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Creamy No-Bake Thanksgiving Pumpkin Cheesecake Bars

no-bake pumpkin cheesecake bars - featured image
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A quick, no-bake dessert that combines smooth cream cheese and spiced pumpkin puree on a graham cracker crust, topped with whipped cream. Perfect for Thanksgiving or busy weeknights.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • A pinch of salt
  • 16 oz full-fat cream cheese, softened to room temperature
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 cup heavy whipping cream, cold
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • Extra pumpkin pie spice for dusting

Instructions

  1. Line a 9×13 inch baking pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
  4. Refrigerate the crust while preparing the filling.
  5. In a large mixing bowl, beat the softened cream cheese on medium-high speed until completely smooth (2-3 minutes). Scrape down sides.
  6. Add pumpkin puree, sifted powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and ginger to the cream cheese.
  7. Mix on low speed just until combined. Avoid overmixing to maintain a dense texture.
  8. Pour the pumpkin mixture over the chilled crust and spread evenly.
  9. Tap the pan gently to release air bubbles, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 4 hours).
  10. While bars chill, whip heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla until stiff peaks form.
  11. Spread the whipped cream over the chilled pumpkin layer.
  12. Dust lightly with extra pumpkin pie spice.
  13. Return to the fridge for at least 30 more minutes before slicing.
  14. Lift bars out using parchment paper and slice with a sharp knife, wiping clean between cuts.

Notes

Ensure cream cheese is at room temperature for smooth blending. If pumpkin puree is watery, drain it in a cheesecloth for 15 minutes. Do not use whipped cream cheese as it contains air and will make the filling unstable. For clean cuts, chill thoroughly and wipe the knife between slices.

Nutrition

Keywords: pumpkin cheesecake, no-bake dessert, thanksgiving recipes, fall desserts, pumpkin bars, easy holiday dessert

Find it online: https://lindabake.com/creamy-no-bake-thanksgiving-pumpkin-cheesecake-bars/