Pumpkin Cheesecake Bars No Bake

These no bake pumpkin cheesecake bars are super creamy, bursting with rich pumpkin flavor and warm pumpkin spice, all settled in a buttery graham cracker crust. Quick and easy to prepare, they achieve the velvety texture by removing excess moisture from the pumpkin, setting up beautifully. Ideal for any fall gathering or Thanksgiving celebration, these bars are sure to be a seasonal favorite!!

Pumpkin cheesecake bars no bake are a game-changer, especially because even the crust doesn’t require baking! With a creamy, pumpkin-spiced filling that sets perfectly without the need for an oven, you can enjoy a delicious dessert without any hassle. The graham cracker crust is made simply by mixing and pressing, making preparation a breeze. Ideal for any occasion, from casual weekends to festive parties, these bars offer a fuss-free way to indulge in a seasonal treat with minimal effort.

Love Fall treats? Check out my pumpkin spice latte cake, pumpkin cake pops, pumpkin olive oil cake, no bake pumpkin cookies, and spiced banana cake!

Why you'll love this recipe

• Creamy Texture: The no bake pumpkin cheesecake bars are incredibly smooth and velvety, providing a wonderful mouthfeel that's hard to resist! The whipped cream folded in at the end make it extra dreamy.
• Ease of Preparation: With no baking required, including for the crust, these bars are super simple to make, saving you time and making it a stress free baking experience!
• Delicious Flavor: The combination of pumpkin and warm pumpkin spice creates a perfectly balanced, seasonal flavor that's both comforting and fun! The pumpkin flavor is rich and pronounced.

Equipment

Using a kitchen scale when baking these pumpkin cheesecake bars no bake is a game-changer. It offers a level of precision that measuring cups and spoons just can’t match. Weighing your ingredients ensures that everything is spot on, which means your no bake cheesecake will come out consistently perfect every time! Unlike volume measurements, which can be a bit hit-or-miss due to packing or spilling, a scale gives you exact amounts. This accuracy is crucial for getting the right texture and flavor. Using one bowl to measure everything cuts down the dishes!

Ingredients

Ingredients needed for no bake pumpkin cheesecake recipe!

• Pumpkin Puree (100%): Provides a rich, authentic pumpkin flavor and great texture, essential for the classic taste of pumpkin cheesecake bars.
• Spices: Enhance the pumpkin flavor with warm, aromatic notes of cinnamon, nutmeg, and cloves, creating a cozy and autumnal taste.
• Cream Cheese (Full Fat, Brick Style): Adds a dreamy, creamy texture and tangy flavor, which is crucial for achieving the cheesecake's decadent consistency.
• Heavy Cream (Cold, Full Fat): Whipped to create a light, airy texture that adds air to the dense cream cheese and helps the bars set properly.
• Brown Sugar: Contributes a deep, molasses-like sweetness and additional layers of flavor, complementing the spices and pumpkin.
• Powdered Sugar: Helps stabilize the mixture and provides a smooth sweetness that enhances the overall texture and flavor of the bars.

See recipe card for quantities.

Substitutions

• Pecans would add an amazing crunch and another fun Fall flavor! I would sprinkle them on top before serving.
• Salted caramel on top would be amazing, that is how I serve it in the photos shown. My whiskey salted caramel would be divine on top!
• Gingersnaps instead of graham crackers would be next level delicious, adding more ginger flavor and spice.
• If you are a fan of pumpkin chocolate, chocolate ganache on top would be heavenly!!

This pumpkin cheesecake bars no bake recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make pumpkin cheesecake bars no bake!

Step 1. In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Mix until well combined.

Step 2. Press the mixture firmly into the bottom of an 8 inch baking pan. Place in the freezer to set up.

Step 3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and dark brown sugar, and beat until well combined.

Step 4. Remove the water from the pumpkin with paper towel. Mix in the pumpkin puree, cinnamon, ground ginger, nutmeg, and cloves. Continue to beat until the mixture is smooth.

Step 5. In a separate bowl, whip the heavy cream to stiff peaks.

Step 6. Gently fold the whipped cream into the pumpkin mixture until fully combined. Spoon the cheesecake filling onto the prepared graham cracker crust, spreading it evenly. Refrigerate the cheesecake for at least 6 hours or until fully set. For best results, chill overnight.

Hint: Use a folding motion when incorporating the whipped cream into the cream cheese mixture. Try not to knock down the air in whipped cream, it will decrease the creamy texture.

Pro tips

• Remove Excess Water from Pumpkin Puree: Use a paper towel to blot out any excess moisture from the pumpkin puree to avoid altering the texture of the pumpkin cheesecake bars no bake.
• Whip Heavy Cream to Stiff Peaks: Ensure the heavy cream is whipped until it forms stiff peaks to achieve a light, airy texture in the cheesecake filling.
• Don’t Skip the Spices: Incorporate all the recommended spices to fully enhance the pumpkin flavor and give the bars their warm, seasonal taste.
• Use Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature for a smooth, lump-free mixture and to blend easily with the other ingredients for the best no bake pumpkin cheesecake squares.

FAQ

Storage

Refrigerator: Store the bars in an airtight container in the refrigerator. They will keep well for up to 5 days.

Freezer: For longer storage, you can freeze the bars in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw in the refrigerator for a few hours before serving.

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📖 Recipe

Pumpkin Cheesecake Bars No Bake

Amanda Valsamis

No-bake pumpkin cheesecake bars are super creamy, bursting with rich pumpkin flavor and warm pumpkin spice, all settled in a buttery graham cracker crust. Quick and easy to prepare!!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling Time (inactive) 6 hours hrs

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16 Bars

Equipment

• Handheld or stand mixer
• Mixing bowls
• Measuring cups or kitchen scale
• Measuring Spoons
• 8X8 baking pan
• Parchment Paper

Ingredients

  

Graham Cracker Crust

• 1 ½ cups (150 grams) graham cracker crumbs use a food processor to make crumbs from whole graham crackers
• ¼ cup (56) granulated sugar
• 7 tablespoons (100 grams) salted butter melted (add ¼ teaspoon salt if you do not have salted butter)
• 1 teaspoon cinnamon

Pumpkin Cheesecake

• 12 oz (334 grams) cream cheese room temperature, full fat, brick style
• ½ cup (68 grams) powdered sugar
• ⅓ cup (77 grams) dark brown sugar
• 1 cup (236 grams) pumpkin puree 100% pure pumpkin
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 teaspoon vanilla extract
• 1 cup (239 grams) heavy cream cold

Instructions

 

Graham Cracker Crust

• Line an 8X8 pan with parchment paper, making sure it goes up and over the sides.
• In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Mix until well combined.
• Press the mixture firmly into the bottom of an 8 inch baking pan. Place in the freezer to set up.

Pumpkin Cheesecake

• In a large mixing bowl, beat the cream cheese until smooth and creamy.
• Add the powdered sugar and dark brown sugar, and beat until well combined.
• Remove the water from the pumpkin puree with paper towel. Pat the pumpkin with paper towel to absorb the moisture.
• Mix in the pumpkin puree, vanilla, cinnamon, ground ginger, nutmeg, and cloves. Continue to beat until the mixture is smooth.
• In a separate bowl, whip the heavy cream to stiff peaks.
• Gently fold the whipped cream into the pumpkin mixture until fully combined.
• Spoon the cheesecake filling onto the prepared graham cracker crust, spreading it evenly.
• Refrigerate the cheesecake for at least 6 hours or until fully set. For best results, chill overnight. Serve with caramel sauce or whipped cream (optional, see notes)

Notes

If you'd like whipped cream on top- Beat ¾ cup of heavy cream with 2 tablespoons of powdered sugar and ¾ teaspoon of vanilla extract until stiff peaks form. 

If you want homemade caramel for a drizzle on top of the bars- check out my caramel recipe here or my whiskey salted caramel recipe. 

Storage

Refrigerator: Store the bars in an airtight container in the refrigerator. They will keep well for up to 5 days.

Freezer: For longer storage, you can freeze the bars in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw in the refrigerator for a few hours before serving.

Remove Excess Water from Pumpkin Puree: Use a paper towel to blot out any excess moisture from the pumpkin puree to avoid altering the texture of the bars.

Whip Heavy Cream to Stiff Peaks: Ensure the heavy cream is whipped until it forms stiff peaks to achieve a light, airy texture in the cheesecake filling.

Don’t Skip the Spices: Incorporate all the recommended spices to fully enhance the pumpkin flavor and give the bars warm, seasonal taste.

Use Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature for a smooth, lump-free mixture and to blend easily with the other ingredients.