These No-Bake Pumpkin Cheesecake Bars are creamy and decadent with a warmly spiced pumpkin filling - no oven required! Made with real whipped cream, rich pumpkin puree, and a buttery graham cracker crust, this easy no-bake dessert is make-ahead friendly and perfect for sharing at fall gatherings.
Pumpkin cheesecake is one of my favorite fall desserts.
It's rich, creamy, sweet, and filled with delicious fall flavors. But, baked pumpkin cheesecake can be a bit of a project.
That’s where these easy no-bake pumpkin cheesecake bars come in!
With the same warm flavors and creamy texture, these bars offer an easy, stress-free way to enjoy pumpkin cheesecake.
They’re perfect for sharing, making a wonderful addition to your Thanksgiving dessert spread.
Today, I’m walking you through how to make the best no-bake pumpkin cheesecake bars, including which ingredients to use, tips that will guarantee they turn out right the first time, and some of my favorite toppings to serve with this easy no-bake dessert recipe.
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No-Bake Cheesecake Magic
Have you ever wondered how no-bake cheesecake bars hold their shape without baking?
The magic behind no-bake cheesecake bars lies in the combination of ingredients and the chilling process.
The cream cheese provides a rich, creamy base while the whipped cream adds lightness and stability. When these components are blended together and allowed to set in the refrigerator, they create a firm, yet lusciously smooth texture.
🍰 Love no-bake dessert recipes? Try my No-Bake Peanut Butter Fudge - perfect for the holiday season!
Why You'll Love This Recipe
- No Baking Required- Just like the title of this post says, these easy pumpkin cheesecake bars require no baking.
- Seasonal Flavors- The combination of rich and creamy pumpkin puree with warm pumpkin spice makes this no-bake dessert perfect for fall.
- Real Whipped Cream- No Cool Whip here! Impress your family and friends when you tell them these creamy pumpkin cheesecake bars are made with homemade whipped cream.
- Fewer Processed Ingredients- By using real whipped cream, pumpkin puree, and cream cheese, we’re avoiding the hydrogenated fats, preservatives, and other artificial ingredients often found in whipped toppings and pudding mixes.
- Make Ahead-Friendly- These bars are perfect for making ahead because they need 8-12 hours to set in the refrigerator.
- Perfect for Parties- This recipe yields 24 pumpkin cheesecake bars, which is great if you’re making them for a group.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Pumpkin Puree- Both canned pumpkin puree and homemade pumpkin puree work well in this recipe. Canned puree will give the bars a more vibrant orange color.
- Graham Crackers- Use either a food processor or a plastic bag and a rolling pin to crush 12 whole sheets of graham crackers. This will make approximately 1 ½ cups of fine graham cracker crumbs.
- Cream Cheese- Allow the cream cheese to come to room temperature for smoother blending. If you're in a hurry, you can gently warm it in the microwave for short intervals.
- Heavy Whipping Cream- Using chilled cream helps it whip up faster and to a stiffer consistency. Homemade whipped cream is light and fresh without being overly sweet.
- Brown Sugar- Using brown sugar in both the crust and the filling adds a warm sweetness throughout the cheesecake bars.
- Butter- Melted butter helps the graham cracker crust stick together.
- Vanilla Extract- Choose pure vanilla extract for the best flavor.
- Pumpkin Pie Spice- If you don't have pre-made pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, cloves, and allspice.
- Kosher Salt- A small amount of salt balances the sweetness of the dish and enhances the overall flavor.
🌱 Sustainability Tip: Roast locally-grown or garden-fresh pumpkins to make homemade pumpkin puree (and pumpkin seeds), minimizing packaging waste and food miles.
Substitutions and Variations
Here are a few ways you can try customizing these no-bake pumpkin cheesecake bars to fit your diet and taste preferences.
Substitutions
- Pumpkin Puree- Swap pumpkin puree for another winter squash puree, such as butternut squash, acorn squash, or hubbard squash.
- Graham Crackers- Substitute graham crackers with crushed digestive biscuits, vanilla wafers, gingersnap cookies, shortbread cookies, or Oreos.
- Cream Cheese- Use reduced-fat cream cheese or dairy-free cream cheese in place of regular cream cheese.
- Heavy Whipping Cream- A frozen whipped topping like Cool Whip can be used as a sweeter alternative to homemade whipped cream. Avoid canned whipped cream, as it may not hold up well in these no-bake cheesecake bars.
- Brown Sugar- Swap brown sugar with granulated sugar or coconut sugar. Liquid sweeteners are not recommended as they would make the crust and filling too wet.
- Butter- Replace butter with coconut oil or dairy-free butter if preferred.
- Vanilla Extract- Real vanilla beans or vanilla bean paste can be swapped for vanilla extract.
- Pumpkin Pie Spice- A combination of cinnamon, ginger, nutmeg, cloves, and allspice can be substituted for pumpkin pie spice.
- Kosher Salt- Sea salt or table salt can be used in place of kosher salt.
Variations
- Gluten-Free- Use gluten-free graham crackers or cookies for a gluten-free version of this recipe.
- Gingersnap Crust- Substitute graham crackers with crushed gingersnap cookies for a spicier, ginger-flavored crust that complements the pumpkin filling.
- Maple Pecan Topping- Top the bars with maple-glazed pecans for added sweetness and texture.
- Caramel- Drizzle the finished pumpkin cheesecake bars with caramel sauce for a richer, sweeter flavor.
- Lower-Carb Crust- Mix finely chopped walnuts or pecans into the graham cracker crust for a lower-carb version of this recipe.
Equipment Notes
Here are some notes on any special equipment I used to make this recipe.
- Hand Mixer or Stand Mixer- I prefer to use a hand mixer for this recipe because it’s lightweight and easy to clean. However, a stand mixer also works well.
- Food Processor- A food processor is ideal for finely crushing graham crackers. If you don't have one, a rolling pin and plastic bag can achieve similar results.
How to Make No-Bake Pumpkin Cheesecake Bars
Here is how to make these easy pumpkin cheesecake squares.
Prepare the Graham Cracker Crust
Step 1: Make graham cracker crumbs. Using a food processor or a plastic bag and rolling pin, finely crush the graham cracker sheets until they resemble breadcrumbs.
Step 2: Mix the crust together. Transfer the graham cracker crumbs to a large mixing bowl. Add the melted butter, packed brown sugar, and kosher salt. Stir the mixture thoroughly until well combined; it should stick together when pressed in your hand.
Step 3: Press crust into baking dish. Evenly spread the graham cracker mixture out into a 9" x 13" baking dish. Use the bottom of a clean measuring cup or the back of a spoon to firmly press down on the mixture. Make sure to pack it down well, extending slightly up the sides.
Prepare the Pumpkin Cheesecake Filling
Step 4: Make the whipped cream. Pour the chilled heavy whipping cream into a large mixing bowl (if using a hand mixer) or into the bowl of a stand mixer. Start on low to medium speed, gradually increasing as it thickens. Continue to beat until stiff peaks form, which should take around 4-5 minutes. Place the whipped cream in the refrigerator while you prepare the rest of the filling.
Step 5: Prepare the pumpkin cream cheese mixture. In another large mixing bowl or in a stand mixer, beat together the softened cream cheese and pumpkin puree until the mixture is smooth and free of lumps. Incorporate the packed brown sugar, vanilla extract, and pumpkin pie spice into the cream cheese and pumpkin mixture. Blend until all the ingredients are well combined.
Step 6: Fold in the whipped cream. Gently fold the prepared whipped cream into the cream cheese and pumpkin mixture. Continue folding until the filling is smooth and uniform in color.
Step 7: Spread the filling over the crust. Pour the creamy filling onto the prepared graham cracker crust. Use a rubber spatula to spread it evenly.
Step 8: Refrigerate to set. Cover the baking dish and place it in the refrigerator. Allow it to chill for 8 to 12 hours, or until the filling is fully set.
Step 9: Cut and serve. Once set, carefully remove the cheesecake from the refrigerator. Use a sharp knife to cut it into 24 squares. Serve each square with an extra dollop of whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
No-Bake Pumpkin Cheesecake Bars (Video)
Tips for Success
Make these no-bake pumpkin cheesecake bars successfully the first time using these helpful kitchen tips.
- Allow enough chill time. Plan ahead, be patient, and allow the cheesecake bars to refrigerate for the recommended 8-12 hours. This ensures that the filling sets properly.
- Press the crust firmly. Use a measuring cup to press the crust firmly into the baking dish. This creates a solid foundation for the pumpkin cheesecake filling.
- Keep things cold. For whipped cream, colder is better. Start with chilled cream and consider briefly freezing the bowl and whisks before whipping.
- Soften the cream cheese. Room temperature cream cheese blends more smoothly with pumpkin puree, preventing lumps. Allow it to sit at room temperature for an hour for best results.
- Fold gently. Gently fold the whipped cream into the pumpkin cream cheese mixture to keep the filling light and airy.
- Line with parchment paper. Lining the dish with parchment paper makes the pumpkin bars easier to remove.
What to Serve with No-Bake Pumpkin Cheesecake Bars
- Whipped Cream
- Ice Cream
- Caramel Sauce or Chocolate Sauce
- Toasted or Candied Nuts
- Fresh Berries
- Sautéed Apples
- Gingersnap Cookies
- Graham Cracker Crumbs
- Pumpkin Pie Spice or Cinnamon
How to Store
- Refrigerator- Store leftover pumpkin cheesecake bars wrapped tightly in plastic wrap in the refrigerator for up to 5 days.
- Freezer- For longer storage, freeze the bars for up to 3 months. Wrap them individually in plastic wrap, then store them in a freezer-safe plastic bag to prevent freezer burn. Defrost overnight in the refrigerator before serving.
Make Ahead
Since these bars require 8-12 hours to set in the refrigerator, they're ideal for preparing in advance.
You can make them ahead of time and store them in the refrigerator or freezer until you're ready to serve. This is especially convenient when planning for a party.
Frequently Asked Questions
No-bake cheesecake filling typically consists of cream cheese, sugar, and a stabilizing agent (like whipped cream or gelatin) which provides a creamy texture without the need for baking.
It’s a matter of personal preference. No-bake cheesecake offers a creamier, mousse-like texture. It's a delicious alternative to baked cheesecake, which tends to be richer and more dense.
If your no-bake cheesecake isn't firming up, it may be due to under-whipped cream or not allowing enough time for chilling.
An overly hard crust is usually the result of using too much butter. Alternatively, if the cheesecake is too cold, the crust may be harder to cut.
A lumpy cheesecake filling can occur if the cream cheese is not soft enough to blend well with the pumpkin puree.
Using the freezer to speed up the setting process is not recommended, as it will cause the texture to become gritty. It's best to follow the recommended chilling time for optimal results.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
No Bake Pumpkin Cheesecake Bars
Equipment
- Hand mixer or stand mixer
- Food processor optional
Ingredients
For the Crust
- 12 sheets graham crackers
- 8 tablespoons unsalted butter melted
- ¼ cup (packed) brown sugar
- ⅛ teaspoon kosher salt
For the Pumpkin Cheesecake Filling
- 1 ½ cups heavy whipping cream chilled
- 16 ounces cream cheese room temperature
- 1 cup pumpkin puree
- ½ cup (packed) brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
For the Crust
- Using a food processor or a plastic bag and rolling pin, finely crush the graham cracker sheets until they resemble breadcrumbs.12 sheets graham crackers
- Transfer the graham cracker crumbs to a large mixing bowl. Add the melted butter, packed brown sugar, and kosher salt. Stir the mixture thoroughly until well combined; it should stick together when pressed in your hand.8 tablespoons unsalted butter, ¼ cup (packed) brown sugar, ⅛ teaspoon kosher salt
- Evenly spread the graham cracker mixture out into a 9"x13" baking dish. Use the bottom of a clean measuring cup or the back of a spoon to firmly press down on the mixture. Make sure to pack it down well, extending slightly up the sides.
For the Pumpkin Cheesecake Filling
- Pour the chilled heavy whipping cream into a large mixing bowl (if using a hand mixer) or into the bowl of a stand mixer. Start on low to medium speed, gradually increasing as it thickens. Continue to beat until stiff peaks form, which should take around 4-5 minutes. Place the whipped cream in the refrigerator while you prepare the rest of the filling.1 ½ cups heavy whipping cream
- In another large mixing bowl or in a stand mixer, beat together the softened cream cheese and pumpkin puree until the mixture is smooth and free of lumps. Incorporate the packed brown sugar, vanilla extract, and pumpkin pie spice into the cream cheese and pumpkin mixture. Blend until all the ingredients are well combined.16 ounces cream cheese, 1 cup pumpkin puree, ½ cup (packed) brown sugar, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice
- Gently fold the prepared whipped cream into the cream cheese and pumpkin mixture. Continue folding until the filling is smooth and uniform in color.
- Pour the creamy filling onto the prepared graham cracker crust. Use a rubber spatula to spread it evenly.
- Cover the baking dish and place it in the refrigerator. Allow it to chill for 8 to 12 hours, or until the filling is fully set.
- Once set, carefully remove the cheesecake from the refrigerator. Use a sharp knife to cut it into 24 squares. Serve each square with an extra dollop of whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
Notes
- Allow enough chill time. Plan ahead, be patient, and allow the cheesecake bars to refrigerate for the recommended 8 to 12 hours. This ensures that the filling sets properly.
- Quick Tip: Lining the dish with parchment paper makes the pumpkin bars easier to remove.
- Storage: Store in the refrigerator for up to 5 days or in the freezer for up to 3 months (after chilling to set).
Dawn says
This recipe did not disappoint! I loved the no bake idea. Such a great fall dessert. I will definitely be making this agin. Thank you for this wonderful recipe 🎃. Delicious!
Ashley Petrie says
Thank you so much! Glad you enjoyed 🙂