Description
Creamy, spiced pumpkin cheesecake on a buttery graham cracker crust—these no-bake pumpkin cheesecake bars are perfect for fall and holiday desserts!
Ingredients
Scale
-
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup heavy whipping cream
Instructions
- Line a 9×9-inch pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan to form the crust. Chill in the fridge while preparing filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin, vanilla, cinnamon, nutmeg, and ginger; mix until combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into pumpkin mixture until smooth.
- Spread cheesecake filling evenly over chilled crust.
- Refrigerate at least 4 hours or overnight until set.
- Slice into bars and serve chilled. Optional: top with whipped cream or a sprinkle of cinnamon before serving.
Notes
Store bars in an airtight container in the fridge for up to 5 days. Great for make-ahead fall desserts!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: no bake pumpkin cheesecake bars, pumpkin cheesecake, fall dessert, halloween dessert, pumpkin bars