Pumpkin Cheesecake Bars (No Bake!)

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.

 

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

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

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.

3. Place crushed graham cracker crumbs, brown sugar and melted butter in a medium sized bowl and mix well.
4. 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.

2. Add pumpkin puree and pumpkin pie spice to the cream cheese and mix with an electric mixer until combined.
3. In a medium mixing bowl beat heavy cream until stiff peaks form; about 4-5 minutes.
4. Gently fold whipped cream into pumpkin filling with a silicone spatula until the white streaks are gone and it has a smooth texture.

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

6. Refrigerate the pumpkin cheesecake bars for at least eight hours, or overnight.
7. Gently use parchment paper to lift the bars out of the pan. Cut carefully into sixteen squares.

8. Serve with a dollop of whip cream and a sprinkle of pumpkin pie spice or cinnamon and enjoy!

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.

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!