If you’re craving a dessert that’s rich, creamy, and bursting with cozy autumn flavors, these No Bake Pumpkin Cheesecake Bars are the answer you’ve been waiting for. They perfectly blend the smooth tang of cream cheese with the warm spices of pumpkin, all nestled on a buttery graham cracker crust that doesn’t require an oven. Whether you’re entertaining guests or simply indulging in a seasonal treat, this recipe brings together comfort and ease in every luscious bite.

No Bake Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these No Bake Pumpkin Cheesecake Bars lies in their simple, yet essential ingredients. Each one brings something special to the table, from the crunchy crust to the silky, spiced filling, creating a harmonious dessert that’s both satisfying and stunning.

Graham cracker crumbs (1.5 cups): Provides a crisp, slightly sweet base that’s perfect for holding all the creamy goodness.
Unsalted butter, melted (0.5 cup): Binds the crust together while adding a rich flavor.
Granulated sugar (0.25 cup): Sweetens the crust just enough to balance the pumpkin spices.
Cream cheese, softened (16 ounces): The star of the filling, delivering that smooth, tangy texture everyone loves.
Canned pumpkin puree (1 cup): Brings vibrant color and all the signature pumpkin flavor.
Powdered sugar (1 cup): Sweetens the creamy layer seamlessly without any graininess.
Vanilla extract (1 teaspoon): Adds depth and warmth to the filling’s flavor profile.
Ground cinnamon (1 teaspoon): A classic spice that complements pumpkin perfectly.
Ground nutmeg (0.5 teaspoon): Infuses the filling with a subtle, nutty warmth.
Ground ginger (0.5 teaspoon): Offers a gentle spice note that brightens the dish.
Heavy cream (1 cup): Whipped into soft peaks, it lends lightness and creaminess to the cheesecake layer.

How to Make No Bake Pumpkin Cheesecake Bars

Step 1: Prepare the Crust

Start by combining the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly moistened and the mixture holds together when pressed. Press this mixture firmly into the bottom of a lined or greased baking pan to create an even, packed crust. Chill in the refrigerator while you prepare the filling to let it set nicely.

Step 2: Make the Pumpkin Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger, mixing well after each addition. The spices should become fragrant, and the filling should have a luscious, velvety texture.

Step 3: Whip the Heavy Cream

In a separate chilled bowl, whip the heavy cream until it forms soft peaks. This step is crucial as it lightens the dense cream cheese mixture and gives the bars that heavenly airy finish everyone loves.

Step 4: Combine and Chill

Carefully fold the whipped cream into the pumpkin cream cheese mixture, being gentle to keep the light texture intact. Once combined, spread the filling evenly over the chilled crust. Smooth the top with a spatula, cover the pan, and refrigerate for at least 4 hours or overnight so the bars firm up to perfection.

How to Serve No Bake Pumpkin Cheesecake Bars

Garnishes

To amp up the presentation and flavor, consider topping your No Bake Pumpkin Cheesecake Bars with a sprinkle of ground cinnamon or a light dusting of powdered sugar. Alternatively, dollops of whipped cream, chopped pecans, or a drizzle of caramel sauce add extra indulgence and visual appeal. These little touches transform each square into a festive delight.

Side Dishes

These cheesecake bars are delightful on their own, but pairing them with a warm cup of spiced apple cider, a robust coffee, or even a scoop of vanilla ice cream can elevate your dessert experience. The creaminess and spice in the bars pair beautifully with cozy drinks and cool, creamy sides.

Creative Ways to Present

For a party or cozy gathering, cut the bars into bite-sized portions and serve on a decorative platter with autumn leaves or mini pumpkins nearby. You can also layer the cheesecake filling in small dessert glasses with graham cracker crumbs and whipped cream for an elegant twist. These creative presentations make them perfect for impressing guests effortlessly.

Make Ahead and Storage

Storing Leftovers

Once you’ve made your No Bake Pumpkin Cheesecake Bars, cover them tightly with plastic wrap or store in an airtight container. They will stay fresh and delicious in the refrigerator for up to 4 days, making them an excellent make-ahead dessert for busy schedules.

Freezing

If you want to keep these bars longer, they freeze wonderfully. Wrap individual bars or the entire pan in plastic wrap and then foil to prevent freezer burn. Frozen bars can last for up to 2 months. When ready to enjoy, thaw them overnight in the fridge to preserve the creamy texture.

Reheating

Since these are no bake and best served chilled, reheating is not recommended. Simply remove the bars from the fridge or freezer and let them come to a desirable cool temperature before serving, ensuring the perfect soft and creamy consistency.

FAQs

Can I use fresh pumpkin instead of canned puree?

While fresh pumpkin can be used, it needs to be cooked and pureed until smooth. Also, fresh pumpkin has more moisture, so you might need to reduce it slightly to avoid a watery filling. Canned pumpkin puree is convenient and consistent, which is why it’s the preferred choice for this recipe.

What if I don’t have all the spices listed?

The spices—cinnamon, nutmeg, and ginger—are key to capturing the classic pumpkin flavor. If you’re missing one, try to use something similar like allspice or pumpkin pie spice, but keep the measurements light to avoid overpowering the filling.

Can I make this recipe vegan?

To make vegan No Bake Pumpkin Cheesecake Bars, substitute cream cheese and heavy cream with plant-based alternatives like cashew cream cheese and coconut cream. Keep in mind the texture and taste might vary slightly, but it can still be delicious and creamy.

Is it possible to make mini No Bake Pumpkin Cheesecake Bars?

Absolutely! Use a mini muffin tin or small square molds to make bite-sized portions. Just reduce the chilling time slightly as smaller sizes set faster, and they make perfect party treats or lunchbox desserts.

How long should I chill the bars before serving?

For best results, chill the No Bake Pumpkin Cheesecake Bars for at least 4 hours or overnight. This allows the filling to firm up and the flavors to meld beautifully, making them easier to cut and more enjoyable to eat.

Final Thoughts

These No Bake Pumpkin Cheesecake Bars are one of those magical desserts that bring instant warmth and joy with minimal effort. Whether it’s a holiday get-together, a cozy fall evening, or a sweet surprise for friends, this recipe never fails to impress. I encourage you to try making these bars soon—they bring out the best of pumpkin season and leave everyone asking for more!

No Bake Pumpkin Cheesecake Bars Recipe

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★★★★★

5 from 28 reviews

These No Bake Pumpkin Cheesecake Bars are a creamy, spiced dessert perfect for fall. Featuring a buttery graham cracker crust and a luscious pumpkin-flavored cheesecake layer, they require no oven time and are easy to prepare. The smooth, spiced filling combines pumpkin puree with cream cheese and warm spices, topped with fluffy whipped cream for a delightful treat.

Author: Matteo
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 bars 1x
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs
0.5 cup unsalted butter, melted
0.25 cup granulated sugar

Filling

16 ounces cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground ginger

Topping

1 cup heavy cream

Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until the mixture resembles wet sand. Press evenly into the bottom of an 8×8-inch baking pan to form a firm crust. Refrigerate while preparing the filling to set.
Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the canned pumpkin puree, powdered sugar, and vanilla extract. Mix until combined. Then add ground cinnamon, nutmeg, and ginger, blending well to ensure even distribution of spices.
Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin and cream cheese mixture, incorporating it fully but carefully to maintain a light texture.
Assemble the bars: Pour the filling over the prepared crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until firm and set.
Serve: Once set, cut into bars and optionally garnish with a sprinkle of cinnamon or additional whipped cream. Serve chilled for the best texture and flavor.

Notes

For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
Allow sufficient chilling time for the bars to set properly, preferably overnight.
These bars can be stored in an airtight container in the refrigerator for up to 4 days.
Optional toppings include chopped pecans, a drizzle of caramel sauce, or a dusting of extra cinnamon.