A crisp buttery graham cracker crust gets topped off with a vanilla and pumpkin cheesecake. The no-bake cheesecake batter stays firm and sliceable, yet smooth and creamy, thanks to the addition of melted white chocolate. Start with one cheesecake batter and split it to make two different flavors.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Desserts
Cuisine: American
Keyword: no bake pumpkin cheesecake bars, pumpkin bars with graham cracker crust
2 ½cupsgraham cracker crumbs or crushed Ginger Snaps
10tablespoonsbuttermelted
½cupbrown sugar
¼teaspoonsalt
Vanilla Cheesecake Layer
6ounceswhite chocolatefinely chopped (or white chocolate chips)
32ouncescream cheeseroom temperature (four 8-ounce blocks)
1 ½cupspowdered sugarconfectioners sugar
2teaspoonsvanilla extract
¼teaspoonsalt
2cupsheavy creamchilled
Pumpkin Cheesecake Layer
1(15 ounce) cancanned pumpkin puree
½cupbrown sugar
2teaspoonspumpkin pie spice
½teaspooncinnamon
Whipped Cream Topping
2cupsheavy creamchilled
¼cuppowdered sugar
1teaspoonvanilla extract
Instructions
Before you start, place a mixing bowl in the freezer to get it cold. The cold mixing bowl will help the heavy cream whip to stiff peaks.
Line a 9 x 13 inch pan with parchment paper. Let the parchment extend over the edges so you can use it to lift the bars out of the pan.
Make the Crust
Add the graham cracker or cookie crumbs to a medium bowl. Add the melted butter, sugar, and salt. Stir until well combined. Spread the crumb mixture into a 9 x 13 inch pan and press it down firmly. Place in the refrigerator for 30 minutes.
For The Vanilla Cheesecake Layer
Place the white chocolate in a microwavable bowl. Microwave on low power in 5 second blasts, stirring well between blasts. When the chocolate looks 80% melted, remove it from the microwave and let the residual heat slowly melt it the rest of the way. Stir until it cools down slightly.
Place the cream cheese in a large mixing bowl. Beat with an electric mixer until smooth and creamy, about 2 to 3 minutes.
Add the powdered sugar, vanilla, and salt. Beat until smooth and creamy. Add the melted white chocolate and beat until well combined.
In a separate bowl (use a chilled bowl), add the heavy cream. Beat on medium high speed until stiff peaks form, about 3 minutes.
Fold 1/3 of the whipped cream into the cream cheese mixture to lighten it up then gently fold in the rest of the whipped cream.
Spread half of the mixture evenly over the crust in the 9 x 13 inch pan. Place the pan in the freezer for 30 minutes to get the first layer firmed up a bit (it doesn’t need to be completely frozen, just firm enough to spread the cheesecake layer on top).
Make the Pumpkin Cheesecake Layer
In the meantime stir the pumpkin puree, brown sugar, and spices together in a small dish. Pour the pumpkin mixture into the remaining cream cheese mixture. When the vanilla cheesecake layer feels slightly firm to the touch, spread the pumpkin cheesecake over the top.
For the Whipped Topping Layer
Add the heavy cream, powdered sugar, and vanilla to a chilled mixing bowl. Beat on medium-high speed until stiff peaks form.
Spread the whipped cream over the top of the cheesecake bars. Slice and serve.
Notes
Use block cream cheese for this recipe and let them sit out at room temperature until they get soft. Don’t use the kind of cream cheese that comes in tubs and is spreadable when it is still cold.
Melt the white chocolate very slowly and stir it frequently. Don’t let it get too hot or it will burn and clump up. If you heat it slowly, it will stay smooth and pourable when it melts. You can also use a double boiler instead of a microwave, if desired.
Partially freezing the vanilla cheesecake layer will make it easier to spread the pumpkin layer over the top without blending the two layers together. You don’t need to freeze it completely, but just get it cold enough so it feels slightly firm. Alternatively, you can swirl the two layers together if you don’t partially freeze the first layer.
We used heavy cream in this recipe. We do not typically use frozen whipped topping such as Cool Whip, however a recipe tester did have success using Cool Whip instead of whipping her own cream. Do not use whipped cream that comes in an aerosol can.
If you want to use frozen whipped topping instead of whipping the heavy cream, you will need two (8-ounce) containers for the cheesecake layers and one container to spread over the top. You will also want to omit the powdered sugar or the dessert will be too sweet.