Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Bake Pumpkin Spice Cheesecake Bars - featured image

No-Bake Pumpkin Spice Cheesecake Bars

  • Author: Elena
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings 1x

Description

A creamy, tangy, and spiced no-bake dessert that is easy to make, make-ahead friendly, and perfect for fall gatherings without requiring an oven.

Ingredients

Scale
  • 1 ½ cups (150g) Graham Cracker Crumbs
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon Pumpkin Spice Blend
  • 2 blocks (16 oz / 450g) Full-Fat Cream Cheese, softened
  • 1 cup (240ml) Heavy Cream, cold
  • 1 can (14 oz / 397g) Sweetened Condensed Milk
  • 1 cup (245g) Pumpkin Puree
  • 2 teaspoons Pure Vanilla Extract
  • 2 teaspoons Pumpkin Spice Blend
  • ½ teaspoon Salt
  • Whipped Cream (optional, for topping)
  • Extra Pumpkin Spice (optional, for dusting)
  • Candied Pecans, chopped (optional, for topping)

Instructions

  1. Line a 9×13 inch baking pan with parchment paper in a cross-hatch pattern and lightly spray with non-stick spray.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and 1 teaspoon of pumpkin spice until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup and refrigerate.
  4. In a large, cold bowl, whip the heavy cream to stiff peaks and set aside.
  5. In another large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, vanilla extract, 2 teaspoons of pumpkin spice, and salt. Beat on medium-low until combined.
  6. Add the pumpkin puree to the cream cheese mixture and mix until smooth.
  7. Gently fold the whipped cream into the pumpkin mixture using a spatula until no white streaks remain, being careful not to deflate the air.
  8. Pour the filling over the chilled crust and spread evenly. Tap the pan to remove air bubbles.
  9. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
  10. Lift the bars out of the pan using the parchment paper overhang. Cut into 12 or 16 squares using a sharp knife dipped in hot water between cuts.
  11. Top with whipped cream, extra pumpkin spice, and candied pecans if desired.

Notes

Ensure cream cheese is fully softened to avoid lumps. Whip heavy cream to stiff peaks for a light texture. Chill for at least 4 hours or overnight for best results. Use a hot knife for clean cuts. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320
  • Sugar: 22
  • Sodium: 280
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 5

Keywords: no-bake, pumpkin spice, cheesecake bars, fall dessert, easy dessert, make-ahead dessert, gluten-free option

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plateku.com/no-bake-pumpkin-spice-cheesecake-bars-6-easy-fall-dessert/