Description
These Homemade No Bake Pumpkin Cheesecake Bars are the perfect blend of creamy cheesecake and cozy fall flavors, layered over a buttery graham cracker crust. No oven needed! They’re easy to make ahead and chill, making them ideal for autumn gatherings, potlucks, or anytime you need a festive treat without the fuss.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping or stabilized whipped cream
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
Instructions
1. Crush graham crackers into fine crumbs using a food processor or a sealed bag and rolling pin. Mix with melted butter until fully combined.
2. Press the mixture firmly into a parchment-lined 8×8 or 9×9-inch pan. Place in freezer to set.
3. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Beat until fluffy.
4. Fold in whipped topping gently to keep the mixture airy. Spread half of the cheesecake layer over the chilled crust.
5. Add pumpkin puree and pumpkin pie spice to the remaining cheesecake mixture. Blend until fully incorporated.
6. Spread the pumpkin layer over the first cheesecake layer. Optionally swirl the top using a knife or toothpick.
7. Cover and refrigerate for at least 4 hours or overnight until fully set.
8. Once set, lift the bars using parchment. Slice into squares and serve chilled.
Notes
Make sure the cream cheese is fully softened before mixing to avoid lumps in your cheesecake layer.
Chill overnight if possible for clean slices and a firmer texture.
For added crunch and spice, try swapping graham crackers with crushed gingersnap cookies in the crust.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 17g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg