No-Bake Pumpkin Cheesecake Bars
These easy no-bake Pumpkin Cheesecake Bars have a tender graham cracker crust topped with layers of vanilla and pumpkin cheesecake. Serve them topped with whipped cream and cinnamon for the perfect fall treat!
Servings: 12 bars
Calories: 604kcal
Ingredients
Crust
- 16 full graham cracker sheets from about 2 sleeves
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons butter melted
Vanilla Cheesecake
- 1 cup heavy whipping cream cold
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Pumpkin Cheesecake
- 1/2 cup heavy whipping cream cold
- 8 ounces cream cheese softened
- 3/4 cup pure pumpkin purée NOT pumpkin pie filling
- 1/3 cup powdered sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
Topping
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon
Instructions
Make the Crust
- Line a 9x13 baking dish with parchment paper so that there are about 3 inches of overhang on both ends. Set aside.
- In a food processor, pulse the graham crackers into fine crumbs.
- Add the sugar, salt, and melted butter and pulse just until combined.
- Dump the graham cracker mixture into the prepared baking dish and, using a flat-bottomed measuring cup, press it into an even layer.
- Chill in the freezer while you make the cheesecake filling or for 1 hour in the fridge.
Make the Vanilla Cheesecake
- In a medium bowl, use a hand mixer on medium-high speed to whip the heavy cream to stiff peaks.
- In a separate bowl, use the hand mixer on medium speed to cream together the cream cheese, powdered sugar, and vanilla extract.
- With a rubber spatula, gently fold the whipped cream into the cream cheese mixture just until combined. Set aside.
Make the Pumpkin Cheesecake
- In the same bowl you made the first batch of whipped cream, using clean mixers, whip the heavy cream to stiff peaks.
- In a separate bowl, cream together the cream cheese, pumpkin purée, powdered sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
- With a rubber spatula, gently fold the whipped cream into the pumpkin cheesecake mixture just until combined.
Assemble the Cheesecake
- With a clean rubber spatula, spread the vanilla cheesecake mixture into an even layer over the chilled crust.
- Dollop the pumpkin cheesecake mixture on top and, with a clean rubber spatula, spread it into an even layer.
- Chill for at least 6 hours but preferably overnight.
Serve the Pumpkin Cheesecake
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract to medium-stiff peaks.
- Using the parchment handles, pull the cheesecake out of the baking dish. Cut it into 12 bars using a sharp knife, cleaning the knife between slices.
- Dollop or swirl the whipped cream on top of each slice and sprinkle with cinnamon. Serve immediately or keep in the fridge until ready to serve.
Notes
- To replace the individual spices with pumpkin pie spice, use 1 1/2 teaspoons pumpkin pie spice plus 1/2 teaspoon ground cinnamon.
- Store the pumpkin cheesecake bars in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1bar | Calories: 604kcal | Carbohydrates: 42g | Protein: 6g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 498mg | Potassium: 199mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4108IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
