These no bake pumpkin cheesecake bars have a pumpkin spice flavored graham cracker crust and a creamy pumpkin cheesecake filling. This is an easy no bake dessert that's perfect for fall!
These pumpkin cheesecake bars are super light, creamy, and filled with pumpkin flavor. Unlike traditional cheesecake, whipped cream is folded into the batter, creating a delicious no bake pumpkin layer.
Both pumpkin puree and pumpkin pie spice are used, making this a must-try dessert this fall season.
Why You'll Love This Cheesecake
- It has a buttery graham cracker crust.
- A whole cup of canned pumpkin puree is used.
- It's 100% no bake.
- The cheesecake tastes like pumpkin pie filling.
- This would be perfect for the holiday season and as a Thanksgiving dessert!
This is seriously the best pumpkin pie cheesecake and such an easy recipe to make too!
Feel free to top each bar with whipping cream, like I did!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- 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.
Here are the step by step instructions on how to make these cheesecake pumpkin bars.
Step 1: Make the crust. In a medium or large bowl, combine the graham cracker crumbs, melted butter, brown sugar, pumpkin pie spice, and salt.
Step 2: Freeze the crust. Pour the crumbs into the bottom of the prepared baking dish, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.
Step 3: Whipped cream: 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 4: Beat the cream cheese. 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 5: Combine the ingredients. Gently fold in the whipped cream using a rubber spatula. Be careful not to overmix!
Step 6: Chill. Transfer the cheesecake mixture over the crust and evenly smooth it out. Chill in the refrigerator for at least 8 hours.
Keep any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Expert 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.
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.
It brings me so much joy to see you make my recipes. 🙂
More Fall Desserts
No Bake Pumpkin Cheesecake Bars
- 8x8 inch baking pan
- Mixing Bowl
- Stand Mixer
- Offset Spatula
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
- 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
- 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.
- 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.