5 from 1 vote

Pumpkin Cheesecake Bars (No Bake!)

ByKristy Richardson August 22, 2023October 25, 2024 UpdatedOctober 25, 2024

*This post may contain affiliate links. See our affiliate policy here.

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.

Table of Contents

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.

If you love the no bake version, try the baked version of these bars with these pumpkin swirl cheesecake bars. Or the no bake pumpkin cheesecake bites dipped in white chocolate are also a delicious treat.

Ingredients For No Bake Pumpkin Cheesecake Bars

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

Ingredients For The Graham Cracker Crust:

Find the full printable recipe with specific measurements and directions below in the recipe card.

graham cracker crumbs
brown sugar
butter salted, melted

Ingredients For The Cheesecake Filling:

cream cheese softened
powdered sugar
brown sugar
pumpkin puree canned
pumpkin pie spice – plus extra for decoration
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

Making 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.

Graham crackers in a large zip-top bag open from overhead with brown sugar in a bowl and a stick of butter on the counter nearby.

Graham cracker crumbs in a bowl from overhead with bowls of melted butter and brown sugar nearby.

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.

Making 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.

Cream cheese mixture in a bowl with pumpkin and pumpkin pie spice in bowls nearby on the counter from overhead.

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.

Whipped cream being folded into the pumpkin mixture in a bowl from above on the counter.

Pour the pumpkin mixture over the graham cracker crust and smooth with a knife or spatula until even.

Pumpkin cheesecake filling in the parchment paper lined square pan from overhead on a counter.

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.

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.

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!