When the weather begins to cool, dessert cravings often shift toward cozy spices, creamy textures, and classic pumpkin flavor. These No Bake Pumpkin Cheesecake Bars bring all of that together in one easy fall dessert. They are rich, smooth, gently spiced, and made with a buttery graham cracker crust, all without turning on the oven.
If pumpkin season is your favorite time of year, this recipe is a simple way to enjoy those familiar flavors in a cool, creamy dessert. It is especially useful during the early days of fall, when you want pumpkin spice treats but the weather is still too warm for baking. These no bake pumpkin cheesecake bars are easy to prepare, slice beautifully after chilling, and make a lovely dessert for gatherings, holidays, or a make-ahead treat at home.
The filling combines softened cream cheese, pumpkin puree, powdered sugar, brown sugar, vanilla, pumpkin pie spice, and whipped topping. The result is a fluffy but firm cheesecake layer with a balanced pumpkin flavor. The graham cracker crust adds sweetness, crunch, and a hint of cinnamon, making every bite taste like a cross between pumpkin pie and classic no bake cheesecake.
Ingredients
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and seasoned, so it will not work the same way in this recipe. You will need 1 cup of pumpkin puree.
- Cream cheese: Use two 8-ounce bricks of softened cream cheese. Brick-style cream cheese gives the bars the best structure. Cream cheese from a tub is too soft for this no bake dessert.
- Whipped topping: Use one thawed 12-ounce container of whipped topping, such as Cool Whip. It should be fully thawed before mixing so the filling becomes smooth and fluffy.
- Pumpkin pie spice: This warm spice blend gives the cheesecake filling its classic fall flavor.
- Powdered sugar: Also called confectioners’ sugar or icing sugar, it helps create a smooth, creamy texture. Do not replace it with granulated sugar.
- Brown sugar: Brown sugar adds a deeper sweetness and helps give the filling a pumpkin pie-style flavor.
- Vanilla extract: A small amount rounds out the flavor of the cheesecake filling.
For the Graham Cracker Crust:
- Graham crackers: Crush two sleeves of graham crackers, or use about 2 cups of prepared graham cracker crumbs.
- Butter: Melted salted butter works well here, but unsalted butter may also be used.
- Sugar: A little white granulated sugar adds sweetness to the crust.
- Cinnamon: Ground cinnamon gives the crust a warm, cozy flavor that pairs perfectly with pumpkin.
Instructions
Graham Cracker Crust
Add the graham crackers to the bowl of a food processor. Add the sugar and ground cinnamon, then process until the crackers are finely crushed. If you are using store-bought graham cracker crumbs, place 2 cups of crumbs in a bowl and whisk them with the sugar and cinnamon.
Pour the crumbs into a medium bowl. Add the melted butter and stir with a rubber spatula until all of the crumbs are evenly coated. The mixture should look like damp sand and hold together when pressed.
Transfer the crumb mixture to a 9×13-inch glass baking dish. Press it firmly and evenly into the bottom of the dish using a spatula or your fingers. A firmly packed crust will make the bars easier to slice.
Place the baking dish in the refrigerator and chill the crust for 15 minutes while you prepare the pumpkin cheesecake filling.
No Bake Pumpkin Cheesecake Filling
Place the softened cream cheese in a large mixing bowl. Add the powdered sugar, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla extract.
Beat the mixture with a hand mixer until it is completely smooth and creamy. Scrape down the sides of the bowl as needed so there are no lumps of cream cheese remaining.
Add the thawed whipped topping to the bowl. Mix on low speed until the filling is fully combined, light, and fluffy.
Remove the chilled graham cracker crust from the refrigerator. Spoon the pumpkin cheesecake filling over the crust and spread it into an even layer with a silicone spatula.
Cover the dish tightly with plastic wrap and refrigerate until the filling is set. Chill for at least 4 hours, although 8 to 12 hours gives the best texture.
Slice into bars and serve cold. If desired, top each bar with whipped cream and a light sprinkle of cinnamon.
Substitutions
Gluten free: Use gluten-free graham cracker crumbs. Check all packaged ingredients to confirm they are gluten free, as brands can vary.
Light or lower calorie: Use low-fat cream cheese and low-fat or sugar-free whipped topping if desired.
Pumpkin pie spice: If you do not have pumpkin pie spice, use ¾ teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ground cloves.
Variations
Gingersnap crust: Replace the graham cracker crumbs with 2 cups of crushed gingersnaps. Omit the cinnamon and add ⅓ cup of brown sugar.
Without whipped topping: Use 4 cups of prepared stabilized whipped cream in place of the whipped topping.
Sweet potato cheesecake bars: Replace the pumpkin puree with thick sweet potato puree.
Frequently Asked Questions
Use a blend of cinnamon, ginger, nutmeg, allspice, and cloves. For this recipe, use ¾ teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ground cloves.
They are the same type of spice blend. Some labels use the shorter name “pumpkin spice,” while others say “pumpkin pie spice.” They can be used interchangeably.
The cheesecake needs enough time to chill. A minimum of 4 hours is recommended, but 8 to 12 hours is best for a firm, sliceable texture.
The surface should look smooth and the filling should not jiggle when the pan is gently moved. If the filling feels too soft when touched, chill it longer. You may also place it in the freezer for 20 to 30 minutes to help it firm up more quickly.
Yes. Wrap the cheesecake tightly and freeze it for up to 1 month. Thaw it in the refrigerator overnight before serving.
More Easy No Bake Desserts:
- No Bake Chocolate Chip Cheesecake
- No Bake Nutella Pie
- Butterscotch Haystacks
- No Bake Peanut Butter Bars
No Bake Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 2 sleeves graham crackers about 18 sheets, or approximately 2 cups crumbs
- 2 tablespoons white granulated sugar
- ½ teaspoon ground cinnamon
- 1 cup salted butter melted
Pumpkin Cheesecake Filling
- 2 8-ounce bricks cream cheese, softened
- 1 cup powdered sugar
- ¼ cup packed brown sugar
- 1 cup pumpkin puree
- 2 ¼ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 12-ounce container whipped topping, thawed
Instructions
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Process the graham crackers, sugar, and cinnamon into fine crumbs, or combine prepared crumbs with the sugar and cinnamon.
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Stir the crumbs with melted butter until evenly moistened.
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Press the mixture firmly into a 9×13-inch glass baking dish and chill for 15 minutes.
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Beat the softened cream cheese with powdered sugar, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla until smooth.
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Mix in the thawed whipped topping on low speed until fluffy and fully combined.
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Spread the filling evenly over the chilled crust.
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Cover and refrigerate for at least 4 hours, or preferably 8 to 12 hours, until set.
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Slice into bars and serve chilled with whipped cream and cinnamon, if desired.
Notes
Pumpkin Pie Spice Substitute: Use ¾ teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon cloves in place of the pumpkin pie spice.