Easy No Bake Pumpkin Cheesecake Bars (The Perfect Fall Treat!)

When autumn arrives, there’s nothing better than the cozy, spiced flavor of a pumpkin dessert. But who says you need to turn on the oven to enjoy a spectacular treat? This incredible No Bake Pumpkin Cheesecake recipe gives you all the creamy, dreamy flavor of a classic cheesecake with none of the hassle. Featuring a light, fluffy, perfectly spiced pumpkin filling atop a buttery graham cracker crust, these bars are the ultimate easy dessert for any fall gathering. They are a guaranteed crowd-pleaser for Thanksgiving, holiday parties, or any time you need a simple, show-stopping treat.

Ingredients for Your Cheesecake Bars

This recipe comes together with two simple components: a classic graham cracker crust and a light, fluffy pumpkin cheesecake filling.

*Don’t have pumpkin pie spice? See the FAQs for an easy DIY substitute!

Timing

The beauty of this no-bake dessert is that almost all the time is completely hands-off while it chills to perfection in the fridge.

• Preparation Time: 20 minutes
• Chilling Time: Minimum 4 hours (overnight is best)
• Total Time: 4 hours, 20 minutes

Step-by-Step No Bake Pumpkin Cheesecake

Follow these simple steps to create a creamy, dreamy, and completely effortless pumpkin dessert.

Step 1: Prepare the Graham Cracker Crust

this now & bake later ❤️

In the bowl of a food processor, combine the graham crackers, granulated sugar, and ground cinnamon. Process on high speed until you have fine, sandy crumbs. Alternatively, you can use 2 cups of store-bought crumbs. Pour the crumbs into a medium bowl, add the melted butter, and stir with a spatula until all the crumbs are evenly moistened.

Step 2: Press and Chill the Crust

Transfer the buttered crumbs to a 9×13 inch baking dish. Use the back of your spatula or a flat-bottomed measuring cup to press the crumbs firmly and evenly into the bottom of the pan, creating a compact base layer. Place the dish in the refrigerator to chill for at least 15 minutes while you prepare the filling.

Step 3: Beat the Cream Cheese and Sugars

In a large mixing bowl, add the two bricks of softened cream cheese. It is crucial that the cream cheese is at room temperature to ensure a smooth, lump-free filling. Add the powdered sugar and brown sugar to the bowl. Using an electric hand mixer, beat on medium speed until the mixture is completely smooth and creamy.

Step 4: Mix in the Pumpkin and Spices

Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Continue to beat with the mixer until everything is well combined and the filling is a uniform pale orange color.

Step 5: Fold in the Whipped Topping

Add the entire container of thawed whipped topping to the bowl. Switch the mixer to low speed and gently mix until the whipped topping is just fully combined and the filling is light and fluffy. Be careful not to overmix here.

Step 6: Assemble and Chill the Bars

Remove the chilled graham cracker crust from the refrigerator. Spoon the pumpkin cheesecake filling onto the crust and use a spatula to spread it into a smooth, even layer. Cover the dish tightly with plastic wrap and place it back in the refrigerator. Chill until the cheesecake is fully set, which takes a minimum of 4 hours, though 8-12 hours (or overnight) is even better for perfectly firm bars.

Nutritional Information

Here is an estimated nutritional breakdown per bar, assuming the dish is cut into 18 bars.

• Calories: ~280 kcal
• Protein: 3 g
• Fat: 18 g
• Carbohydrates: 26 g (Sugar: 20 g)

Lighter Alternatives

This is an indulgent dessert, but you can make a few swaps to lighten it up.

• Lighter Filling: Use reduced-fat cream cheese (Neufchâtel) and a light or sugar-free whipped topping to reduce the fat and calories.
• Lower Sugar Crust: You can omit the 2 tablespoons of sugar from the graham cracker crust, as the crackers themselves are already sweet.
• Gluten-Free: It’s very easy to make this dessert gluten-free! Simply use your favorite brand of gluten-free graham cracker crumbs for the crust.

Serving Suggestions

These bars are the quintessential fall dessert, perfect for any occasion.

• Perfect for Parties: This recipe is made in a 9×13 pan, making it ideal for serving a crowd at Thanksgiving, a potluck, or a Halloween party. 🎃
• Simple Garnish: Serve each square with an extra dollop of whipped cream and a light sprinkle of cinnamon or pumpkin pie spice for a beautiful presentation.
• Coffee’s Best Friend: A chilled slice of this cheesecake is the perfect companion to a hot cup of coffee on a crisp autumn afternoon.

Common Mistakes to Avoid

For a flawless no-bake cheesecake every time, keep these key tips in mind.

• Lumpy Filling: This is the most common issue and is almost always caused by using cream cheese that is too cold. Solution: Make sure your cream cheese is fully softened to room temperature before you begin. This is the single most important step for a smooth, creamy texture.
• A Crumbly Crust: If the crust doesn’t hold together when you slice it, it wasn’t packed down firmly enough. Solution: Use the bottom of a flat glass or measuring cup to press the crumb mixture very firmly into the pan. This creates a solid, stable base for your bars.
• Not Chilling Long Enough: It’s tempting to dig in early, but this dessert needs time to set properly. Solution: Be patient! While it’s edible after 4 hours, chilling the cheesecake for 8-12 hours (or overnight) will result in much cleaner slices and a firmer, more perfect texture.

Storing Tips

These no-bake bars must be kept refrigerated to maintain their shape and freshness.

• Refrigerate: Store the bars tightly covered with plastic wrap in the refrigerator for up to 5 days.
• Freezing: These bars freeze beautifully! You can freeze the entire pan, or slice them into individual bars and place them in a freezer-safe container with parchment between layers. They will keep in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

This No Bake Pumpkin Cheesecake recipe is your secret weapon for the busy holiday season. It delivers all the creamy, spicy, and delicious flavors of fall in a simple, stress-free dessert that requires no oven space. It’s light, fluffy, and absolutely guaranteed to be a hit wherever you take it. We hope this becomes your new go-to fall dessert. Let us know how much you loved it in the comments below!

FAQs

Q1. Can I use homemade whipped cream instead of Cool Whip?

You can, but the texture will be slightly different. Store-bought whipped topping contains stabilizers that help the cheesecake set up very firmly. If using homemade whipped cream (about 3 cups), the filling will be a bit softer and won’t last as long in the fridge.

Q2. I don’t have pumpkin pie spice. What can I use as a substitute?

It’s easy to make your own! For this recipe, simply whisk together: 1 ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and a pinch of ground cloves.

Q3. Can I make this in a different pan, like a springform pan?

Yes! This recipe works beautifully in a 9-inch or 10-inch springform pan for a classic round cheesecake presentation. You can also make it in an 8×8 or 9×9 inch square pan for thicker bars.

Q4. Can I use a different crust?

Certainly. This filling would be delicious with a crust made from crushed gingersnap cookies, Biscoff cookies, or even a simple pecan and date crust.

Easy No Bake Pumpkin Cheesecake Bars (The Perfect Fall Treat!)

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• Author: Evelyn Marcella Rivera
• Total Time: 4 hours 20 minutes
• Yield: 18 bars 1x

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Description

Creamy, fluffy, and irresistibly festive, these no-bake pumpkin cheesecake bars layer a cinnamon-kissed graham cracker crust with a light pumpkin filling. Perfect for make-ahead fall gatherings!

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Ingredients

Units USM Scale 1x2x3x

Graham Cracker Crust

• 2 sleeves graham crackers (about 18 full sheets)
• 2 tbsp white granulated sugar
• 1/2 tsp ground cinnamon
• 1 cup salted butter, melted

Pumpkin Cheesecake

• 2 8oz bricks cream cheese, softened to room temp
• 1 cup powdered sugar
• 1/4 cup packed brown sugar
• 1 cup pure pumpkin puree
• 2 1/4 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• 12 oz whipped topping (like Cool Whip), thawed

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Instructions

1. Step 1: Prepare the Graham Cracker Crust
   In a food processor, combine graham crackers, granulated sugar, and cinnamon; process to fine crumbs. (Alternatively, use 2 cups store-bought crumbs.) Transfer to a bowl, pour in melted butter, and stir until evenly moistened.
2. Step 2: Press and Chill the Crust
   Press the buttered crumbs firmly and evenly into a 9×13-inch dish using a spatula or flat measuring cup. Refrigerate for at least 15 minutes while you make the filling.
3. Step 3: Beat the Cream Cheese and Sugars
   Add softened cream cheese to a large bowl. Add powdered sugar and brown sugar. Beat with an electric mixer on medium speed until completely smooth and creamy.
4. Step 4: Mix in the Pumpkin and Spices
   Add pumpkin puree, pumpkin pie spice, and vanilla; beat until fully combined and pale orange.
5. Step 5: Fold in the Whipped Topping
   Add the thawed whipped topping. Mix on low just until combined and fluffy—do not overmix.
6. Step 6: Assemble and Chill the Bars
   Spread the filling over the chilled crust in an even layer. Cover and refrigerate until set, at least 4 hours (8–12 hours or overnight for clean slices). Cut into 18 bars and serve.

Notes

Make it yours: Add a pinch of salt to the crust if using unsalted butter. For extra spice, dust the top lightly with cinnamon before chilling.

No pumpkin pie spice? Mix 4 parts ground cinnamon, 1 part ground ginger, 1 part ground nutmeg, and 1/2 part ground cloves (or allspice). Use 2 1/4 teaspoons of this blend for the recipe.

• Prep Time: 20 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 280
• Sugar: 20
• Sodium: 220
• Fat: 18
• Saturated Fat: 11
• Carbohydrates: 26
• Fiber: 1
• Protein: 3
• Cholesterol: 35