These no-bake pumpkin cheesecake bars are an easy and delicious dessert, perfect for fall gatherings or when you simply crave a taste of pumpkin spice. They feature a creamy, spiced pumpkin cheesecake filling on top of a buttery cookie or graham cracker crust. The best part? No oven required!
Why You’ll Love This Dish
- Easy to make: These bars require minimal effort and are very straightforward to prepare.
- No oven needed: A great dessert to make when you have many other dishes requiring oven space.
- Fall flavors: Packed with pumpkin flavor and warm spices.
- Make-ahead dessert: These bars are perfect for prepping ahead of time.
- Texture: The combination of a creamy cheesecake filling and a crumbly crust is irresistible.
Origin
No-bake cheesecakes are a simplified version of traditional cheesecakes, omitting the baking process. They rely on refrigeration to set, making them a convenient and quicker alternative.
Interesting Facts
- You can customize the crust with different cookies like Biscoff or gingersnap.
- Using whipped cream in the cheesecake base makes it fluffy and creamy.
- Refrigerating the cheesecake for at least 4 hours (or preferably longer) helps it set properly and allows the flavors to meld.
Ingredients
Crust Options
- Biscoff Cookie Crust:
- 2 cups (about 32 cookies) Biscoff cookie crumbs
- 6 tablespoons melted butter
- Pinch of salt
- Graham Cracker Crust:
- 2 ⅓ cups graham cracker crumbs (350g)
- 4 tablespoons brown sugar
- 1 teaspoon pumpkin spice
- ¼ teaspoon sea salt
- ⅔ cup melted butter
Pumpkin Cheesecake Filling
- 16 oz (453g-500g) cream cheese, softened to room temperature
- ¾ cup (100g) granulated sugar or ½ cup granulated sugar and ¼ cup brown sugar
- 1 cup (245g-425g) pumpkin puree (canned, not pumpkin pie filling)
- 1 ½ – 2 teaspoons vanilla extract
- ⅛ – ¼ teaspoon sea salt
- 1 – 2 teaspoons pumpkin pie spice, plus more for topping
- 1 cup (200g-237ml) heavy whipping cream, cold
Whipped Cream Topping (Optional)
- 1 cup heavy whipping cream, cold
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Health Benefits of Key Ingredients
- Pumpkin: Provides Vitamin A and fiber.
Method of Preparation
- Make the Crust:
- Cookie Crust: Blend cookies in a food processor until no chunks remain. Add melted butter and salt; pulse to combine. Press into an 8×8 or 9×9 inch pan lined with parchment paper. Freeze for 10-15 minutes.
- Graham Cracker Crust: Combine graham cracker crumbs, brown sugar, pumpkin spice, and salt. Add melted butter and mix. Press into an 8×8 or 9×9 inch pan lined with parchment paper. Chill in the fridge while preparing the filling.
- Make the Pumpkin Cheesecake Filling:
- Beat softened cream cheese and sugar until completely smooth.
- Add pumpkin puree, vanilla, salt, and pumpkin pie spice; mix on low speed until combined.
- In a separate bowl, beat cold heavy whipping cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin cheesecake mixture until just combined.
- Assemble and Chill:
- Pour the cheesecake mixture over the chilled crust. Smooth the top.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Make the Whipped Cream Topping (Optional):
- Beat cold heavy whipping cream with powdered sugar, vanilla extract, and pumpkin spice until stiff peaks form.
- Serve:
- Cut into bars and top with whipped cream, if desired. Sprinkle with additional pumpkin spice.
Cooking Tips and Mistakes to Avoid
- Soften the Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Whip Cream to Stiff Peaks: This helps thicken the cheesecake filling.
- Don’t Use Pumpkin Pie Filling: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
- Chill for Sufficient Time: Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
Serving Tips
- Cut into squares of desired size.
- Serve cold with or without whipped cream topping.
- Sprinkle with extra pumpkin spice for added flavor.
Summarized Recipe
Description: Easy no-bake pumpkin cheesecake bars with a creamy pumpkin spice filling and a cookie or graham cracker crust.
Ingredients:
- Crust: Biscoff cookies or graham crackers, butter, sugar, spices
- Filling: Cream cheese, pumpkin puree, sugar, vanilla, pumpkin pie spice, heavy cream
- Optional Topping: Heavy cream, powdered sugar, vanilla, pumpkin spice
Instructions:
- Make the crust and chill.
- Make the cheesecake filling and fold in whipped cream.
- Pour filling over crust and chill for at least 4 hours.
- Top with whipped cream (optional) and serve.
