No Bake Pumpkin Cheesecake Bars
on Sep 06, 2022, Updated Oct 26, 2024
These No Bake Pumpkin Cheesecake Bars are so delicious! This fall dessert is made with a buttery graham cracker filling and a velvety smooth creamy pumpkin cheesecake filling.
These pumpkin cheesecake bars are so delicious!
These no bake pumpkin bars are a MUST MAKE.
They are made with a melt in your mouth whipped cream pumpkin cheesecake filling and an easy no bake graham cracker crust for the perfect salty sweet bite.
As soon as I made no bake cheesecake bars for the first time, I immediately wanted to try using a similar method to make pumpkin cheesecake bars.
The only thing better than cheesecake in the fall is pumpkin cheesecake!
You won’t believe how easy it is to make no bake cheesecake bars! It really is so simple and even a beginner could make this recipe.
Ingredients to make pumpkin cheesecake bars
- For the graham cracker crust: graham crackers, butter, brown sugar, salt
- Cream Cheese
- Canned Pumpkin: not pumpkin pie filling
- Vanilla extract
- Heavy Cream
- Brown Sugar
- Pumpkin Pie Spice
How to make no bake pumpkin cheesecake bars
Step 1: Add the graham crackers to a food processor and pulse until they turn into crumbs. If you do not have a food processor, you can also use a high speed blender to do this.
Step 2: Add the graham cracker crumbs, melted butter, salt, and brown sugar to a bowl and mix it together to combine the graham cracker crust filling.
Step 3: Using either a kitchenaid or hand mixer, beat the cream cheese until fluffy. Add the pumpkin, brown sugar, and vanilla extract and beat again until combined.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 5: Fold the homemade whipped cream into the cream cheese pumpkin mixture until combined and totally smooth.
Step 6: Line an 8 by 8 baking pan with parchment paper, then press the graham cracker crust into the bottom in an even layer. Use your hands to press it down firmly into the pan.
Recipe Tip
Leave enough parchment paper overhang on the sides to allow you to pull the bars out once they are done. This makes it so much easier to get the bars out and cut evenly!
Step 7: Pour the cheesecake filling onto the graham cracker crust and smooth out the top using a rubber spatula.
How long do I chill pumpkin cheesecake bars before cutting?
Cover and chill the no bake cheesecake bars in the fridge overnight. 6 hours is the minimum time I would recommend to chill the bars, but they really firm up best if you leave them for longer in the fridge. It also makes them easier to cut into even squares.
Step 8: Grab the parchment paper sides and lift the bars from the pan. Cut the pumpkin cheesecake into squares and serve.
You can either do 16 squares, or more if you are serving a crowd and want smaller pieces. These are so delicious that you won’t be able to stop at just one!
One bite of these no bake cheesecake bars and you will be in heaven! The filling is so luxuriously creamy and perfectly full of that pumpkin spice flavor that we’ve been waiting all year to indulge in.
The graham cracker crust is just the right amount of salty sweet deliciousness to contrast the sweet filling.
Need an easy dessert to bring to the family Thanksgiving or fall parties this year? Make pumpkin cheesecake bars! I guarantee they will be a hit with anyone who tries them.
How To Store
Leftover no bake pumpkin cheesecake bars can be stored in an airtight container in the refrigerator for up to 4 days.
Can I use cool whip in place of heavy cream?
This recipe has not been tested with cool whip in place of heavy cream. Making your own whipped cream is so easy to do, and I highly recommend it for this recipe. The result is a light and fluffy pumpkin cheesecake filling that is next level delicious!
More Pumpkin Recipes
- Pumpkin Cream Pie
- Cake Mix Pumpkin Muffins
- Mini Pumpkin Muffins
- Pumpkin Energy Balls
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
No Bake Pumpkin Cheesecake Bars
Ingredients
For the graham cracker crust
- 15 graham crackers
- 7 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 1 tablespoon brown sugar
For the Pumpkin Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup canned pumpkin
- 2 teaspoons vanilla extract
- ¾ cup heavy cream
- ⅔ cup brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Add the graham crackers to a food processor and pulse until they turn into crumbs
- Place the graham cracker crumbs, melted butter, salt, and brown sugar in a bowl and mix to combine
- Line an 8 by 8 baking pan with parchment paper (leave enough overhang on the sides so that you can pull the bars out after), then press the graham cracker crust into the bottom in an even layer. Use your hands to press it down firmly into the pan
- Using either a kitchenaid or hand mixer, beat the cream cheese until fluffy. Add the pumpkin, brown sugar, pumpkin pie spice, and vanilla extract and beat again until combined
- In a separate bowl, whip the heavy cream until stiff peaks form
- Fold the whipped cream into the cream cheese pumpkin mixture until combined and smooth
- Pour the cheesecake filling onto the graham cracker crust and smooth out the top using a rubber spatula
- Cover and chill the no bake cheesecake bars in the fridge overnight
- Grab the parchment paper sides and lift the bars from the pan. Cut the pumpkin cheesecake bars into 16 squares and serve
