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Easy No-Bake Pumpkin Cheesecake Bars: Best 10-Minute Dessert

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These easy no-bake pumpkin cheesecake bars with graham crust are creamy, spiced, and come together in just 10 minutes of active prep. No oven required, perfect for fall gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup heavy cream, cold

Instructions

  1. Prepare the pan. Cut two pieces of parchment paper, each about 8 inches wide and 12 inches long. Lay them in the pan perpendicular to each other, leaving overhang on all sides.
  2. Make the crust. In a medium bowl, combine 2 cups graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt. Pour in ½ cup melted butter and stir with a fork until the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Pop it in the fridge while you make the filling.
  3. Whip the cream. In a separate bowl, pour 1 cup cold heavy cream. Using your hand mixer, whip on medium-high speed until stiff peaks form, about 2-3 minutes. Set this aside in the fridge for now.
  4. Beat the cream cheese. In a large bowl, beat 16 ounces softened cream cheese with your mixer on medium speed until it’s completely smooth — about 2 minutes. Scrape down the sides and bottom of the bowl with your spatula.
  5. Add the pumpkin and sugar. Add 1 cup pumpkin puree, ¾ cup powdered sugar, and 1 teaspoon vanilla extract to the cream cheese. Beat on medium speed until combined.
  6. Add the spices. Sprinkle in 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon salt. Mix on low speed until everything is incorporated.
  7. Fold in the whipped cream. Take the whipped cream out of the fridge. Add about a third of it to the pumpkin mixture and fold gently with your spatula. Add the remaining whipped cream and fold until no white streaks remain.
  8. Assemble. Spoon the filling over the chilled crust and spread it evenly with your spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  9. Chill. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is best.
  10. Slice and serve. When you’re ready to serve, lift the whole block out using the parchment sling. Use a sharp knife to cut into squares — wipe the knife clean between cuts for neat edges. Serve cold with whipped cream, caramel sauce, or just as they are.

Notes

Room temperature cream cheese is non-negotiable for a smooth filling. Don’t over-whip the cream; stop at stiff peaks. Pack the crust firmly to prevent crumbling. Use a wet knife for clean slices. Patience is key — overnight chilling gives the best texture.

Nutrition

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

Find it online: https://cookdella.com/easy-no-bake-pumpkin-cheesecake-bars-best-10-minute-dessert/