Creamy Crustless Pumpkin Spice Cheesecake Bars: Easy 5-Ingredient Dessert
These creamy crustless pumpkin spice cheesecake bars are made with just five ingredients and no crust, offering a velvety, pudding-like texture with warm pumpkin spice flavor. Perfect for fall gatherings or a quick, satisfying dessert.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 4 hours 45 minutes (including chilling)
- Yield: 9-16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 16 oz cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a large mixing bowl, beat the softened cream cheese on medium speed for about 2 minutes until completely smooth. Scrape down the sides and bottom of the bowl halfway through.
- Add the granulated sugar and beat on medium speed for another 1-2 minutes until light and fluffy. Scrape the bowl again.
- Add the eggs one at a time, beating on low speed just until incorporated after each addition. Do not overmix.
- Add the pumpkin puree and pumpkin pie spice. Beat on low speed until combined and the batter is a uniform orange color. Scrape the bowl and stir by hand with a spatula to ensure everything is incorporated.
- Pour the batter into the prepared pan and spread evenly. Gently tap the pan on the counter to release air bubbles.
- Bake for 35-40 minutes, until the edges are set and the center has a slight jiggle when shaken. Do not overbake.
- Cool completely at room temperature on a cooling rack for about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, until firm.
- Use the parchment paper handles to lift the bars out of the pan. Slice into 9 or 16 squares with a sharp knife, wiping the knife clean between cuts.
Notes
Room temperature ingredients are crucial for a smooth texture. Do not overmix after adding eggs to prevent cracks. Use the jiggle test for doneness; the center should wobble slightly. Cool completely before refrigerating to avoid condensation. For clean slices, warm the knife under hot water and dry it between cuts.
Nutrition
- Serving Size: 1 bar (based on 9 se
- Calories: 245
- Sugar: 17
- Sodium: 210
- Fat: 17
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
Keywords: pumpkin cheesecake bars, crustless cheesecake, easy pumpkin dessert, 5-ingredient dessert, fall dessert, pumpkin spice