No Bake Pumpkin Cheesecake Bars: 5-Star Fall Favorite You’ll Love

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There’s something magical about fall flavors, especially when they come together in a dessert that doesn’t even need the oven. These No Bake Pumpkin Cheesecake Bars are the perfect combination of creamy, spiced, and sweet, all layered over a buttery graham crust. Whether you’re prepping for a holiday, a potluck, or just craving something pumpkin-y, this is your go-to. In this guide, you’ll get everything from why this dessert wins hearts to expert tips and variations.

Table of Contents

Why You’ll Love This Recipe

Some desserts feel like a chore. This one? It feels like a reward. From the first creamy bite to the last crumb of buttery crust, these No Bake Pumpkin Cheesecake Bars hit all the right notes, especially for anyone who loves a shortcut that doesn’t cut flavor.

When I first made this for my husband, I didn’t even get a chance to snap a photo. That’s how fast they disappeared. He called it “fall in a bar,” and he wasn’t wrong. These bars are rich with cream cheese, spiced just right with cinnamon and nutmeg, and sweetened with real pumpkin puree. But the best part? You don’t even turn on the oven. Perfect for those busy fall days when you want something sweet and seasonal without breaking a sweat.

They also chill beautifully, meaning you can make them ahead of time for parties, holidays, or just to satisfy that late-night pumpkin craving. And since they slice clean, they’re great for serving a crowd. It’s a dessert that feels indulgent but comes together in minutes.

If you’re a fan of other cozy pumpkin creations like this Pumpkin French Toast Casserole, you’ll adore the creamy-meets-spiced goodness of this no-bake version.

Whether you’re a baking beginner or a seasoned fall dessert lover, these bars are a win.

Ingredients for Pumpkin Cheesecake Bars

You don’t need anything fancy to make these bars, just pantry staples, cream cheese, and a little pumpkin magic. Each layer works together to create that rich, autumn-spiced bite, and every ingredient plays its part.

For the crust:

1 ½ cups graham cracker crumbs (about 10 full sheets)
⅓ cup brown sugar
½ cup unsalted butter, melted

For the pumpkin cheesecake filling:

2 (8 oz) blocks cream cheese, softened
¾ cup powdered sugar
1 cup canned pumpkin purée
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup whipped topping (like Cool Whip)

These ingredients build a smooth, mousse-like pumpkin filling that sets beautifully in the fridge without needing gelatin or baking. The graham cracker base provides a buttery, crisp contrast that balances the soft, creamy top.

Ingredient Notes and Substitutions

If you’re out of graham crackers, crushed gingersnaps add a spicy kick that pairs well with pumpkin. For a gluten-free version, use gluten-free graham-style crackers; it works just as well and pairs beautifully, just like in this Gluten-Free Pumpkin Oatmeal Bake.

Prefer less sweetness? Reduce the powdered sugar to ½ cup, or skip the whipped topping and fold in freshly whipped cream instead.

Using block-style cream cheese is a must, the spreadable tub kind won’t hold up. Make sure it’s fully softened to avoid lumps.

Canned pumpkin purée (not pumpkin pie filling!) is what gives this dessert its signature flavor. If you want to boost the spice, feel free to add a pinch of cloves or pumpkin pie spice to the mix.

How to Make No Bake Pumpkin Cheesecake Bars

This recipe breaks down into two simple parts: the crust and the filling. No oven, no water baths, no fuss. Just chill time and delicious results.

Make the Crust
In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in the melted butter until everything looks like wet sand. Press this mixture firmly into the bottom of an 8×8-inch baking pan lined with parchment paper. Use the back of a measuring cup to flatten it evenly. Chill in the fridge for 20–30 minutes while you prep the filling.
Mix the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy — about 2 minutes. Add powdered sugar and continue beating until combined. Stir in the vanilla, pumpkin puree, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully incorporated.
Fold in Whipped Topping
Gently fold in the whipped topping using a rubber spatula. Don’t overmix — you want to keep the light, airy texture.
Assemble and Chill
Spread the filling evenly over the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or overnight for best results. Once firm, slice into squares and serve chilled.

Optional Toppings: A sprinkle of crushed gingersnaps, a drizzle of caramel sauce, or a dollop of whipped cream can add extra flair.

This method is similar in ease to desserts like this Pumpkin Baked Oatmeal, where prep is minimal and flavor payoff is huge.

Tips and Variations for Perfect No Bake Pumpkin Cheesecake Bars

The beauty of this recipe is how forgiving it is, but these tips will guarantee success, whether it’s your first time or your fifth batch this fall.

Chill Time Is Everything
Don’t rush it. These bars need at least 6 hours in the fridge to firm up properly. Overnight chilling is even better; it lets the flavors meld and ensures clean cuts.

Line Your Pan with Parchment
For easy removal, use parchment paper with overhang on the sides. When you’re ready to slice, just lift the bars out of the pan and use a sharp knife for clean edges.

Room Temperature Ingredients Are Key
Softened cream cheese blends smoother and helps prevent lumps. Cold cream cheese can lead to a grainy filling.

Use Fresh Spices When Possible
Pumpkin desserts rely on warm spices like cinnamon, nutmeg, and ginger; so if your jars are old, consider replacing them. It makes a big difference in flavor.

Whipped Cream or Whipped Topping?
Either works. Whipped topping (like Cool Whip) offers stability, while homemade whipped cream adds a richer taste. Want a dairy-free version? Use coconut whipped topping.

Try a Different Crust
Switch up the crust with gingersnap cookies, biscoff, or even chocolate sandwich cookies. This tiny change adds big flavor impact, just like in fun twists such as this Pumpkin Chocolate Baked Oatmeal.

Add a Swirl or Layer
Marble in some melted chocolate or layer with dulce de leche between the crust and filling. Fancy without the fuss.

Frequently Asked Questions

Can I freeze no bake pumpkin cheesecake bars?

Yes, you can freeze them! After the bars have fully chilled in the fridge, slice them and place the pieces on a parchment-lined tray. Freeze until solid, then wrap each bar in plastic wrap and store in an airtight container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before serving for best texture.

How long do these bars last in the refrigerator?

Stored in an airtight container, no bake pumpkin cheesecake bars will stay fresh in the fridge for up to 5 days. The crust may soften slightly over time, but the flavor remains delicious. For optimal texture, consume within the first 3 days.

Can I make these cheesecake bars dairy-free?

Absolutely. Use a dairy-free cream cheese (such as almond or cashew-based), a dairy-free whipped topping like coconut whip, and plant-based butter for the crust. Just ensure your pumpkin purée and other ingredients are also dairy-free.

What can I use instead of graham crackers for the crust?

Gingersnaps, Biscoff cookies, vanilla wafers, or even crushed pretzels can create a unique crust. For a chocolatey base, use Oreo cookie crumbs.

Final Thoughts

If you’re looking for a dessert that delivers on flavor without turning on the oven, No Bake Pumpkin Cheesecake Bars are it. They’re smooth, spiced, and perfect for fall gatherings or cozy nights in. With a buttery crust and creamy pumpkin filling, this is one recipe that’ll have people asking for seconds, and the recipe. It’s a crowd-pleaser that takes minimal effort and yields maximum reward.

Whether you’re hosting Thanksgiving, baking with kids, or just craving something sweet and seasonal, these bars will never disappoint. Trust me, they’re the kind of treat that disappear before you get a second slice.

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No Bake Pumpkin Cheesecake Bars

Why You’ll Love This Recipe