Creamy No Bake Pumpkin Cheesecake Bars Family Favorite

If you’re craving something creamy, spiced, and undeniably fall without having to turn on the oven these no bake pumpkin cheesecake bars are your answer. They come together so easily and are perfect for busy weeknights, Thanksgiving prep, or a quick treat when you’re in a pumpkin mood. My family loves how soft and fluffy they are, and the graham cracker crust adds just the right amount of crunch. Plus, the fact that they’re no bake? Absolute game changer.

These bars are a favorite around here because they’re indulgent but not too heavy and kids love the creamy pumpkin flavor. Whether you’re making them ahead for a holiday or whipping them up on a whim, you’ll love how effortlessly they come together.

Why You’ll Love No Bake Pumpkin Cheesecake Bars

There’s no need to heat the kitchen for this fall favorite. These cheesecake bars are light, fluffy, and full of warm pumpkin spice flavor. The graham cracker crust gives them just the right amount of texture, and since they chill instead of bake, they’re perfect for making ahead or prepping during a busy day. Best of all? They slice beautifully and feel just fancy enough for gatherings but simple enough for a weekday dessert.

Simple Ingredients

Here’s what makes this recipe shine just a few everyday ingredients that come together perfectly.

• Graham Crackers: The classic base for a no-bake crust, they add a sweet crunch.
• Butter: Melted butter holds the graham cracker crumbs together and adds richness.
• Cream Cheese: The heart of the cheesecake layer softened to create a smooth, fluffy filling.
• Powdered Sugar: Sweetens the cream cheese without making it gritty.
• Pumpkin Puree: Use pure pumpkin (not pie filling) for the best earthy flavor and texture.
• Pumpkin Pie Spice: Warm, cozy, and perfectly seasonal this blend brings the pumpkin to life.
• Vanilla Extract: A splash of vanilla rounds out the flavors and balances the spice.
• Heavy Whipping Cream: Whipped and folded in for a fluffy, mousse-like texture.

Servings, Prep & Chill Time

• Servings: 12 bars
• Prep Time: 20 minutes
• Chill Time: 6 hours (or overnight)
• Total Time: 6 hours 20 minutes

What is Needed

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup pumpkin puree
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (cold)

Instructions

1. In a bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are well coated. Press the mixture evenly into the bottom of a parchment-lined 8×8 pan. Place in the freezer while you prepare the filling.
2. Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream until stiff peaks form. Set aside.
3. In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until fully combined and creamy.
4. Gently fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula until no streaks remain.
5. Remove crust from the freezer and spread the pumpkin cheesecake mixture evenly over the crust.
6. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
7. Once set, slice into bars and top with whipped cream and a sprinkle of pumpkin spice if desired.

Top Tips

• Use full-fat cream cheese for the creamiest, most stable filling.
• Chill overnight for the cleanest cuts and best texture.
• Line the pan with parchment for easy lifting and slicing.
• Use cold heavy cream so it whips up quickly and holds its shape.
• Let kids help press the crust or mix the filling it’s a super family-friendly recipe!

Recipe Variations

• Gingersnap crust: Swap graham crackers for crushed gingersnaps for extra spice.
• Add caramel drizzle: A little drizzle on top before serving adds a beautiful finish.
• Mini versions: Make these in muffin tins for individual servings.
• Spiced whipped topping: Mix a bit of cinnamon or pumpkin spice into the whipped cream topping.

Recommended Equipment

• 8×8 baking pan
• Parchment paper
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Offset spatula (Affiliate) (optional for smoothing)

Make Ahead Tips

You can make the entire recipe 1–2 days in advance and keep it chilled until ready to serve. These bars hold their shape really well after being refrigerated.

How to Store and Reheat

• Store: Keep the bars in an airtight container in the fridge for up to 5 days.
• Freeze: They freeze well! Wrap individually and store in an airtight container for up to 2 months.
• Reheat: No reheating needed just thaw in the fridge and serve chilled.

What to Serve With This Recipe

• A warm cup of spiced chai or pumpkin spice latte
• Whipped cream or cool whip on top
• Sprinkle of cinnamon or chopped pecans
• Caramel sauce drizzle
• Add them to a fall dessert platter with cookies and apple pie bars

What You Need to Know About This Recipe

No bake cheesecakes originated as a quick alternative to traditional baked ones, using whipped cream or gelatin to set the filling. These pumpkin bars are a seasonal twist on the classic, perfect for fall gatherings or anytime you’re craving pumpkin without the fuss. The chilled texture, spice, and buttery crust make them feel just like fall in a bite.

More No Bake Pumpkin Dessert Ideas

No Bake Pumpkin Cheesecake Bars

Michelle

These no bake pumpkin cheesecake bars are creamy, spiced, and perfect for fall. Easy to prep ahead and full of cozy flavor!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chillilng Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dessert

Servings 12

Equipment

• 8×8 baking pan
• Parchment paper
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Offset spatula (optional for smoothing)

Ingredients

  

• 2 cups graham cracker crumbs
• ½ cup unsalted butter melted
• 16 oz cream cheese softened
• 1 cup powdered sugar
• 1 cup pumpkin puree
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream cold

Instructions

 

• Make the crust: In a bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are well coated. Press the mixture evenly into the bottom of a parchment-lined 8×8 pan. Place in the freezer while you prepare the filling.
• Whip the cream: Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream until stiff peaks form. Set aside.
• Make the filling: In a separate large bowl, beat the softened cream cheese and powdered sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until fully combined and creamy.
• Fold in whipped cream: Gently fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula until no streaks remain.
• Spread the filling: Remove crust from the freezer and spread the pumpkin cheesecake mixture evenly over the crust.
• Chill: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
• Slice & serve: Once set, slice into bars and top with whipped cream and a sprinkle of pumpkin spice if desired.

Notes

• Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Chill thoroughly for the best texture and flavor.
• Add a dollop of whipped cream and sprinkle of spice before serving for an extra touch.

Keyword No Bake Pumpkin Cheesecake Bars

One-Pot Cooking Rocks!