No Bake Pumpkin Cheesecake Bars – Creamy, Spiced, and Perfectly Sweet
If you love pumpkin desserts but want something quick, creamy, and fuss-free, these No Bake Pumpkin Cheesecake Bars are exactly what you need. They combine a buttery, crunchy crust with a silky pumpkin cheesecake filling, all topped with a light whipped cream or a drizzle of chocolate for an extra touch of indulgence.
These bars are perfect for autumn, Thanksgiving, or any time you’re craving pumpkin spice in a simple, no-oven-required dessert. With just a handful of ingredients and minimal prep, you can enjoy a homemade cheesecake treat in under an hour.
No need to wait for the oven to heat or the cheesecake to bake and cool for hours — these bars set in the fridge and come together effortlessly, making them a go-to recipe for last-minute entertaining or weeknight desserts.
Why You’ll Love These No Bake Pumpkin Cheesecake Bars
1. No baking required
Skip the oven entirely — just mix, chill, and enjoy.
2. Creamy, spiced filling
Pumpkin puree, cream cheese, and warm fall spices make the filling rich and flavorful.
3. Perfectly sweet and lightly spiced
Not too sweet, not too heavy — just the right balance for pumpkin lovers.
4. Quick and easy
Ready in about 30 minutes, plus chilling time.
5. Great for make-ahead entertaining
Prepare a day in advance; the bars hold their shape beautifully in the fridge.
6. Customizable
Add a gingersnap crust, a drizzle of caramel, or chocolate chips for extra flair.
What You’ll Need
For the Crust:
- 1 1/2 cups graham cracker crumbs (or gluten-free graham crumbs)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup heavy whipping cream, cold
Optional Topping:
- Whipped cream
- Chocolate shavings or drizzle
- Crushed graham crackers
Step-by-Step Instructions
Step 1: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture is evenly moistened.
Press the crust firmly into a lined 8×8-inch (or similar) baking pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly and create an even layer.
Place the pan in the fridge to set while you prepare the filling. Chilling the crust ensures it holds together when slicing the bars.
Step 2: Make the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add pumpkin puree, powdered sugar, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat again until fully combined and smooth.
Step 3: Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin cream cheese mixture. Use a spatula and fold carefully to keep the filling light and airy.
Step 4: Assemble the Bars
Pour the pumpkin cheesecake filling over the chilled crust. Spread it evenly with a spatula, smoothing the top.
Cover with plastic wrap and refrigerate for at least 2–3 hours, or until firm. For best results, chill overnight to allow flavors to meld and the filling to set completely.
Step 5: Serve and Garnish
Once set, remove the cheesecake from the pan using the parchment overhang. Cut into squares or rectangles using a sharp knife (dip the knife in hot water and wipe clean for smooth edges).
Top with optional whipped cream, chocolate drizzle, or crushed graham crackers just before serving.
Tips for Perfect No Bake Pumpkin Cheesecake Bars
- Use full-fat cream cheese
It provides the best texture and creaminess. Low-fat versions may make the filling less stable. - Chill adequately
The longer the bars chill, the firmer and easier to slice they become. - Fold in whipped cream gently
Avoid overmixing to keep the bars light and airy instead of dense. - Use pumpkin puree, not pie filling
Pumpkin pie filling is already sweetened and spiced, which can throw off the flavor balance. - Pack the crust firmly
This prevents the base from crumbling when cutting the bars. - Line the pan with parchment
Makes removal and slicing much easier.
Flavor Variations
Once you have the base recipe down, you can customize these bars in many ways:
Crust Variations
- Gingersnap crust: Swap graham crackers for crushed gingersnaps for extra spice.
- Chocolate crust: Use chocolate wafer crumbs for a rich, indulgent twist.
- Almond or pecan crust: Mix in finely chopped nuts for added crunch and flavor.
Filling Variations
- Maple Pumpkin Cheesecake: Add 2 tablespoons maple syrup to the filling.
- Caramel Swirl: Drizzle caramel sauce over the top and swirl lightly before chilling.
- Chocolate Pumpkin: Fold in mini chocolate chips or a few tablespoons of cocoa powder.
- Vegan Option: Use dairy-free cream cheese and coconut cream to make a plant-based version.
Serving Suggestions
These pumpkin cheesecake bars are versatile and perfect for many occasions:
- Serve chilled as a dessert for fall gatherings or Thanksgiving.
- Pair with coffee or chai tea for a cozy treat.
- Add a scoop of vanilla ice cream for an indulgent twist.
- Make mini bars for parties or kid-friendly snacks.
How to Store and Reheat
Refrigerator:
Store bars in an airtight container for up to 5 days. Keep them covered to prevent drying or absorbing fridge odors.
Freezer:
Wrap each bar individually in plastic wrap and store in a freezer-safe container.
They’ll last up to 2 months. Thaw in the fridge overnight before serving.
Make-Ahead Option
These bars are ideal for make-ahead desserts. You can prepare the crust and filling the day before serving:
- Prepare the crust and filling separately.
- Assemble the bars and refrigerate overnight.
- Add toppings just before serving to maintain freshness.
Troubleshooting
Bars too soft:
Chill longer — sometimes 2–3 hours is not enough. Overnight refrigeration works best.
Crust crumbles:
Ensure it’s packed firmly and evenly. Add a bit more melted butter if it feels dry.
Filling is grainy:
Beat cream cheese until smooth before adding other ingredients. Softening the cream cheese helps.
Cutting issues:
Use a hot knife, wiped clean between cuts, for neat slices.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use gluten-free graham cracker crumbs or gluten-free cookies for the crust.
Can I make it dairy-free?
Yes, swap cream cheese with a vegan alternative and use coconut cream instead of heavy whipping cream.
Do I need to bake these at all?
No — they’re completely no-bake, which makes them fast and simple.
Can I use fresh pumpkin?
Yes, roast and puree fresh pumpkin first. Make sure it’s smooth and not watery.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan for a larger batch and adjust chilling time accordingly.
Nutrition Information (Approximate per bar, 12 servings)
- Calories: 220
- Protein: 4g
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 1g
(Values may vary depending on toppings and ingredients.)
Why This Recipe Works
This no-bake pumpkin cheesecake strikes the perfect balance between sweet, spiced, and creamy. The crust provides a buttery, crunchy base, while the pumpkin filling is silky and flavorful without being overly sweet. Folding in whipped cream keeps the texture light and airy, making these bars a satisfying dessert that doesn’t feel heavy.
Because it’s no-bake, the recipe is accessible, fast, and less intimidating than traditional pumpkin cheesecake. It’s also highly adaptable — you can swap crusts, flavors, or toppings to suit your taste or dietary needs.
Tips for Customizing Your Pumpkin Cheesecake Routine
- Make it mini: Use a muffin tin to create single-serve cheesecake cups for easy portion control.
- Layer with ganache: Add a thin chocolate layer between crust and filling for a decadent touch.
- Decorate for holidays: Top with cinnamon, nutmeg, or candy decorations for festive occasions.
- Add crunch: Sprinkle crushed nuts or gingersnaps on top before chilling.
- Make ahead: Prep crust, filling, and topping separately for easy assembly later.
Final Thoughts
These No Bake Pumpkin Cheesecake Bars are proof that pumpkin desserts can be quick, easy, and impressively delicious. No oven, no long cooling times, just a creamy, spiced treat that’s perfect for fall, holidays, or anytime you want a taste of pumpkin heaven.
With a buttery crust, luscious filling, and endless topping options, these bars are family-friendly, make-ahead friendly, and totally customizable. They are sure to become a favorite in your recipe rotation, offering all the flavors of pumpkin cheesecake without the hassle of baking.
Quick, creamy, and perfectly spiced — these pumpkin cheesecake bars will satisfy every pumpkin lover’s cravings, any time of the year.