No Bake Pumpkin Cheesecake Bars Recipe is the hit for the fall season! Super creamy, light, and full of warm spices and pumpkin flavor, this delectable dessert is perfect for your special occasions.

The bars are simple to make, with a rich cream cheese filling woven with warmly spiced pumpkin puree and set on a graham cracker crumb crust.

Simply toss everything together and place in the fridge to chill overnight for an impressive foolproof fall dessert!

NO BAKE PUMPKIN CHEESECAKE BARS INGREDIENTS Graham crackers: On a medium speed, crush graham crackers in the bowl of a food processor to obtain fine crumbs of graham cracker you will need to make graham cracker crust.

NO BAKE PUMPKIN CHEESECAKE BARS INGREDIENTS Butter: To make your buttery graham cracker crust, you will need to add melted butter to the crust ingredients. Pumpkin pie spice: Add pumpkin spice to the graham cracker crust and the cheesecake filling to deeply enjoy pumpkin fall flavors.

NO BAKE PUMPKIN CHEESECAKE BARS INGREDIENTS Cinnamon: A little bit of ground cinnamon will add a soft woody taste to these no bake cheesecake bars. Heavy whipping cream: You will need to add heavy cream to make creamy pumpkin cheesecake filling.

NO BAKE PUMPKIN CHEESECAKE BARS INGREDIENTS Cream cheese: Use full-fat cream cheese to make the cheesecake filling. Make sure that your cream cheese is at room temperature. Pumpkin puree: Using canned pumpkin puree is the key factor to getting the hearty pumpkin flavor. Make sure to not be confused with pumpkin pie mix.

NO BAKE PUMPKIN CHEESECAKE BARS INGREDIENTS Powdered sugar: For a sweet cheesecake filling, add powdered sugar to the pumpkin cheesecake mixture. Vanilla: For an additional sweet flavor, add vanilla to the creamy cheesecake filling.

INSTRUCTIONS: HOW TO MAKE THE CRUST First, in a medium bowl, mix together graham cracker crumbs, pumpkin pie spice, cinnamon, and melted butter. Mix well until well combined.

INSTRUCTIONS: Now, pour into an 8x8 inch (or 9x9 inch) prepared Springform pan. Pack it tightly with the bottom of a glass cup. Freeze it for 15 minutes.

HOW TO MAKE CHEESECAKE FILLING First, add heavy whipping cream to a medium bowl, with an electric mixer fitted with the whisk attachment beat the heavy whipping cream until stiff peaks form. Set it in the fridge.

HOW TO MAKE CHEESECAKE FILLING Then, in a large bowl, beat cream cheese on medium speed until smooth. Add pumpkin puree, powdered sugar, vanilla, cinnamon, and pumpkin pie spice. Beat with an electric mixer until smooth and all combined.

HOW TO MAKE CHEESECAKE FILLING Now, carefully fold the whipped cream into the pumpkin cheesecake mixture with a rubber spatula. Don't overmix!

HOW TO ASSEMBLE PUMPKIN CHEESECAKE BARS After that, carefully pour the cheesecake mixture over the graham cracker crust in your prepared pan. Spread the pumpkin layer evenly until smooth on top.

HOW TO ASSEMBLE PUMPKIN CHEESECAKE BARS Now, cover the cheesecake and refrigerate it overnight. Freeze for one hour before serving. Finally, cut the cheesecake into 12 bars using a sharp knife. Serve it with whipped cream or caramel sauce and enjoy!