There is something so wonderfully cozy and indulgent about autumn flavors that truly shine in desserts like this No Bake Pumpkin Cheesecake Bars Recipe. Imagine a melty, creamy cheesecake layer combined with the rich, warmly spiced pumpkin topping all nestled on a buttery graham cracker crust—without ever firing up your oven. This recipe is the perfect balance of texture and flavor, bringing all the best parts of pumpkin pie together in a cool, luscious bar that’s incredibly easy to make and impossible not to love.
Ingredients You’ll Need
This No Bake Pumpkin Cheesecake Bars Recipe uses simple, everyday ingredients that come together beautifully. Each component is essential: the crunchy crust provides a sturdy base, the creamy cheesecake layer adds richness and smoothness, and the spiced pumpkin top brings that signature comforting fall flavor. Here’s what you’ll need:
- Graham cracker crumbs: The foundation for the crust, offering a sweet, crispy texture.
- Granulated sugar: Adds just enough sweetness to balance the crust.
- Unsalted butter, melted: Binds the crust ingredients and gives a buttery richness.
- Cream cheese, softened: Creates the creamy and tangy cheesecake layer.
- Powdered sugar: Sweetens the cheesecake filling smoothly without grit.
- Vanilla extract: Enhances the cream cheese with a warm, aromatic note.
- Heavy cream: Whipped to add lightness and fluff to the cheesecake layer.
- Canned pumpkin puree: The star of the topping, providing depth and natural sweetness.
- Brown sugar: Adds molasses richness to the pumpkin mixture.
- Ground cinnamon, nutmeg, ginger, allspice: The classic pumpkin spice blend that elevates the flavor.
- Salt: Balances the sweetness and spices perfectly.
How to Make No Bake Pumpkin Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by mixing graham cracker crumbs and granulated sugar in a medium bowl—this is your crunchy base. Pour in the melted butter and stir until everything holds together like wet sand. Press this mixture firmly into a parchment-lined 9×9 inch pan to create an even layer. Then pop it into the fridge to chill and set while you whip up the filling.
Step 2: Make the Cheesecake Layer
In a large bowl, beat the softened cream cheese until ultra smooth—that’s the key for a creamy texture. Add powdered sugar and vanilla extract, and keep mixing until the mixture is well combined and velvety. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into your cream cheese mixture, making the layer airy and light. Spread this cheesecake mixture evenly over the chilled crust with a spatula, smoothing the surface. Refrigerate again as you prepare the pumpkin topping.
Step 3: Prepare the Pumpkin Layer
Mix canned pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt in a bowl until all those cozy spices are thoroughly combined with the pumpkin. This is where that signature fall flavor really shines. Spread this spiced pumpkin mixture evenly over the cheesecake layer and smooth it out nicely.
Step 4: Chill and Set
Cover your pan and refrigerate for at least 4 hours or overnight to let the bars fully set. This resting time helps the layers meld into one irresistible, creamy, and firm dessert.
Step 5: Slice and Serve
Once your No Bake Pumpkin Cheesecake Bars Recipe has set, lift it out using the parchment paper edges and slice into squares or bars. Serve chilled and enjoy that perfect bite of autumn in every mouthful.
How to Serve No Bake Pumpkin Cheesecake Bars Recipe
Garnishes
Top your bars with a dollop of freshly whipped cream or a sprinkle of cinnamon for an extra festive touch. Chopped toasted pecans or a drizzle of caramel sauce add delightful texture and sweetness that pair wonderfully with pumpkin’s warm spices.
Side Dishes
These bars shine as a sweet ending to a hearty meal and pair nicely with a cup of hot coffee, chai tea, or even a creamy latte. For brunch, serve alongside fresh fruit or a light salad to balance the richness.
Creative Ways to Present
For parties or gatherings, consider plating these bars on a rustic wooden board surrounded by autumn leaves or mini pumpkins. Layer them in clear glass jars for an adorable individual dessert presentation. You can even dust powdered sugar over the top with a stencil design for some extra charm.
Make Ahead and Storage
Storing Leftovers
Leftover No Bake Pumpkin Cheesecake Bars should be kept covered in the refrigerator. Stored properly, they will stay fresh and creamy for up to 4 days, making them a fantastic make-ahead treat for busy weeks.
Freezing
You can freeze these bars for longer storage. Wrap individual pieces tightly in plastic wrap and place them in an airtight container or freezer bag. They freeze well for up to 1 month. Thaw in the refrigerator before serving to maintain the best texture.
Reheating
Since these bars are meant to be enjoyed chilled, reheating is not recommended. If you prefer, let them sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the flavor release.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but it needs to be cooked and pureed until smooth first. Make sure it is drained of excess moisture or your topping might be too wet to set properly.
What if I don’t have graham crackers for the crust?
You can substitute with digestive biscuits, vanilla wafers, or even crushed gingersnaps for a spicier twist. Just crush them finely and proceed as usual.
Is this recipe gluten-free?
It depends on the graham crackers you use. If gluten-free graham crackers are available, this recipe can easily be made gluten-free by substituting them.
Can I make this recipe vegan?
This recipe uses cream cheese and heavy cream, which are dairy products. You could experiment with vegan cream cheese and coconut cream, but the texture and flavor may differ from the classic version.
How long should these bars be refrigerated before serving?
For best results, refrigerate the bars for at least 4 hours or overnight. This allows the layers to set properly and makes slicing cleaner and easier.
Final Thoughts
This No Bake Pumpkin Cheesecake Bars Recipe is such a delightful way to enjoy the flavors of fall without fuss or oven time. It’s perfect for sharing with friends and family or treating yourself to something special throughout the season. I can’t wait for you to try it and experience how creamy, spiced, and utterly delicious these bars are. Happy baking, or rather, happy no-baking!
Print
No Bake Pumpkin Cheesecake Bars Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 0m
- Total Time: 4h 20m
- Yield: 16 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and festive, these No Bake Pumpkin Cheesecake Bars combine a crunchy graham cracker crust with a smooth cream cheese layer and a spiced pumpkin topping. Perfect for fall gatherings or any time you crave an easy, no-fuss dessert that requires no baking.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp salt
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until the mixture is well combined and holds together.
- Press the crust: Evenly press the crust mixture into the bottom of a 9×9 inch pan lined with parchment paper. Chill in the refrigerator while preparing the filling to help it set.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating to combine thoroughly.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated to keep the mixture light and fluffy.
- Assemble cheesecake layer: Spread the cheesecake mixture evenly over the chilled crust, smoothing the surface with a spatula. Return to the refrigerator to chill.
- Prepare pumpkin layer: In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt. Mix until well blended and smooth.
- Top with pumpkin layer: Spread the spiced pumpkin mixture evenly over the cheesecake layer and smooth the top with a spatula.
- Chill and set: Cover the pan and refrigerate the bars for at least 4 hours or overnight until fully set and firm enough to cut.
- Serve: Once set, remove the bars from the pan using the parchment paper. Slice into bars and serve chilled for a refreshing, creamy dessert.
Notes
- Use full-fat cream cheese and heavy cream for best creamy texture and flavor.
- Chilling time is important to allow the layers to set properly; do not skip or rush this step.
- You can substitute maple syrup or honey for some or all of the sugar for a different sweetness profile.
- These bars keep well covered in the refrigerator for up to 3 days.
- For a festive touch, sprinkle chopped pecans or whipped cream on top before serving.
