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Easy No-Bake Pumpkin Cheesecake Bars: Best Fall Dessert

no-bake pumpkin cheesecake bars - featured image
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These no-bake pumpkin cheesecake bars are creamy, spiced, and completely fuss-free. No oven required, just mix, press, pour, and chill for a perfect fall dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon ground cinnamon
  • 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 packet (about 2 ¼ teaspoons) unflavored gelatin powder
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream, cold
  • ½ cup heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Ground cinnamon or nutmeg for dusting (for topping)

Instructions

  1. Prepare the pan. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Set aside.
  2. Make the crust. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ¼ teaspoon cinnamon. Pour in melted butter and stir until mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making filling.
  3. Bloom the gelatin. In a small microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water. Let sit for 5-10 minutes until thick and spongy.
  4. Whip the cream. In a large mixing bowl, beat 1 cup cold heavy whipping cream on medium-high speed until stiff peaks form. Refrigerate.
  5. Melt the gelatin. Microwave bloomed gelatin for 10-15 seconds until liquid. Set aside to cool slightly.
  6. Make the cheesecake filling. In another large bowl, beat softened cream cheese until smooth. Add pumpkin puree, ¾ cup sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Beat until well combined and smooth.
  7. Incorporate the gelatin. With mixer on low, slowly pour in melted gelatin. Mix until fully incorporated.
  8. Fold in the whipped cream. Gently fold whipped cream into pumpkin mixture in two additions until no white streaks remain.
  9. Assemble the bars. Remove crust from refrigerator. Pour filling over crust and spread evenly. Tap pan gently to release air bubbles.
  10. Chill. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. Make the topping (optional). When ready to serve, beat ½ cup cold heavy cream, 2 tablespoons powdered sugar, and ¼ teaspoon vanilla until soft peaks form. Spread or pipe over set bars. Dust with cinnamon or nutmeg.
  12. Slice and serve. Lift bars out using parchment overhang. Slice into 9 or 16 squares using a sharp knife, wiping clean between cuts.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Do not skip blooming the gelatin. Fold whipped cream gently to keep filling light. Chill for at least 6 hours, preferably overnight. For clean slices, use a sharp knife and wipe between cuts.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, fall dessert, pumpkin dessert, no-bake dessert, cheesecake bars

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