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Creamy No-Bake Pumpkin Pie Cheesecake Bars: Easy Fall Dessert

No-Bake Pumpkin Cheesecake Bars - featured image
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These creamy no-bake pumpkin pie cheesecake bars are a silky, mousse-like dessert with a buttery pecan crust. No oven required, simple ingredients, and perfect for fall gatherings—even pumpkin haters love them.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (about 12 full sheets)
  • ½ cup (60g) finely chopped pecans
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (113g) unsalted butter, melted
  • ¼ teaspoon salt
  • 16 oz (454g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2 cups (480ml) cold heavy whipping cream
  • ¼ cup (30g) powdered sugar
  • ¼ cup (60ml) caramel sauce (optional)
  • 2 tablespoons chopped pecans, toasted (optional)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, brown sugar, and salt. Pour in melted butter and stir until evenly moistened. Press firmly into the pan. Refrigerate for at least 15 minutes.
  2. In a large bowl, whip cold heavy whipping cream and powdered sugar with an electric mixer on medium-high until stiff peaks form, about 3-4 minutes. Set aside in the refrigerator.
  3. In another large bowl, beat softened cream cheese and granulated sugar until smooth and fluffy, about 2 minutes. Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, ginger, and cloves. Beat until fully combined, about 1 minute.
  4. Fold one-third of the whipped cream into the pumpkin mixture to lighten it. Gently fold in the remaining whipped cream until no white streaks remain.
  5. Spoon the filling over the chilled crust and spread evenly. Tap the pan gently to release air bubbles. Cover and refrigerate for at least 6 hours, preferably overnight.
  6. Once set, lift bars out using parchment handles. Drizzle with caramel sauce, sprinkle with toasted pecans and flaky sea salt if desired. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold.

Notes

Use full-fat cream cheese for best texture. Let cream cheese sit at room temperature for 30-45 minutes before mixing. Chill crust before adding filling. Fold whipped cream gently to keep airy texture. For clean slices, use a wet knife and wipe between cuts. Bars taste even better the next day.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin dessert, fall dessert, no-bake dessert, pumpkin pie bars, easy pumpkin recipe

Find it online: https://sweetstirring.com/creamy-no-bake-pumpkin-pie-cheesecake-bars-easy-fall-dessert/