5 from 1 vote

Pumpkin Cheesecake Bars (No Bake!)

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No bake pumpkin cheesecake bars are the creamy, dreamy cousin of pumpkin pie. Light and fluffy, these cozy bars are simpler to make than a classic pumpkin pie or cheesecake but is still full of pumpkin spice flavor perfect for Thanksgiving or the holidays.

Three pupmkin cheesecake bars stacked with the top bar missing a bite from the side.


 

Why We Love No Bake Pumpkin Cheesecake Bars

  • Creamy Pumpkin Flavor– Gooey bars full of pumpkin, pumpkin spice and creamy cheesecake, perfect for fall season! These bars fly off the plate and are easier to make.
  • Great For Thanksgiving Or Parties – These no bake cheesecake bars are a perfect dessert to add to your Thanksgiving table, or for any party during pumpkin season.
  • Easy To Make – Regular cheesecake can take a few extra steps to make, but this easy no bake dessert is a little more simple to whip up with most of the time in waiting for them to chill. Plus these bars are creamy and much more fluffy then a regular cheesecake bar, while still being full of pumpkin flavor.

Ingredients For No Bake Pumpkin Cheesecake Bars

Pumpkin pie no bake cheesecake bars in bowl on a counter overhead with text labels.

For the graham cracker crust:

  • 1 cup graham cracker crumbs about 9 graham cracker sheets for 1 cup of crumbs
  • 2 tablespoons brown sugar
  • 6 tablespoons butter salted, melted

For the cheesecake filling:

  • 8 ounces cream cheese softened
  • ¾ cup powdered sugar
  • ¼ cup brown sugar
  • 1 cup pumpkin puree canned
  • ¾ teaspoon pumpkin pie spice – plus extra for decoration
  • ¾ cup heavy whipping cream – heavy cream works also
  • whipped cream extra for decoration, canned is fine

Pumpkin pie cheesecake bites feel so fancy on a platter, and look so fun next to these pumpkin-shaped oreo balls. Or the pumpkin cheesecake dip or pumpkin dump cake are more pumpkin desserts that can be made in a flash, and also have all the delicious pumpkin pie flavor.

How To Make Pumpkin Cheesecake Bars

For the graham cracker crust:

  1. Line an 8×8 pan with parchment paper or wax paper.
  2. Place graham crackers in a large strong zip-top bag. Crush graham crackers with a rolling pin or canned food.
  1. Place crushed graham cracker crumbs, brown sugar and melted butter in a medium sized bowl and mix well.
  2. Pour the graham cracker mixture into the 8×8 prepared pan. Press the crust into an even layer with a ½ cup measuring cup into the pan.

For the cheesecake filling:

  1. Add the cream cheese, powdered sugar and brown sugar to a large bowl and mix together. Mix together the cream cheese mixture with an electric mixture until mixed.
Cream cheese mixture in a bowl with pumpkin and pumpkin pie spice in bowls nearby on the counter from overhead.
  1. Add pumpkin puree and pumpkin pie spice to the cream cheese and mix with an electric mixer until combined.
  2. In a medium mixing bowl beat heavy cream until stiff peaks form; about 4-5 minutes.
  3. Gently fold whipped cream into pumpkin filling with a silicone spatula until the white streaks are gone and it has a smooth texture.
Whipped cream being folded into the pumpkin mixture in a bowl from above on the counter.
  1. Pour the pumpkin mixture over the graham cracker crust and smooth with a knife or spatula until even.
  1. Refrigerate the pumpkin cheesecake bars for at least eight hours, or overnight.
  2. Gently use parchment paper to lift the bars out of the pan. Cut carefully into sixteen squares.
Pumpkin pie no bake cheesecake bars sliced into squares from overhead on a piece of parchment paper with whipped cream and pumpkin pie spice on the counter nearby in bowls.
  1. Serve with a dollop of whip cream and a sprinkle of pumpkin pie spice or cinnamon and enjoy!
Sliced pumpkin bars from the side on parchment paper with a few bars with whipped cream and pumpkin spice garnish.

Variation Ideas

  • Add Pecans To The Crust – Top with chopped pecans for a pretty garnish. You can also add 1/4 cup of pecans that have been chopped well to the crust mixture. The flavor of pumpkin and pecans go so well together, I made this pumpkin snack cake with praline pecan topping and it was a hit too!
  • Swap Gingersnap Cookies For The Crust – You can make a gingersnap cookie crust by swapping gingersnap cookies in place of the graham crackers.
  • Top With Whipped Topping– Cool whip or whipped topping can be used on top as a pretty garnish.
  • Decorate With Candy Pumpkins– Candy pumpkins or candy corn also look cute on these pumpkin cheesecake bars. I recommend adding any candy decorations right before serving if you choose to use them.
Three no bake pumpkin cheesecake bars on a plate from the side topped with whipped cream with the front bar missing a bite.

How Long Will These Pumpkin Cheesecake Bars Last?

Expect these no bake pumpkin cheesecake bars will last for about four days to five days. They will taste freshest when eaten within 2-3 days.

Store leftover pumpkin cheesecake bars in a covered airtight container in the refrigerator.

I recommend only adding the whipped cream topping right before you serve them as a garnish if you choose to add the whipped cream topping. I do the same thing when I am serving pumpkin pudding, the whipped cream always looks best if you add it right before!

Close up square side view of a pumpkin cheesecake bar topped with a swirl of whipped cream on parchment paper with other slices of pumpkin bars in the background.
Recipe

Pumpkin Cheesecake Bars (No Bake!)


Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes
Servings 16 Pieces
No-bake pumpkin cheesecake bars are creamy, fluffy and full of rich pumpkin flavor perfect for Thanksgiving or your next fall party. Whip up a batch of these bars and watch your family and friends make these yummy bars disappear!

Ingredients  

For the graham cracker crust:

  • 1 cup graham cracker crumbs about 9 graham cracker sheets for 1 cup of crumbs
  • 2 tablespoons brown sugar
  • 6 tablespoons butter salted, melted

For the cheesecake filling:

  • 8 ounces cream cheese softened
  • ¾ cup powdered sugar
  • ¼ cup brown sugar
  • 1 cup pumpkin puree canned
  • ¾ teaspoon pumpkin pie spice
  • ¾ cup heavy whipping cream heavy cream also works
  • whipped cream extra for decoration, canned is fine

Instructions

For the graham cracker crust:

  • Line an 8×8 pan with parchment paper or wax paper.
  • Place graham crackers in a large strong zip-top bag. Crush graham crackers with a rolling pin or canned food.
  • Place crushed graham cracker crumbs, brown sugar and melted butter in a medium sized bowl and mix well.
  • Pour the graham cracker mixture into the 8×8 prepared pan. Press the crust into an even layer with a ½ cup measuring cup into the pan.

For the cheesecake filling:

  • Add the cream cheese, powdered sugar and brown sugar to a large bowl and mix together. Mix together the cream cheese mixture with an electric mixture until mixed.
  • Add pumpkin puree and pumpkin pie spice to the cream cheese and mix with an electric mixer until combined.
  • In a medium mixing bowl beat heavy cream until stiff peaks form; about 4-5 minutes.
  • Gently fold whipped cream into pumpkin filling with a silicone spatula until the white streaks are gone and it has a smooth texture.
  • Pour the pumpkin mixture over the graham cracker crust and smooth with a knife or spatula until even.
  • Refrigerate the pumpkin cheesecake bars for at least eight hours, or overnight.
  • Gently use parchment paper to lift the bars out of the pan. Cut carefully into sixteen squares.
  • Serve with a dollop of whip cream and a sprinkle of pumpkin pie spice or cinnamon and enjoy!

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 118mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2869IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Keyword pumpkin, pumpkin pie, pumpkin spice, Thanksgiving

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