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If you’re craving a dessert that combines creamy decadence with cozy fall flavors but don’t want to turn on your oven, these No Bake Pumpkin Cheesecake Bars are exactly what you need. They melt in your mouth with a dreamy pumpkin-spiced filling atop a buttery graham cracker crust, offering that perfect balance of sweet, spiced, and smooth textures. This easy-to-make treat captures all the essence of pumpkin pie without the fuss, making it a true crowd-pleaser for any occasion.

No Bake Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

The magic of these No Bake Pumpkin Cheesecake Bars lies in a handful of simple ingredients that come together beautifully. Each component plays a key role in building layers of texture, flavor, and that irresistible autumnal hue that makes pumpkin desserts so special.

Graham cracker crumbs: Provide a buttery, crunchy base that holds the bars together while adding a subtle sweetness.
Unsalted butter: Melts smoothly into the crumbs for a rich and cohesive crust that sets perfectly in the fridge.
Granulated sugar: Adds a touch of sweetness and helps balance the spices.
Cream cheese: Softened to create a luxuriously creamy texture and tang that complements the pumpkin.
Canned pumpkin puree: The star ingredient bringing moisture, sweetness, and vibrant color, packed with natural pumpkin goodness.
Powdered sugar: Sweetens the filling smoothly without any grit, blending effortlessly into cream cheese and pumpkin.
Vanilla extract: Enhances all the flavors with warm, aromatic notes.
Ground cinnamon: Brings that unmistakable pumpkin spice warmth essential for fall desserts.
Ground nutmeg: Adds a subtle depth and a hint of earthy spice.
Ground ginger: Offers a gentle zing that brightens the overall flavor profile.
Heavy cream: Whipped into fluffy peaks, it lightens the filling to that perfect airy cheesecake consistency.

How to Make No Bake Pumpkin Cheesecake Bars

Step 1: Create the Perfect Crust

Start by mixing the graham cracker crumbs with melted butter and granulated sugar until every crumb is beautifully coated. Press this mixture firmly into the bottom of a 9×9-inch baking dish, creating an even layer that acts as the foundation of your bars. Refrigerate it while you prepare the luscious filling to ensure it sets up nicely.

Step 2: Whip Up the Cream Cheese Base

In a large bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. This step is crucial to achieving a silky filling without lumps, setting the stage for the rich pumpkin flavor to shine.

Step 3: Add Pumpkin and Spices

Fold in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger, mixing thoroughly until the blend is smooth and the spices are evenly distributed. The result is a fragrant, velvety mixture that tastes like fall in every bite.

Step 4: Incorporate Whipped Cream

Whip the heavy cream until stiff peaks form—this aerates the filling, making it light and fluffy. Gently fold the whipped cream into the pumpkin mixture, being careful to not deflate it, creating a wonderfully balanced texture between creamy and airy.

Step 5: Assemble and Chill

Pour the luscious pumpkin cheesecake filling over your chilled crust and spread it evenly with a spatula. Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight, allowing the bars to firm up into sliceable perfection.

Step 6: Slice and Serve

Once set, carefully lift the cheesecake out using parchment paper if lined, then cut into 12 even squares. These No Bake Pumpkin Cheesecake Bars are ready to delight your taste buds straight from the fridge, creamy and festive with every bite.

How to Serve No Bake Pumpkin Cheesecake Bars

Garnishes

A dusting of cinnamon or a sprinkle of crushed pecans on top adds a beautiful texture and an extra cozy note. Alternatively, a dollop of whipped cream crowned with a cinnamon stick makes for an elegant, inviting presentation that invites guests to dig right in.

Side Dishes

Pairing these bars with a hot cup of spiced chai tea or fresh brewed coffee complements their warm pumpkin flavors perfectly. For a celebratory occasion, a glass of chilled dessert wine or apple cider adds a festive touch that elevates the experience.

Creative Ways to Present

Serve these bars on a rustic wooden board alongside seasonal fruits like sliced apples or pears for a charming autumn dessert platter. For a fun twist, layer crushed graham crackers and pumpkin filling into individual mason jars for a portable and visually delightful treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover No Bake Pumpkin Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh and creamy for up to 4 days, making them perfect for a quick snack or dessert on busy days.

Freezing

If you want to make these bars in advance, they freeze beautifully. Wrap each bar individually and place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving to maintain their creamy texture and flavor.

Reheating

Since these bars are best enjoyed chilled, reheating is not recommended. Instead, let thawed bars come to room temperature for about 15 minutes to soften slightly before indulging in their full creamy glory.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, you’ll need to cook and puree it thoroughly to achieve the smooth consistency of canned pumpkin. The canned variety is preferred for its consistent texture and moisture content, giving the best results for no bake desserts.

What can I substitute for heavy cream in this recipe?

If you don’t have heavy cream, you can try whipping chilled coconut cream as a dairy-free alternative. Keep in mind that this will add a slight coconut flavor to your cheesecake bars.

How long do these bars need to chill before serving?

For the best texture and flavor, refrigerate the bars for at least 3 hours, though overnight chilling will result in a firmer set and easier slicing.

Are these bars gluten-free?

They aren’t gluten-free if you use standard graham cracker crumbs, as those contain wheat. But you can swap in gluten-free graham cracker crumbs or gluten-free cookies for a safe alternative.

Can I make these bars vegan?

To make these No Bake Pumpkin Cheesecake Bars vegan, use dairy-free cream cheese and whipped coconut cream, and ensure your crust uses vegan-friendly crackers and butter substitutes. The spices and pumpkin remain the same, so the flavor will still shine.

Final Thoughts

There’s truly nothing quite like the cozy comfort of No Bake Pumpkin Cheesecake Bars when pumpkin season arrives. They’re effortless to prepare yet richly flavorful, making them a go-to dessert for busy days or special gatherings. I encourage you to try these bars soon—you’ll find yourself coming back to this recipe again and again, especially when the craving for that perfect pumpkin treat hits!

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No Bake Pumpkin Cheesecake Bars Recipe

★★★★★

5.1 from 22 reviews

Author: Olivia
Total Time: 3 hours 20 minutes
Yield: 12 bars 1x
Diet: Vegetarian

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Description

Delight in these creamy, spiced No Bake Pumpkin Cheesecake Bars perfect for fall gatherings or a cozy dessert. Featuring a buttery graham cracker crust topped with a velvety pumpkin cheesecake filling infused with warm cinnamon, nutmeg, and ginger, these bars are easy to prepare and require no baking.

Instructions

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter, ensuring the mixture holds together when pressed.
Set the crust: Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even layer. Use the back of a measuring cup to compact it tightly. Place the dish in the refrigerator to chill and set while preparing the filling.
Beat cream cheese: In a separate large bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
Add flavorings and pumpkin: Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until the mixture is well combined and smooth, ensuring the spices are evenly distributed.
Whip heavy cream: In another bowl, whip the heavy cream using a mixer until stiff peaks form – this means the cream should hold its shape firmly when the beaters are lifted.
Fold whipped cream: Gently fold the whipped cream into the pumpkin cheese mixture. Use a spatula to incorporate it fully without deflating the whipped cream, creating a light, airy texture.
Assemble the bars: Pour the cheesecake filling over the chilled crust and spread evenly using a rubber spatula for a smooth top layer.
Chill until set: Cover the baking dish tightly with plastic wrap and refrigerate for at least 3 hours or overnight to allow the bars to firm up properly.
Cut and serve: Once fully set, remove the bars from the dish using the edges of parchment paper if used. Cut into 12 equal squares and serve chilled for the best flavor and texture.

Notes

For best results, use full-fat cream cheese and heavy cream to ensure a rich, creamy texture.
The bars can be stored covered in the refrigerator for up to 5 days.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
The crust can be pressed into a springform pan lined with parchment paper for easier removal.
Optional: Garnish with whipped cream and a sprinkle of cinnamon before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American