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No-Bake Pumpkin Cheesecake Bars

No-Bake Pumpkin Cheesecake Bars

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Prep Time 20 minutes
Servings: 16 Bars
Course: Dessert
Calories: 245
Ingredients Method

Ingredients
  

Graham Cracker Crust

  • 1½ cups graham cracker crumbs about 12 full sheets: Forms the sturdy, buttery base that holds the filling.
  • ⅓ cup granulated sugar: Sweetens the crust and helps it bind.
  • 6 tablespoons unsalted butter melted: Moistens the crumbs so they press firmly and stay together.
Pumpkin Cheesecake Filling
  • 16 ounces two 8-ounce blocks full-fat cream cheese, softened: Creates the creamy, tangy backbone of the filling.
  • ¾ cup powdered sugar: Sweetens without graininess and dissolves easily into the cold mixture.
  • 1 cup pure pumpkin puree not pumpkin pie filling: Adds real pumpkin flavor, color, and moisture.
  • 1 teaspoon vanilla extract: Rounds out the sweetness and softens the spice edges.
  • 1½ teaspoons ground cinnamon: Delivers the classic warm fall note.
  • ½ teaspoon ground ginger: Adds mild heat and depth.
  • ¼ teaspoon ground nutmeg: Brings subtle nutty warmth.
  • ¼ teaspoon ground cloves: Provides a gentle aromatic finish.
  • Pinch of salt: Balances sweetness and sharpens the other flavors.
  • 1 cup heavy whipping cream cold: Whips into soft peaks that lighten the filling and help it set.
Optional Topping
  • Extra whipped cream or a light dusting of cinnamon: Adds visual appeal and a final creamy layer.

Method
 

  1. Prepare the pan Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
  2. Make the crust Stir graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture looks like wet sand. Press it firmly and evenly into the bottom of the prepared pan. Chill the crust while you make the filling.
  3. Beat the cream cheese base In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer on medium speed until completely smooth and free of lumps, about 2 minutes.
  4. Add pumpkin and spices Beat in pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until fully combined and the color is even. Scrape the bowl as needed.
  5. Whip the cream In a separate cold bowl, whip the heavy cream on medium-high speed until soft peaks form. The cream should hold its shape but still look slightly soft.
  6. Fold and assemble Gently fold the whipped cream into the pumpkin mixture with a spatula until no white streaks remain. Spread the filling evenly over the chilled crust and smooth the top.
  7. Chill until set Cover the pan and refrigerate at least 4 hours, or overnight for the firmest slices.
  8. Slice and serve Lift the bars out using the parchment overhang. Cut into 16 squares with a sharp knife wiped clean between cuts. Add optional topping if desired.