PUMPKIN CHEESECAKE BARS: HEAVEN!

Every year, as soon as the leaves start to turn, my thoughts drift to pumpkin spice lattes, cozy sweaters, and, of course, pumpkin desserts! I remember one Thanksgiving where my oven decided to stage a rebellion right before dessert. Total panic, right? But that’s when I discovered the magic of no-bake treats, and these Easy Creamy No Bake Pumpkin Cheesecake Bars were born out of that kitchen crisis! Today, I’m sharing all my secrets for the most amazing Easy Creamy No Bake Pumpkin Cheesecake Bars you’ll ever make, and I promise you, they’ll be a Thanksgiving showstopper (or just a delightful fall treat!).

Why You’ll Absolutely Love These No Bake Pumpkin Cheesecake Bars

Okay, friend, let’s be real. There are a million pumpkin recipes out there, so why should you choose this one? Because these bars are:

• Effortlessly Easy: No oven? No problem! This recipe is practically foolproof.
• Incredibly Creamy: The cheesecake filling is so smooth and rich, it’s melt-in-your-mouth delicious.
• Packed with Pumpkin Flavor: We don’t skimp on the pumpkin spice here! It’s a warm, cozy hug in every bite.
• Perfect for Any Occasion: Thanksgiving, Halloween, a random Tuesday…these bars are always a good idea.
• A total Crowd-Pleaser: Seriously, everyone raves about them. Prepare to be showered with compliments!

Gather Your Ingredients: The Magic Starts Here

Before we dive in, let’s make sure you have everything you need. Don’t worry; the ingredient list is simple and straightforward.

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs: You can buy these pre-made, or crush your own graham crackers. I often use a food processor, but a Ziploc bag and a rolling pin work just as well!
• 5 tablespoons unsalted butter, melted: Make sure it’s completely melted, but not browned.
• ¼ cup granulated sugar: Just a touch of sweetness to complement the graham crackers.

For the Creamy Pumpkin Cheesecake Filling:

• 2 (8 ounce) packages cream cheese, softened: This is key! Make sure your cream cheese is properly softened. If it’s not, you’ll end up with lumpy cheesecake. Leave it out on the counter for at least an hour, or microwave it in 15-second intervals, checking frequently.
• 1 (15 ounce) can pumpkin puree: Not pumpkin pie filling! Just plain pumpkin puree.
• 1 cup powdered sugar: This dissolves beautifully and gives the cheesecake a smooth, creamy texture.
• 1 teaspoon pumpkin pie spice: The heart and soul of our pumpkin flavor! You can buy this pre-mixed, or make your own (see below for my secret recipe!).
• 1 teaspoon vanilla extract: Enhances all the other flavors.
• ½ teaspoon ground cinnamon: Adds extra warmth and spice.
• Pinch of salt: Balances the sweetness and brings out the pumpkin flavor.
• 8 ounces whipped topping, thawed (like Cool Whip): This gives the cheesecake its light and airy texture. Don’t use whipped cream from a can; it won’t hold its shape as well.

My Secret Pumpkin Pie Spice Blend (Optional, but Highly Recommended!)

Okay, confession time: I’m a bit of a pumpkin spice snob. I think the pre-made stuff is often bland, so I prefer to make my own. It’s super easy, and the flavor is amazing.

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice

Just whisk all the spices together and store in an airtight container. You’ll have plenty left over for other fall baking adventures!

Let’s Get Baking (Well, As Close to Baking as We Get!)

Alright, friend, are you ready to make some magic? Let’s do this!

Step 1: Prepare the Graham Cracker Crust

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until everything is evenly moistened. The mixture should resemble wet sand.
2. Press the mixture firmly into the bottom of a 9×13 inch baking dish. I like to use the bottom of a measuring cup to really pack it in there. This helps create a sturdy crust that won’t crumble when you cut the bars.
3. Place the crust in the freezer while you prepare the filling. This will help it set up and prevent it from becoming soggy.

Step 2: Whip Up the Creamy Pumpkin Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is where that softened cream cheese really comes into play! If it’s still cold, you’ll have lumps, and nobody wants lumpy cheesecake.
2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt. Beat until everything is well combined and smooth.
3. Gently fold in the thawed whipped topping until just combined. Be careful not to overmix, or you’ll deflate the whipped topping and lose that light and airy texture.

Step 3: Assemble Your Masterpiece

1. Remove the graham cracker crust from the freezer.
2. Pour the pumpkin cheesecake filling over the crust, spreading it evenly.
3. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This is crucial! The cheesecake needs time to set up properly. Trust me, patience is a virtue here.

Step 4: Slice, Serve, and Enjoy!

1. Once the cheesecake bars are firm, remove them from the refrigerator.
2. Use a sharp knife to slice the bars into squares. I like to run the knife under hot water and wipe it clean between each slice for perfectly clean cuts.
3. Garnish with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce (or all three!).
4. Serve and prepare for rave reviews!

Tips and Tricks for Cheesecake Bar Perfection

Okay, bestie, I wouldn’t leave you hanging! Here are a few extra tips and tricks to ensure your Easy Creamy No Bake Pumpkin Cheesecake Bars are absolutely perfect:

• Softened Cream Cheese is Non-Negotiable: Seriously, I can’t stress this enough. It’s the key to a smooth, creamy filling.
• Don’t Overmix the Filling: Overmixing can lead to a dense, heavy cheesecake. Gently fold in the whipped topping until just combined.
• Chill Time is Your Friend: The longer the cheesecake chills, the firmer it will be. Overnight is ideal.
• Get Creative with Garnishes: Whipped cream, caramel sauce, chocolate shavings, chopped nuts…the possibilities are endless!
• Make it Ahead: These bars are perfect for making ahead of time. They’ll keep in the refrigerator for up to 3 days.
• For a chocolatey twist: Mix some melted chocolate into the filling.

Variations to Spice Things Up

Want to put your own spin on these Easy Creamy No Bake Pumpkin Cheesecake Bars? Here are a few ideas:

• Gingerbread Crust: Use gingerbread cookies instead of graham crackers for a more festive flavor.
• Chocolate Crumb Crust: Use chocolate graham crackers or Oreo cookies for a chocolatey twist.
• Maple Syrup: Add a tablespoon or two of maple syrup to the filling for a richer, more complex flavor.
• Pecan Topping: Sprinkle chopped pecans on top of the cheesecake before chilling for added crunch and flavor.
• Caramel Swirl: Drizzle caramel sauce over the filling before chilling and swirl it in with a knife for a beautiful marbled effect.

More Delightful Recipes You’ll Adore

If you’re loving the no-bake vibe and craving more delectable treats, then you simply have to try these other recipes. They’re sure to become new favorites!

Have you ever tried STRAWBERRY CRUNCH CHEESECAKE TACOS? Imagine the delightful crunch combined with creamy cheesecake filling – pure bliss!

And for another pumpkin delight, check out PUMPKIN CREAM CHEESE HEAVEN. It’s another fantastic way to celebrate the flavors of fall.

If you’re in the mood for cookies, then you can’t go wrong with PUMPKIN CINNAMON COOKIES or PUMPKIN COOKIES. They’re perfect with a warm cup of coffee or tea.

And for the ultimate pumpkin spice indulgence, try PUMPKIN SPICE COOKIE PERFECTION. Trust me, these cookies live up to their name!

Finally, for a different kind of cheesecake experience, why not try CHURRO CHEESECAKE DREAM? The cinnamon-sugar crust is a match made in heaven with the creamy cheesecake filling.

Recipe: Easy Creamy No Bake Pumpkin Cheesecake Bars

Ingredients:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

• 2 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) can pumpkin puree
• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of salt
• 8 ounces whipped topping, thawed

Instructions:

1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9×13 inch baking dish. Freeze for 15 minutes.
2. Make the Filling: Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, cinnamon, and salt. Beat until combined. Gently fold in whipped topping.
3. Assemble: Pour filling over the crust. Spread evenly.
4. Chill: Cover and refrigerate for at least 4 hours, or overnight.
5. Serve: Slice and garnish as desired.

Final Thoughts: Your New Go-To Fall Dessert

There you have it, friend! The easiest, creamiest, most delicious no-bake pumpkin cheesecake bars you’ll ever make. I truly hope you give this recipe a try. I know you’ll love it, and I can’t wait to hear what you think! So grab your ingredients, put on some cozy music, and let’s get baking (or, you know, chilling)! Enjoy!

Easy Creamy No Bake Pumpkin Cheesecake Bars

These no-bake pumpkin cheesecake bars are the perfect fall dessert, combining a creamy pumpkin cheesecake filling with a graham cracker crust. Effortlessly easy to make and packed with pumpkin flavor, they are a guaranteed crowd-pleaser for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 8 ounces whipped topping, thawed
• Whipped cream optional, for garnish
• Caramel sauce optional, for garnish
• Sprinkle of pumpkin pie spice optional, for garnish

Equipment

• 9×13 inch baking dish
• Medium bowl
• Large bowl
• Electric mixer
• Measuring cups
• Measuring spoons
• Rubber spatula
• Plastic wrap
• Food processor or Ziploc bag and rolling pin (for crust)
• Sharp knife

Method

 

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until everything is evenly moistened.
2. Press the mixture firmly into the bottom of a 9×13 inch baking dish.
3. Place the crust in the freezer while you prepare the filling.
4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt. Beat until everything is well combined and smooth.
6. Gently fold in the thawed whipped topping until just combined.
7. Remove the graham cracker crust from the freezer.
8. Pour the pumpkin cheesecake filling over the crust, spreading it evenly.
9. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
10. Once the cheesecake bars are firm, remove them from the refrigerator.
11. Use a sharp knife to slice the bars into squares.
12. Garnish with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce (optional).
13. Serve and enjoy.

Notes

For best results, ensure the cream cheese is fully softened to avoid a lumpy filling. Do not overmix the filling after adding the whipped topping. Chilling the bars overnight allows them to set completely. These bars can be stored in the refrigerator for up to 3 days. For a chocolatey twist, melt some chocolate and swirl it into the filling before chilling. You can also experiment with different crusts like gingerbread or chocolate graham crackers.