No Bake Pumpkin Cheesecake Bars
You will love this recipe for No Bake Pumpkin Cheesecake Bars if your fall to-do list is packed but you still want a cozy, homemade dessert. In about 20 minutes of active time, you can have a creamy, spiced pumpkin cheesecake layered over a buttery graham cracker crust; the fridge does the rest. These bars are perfect for Friendsgiving, last-minute gatherings, or when you want an easy pumpkin dessert that looks like you spent way more time on it than you did.
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Ingredients for No Bake Pumpkin Cheesecake Bars
For the graham cracker crust
- 2 cups graham cracker crumbs
- 2 tablespoons packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
For the pumpkin cheesecake filling
- 2 packages (8 ounces each) full-fat block cream cheese, softened
- 1 cup powdered sugar
- ¾ cup pumpkin purée
- 1 teaspoon vanilla extract
- 1¾ teaspoons pumpkin pie spice
- Pinch of salt
- 1 container (8 ounces) whipped topping, thawed
Optional toppings
- Extra whipped topping or whipped cream
- Sprinkle of pumpkin pie spice or cinnamon
- Crushed graham crackers
- Caramel drizzle
- Chopped pecans
How to Make No Bake Pumpkin Cheesecake Bars
1. Prep your pan. Line an 8×8 or 9×9 inch square pan with parchment paper. Let the parchment overhang on at least two sides so you can lift out the bars easily later.
2. Make the graham cracker crust.
In a medium bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Pour in the melted butter. Mix until all the crumbs are evenly moistened and look like wet sand.
Press the mixture firmly into the bottom of the lined pan. Use the bottom of a measuring cup or a flat glass to press it down tightly and evenly. Refrigerate while you make the filling; for a firmer crust, pop it in the freezer for 15 to 20 minutes.
3. Beat the cream cheese. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until it is completely smooth and fluffy with no lumps.
4. Add sweetness. Add the powdered sugar to the cream cheese. Beat again until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
5. Add pumpkin and spices. Add the pumpkin purée, vanilla extract, pumpkin pie spice and a pinch of salt. Mix on low speed just until everything is smooth and evenly combined. Do not overmix; you want it creamy but not runny.
6. Fold in the whipped topping. Switch to a rubber spatula. Gently fold in the thawed whipped topping until no white streaks remain. Use slow, sweeping motions from the bottom of the bowl up to keep the filling light and airy.
7. Assemble the bars. Pour the pumpkin cheesecake filling over the chilled graham cracker crust. Spread it out evenly and smooth the top with an offset spatula or the back of a spoon.
8. Chill until set. Loosely cover the pan with plastic wrap or foil, making sure it does not touch the surface of the filling. Refrigerate for at least 6 hours or overnight until the no bake pumpkin cheesecake is fully set and firm enough to slice.
9. Slice and serve. Use the parchment overhang to lift the cheesecake slab out of the pan and onto a cutting board. Use a sharp knife to cut into 16 bars, wiping the knife clean between cuts for neat edges.
Add your favorite toppings and serve chilled.
Pro Tips
- Soften cream cheese fully. Let the cream cheese sit at room temperature for at least 30 to 45 minutes. Soft cream cheese prevents lumps and gives you that ultra-smooth pumpkin cheesecake texture.
- Measure pumpkin carefully. Level off your ¾ cup of pumpkin purée with a flat edge. Too much pumpkin can make the filling looser and harder to set.
- Use canned pure pumpkin, not pie filling. Pumpkin pie filling is already sweetened and spiced. You want plain pumpkin purée so you can control the flavor and sweetness.
- Chill time matters. These are quick pumpkin desserts in terms of effort, but not in chill time. For clean-cut bars, give them the full 6 hours; overnight is even better.
- Crust that does not crumble. Really press the crust firmly into the pan. If it looks too dry, add 1 to 2 more tablespoons of melted butter so it packs and holds together.
- Neat, pretty slices. Use a long, sharp knife and run it under hot water, then dry it before each cut. This helps you get bakery-style edges on your bars.
- Make ahead friendly. You can make these bars up to 2 days in advance and keep them chilled. Wait to add toppings until right before serving so they stay fresh and pretty.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Yes. I would beat about 1.5 cups heavy whipping cream with ¼ cup powdered sugar and ½ teaspoon vanilla to medium peaks.
Can I use a different pan size?
You can use a 9×13 inch pan for thinner bars; the crust and filling will be a bit thinner and you may want to cut into more pieces. Chill time will be similar.
How long do these no bake pumpkin cheesecake bars last in the fridge?
They keep well for about 4 days when stored in an airtight container in the refrigerator.
Can I make this gluten free?
Use gluten free graham crackers or gluten free cookie crumbs for the crust. Everything else is typically gluten free; just double-check your labels.
What toppings work best?
Keep it simple with whipped cream and a sprinkle of pumpkin pie spice, or dress it up with caramel drizzle and chopped pecans. Crushed graham crackers also add a pretty, crunchy finish.
I love keeping a pan of these no bake pumpkin cheesecake bars in the fridge during fall. They feel like a cozy slice of pumpkin pie and creamy cheesecake in one, without turning on the oven. If you have been looking for a truly easy pumpkin dessert that fits into a busy schedule, this recipe is for you. It works perfectly for last-minute guests, holiday potlucks, or a simple weeknight treat when you want quick pumpkin desserts that still look beautiful on a platter.
No Bake Pumpkin Cheesecake Bars
Ingredients
For the graham cracker crust
- 2 cups graham cracker crumbs
- 2 Tbsp packed brown sugar
- ½ tsp ground cinnamon
- ½ cup unsalted butter melted
For the pumpkin cheesecake filling
- 16 oz full-fat block cream cheese softened (usually 2 8 ounce packages)
- 1 cup powdered sugar
- ¾ cup pumpkin purée
- 1 tsp vanilla extract
- 1¾ tsp pumpkin pie spice
- 1 pinch of salt
- 8 oz Cool Whip thawed (usually 1 container)
Optional toppings
- Extra whipped topping or whipped cream
- Sprinkle of pumpkin pie spice or cinnamon
- Crushed graham crackers
- Caramel drizzle
- Chopped pecans
Instructions
- Line an 8×8 or 9×9 inch square pan with parchment paper. Let the parchment overhang on at least two sides so you can lift out the bars easily later.
- In a medium bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Pour in the melted butter. Mix until all the crumbs are evenly moistened and look like wet sand.
- Press the mixture firmly into the bottom of the lined pan. Use the bottom of a measuring cup or a flat glass to press it down tightly and evenly. Refrigerate while you make the filling; for a firmer crust, pop it in the freezer for 15 to 20 minutes.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until it is completely smooth and fluffy with no lumps.
- Add the powdered sugar to the cream cheese. Beat again until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
- Add the pumpkin purée, vanilla extract, pumpkin pie spice and a pinch of salt. Mix on low speed just until everything is smooth and evenly combined. Do not overmix; you want it creamy but not runny.
- Switch to a rubber spatula. Gently fold in the thawed Cool Whip until no white streaks remain. Use slow, sweeping motions from the bottom of the bowl up to keep the filling light and airy.
- Pour the pumpkin cheesecake filling over the chilled graham cracker crust. Spread it out evenly and smooth the top with an offset spatula or the back of a spoon.
- Chill until set. Loosely cover the pan with plastic wrap or foil, making sure it does not touch the surface of the filling. Refrigerate for at least 6 hours or overnight until the no bake pumpkin cheesecake is fully set and firm enough to slice.
- Use the parchment overhang to lift the cheesecake slab out of the pan and onto a cutting board. Use a sharp knife to cut into 16 bars, wiping the knife clean between cuts for neat edges.
- Add your favorite toppings and serve chilled.
