These No-Bake Pumpkin Cheesecake Bars are the perfect creamy, spiced dessert for fall! With a buttery graham cracker crust and a silky pumpkin cheesecake filling, they’re easy to make and don’t require an oven. Whether for Thanksgiving or just a cozy treat, these bars are a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- No-Bake – No need to turn on the oven!
- Creamy & Spiced – The perfect blend of pumpkin, cinnamon, and cream cheese.
- Make-Ahead Friendly – Ideal for prepping in advance.
Ingredients You’ll Need
For the Crust:
- Graham crackers (1 ½ cups, crushed)
- Butter (6 tbsp, melted)
- Brown sugar (2 tbsp)
- Cinnamon (½ tsp)
For the Pumpkin Cheesecake Filling:
- Cream cheese (16 oz, softened)
- Pumpkin purée (1 cup)
- Heavy cream (½ cup)
- Powdered sugar (¾ cup)
- Vanilla extract (1 tsp)
- Pumpkin pie spice (1 tsp)
- Cinnamon (½ tsp)
Tools You’ll Need
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Spatula
How to Make No-Bake Pumpkin Cheesecake Bars
- Prepare the Crust – In a bowl, mix the crushed graham crackers, melted butter, brown sugar, and cinnamon. Press the mixture firmly into a parchment-lined 8×8-inch pan. Refrigerate while making the filling.
- Make the Cheesecake Filling – In a large bowl, beat the cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Mix until creamy.
- Whip the Cream – In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the pumpkin mixture to keep it light and fluffy.
- Assemble and Chill – Spread the cheesecake filling evenly over the crust. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Slice and Serve – Cut into bars and top with whipped cream, cinnamon, or a drizzle of caramel if desired.
What to Serve with Pumpkin Cheesecake Bars
- A warm cup of coffee or chai tea
- A scoop of vanilla ice cream
- Candied pecans for extra crunch
Tips for Perfect No-Bake Cheesecake Bars
- Use full-fat cream cheese – It makes the filling extra creamy.
- Chill for at least 4 hours – The longer, the better for firm bars.
- Press the crust firmly – This prevents crumbling when slicing.
Storing and Freezing
- Refrigerate for up to 5 days in an airtight container.
- Freeze for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions
Can I use a different crust?
Yes! Try crushed gingersnaps, vanilla wafers, or Oreos.
Can I make this in a pie pan instead?
Absolutely! Just press the crust into a pie dish and follow the same steps.
How do I make it dairy-free?
Use dairy-free cream cheese and coconut whipped cream.
Conclusion
These No-Bake Pumpkin Cheesecake Bars are creamy, spiced, and perfect for fall! With a buttery crust and smooth pumpkin filling, they’re an easy dessert you’ll want to make again and again.
Preparation Time: 15 minutes
Chilling Time: 4 hours
Cuisine: American
Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 25g | Fat: 18g | Fiber: 1g | Sodium: 180mg
No-Bake Pumpkin Cheesecake Bars
- Total Time: 4 hours 15 minutes
Description
These No-Bake Pumpkin Cheesecake Bars are the perfect creamy, spiced dessert for fall! With a buttery graham cracker crust and a silky pumpkin cheesecake filling, they’re easy to make and don’t require an oven. Whether for Thanksgiving or just a cozy treat, these bars are a guaranteed crowd-pleaser!
Ingredients
For the Crust:
- Graham crackers (1 ½ cups, crushed)
- Butter (6 tbsp, melted)
- Brown sugar (2 tbsp)
- Cinnamon (½ tsp)
For the Pumpkin Cheesecake Filling:
- Cream cheese (16 oz, softened)
- Pumpkin purée (1 cup)
- Heavy cream (½ cup)
- Powdered sugar (¾ cup)
- Vanilla extract (1 tsp)
- Pumpkin pie spice (1 tsp)
- Cinnamon (½ tsp)
Instructions
- Prepare the Crust – In a bowl, mix the crushed graham crackers, melted butter, brown sugar, and cinnamon. Press the mixture firmly into a parchment-lined 8×8-inch pan. Refrigerate while making the filling.
- Make the Cheesecake Filling – In a large bowl, beat the cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Mix until creamy.
- Whip the Cream – In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the pumpkin mixture to keep it light and fluffy.
- Assemble and Chill – Spread the cheesecake filling evenly over the crust. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Slice and Serve – Cut into bars and top with whipped cream, cinnamon, or a drizzle of caramel if desired.
Notes
- Use full-fat cream cheese – It makes the filling extra creamy.
- Chill for at least 4 hours – The longer, the better for firm bars.
- Press the crust firmly – This prevents crumbling when slicing.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Cuisine: American
