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No Bake Pumpkin Cheesecake Bars

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.

no bake pumpkin cheesecake bar with a bite taken out

These pumpkin cheesecake bars are so delicious!

These no bake pumpkin bars are heavenly. They are made with a velvety smooth 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! Now that it is September I am dreaming of all the pumpkin recipes to make with my kids.

Some of our favorites that we make every year include cake mix pumpkin muffins, mini pumpkin muffins, pumpkin energy balls, pumpkin chocolate chip cookies, and of course pumpkin bread.

pumpkin cheesecake bars cut into squares

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
ingredients needed to make pumpkin cheesecake bars

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 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.

cheesecake filling mixed together

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 (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.

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.

pumpkin cheesecake bars cut into 16 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!

no bake pumpkin cheesecake bars stacked

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.

pumpkin cheesecake bars cut into squares

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.

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

no bake pumpkin cheesecake bar squares

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More Fall Desserts

pumpkin cheesecake bars cut into squares

Pumpkin Cheesecake Bars FAQs

How do I store pumpkin cheesecake bars?

Leftover no bake pumpkin cheesecake bars can be stored in an airtight container in the refrigerator for up to 4 days.

Do I have to let pumpkin cheesecake chill overnight?

6 hours is the minimum recommended time to let no bake cheesecake chill before cutting. Overnight is preferred, as it gives the pumpkin bars more time to firm up.

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.

Did you make this recipe? Be sure to leave a star rating below!

Go ahead and make these your first fall dessert of the season! A creamy no bake pumpkin cheesecake bar is the perfect way to celebrate autumn.

no bake pumpkin cheesecake bar with a bite taken out

No Bake Pumpkin Cheesecake Bars

Yield: 16 bars
Prep Time: 25 minutes
Additional Time: 6 hours
Total Time: 6 hours 25 minutes

No Bake Pumpkin Cheesecake Bars are the best easy fall dessert. Creamy pumpkin filling with melt in your mouth graham cracker crust.

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

  1. Add the graham crackers to a food processor and pulse until they turn into crumbs
  2. Place the graham cracker crumbs, melted butter, salt, and brown sugar in a bowl and mix to combine
  3. 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
  4. 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
  5. In a separate bowl, whip the heavy cream until stiff peaks form
  6. Fold the whipped cream into the cream cheese pumpkin mixture until combined and smooth
  7. Pour the cheesecake filling onto the graham cracker crust and smooth out the top using a rubber spatula
  8. Cover and chill the no bake cheesecake bars in the fridge overnight
  9. Grab the parchment paper sides and lift the bars from the pan. Cut the pumpkin cheesecake bars into 16 squares and serve

Notes

For best results, I recommend letting these chill overnight in the fridge to really firm up. You can cut them after 6 hours, but if you have the time I would leave them overnight.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 193mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 3g

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