Indulge in the lusciousness of these No Bake Pumpkin Cheesecake Bars with a velvety pumpkin filling, a delectable graham cracker crust, and a hint of warm autumn spices.
No Bake Pumpkin Cheesecake bars are a delightful treat bursting with autumn flavors. The rich and creamy texture combined with the subtle sweetness of pumpkin creates a harmonious blend of flavors that will transport you to a cozy and comforting atmosphere. These bars are perfect for indulging in the tastes of fall without the need for an oven. Whether you savor them as a decadent dessert or serve them at a gathering, No Bake Pumpkin Cheesecake bars are sure to be a hit for pumpkin lovers everywhere. Just one bite and you’ll be captivated by the lusciousness and velvety smoothness that will leave you craving for more. Experience the joy of fall with every mouthwatering bite of these irresistible treats.
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INGREDIENTS YOU NEED
Crust:
- 1 1/2 cups graham cracker crumbs gluten free if needed
- 5 tbsp unsalted butter melted
Pumpkin Cheesecake:
- 8 oz cream cheese room temperature
- 1 cup pumpkin puree*
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup whipped cream such as cool whip
Instructions To Make No Bake Pumpkin Cheesecake Bars
Crust:
- Spray a 8×8 inch pan with non stick spray and then line with parchment paper, set aside.
- Place your graham cracker crumbs and melted butter in a bowl and mix until combined. Firmly press evenly in to the bottom of your prepared pan.
- Place in your fridge while you make the filling.
Pumpkin Cheesecake:
- Using a hand or stand electric mixer fitted with a whisk attachment, beat your cheese until smooth and creamy. Add your pumpkin, sugar, vanilla extract, pumpkin pie spice and salt and beat until smooth and creamy.
- Using a rubber spatula, carefully fold in your whipped cream.
- Evenly spread your filling over top of your prepared crust.
- Refrigerate for at least 8 hours, preferably over night. If desired, top with whipped cream and caramel sauce. Slice and enjoy!
No Bake Pumpkin Cheesecake Bars
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs gluten free if needed
- 5 tbsp unsalted butter melted
Pumpkin Cheesecake:
- 8 oz cream cheese room temperature
- 1 cup pumpkin puree*
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup whipped cream such as cool whip
Instructions
Crust:
- Spray a 8×8 inch pan with non stick spray and then line with parchment paper, set aside.
- Place your graham cracker crumbs and melted butter in a bowl and mix until combined. Firmly press evenly in to the bottom of your prepared pan.
- Place in your fridge while you make the filling.
Pumpkin Cheesecake:
- Using a hand or stand electric mixer fitted with a whisk attachment, beat your cheese until smooth and creamy. Add your pumpkin, sugar, vanilla extract, pumpkin pie spice and salt and beat until smooth and creamy.
- Using a rubber spatula, carefully fold in your whipped cream.
- Evenly spread your filling over top of your prepared crust.
- Refrigerate for at least 8 hours, preferably over night. If desired, top with whipped cream and caramel sauce. Slice and enjoy!
- Don't forget to come back and leave a review, it really helps a small business like me!
Notes
Nutrition
Frequently Asked Questions About No Bake Pumpkin Cheesecake Bars
Store in an airtight container in your fridge for up to 7 days.
Yes, freeze in an airtight container.
omg these are so good!