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.

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

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup brown sugar

½ cup unsalted butter, melted

For the filling:

2 (8 oz) blocks cream cheese, softened

¾ cup powdered sugar

1 cup canned pumpkin puree

½ tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp salt

1 cup whipped topping (or whipped cream)

Cook Mode Prevent your screen from going dark

Instructions

1. Line an 8×8-inch pan with parchment paper.

2. Mix graham cracker crumbs, brown sugar, and melted butter. Press into pan. Chill for 30 minutes.

3. Beat softened cream cheese until fluffy.

4. Add powdered sugar, vanilla, pumpkin, and spices. Mix until smooth.

5. Fold in whipped topping until just combined.

6. Spread over crust and smooth the top.

7. Chill for at least 6 hours or overnight.

8. Slice and serve cold. Optional: top with whipped cream or caramel.

Notes

Use parchment paper for easy removal.

Chill overnight for best firmness.

Swap in gingersnaps or Oreos for crust variety.

Store leftovers in fridge up to 5 days or freeze for 2 months.

Author: Chef Saly
Prep Time: 15 mins
Cook Time: 0 mins
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 14g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg