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Creamy No-Bake Pumpkin Pie Cheesecake Bars

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These creamy no-bake pumpkin pie cheesecake bars are rich, silky, and packed with classic pumpkin pie spice flavor, requiring zero oven time. Made with just six main ingredients, they’re the perfect easy fall dessert for any gathering or late-night craving.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 jar (7 ounces) marshmallow fluff
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 ½ cups whipped topping (thawed, like Cool Whip)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Optional toppings: whipped cream, cinnamon, caramel drizzle, crushed pecans

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or flat glass. Refrigerate while making the filling.
  4. In a large mixing bowl, add the marshmallow fluff. Beat with an electric mixer on low speed for about 30 seconds until smooth and slightly airy.
  5. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Beat on medium speed until well combined and smooth. Scrape down the sides of the bowl.
  6. Gently fold in the thawed whipped topping using a rubber spatula, using a gentle sweeping motion from the bottom up until the mixture is light and airy like a thick mousse.
  7. Pour the filling over the chilled crust and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  8. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice.
  9. Lift the bars out using the parchment overhang, place on a cutting board, and slice into squares with a sharp knife. Wipe the knife with a damp paper towel between cuts for clean slices.
  10. Serve cold with optional toppings like whipped cream, cinnamon, caramel drizzle, or crushed pecans.

Notes

Chill time is non-negotiable—at least 6 hours, but overnight is best for clean slices. Do not overmix the filling after adding whipped topping to keep it light. Use room temperature ingredients for smoother mixing. For gluten-free, use gluten-free graham crackers. For vegan, use vegan marshmallow fluff, plant-based butter, and coconut-based whipped topping. The bars can be frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, easy pumpkin dessert, 6-ingredient dessert, fall dessert, pumpkin pie bars, no-bake dessert

Find it online: https://snappyspoon.com/creamy-no-bake-pumpkin-pie-cheesecake-bars-easy-6-ingredient-dessert/