No Bake Pumpkin Cheesecake Bars

These No Bake Pumpkin Cheesecake Bars are everything you love about fall—creamy, spiced, and full of pumpkin flavor—without ever turning on the oven. With a buttery graham cracker crust and a silky pumpkin cream cheese filling, these bars are a cozy, crowd-pleasing dessert perfect for holiday gatherings, potlucks, or just treating yourself at home.

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Why You’ll Love This Recipe
No Oven Required – Perfect for warm days or when your oven is full.
Festive Fall Flavor – Pumpkin spice and creamy cheesecake in every bite.
Make Ahead Friendly – Chill overnight and serve the next day.
Smooth and Creamy – A luscious texture that melts in your mouth.
Easy to Customize – Add whipped cream, nuts, or caramel for a twist.

Ingredients You’ll Need

For the Crust:
2 cups graham cracker crumbs (about 16 full crackers)
½ cup unsalted butter, melted
2 tbsp brown sugar
½ tsp cinnamon

For the Filling:
8 oz cream cheese, softened
1 cup canned pumpkin puree (not pumpkin pie filling)
¾ cup powdered sugar
½ cup brown sugar
1½ tsp pumpkin pie spice
½ tsp cinnamon
1 tsp vanilla extract
1¼ cups heavy whipping cream, cold

For Topping (Optional):
Whipped cream
Crushed graham crackers or chopped pecans
A dash of cinnamon or nutmeg

Tools You’ll Need
8×8 or 9×9 inch square baking pan
Parchment paper
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Offset spatula or spoon (for smoothing the top)

Step-by-Step Instructions

Step 1: Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon.
Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of a parchment-lined baking pan.
Use the back of a spoon or flat-bottomed glass to firmly pack it down.
Chill in the fridge while you prepare the filling.

Step 2: Whip the Cream
In a clean bowl, use an electric mixer to beat the cold heavy cream until stiff peaks form.
Set aside in the fridge until ready to fold into the filling.

Step 3: Make the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract.
Beat until fully combined and creamy, scraping down the sides as needed.

Step 4: Fold in the Whipped Cream
Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula.
Do this slowly to keep the mixture light and airy.
Continue folding until the mixture is smooth and fully combined.

Step 5: Assemble the Bars
Pour the filling over the chilled graham cracker crust.
Smooth the top with an offset spatula or back of a spoon.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

Step 6: Slice and Serve
Once set, remove from the pan using parchment paper for easy lifting.
Slice into squares using a sharp knife, wiping clean between cuts.
Top with whipped cream, a sprinkle of cinnamon, and crushed graham crackers or nuts if desired.

Tips for Perfect No Bake Cheesecake Bars
Use Full-Fat Cream Cheese – For the best creamy texture and rich flavor.
Chill Thoroughly – Let the bars set for at least 6 hours to get clean slices.
Use Cold Whipping Cream – Helps it whip faster and hold better in the filling.
Pumpkin Purée Only – Make sure you’re using 100% pumpkin, not spiced pie filling.
Line the Pan – Parchment paper makes it easy to lift out the bars for slicing.

Serving Suggestions
Pumpkin Latte – Pair with a cozy spiced coffee for the ultimate fall treat.
Caramel Drizzle – Add a drizzle of caramel sauce for extra indulgence.
Fall Fruit Platter – Serve alongside apple slices, pears, and grapes for a seasonal dessert spread.
Holiday Dessert Table – These bars are a perfect no-bake option for Thanksgiving or Friendsgiving.

How to Store & Make Ahead

Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Make Ahead:
These bars are ideal for making the day before your event. Let them chill overnight and slice just before serving.

Frequently Asked Questions

1. Can I make this in a larger pan?
   Yes, just double the recipe for a 9×13 pan and slightly increase the chill time.
2. What if I don’t have pumpkin pie spice?
   Use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves as a substitute.
3. Can I use a store-bought crust?
   Absolutely! A pre-made graham cracker crust makes it even quicker.
4. How do I make it dairy-free?
   Use dairy-free cream cheese, whipped topping, and plant-based butter. Be sure to check all ingredient labels.
5. Can I add gelatin to help it set?
   If you prefer a firmer texture, dissolve 1 tsp unflavored gelatin in warm water and mix it into the filling.

Final Thoughts
These No Bake Pumpkin Cheesecake Bars are the ultimate fall dessert—creamy, spiced, and incredibly easy to make. Whether you’re baking for the holidays or just craving a sweet pumpkin treat, these bars are guaranteed to satisfy. No oven, no fuss, just cozy deliciousness in every bite.

Give them a try, share your thoughts below, and don’t forget to post your photos—we’d love to see your pumpkin cheesecake creations!

Preparation Time: 20 minutes
Chill Time: 6 hours (minimum)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 4g | Carbohydrates: 29g | Fat: 20g | Fiber: 1g | Sodium: 190mg

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