- creamy & easy -
These no bake pumpkin cheesecake bars are easy to make, creamy, and packed with pumpkin flavour! The thick brown sugar graham crust has a touch of pumpkin spice.
– Pumpkin: The cheesecake base has a whole cup of pumpkin puree. – Easy to make: No bake cheesecakes are so easy to make, especially this one! – Texture: The cheesecake is ultra creamy on a thick and crumbly graham cracker crust base.
- Use a full fat cream cheese. - Make sure to whip the cream to stiff peaks. - Let the cheesecake chill for at least 8 hours or overnight.
what you will need:
– 4 tablespoons brown sugar – 1 teaspoon pumpkin spice – 1/4 teaspoon sea salt – 2 ⅓ cup graham cracker crumbs (350g) – ⅔ cup butter – 1 cup cold heavy cream – 16 oz cream cheese (500g) – ¾ cup granulated sugar – ⅛ teaspoon sea salt – 2 teaspoons vanilla extract – 1 teaspoon lemon juice – 1 cup pumpkin puree – 1 teaspoon pumpkin spice – 1 cup cold heavy cream – ⅓ cup powdered sugar – 1 tsp vanilla extract – 1 teaspoon pumpkin spice
Mix graham crumbs, sugar, salt, and pumpkin spice in a large bowl. Add melted butter and stir well. Spread crust into the bottom of lined 8” square pan. Pack it tightly with the bottom of a glass.
Beat cream cheese, sugar, and salt until completely smooth. Make sure the cream cheese is very soft so that it blends completely smooth.
Add vanilla, lemon juice, pumpkin, and pumpkin spice. Blend until smooth.
Carefully fold the whipped cream into the cheesecake just until incorporated and no streaks remain.
Transfer to cheesecake crust and smooth the top. Refrigerate for at least 8 hours or overnight. For extra clean cuts, freeze for 1 hour before cutting.
Cut into 12 bars, wiping the knife clean in between cuts. Whip cream and pipe or spread on top. Sprinkle with more pumpkin spice (optional).
The ultimate make ahead pumpkin cheesecake bars. Perfect for fall and Thanksgiving!
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