No Bake Pumpkin Cheesecake Bars

Directions

1. Spray a 9×9-inch baking dish with nonstick spray and line with parchment or wax paper.
2. Crush the graham crackers into fine crumbs and combine with melted butter. Press firmly into the prepared pan to form the crust.
3. In a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed until smooth and fluffy.
4. Add granulated sugar and vanilla extract, mixing until fully combined.
5. In a separate bowl, beat the heavy cream and powdered sugar, starting on low speed and increasing to high until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate it.
7. Transfer half of the mixture into a separate bowl. To one bowl, add pumpkin puree and pumpkin pie spice, mixing gently to combine.
8. Alternate spooning the plain and pumpkin mixtures into the prepared pan. Use a butter knife to swirl the mixtures together for a marbled effect.
9. Cover tightly and refrigerate for 2 hours to overnight to allow the bars to fully set.
10. Slice into bars and serve chilled.

Recipe Details

Prep time: 20 minutes
Chill time: 2 hours–overnight
Total time: 2 hours 20 minutes–overnight
Servings: 9–12 bars
Difficulty: Easy

Variations & Substitutions

• Add a graham cracker or gingersnap crumb layer on top for extra crunch.
• Swap pumpkin puree with sweet potato puree for a different autumn twist.
• Top with caramel sauce or chopped pecans for added flavor and texture.

Serving Suggestions