When the air turns crisp and pumpkin spice fills every corner of the season, there’s nothing more comforting than a dessert that tastes like fall but doesn’t require you to turn on the oven. That’s where No Bake Pumpkin Cheesecake Bars come in—an easy, creamy, and oh-so-cozy dessert that feels like a hug in every bite. With a buttery graham cracker crust, a luscious pumpkin cheesecake filling, and just the right balance of spices, these bars are the ultimate fall treat.
What I love about this recipe is its simplicity. You don’t need fancy equipment or complicated steps, just a few mixing bowls and some pantry staples. And because it’s no-bake, you can make it ahead for family gatherings, Thanksgiving, or just a cozy weekend treat without heating up the kitchen.
Today, I’ll guide you step by step through making these irresistible bars, share tips for perfecting the recipe, and answer the most common questions. By the end, you’ll have your new go-to fall dessert ready to wow your friends and family.
Why You’ll Love This No Bake Pumpkin Cheesecake Bars
There are so many reasons why these No Bake Pumpkin Cheesecake Bars deserve a spot in your recipe collection:
- No oven required – Perfect for busy days or when you don’t want to heat up the house.
- Pumpkin spice magic – A blend of cinnamon, nutmeg, and cloves brings that cozy fall flavor we all crave.
- Crowd-pleaser – These bars slice beautifully and are perfect for sharing at gatherings.
- Beginner-friendly – You don’t need baking expertise; the recipe is foolproof.
- Make ahead – These bars actually taste better after chilling overnight, making them ideal for holidays.
If you’re looking for a dessert that’s festive, simple, and deliciously creamy, this one checks all the boxes.
How to Make This No Bake Pumpkin Cheesecake Bars
Making No Bake Pumpkin Cheesecake Bars is straightforward, but it’s all about layering flavors and textures. Here’s a step-by-step breakdown:
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup whipped topping or homemade whipped cream
For Topping (optional):
- Extra whipped cream
- A sprinkle of cinnamon or crushed graham crackers
Step 1: Make the Crust
Mix the graham cracker crumbs, melted butter, and sugar together until the crumbs are fully coated. Press this mixture firmly into the bottom of an 8×8 or 9×9 baking dish lined with parchment paper. Place in the refrigerator to set while you prepare the filling.
Step 2: Make the Pumpkin Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the pumpkin puree, powdered sugar, vanilla, and spices. Mix until everything is well combined and creamy.
Step 3: Fold in the Whipped Topping
Gently fold in the whipped topping (or homemade whipped cream) using a spatula. This step keeps the filling light and airy, giving the bars their creamy texture.
Step 4: Assemble and Chill
Pour the filling over the chilled crust, spreading it out evenly with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is even better).
Step 5: Slice and Serve
Once fully chilled, lift the bars out using the parchment paper and cut them into squares. Add a dollop of whipped cream and sprinkle with cinnamon for the perfect finishing touch.
What to Serve With This No Bake Pumpkin Cheesecake Bars
These No Bake Pumpkin Cheesecake Bars are delicious on their own, but you can make them shine even more with thoughtful pairings:
- Warm beverages – Serve with spiced chai, pumpkin spice lattes, or a simple cup of black tea.
- Fresh fruit sides – Apple slices or a fruit salad balance the richness.
- Chocolate drizzle – A light drizzle of dark chocolate adds a beautiful flavor contrast.
- Holiday pairing – For festive gatherings, serve alongside mulled wine or a glass of spiced cider.
Tips for Perfecting
Even though this recipe is simple, here are a few tricks to make your No Bake Pumpkin Cheesecake Bars extra special:
- Use room-temperature cream cheese – This ensures a smooth, lump-free filling.
- Chill long enough – Patience is key! At least 4 hours is necessary, but overnight gives the best texture.
- Don’t skip parchment paper – It makes slicing and serving much easier.
- Boost the spice – If you love a stronger pumpkin spice flavor, add ½ teaspoon pumpkin pie spice.
- Try a different crust – Swap graham crackers for gingersnaps or vanilla wafers for a twist.
Storing and Reheating
One of the best things about these bars is how well they keep.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap bars individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: No need to reheat! These bars are best served chilled.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pumpkin pie filling, since pie filling already has sugar and spices added. Using puree gives you control over sweetness and spice levels.
Can I make these bars ahead of time?
Yes! In fact, making them a day ahead improves the flavor and texture since the filling sets more firmly overnight.
Can I use fresh whipped cream instead of store-bought topping?
Absolutely. Homemade whipped cream makes the bars even richer and creamier. Just be sure to whip it to stiff peaks before folding it in.
What can I use instead of graham crackers for the crust?
Gingersnaps, Oreos, or digestive biscuits all work beautifully as crust alternatives.
Conclusion
If you’re looking for a dessert that’s creamy, spiced just right, and requires zero oven time, these No Bake Pumpkin Cheesecake Bars are your answer. They bring together the best flavors of fall in a simple, make-ahead dessert that’s perfect for holidays, potlucks, or even just a weeknight treat.
Give them a try this season and watch them disappear slice by slice—your family and friends will thank you
No Bake Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Line an 8×8 inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan to form the crust.
- Beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, vanilla, and spices. Mix until creamy.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold whipped cream into pumpkin cheesecake mixture until fully combined.
- Spread mixture evenly over crust. Smooth the top with a spatula.
- Refrigerate at least 4 hours or overnight until set. Cut into bars and top with whipped cream if desired.