No Bake Pumpkin Cheesecake Bars

These No Bake Pumpkin Cheesecake Bars are so light, fluffy and delicious. Luscious pumpkin puree exploding with fall spices and swirled with creamy cheesecake. The perfect match!

No Bake Pumpkin Cheesecake Bars

These light and fluffy bars are perfect for fall! There is no need to hassle with baking them and ensure that they don’t crack. These are no bake, quick and easy to make and come together in minutes.

These bars start out with a buttery graham cracker crust that has a hint of cinnamon. Then sweet and fluffy whipped cream is folded into the spiced pumpkin pie filling.

What’s in these bars?

• Graham Cracker Crust: Keebler Graham Cracker Crumbs mixed with melted butter and a pinch of cinnamon start the base of these amazing no bake pumpkin cheesecake bars.
• Pumpkin Pie Filling: I used Libbys’s Pumpkin Puree for these bars. I love the fact that it isn’t watery like other brands I’ve tried.
• Pumpkin Pie Spice: This is what gives these Pumpkin Pie bars their amazing flavor! Loaded with cinnamon, nutmeg and ginger it’s the perfect amount of flavor for these no bake pumpkin cheesecake bars.
• Cream Cheese: Tangy cream cheese mixed with sugar and beaten until a fluffy consistency before adding in the pumpkin pie filling.
• Whipped Cream: Heavy Cream is beaten until stiff peaks then gently folded into the pumpkin cream cheese mixture.

Can I make these No Bake Pumpkin Cheesecake Bars ahead of time?

Of course you can! I prefer to make these the day prior to let them firm up. This makes it better for the bars to stay together when cutting. If your short on time, let them set up at least 2 hours before cutting.

How to make

Graham Cracker Crust: For the crust I mixed the melted butter, graham cracker crust, and brown sugar together then pressed it into a 9 inch square baking pan. Bake for about 10 minutes on 350 degrees. Let cool completely. Alternatively, you can freeze the crust for about 10 minutes if you choose not to bake.

Next, start out with making the whipped cream. Place super cold whipped cream into a chilled mixing bowl then whip until stiff peaks form. Transfer to a separate bowl and place in the fridge for about 10 minutes. Next, bring the cream cheese to room temperature. This is important to ensure that there are no lumps in your cheesecake and you have a silky smooth batter. Place the cream cheese, sugar and vanilla together in mixing bowl and mix for about 5 minutes. Reserve 1/4 cup of batter before adding the pumpkin filling and pumpkin pie spice.

Next, take the whipped cream and gently fold it into the cream cheese mixture. Once fully incorporated pour into the prepared crust. Dollop the cream cheese mixture on top of the pumpkin pie filling to create s swirl effect.

Place in the fridge for at least 2-4 hours but preferably overnight.