These simple no bake pumpkin cheesecake bars take just 25 minutes to prep thanks to not even having to turn on your oven, which makes them a perfect addition to your Thanksgiving holiday or fall celebration. They have a pumpkin spice flavored graham cracker crust and a creamy pumpkin cheesecake filling.
Home baker, Lydia, says: "Made these bars again for Thanksgiving this year! They were a hit! Lots of compliments."
Why You'll Love This Cheesecake
- It's 100% no bake. Just like with my salted caramel no bake cheesecake and this pumpkin swirl cheesecake, every part from the crust to the whipped cream is no bake. You don't even have to worry about turning on the oven or a water bath.
- Real pumpkin flavor. A whole cup of canned pumpkin puree is used. With the addition of the pumpkin spice seasoning, the cheesecake filling takes just like pumpkin pie!
- Smooth & really creamy texture. No bake cheesecakes are super light and creamy in texture. This is because there are no eggs. And unlike traditional cheesecake, whipped cream is folded into the batter,
- Perfect holiday dessert. You can easily make these pumpkin bars the night before and serve them the next day (along with this no bake pumpkin pecan cheesecake)! This is what I love to do for both Thanksgiving and Christmas Day.
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I love seeing other home bakers make this recipe every year for their holiday gatherings. Even if you're not the biggest fan of pumpkin, give these pumpkin cheesecake bars a try!
For even more holiday cheesecake recipes, you might enjoy this easy no bake caramel cheesecake recipe or these oreo cheesecake bars.
Ingredients For Pumpkin Cheesecake Bars
- Graham Crackers: The main component of the crust. Use a food processor to pulse into fine crumbs.
- Sugars: Both brown sugar and white sugar are used.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Heavy Whipping Cream: Be sure this ingredient is cold before whipping to stiff peaks. Do not substitute it with heavy cream. They're not the same.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
See the recipe card for the full ingredients list and the exact amounts.
How To Make No Bake Pumpkin Cheesecake Bars
Step 1: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, pumpkin pie spice, and salt.
Pour the crumbs into the bottom of a prepared baking dish, pressing down firmly Place in the freezer while you make the filling.
Step 2: In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high for 2-3 minutes until stiff peaks.
Place the whipped cream in a separate bowl and put it in the refrigerator.
Step 3: In that same bowl but using the paddle attachment, beat the cream cheese, sugar, vanilla extract, pumpkin spice, and cinnamon until smooth.
Then add the pumpkin puree and mix on medium speed until combined.
Step 4: Gently fold in the whipped cream using a rubber spatula. Be careful not to overmix!
Step 5: Transfer the cheesecake mixture over the crust and evenly smooth it out. Chill in the refrigerator for at least 8 hours.
Step 6: Once ready to serve, slice into bars and top with homemade whipped cream.
Storing & Freezing
Refrigerator: Keep any individual bars of cheesecake in an airtight container in the refrigerator for up to 5 days. It can sit out at room temperature for 2 hours before needing to be in the refrigerator.
Freezer: Place the cheesecake in an airtight container. It can be in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
Professional Home Baking Tips
- Baking Pan: Line your 8x8-inch baking pan with parchment paper and then non-stick spray. This will make it way easier to remove the bars once they are set.
- Cheesecake Batter: Be very careful when you fold in the whipped cream. If you're too rough, the batter will fall flat and not set up properly.
- Chill Time: Allow the cheesecakes to chill in the refrigerator for at least 8 hours before serving.
- Perfect Bars: For clean, even cuts, freeze the bars for 40 minutes. Then, use a non-serrated knife to slice the chilled bars, wiping it clean with a paper towel after each cut.
Recipe FAQs
You certainly can! You could make a gingersnap crust using gingersnap cookies or use Oreos to make a chocolate crust.
You either overmixed the filling when you folded in the whipped cream or they didn't chill long enough in the refrigerator.
If you wanted, you could make this in a springform pan or a 9x9-inch baking pan.
📖 Recipe
Simple No Bake Pumpkin Cheesecake Bars
Equipment
- 8x8 inch baking pan
- Mixing Bowl
- Stand Mixer
- Offset Spatula
Ingredients:
Graham Cracker Crust
- 14 graham cracker sheets, crumbs (about 2 cups)
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Pumpkin Cheesecake
- 1 cup heavy whipping cream
- 16 ounces brick-style cream cheese, room temperature (2 packages)
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup pumpkin puree
Instructions:
- Line an 8×8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
Graham Cracker Crust
- Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, brown sugar, pumpkin pie spice, and salt. Mix together.
- Pour the crumbs into the bottom of the prepared pan, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.
Pumpkin Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high for 2-3 minutes until stiff peaks. Place the whipped cream in a separate bowl and put it in the refrigerator.
- In that same bowl but using the paddle attachment, beat the cream cheese, sugar, vanilla extract, pumpkin pie spice, and cinnamon on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the pumpkin puree and mix on medium speed until combined. Remove the bowl from the mixer and very gently fold in the whipped cream using a silicone spatula.
- Transfer the cheesecake mixture over the crust and evenly smooth it out using a silicone or an offset spatula. Chill in the refrigerator for at least 8 hours (or overnight). For clean, even cuts, place the cheesecake in the freezer for 40 minutes before cutting.
- Keep any leftovers in the refrigerator in an airtight container for up to 5 days.
Made these bars again for Thanksgiving this year! They were a hit! Used gluten free graham crackers and no one could tell. : ) Lots of compliments.
Yay!! Glad to hear the gluten free graham crackers worked out so well. 🙂
Making these bars for thanksgiving this year! Can’t wait, this recipe looks so good!
I hope you love them! I made these Thanksgiving with my in-laws and they were so good! 🙂
They turned out amazing!!