whipped cream using a rubber spatula until smooth. 
  6. Spread the cheesecake filling over the chilled crust in a smooth, even layer. An off-set spatula is great for this. Cover with plastic wrap and store in the fridge for at least 8 hours, preferably overnight. 
  7. When ready to serve, beat the remaining whipping cream until soft peaks form. Note: if you want a touch more sweetness, you can add 1 tbsp powdered sugar to the whipping cream. 
  8. Remove the bars from the dish by lifting with parchment and place on a flat cutting surface. Slice bars into desired sizes, I like to do 9 bars, but you can cut smaller if you’d like. Wipe your knife clean between each slice for smooth edges. 
  9. Transfer whipped cream to a piping bag with a large star tip or a large Ziploc bag with a corner snipped. Pipe a swirl on each bar. Add a little more pumpkin pie spice to a mesh sieve and gently dust over the bars for the perfect finish.
  10. Serve immediately & enjoy!

Notes

Cream cheese – make sure to use full-fat cream cheese.

Whipping cream – I do not recommend using cool whip or canned whipped cream as a substitute for these bars. The sweetness ratio and texture is just right using plain heavy whipping cream. 

Find it online: https://www.figjar.com/pumpkin-cheesecake-bars-no-bake/