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–+ servings
pumpkin cheesecake dessert bars

No Bake Pumpkin Cheesecake Bars

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Prep Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup heavy whipping cream

Instructions
 

  • Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl and mix until well combined.
  • Press the graham cracker mixture evenly into the bottom of a 9x13 inch baking dish to form the crust.
  • In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  • Add powdered sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the cream cheese and mix until well incorporated.
  • In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the pumpkin mixture.
  • Spread the pumpkin cheesecake mixture evenly over the graham cracker crust.
  • Cover the baking dish and refrigerate for at least 4 hours or until set.
  • Cut into bars and serve chilled.

Notes

For best results, use room temperature cream cheese to ensure a smooth mixture without lumps. Make sure to whip the heavy cream to stiff peaks before folding it into the pumpkin mixture to maintain a light and fluffy texture. Adjust the spices to your taste preference, and if you like a stronger spice flavor, add a bit more cinnamon or nutmeg.
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