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

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These creamy no-bake pumpkin cheesecake bars are the perfect fall dessert—ready in just 10 minutes of active work with simple ingredients. No oven required, just a bowl, a spatula, and some fridge space.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt (only if using unsalted butter)
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup maple syrup (real maple syrup)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 1 cup heavy cream (for whipped topping)
  • 2 tablespoons powdered sugar (for whipped topping)
  • ½ teaspoon vanilla extract (for whipped topping)
  • Optional garnishes: cinnamon, caramel sauce, candied pecans

Instructions

  1. Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt (if using). Pour in melted butter and stir with a fork until the mixture looks like wet sand.
  3. Press the crust: Transfer the crumb mixture to the prepared pan. Press it down firmly and evenly using the bottom of a flat measuring cup. Refrigerate while making the filling.
  4. Drain the pumpkin (optional but recommended): Place pumpkin puree in a small bowl lined with a paper towel or clean kitchen towel. Let sit for 2-3 minutes to absorb excess moisture.
  5. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  6. Add the sugars and flavorings: Add brown sugar, maple syrup, and vanilla extract. Beat on medium speed until combined, about 1 minute. Scrape the bowl again.
  7. Add the pumpkin and spices: Add drained pumpkin puree, pumpkin pie spice, cinnamon, and a pinch of salt. Beat on low speed until just combined. Do not overmix.
  8. Check the texture: The filling should be thick, smooth, and slightly fluffy.
  9. Assemble the bars: Remove the crust from the fridge. Spoon the pumpkin cheesecake filling over the crust and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
  10. Chill: Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  11. Make the whipped cream topping (optional): In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form, about 3-4 minutes.
  12. Slice and serve: Lift the bars out of the pan using the parchment overhang. Place on a cutting board. Use a sharp knife to slice into 9 or 16 squares. Wipe the knife clean between cuts. Top with whipped cream and a dusting of cinnamon. Serve cold.

Notes

For best results, chill overnight. Drain pumpkin puree to prevent watery filling. Use full-fat cream cheese for firm texture. Serve cold; bars soften at room temperature after 30 minutes.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, easy pumpkin dessert, no-bake dessert, fall dessert, pumpkin cheesecake, 10-minute dessert

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