No Bake Pumpkin Cheesecake Bars
These no bake pumpkin cheesecake bars are so easy to make! A perfect dessert with all the cozy, comforting flavors of fall!
Servings 9 -12, approximately
Equipment
- an 8x8 or 9x9 inch pan (20 x 20cm / 23x23cm)
- hand mixer
- mixing bowls
Ingredients
For the crust
- 2 ¼ cups (225g / 8oz) cookie crumbs (digestive biscuits or graham cracker crumbs)
- ½ cup + 1 tablespoon (125g / 4oz) unsalted butter, melted
For the filling
- ¾ cup (200ml) heavy whipping cream
- 17.6oz (500g) full fat cream cheese, at room temperature
- ½ cup granulated sugar
- ¼ cup packed soft brown sugar
- 1 can (15oz / 425g) unsweetened pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves (optional)
- ½ teaspoon salt
Instructions
Prep the pan & make the crust
- Line the pan with parchment paper that overhangs slightly (so you can lift it out of the pan when it's ready to be served). Set it aside.
- In a small bowl, pour the melted butter over the cookie crumbs and stir until the butter is incorporated. It should be the consistency of wet sand that clumps together when you hold some in your hand.
- Toss the crumb mixture into the prepared pan and press it into the base. Spread the crumbs evenly over the base of the pan, starting with the corners. (I like using a small measuring cup.) Then put the pan in the refrigerator.
Make the filling
- In a medium bowl, beat the heavy cream until stiff peaks form, about 5 minutes. Put the whipped cream in the refrigerator.
- In a large mixing bowl, beat cream cheese with the sugars until the mixture is smooth and creamy.
- Add the pumpkin, spices and salt and beat until combined.
- Take the whipped cream out of the refrigerator and gently fold it into the pumpkin mixture until there are no more white streaks and it's fully combined.
- Scoop the filling over the crust and smooth the top. Then cover with plastic wrap and refrigerate it for at least 8 hours to set, but I recommend leaving it in the fridge overnight.
- Lift the cheesecake out of the pan and cut into squares.
- Serve with additional whipped cream and salted caramel sauce (see NOTES for the recipe), if desired.
- Enjoy!
Notes
Here's the recipe for my Easy Homemade Salted Caramel Sauce.
Storage Tips
You can store these pumpkin cheesecake bars in the refrigerator for up to 5 days, just make sure it’s well-covered or in an airtight container. Freezing Instructions These pumpkin cheesecake bars freeze well. Wrap individual slices in plastic wrap and then put them in freezer bags or a freezer-safe container. You can freeze them for up to about 2 months. Picture Tutorial & Tips I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
You can store these pumpkin cheesecake bars in the refrigerator for up to 5 days, just make sure it’s well-covered or in an airtight container. Freezing Instructions These pumpkin cheesecake bars freeze well. Wrap individual slices in plastic wrap and then put them in freezer bags or a freezer-safe container. You can freeze them for up to about 2 months. Picture Tutorial & Tips I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
