No Bake Pumpkin Cheesecake Bars
You'll love how easy it is to make these no bake pumpkin cheesecake bars - minimal prep, no oven required, and great to make a day or two in advance. These have a light, creamy cheesecake filling, buttery graham cracker crust, and plenty of that iconic pumpkin spice flavor!
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 3 tablespoons brown sugar packed
- ¼ teaspoon ground cinnamon
- 1 tablespoon light corn syrup
- 5 tablespoons salted butter melted
Pumpkin Cheesecake Filling
- 1 cup heavy cream cold
- 1 ½ teaspoons unflavored powdered gelatin
- 1 ½ tablespoons water
- 16 ounces full fat cream cheese brick style, softened to room temperature
- 1 cup pumpkin puree
- 1 cup confectioner’s sugar
- ¼ cup light corn syrup
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 pinch salt
Garnish
- whipped cream
- graham cracker cookie crumbs
Instructions
Graham Cracker Crust
- In a medium mixing bowl, whisk together the graham cracker crumbs, brown sugar, and cinnamon.1 ½ cups graham cracker crumbs |3 tablespoons brown sugar |¼ teaspoon ground cinnamon
- Mix the Karo® Syrup into the melted butter. Add to the graham cracker mixture and stir until the crumbs are evenly moistened, resembling the texture of wet sand.1 tablespoon light corn syrup |5 tablespoons salted butter
- Line an 8” square baking pan with parchment paper or aluminum foil, making sure there’s some overhang on the sides that you can use to lift the bars out of the pan later. Transfer the crust mixture to the pan, using a flat spatula to press it down firmly so that it covers the entire bottom surface in a thin, even layer.
- Place the pan in the freezer and let the crust chill while prepping the filling.
Pumpkin Cheesecake Filling
- Add the heavy cream to a medium bowl. Using an electric mixer on medium-high speed, whip until stiff peaks form - the cream should hold its shape when the beaters are lifted from the bowl. Place in the refrigerator while you prep the remaining filling ingredients.1 cup heavy cream
- Sprinkle gelatin over water in a small bowl, swirling the bowl around gently if needed to make sure it all gets moistened. Let sit for 1-2 minutes. Then, microwave the mixture for 10-15 seconds, or just long enough for the gelatin to dissolve. Set aside to cool briefly.1 ½ teaspoons unflavored powdered gelatin |1 ½ tablespoons water
- In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the pumpkin puree, confectioner’s sugar, Karo® syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, beating everything together until smooth. While mixing, slowly pour in the gelatin; make sure it gets fully incorporated.16 ounces full fat cream cheese |1 cup pumpkin puree |1 cup confectioner’s sugar |¼ cup light corn syrup |1 tablespoon vanilla extract |2 teaspoons ground cinnamon |1 teaspoon ground ginger |½ teaspoon ground nutmeg |½ teaspoon ground cloves |1 pinch salt
- Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture, being careful not to press the air out of it in the process.
- Transfer filling to the prepared pan, using an offset spatula to spread it out over the graham cracker crust in a smooth, even layer. Cover pan with plastic wrap and chill in refrigerator overnight (at least 8 hours).
- Use parchment or foil overhang to carefully remove bars from the pan before slicing. Slice with a sharp knife, wiping knife clean between each cut. Top bars with whipped cream and a sprinkle of graham cracker cookie crumbs just before serving.
Notes
Ingredients and Substitutions
- Graham cracker crumbs can be substituted with gingerbread or speculoos cookie crumbs. If you choose to buy whole cookies, the easiest way to crush them into crumbs is with a food processor.
- Use gluten-free cookies to make this recipe gluten-free.
- To use unsalted butter in the crust, add ⅛ teaspoon of salt.
- Individual spices in the filling can be replaced with 4 teaspoons of pumpkin pie spice (total) if preferred.
Storing and Shelf Life
- Bars can be kept in an airtight container in the refrigerator for up to 5 days.
Other Notes
- I don't recommend making this in a 9" square pan, as the crust will likely be too thin.
Nutrition
Calories: 244kcal | Carbohydrates: 34g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 390mg | Potassium: 197mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3636IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg
Nutrition information is an estimate per serving, calculated using standard ingredients. Actual values may vary based on brands used, measurement methods, and more.
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