No Bake Pumpkin Cheesecake Bars – Quick, Creamy & Delicious

If fall had a signature dessert that didn’t make you babysit the oven, it would be these No Bake Pumpkin Cheesecake Bars. Creamy pumpkin meets velvety cream cheese on top of a buttery graham cracker crust, and the best part? No oven mitts required. They’re rich enough to impress at a dinner party yet simple enough to whip up for a cozy weeknight treat. Plus, the hands-off chill time means you can sneak in a coffee break (or wrangle kids, emails, or laundry) while dessert sets itself. These bars deliver the flavors of pumpkin pie in a lighter, fluffier, and—dare I say—more forgiving format.

Table of Contents

What is No Bake Pumpkin Cheesecake Bars?

No Bake Pumpkin Cheesecake Bars are basically pumpkin pie’s stylish cousin who shows up to Thanksgiving without breaking a sweat. They start with a crumbly graham cracker crust pressed into a pan, then get topped with a luscious pumpkin-cream cheese filling that sets in the fridge instead of the oven. The texture is silky and mousse-like rather than dense, making them a refreshing spin on classic pumpkin desserts. Think of them as a mix between cheesecake and pumpkin pie, without the stress of water baths, cracked tops, or preheating.

Reasons to Try No Bake Pumpkin Cheesecake Bars

Why should these No Bake Pumpkin Cheesecake Bars earn a spot in your recipe box? First, they save serious time—prep takes only 20 minutes, then the fridge does the rest. Second, they’re lighter than baked cheesecake, which means you can happily eat two squares without feeling like you need a nap. And finally, they’re make-ahead friendly, which is a lifesaver for busy hosts. Whether you’re entertaining friends or just craving something sweet on a Tuesday night, these bars bring cozy autumn vibes without the fuss of baking.

Ingredients Needed to Make No Bake Pumpkin Cheesecake Bars

Making these No Bake Pumpkin Cheesecake Bars is wonderfully simple, and most of the ingredients are probably already in your pantry. Each plays an important role in giving the bars their creamy texture, cozy fall flavor, and sturdy base. Here’s what you’ll need:

• Graham cracker crumbs (1.5 cups): These create the buttery, slightly sweet crust that holds everything together. Crushing your own crackers gives the freshest flavor, but pre-crushed boxed crumbs work perfectly if you’re short on time.
• Unsalted butter, melted (½ cup): Butter acts like the glue that binds the crust. Using unsalted lets you control the flavor, but if salted butter is all you have, just skip the pinch of added salt.
• Granulated sugar (¼ cup): A touch of sweetness in the crust balances the creamy tang of the filling.
• Cream cheese, softened (16 ounces): The star of the show. Cream cheese provides that rich, silky base we all love in cheesecake. Let it come to room temperature so it blends smoothly without lumps.
• Pumpkin puree (1 cup): Use pure canned pumpkin—not pumpkin pie mix—to get that earthy, seasonal flavor. If you’re into baking with fresh pumpkin, roast and puree it, then strain to remove excess liquid.
• Powdered sugar (1 cup): This sweetens the filling while keeping it light and airy compared to granulated sugar.
• Vanilla extract (1 teaspoon): Adds warmth and depth that complements the spices and pumpkin.
• Ground cinnamon (1 teaspoon): A must for that signature autumn taste.
• Ground nutmeg (½ teaspoon): Brings a gentle, nutty spice that pairs beautifully with pumpkin.
• Ground ginger (½ teaspoon): Adds a little zing to balance the sweetness.
• Heavy cream (1 cup): Whipped to stiff peaks, this is what makes the cheesecake filling fluffy and mousse-like.

One of the best parts about these bars is their flexibility. You can swap in gingersnap crumbs for the crust if you want extra spice, or try a lighter version using reduced-fat cream cheese. For more pumpkin-packed inspiration, check out these pumpkin scones that also celebrate the cozy flavors of fall.

Instructions to Make No Bake Pumpkin Cheesecake Bars

These No Bake Pumpkin Cheesecake Bars come together in just a few easy steps, but don’t rush—each stage helps create that creamy, dreamy texture. Here’s your step-by-step guide:

Step 1: Prepare the crust

Start with the foundation. In a medium bowl, mix 1.5 cups of graham cracker crumbs with ½ cup melted butter and ¼ cup sugar. Stir until the crumbs are evenly coated in butter and look like wet sand. Press this mixture firmly into the bottom of a 9×9-inch square baking dish. A flat-bottomed measuring cup works wonders for packing it down so the crust doesn’t crumble later. Pop the dish in the fridge while you work on the filling—this quick chill helps the crust set.

Step 2: Beat the cream cheese

In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer until smooth and lump-free. If your cream cheese is too cold, you’ll end up with pesky little chunks in the filling. A quick tip: leave it on the counter for about 30 minutes before starting.

Step 3: Add the pumpkin and spices

Now, stir in the cozy flavors of fall. Add 1 cup pumpkin puree, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger to the cream cheese. Blend until everything is silky smooth and the spices are evenly distributed. The mixture should smell like a slice of pumpkin pie—only creamier.

Step 4: Whip the cream

In a separate clean bowl, pour in 1 cup heavy cream. Using a hand mixer or stand mixer, whip the cream until stiff peaks form. This step is key—the whipped cream gives your bars that mousse-like texture. When you lift the beaters, the peaks should stand tall without drooping.

Step 5: Fold the cream into the pumpkin mixture

Gently fold the whipped cream into the pumpkin mixture with a rubber spatula. Don’t stir aggressively—think “scooping and folding” to keep all that fluffy air inside. The goal is a smooth, airy filling with no streaks of cream left behind.

Step 6: Assemble and chill

Spread the pumpkin cheesecake mixture evenly over the chilled graham cracker crust. Smooth the top with your spatula for a clean finish. Cover the dish tightly with plastic wrap and refrigerate for at least 3 hours, though overnight is best. This allows the bars to firm up so they slice cleanly.

Step 7: Slice and serve

Once set, use a sharp knife to cut the cheesecake into squares—12 bars is the sweet spot. For extra flair, top each with a dollop of whipped cream or a dusting of cinnamon before serving. If you want to make your dessert table truly shine, pair these bars with a warm bowl of creamy tortellini soup for the ultimate cozy fall meal.

What to Serve with No Bake Pumpkin Cheesecake Bars

These bars are rich but not overpowering, so they pair beautifully with a warm drink. Serve them alongside a hot apple cider, pumpkin spice latte, or a strong cup of coffee. If you’re building a dessert spread, pair them with pumpkin scones or pumpkin snickerdoodle bars for a full fall lineup. Hosting a dinner party? Add a savory counterpoint like creamy smothered chicken and rice to balance out the sweet.

Key Tips for Making No Bake Pumpkin Cheesecake Bars

A few tricks will help these bars shine. First, let the cream cheese soften fully at room temperature—it blends much smoother. Second, whip the cream until it forms stiff peaks (think: holds its shape when you lift the whisk). Third, resist the urge to cut into them too early. The chill time is crucial for firm bars. Finally, play with garnishes: a drizzle of caramel, crushed pecans, or even chocolate shavings can make them holiday-table worthy.

Storage and Reheating Tips No Bake Pumpkin Cheesecake Bars

These bars keep well in the fridge for up to 5 days, tightly covered. If you’re stacking slices, separate them with parchment to avoid sticking. Freezing works too—wrap each square individually and store in a freezer bag for up to 2 months. To enjoy, thaw overnight in the fridge. Skip the microwave; it’ll melt the creamy texture. Instead, serve straight from the fridge for the best consistency.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just roast and puree it until smooth. Strain excess water to avoid a soggy filling.

Can I make these bars gluten-free?
Absolutely—swap graham crackers for gluten-free ones.

Can I use Cool Whip instead of heavy cream?
Yes, it’ll work in a pinch, though real whipped cream gives a fresher flavor.

Do I need a springform pan?
Nope! A simple 9×9 dish works perfectly for bars.

Can I make them ahead for Thanksgiving?
Yes! In fact, they’re better when chilled overnight.

Final Thoughts

No Bake Pumpkin Cheesecake Bars are proof that fall desserts don’t have to mean oven drama. They’re creamy, spiced just right, and practically foolproof. Whether you’re hosting Thanksgiving or just craving something sweet on a Sunday night, these bars hit the sweet spot between effort and reward. Keep this recipe in your back pocket—it’s a crowd-pleaser that’ll make you look like you worked way harder than you did.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print