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No Bake Pumpkin Cheesecake Bars

Jay
No Bake Pumpkin Cheesecake Bars are super creamy, light, and full of warm spices and pumpkin flavor. The perfect dessert for the fall season!
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Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert
Cuisine American
Calories

Equipment

Springform Pan
Hand Mixer

Ingredients
  

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup butter melted
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon

Cheesecake

  • 1 cup heavy whipping cream
  • 16 oz. cream cheese at room temperature
  • 1 cup pumpkin puree canned
  • 1 teaspoon vanilla
  • 1 ¼ powdered sugar
  • 1 teaspoon pumpkin pie spice

Instructions
 

Make The Crust

  • In a medium bowl, mix together graham cracker crumbs, pumpkin pie spice, cinnamon, and melted butter. Mix well until well combined.
  • 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.

Make The Cheesecake Filling

  • Add heavy whipping cream to a medium bowl. Using an electric mixer beat the heavy whipping cream until stiff peak forms. Set it in the fridge.
  • In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, vanilla, cinnamon, and pumpkin pie spice. Beat with an electric mixer until smooth and all combined.
  • Carefully fold the whipped cream into the pumpkin cheesecake mixture with a rubber spatula. Don't overmix.

Assemble Pumpkin Cheesecake Bars

  • Carefully pour the cheesecake mixture over the graham cracker crust. Spread it evenly until smooth on top.
  • Cover the cheesecake and refrigerate it overnight. Freeze for one hour before serving.
  • Cut into 12 bars and serve it with whipped cream or caramel sauce.