Irresistible No Bake Pumpkin Cheesecake Bars: Your Ultimate Easy Fall Dessert Recipe
As the leaves begin to change and a crisp breeze fills the air, so too do our culinary cravings shift towards the comforting flavors of autumn. If you count down the days to fall all year long, then you are in for a real treat with this incredibly easy recipe for No Bake Pumpkin Cheesecake Bars. Imagine all the cozy, pumpkin-filled goodness that defines the season, perfectly captured in a delightfully simple and easy no-bake dessert that requires absolutely no oven time.
The arrival of autumn, for many, signals the glorious reign of “Pumpkin Season.” From pumpkin spice lattes to savory pumpkin dishes, this versatile squash takes center stage. Why not embrace it wholeheartedly? We spend months anticipating the cooler weather, eager to pull out our coziest sweaters and indulge in all things pumpkin. This recipe for No Bake Pumpkin Cheesecake Bars embodies that very spirit, offering an intense burst of pumpkin flavor without the need to fire up your oven. It’s the ideal solution for those transitional days when you crave a rich, comforting fall treat but the weather hasn’t quite decided to fully commit to winter.
If you get as excited for this cool, crisp, and wonderfully pumpkin-flavored time of year as I do, then you are absolutely going to adore this recipe. These No Bake Pumpkin Cheesecake Bars are your go-to for that sweet spot between summer and fall. They deliver that undeniable, deep pumpkin flavor that truly defines autumn, making them perfect for a quick weekday treat, a festive potluck, or even a relaxed Thanksgiving gathering. The best part? Their incredible ease means you can whip them up with minimal fuss, leaving you more time to enjoy the season.
So, let’s dive right in! You’ll be amazed by how simple, yet utterly creamy and dreamy, this pumpkin cheesecake recipe truly is. Get ready to impress yourself and your loved ones with a dessert that tastes like a labor of love but is, in fact, a breeze to make.
Essential Ingredients for Your No Bake Pumpkin Cheesecake Bars
Crafting these delectable no-bake pumpkin cheesecake bars requires a handful of common ingredients, but knowing the right kind and preparation is key to success. Pay close attention to these details for the best possible outcome.
- Pumpkin Puree: This is a critical ingredient, so make sure you purchase pumpkin puree, NOT pumpkin pie filling. They are not interchangeable! Pumpkin puree is simply cooked and mashed pumpkin, while pie filling contains added spices and sweeteners. You’ll need 1 cup of puree, which is slightly less than half of a standard 15oz can.
- Cream Cheese: For that signature rich and creamy cheesecake texture, you will need two 8-ounce bricks of full-fat cream cheese. It’s absolutely essential that the cream cheese is softened to room temperature before mixing. Cream cheese sold in tubs often has a different consistency and a higher water content, which can prevent your cheesecake from setting properly. Stick to the brick style for this recipe.
- Whipped Topping: Commonly known by brand names like Cool Whip, this ingredient is typically found in the freezer section of your grocery store. Remember to thaw it thoroughly in the refrigerator overnight, or at room temperature for about an hour, before incorporating it into the filling. If you prefer to avoid Cool Whip, you can substitute it with 4 cups of stabilized homemade whipped cream (see our “Substitutions” section for how to stabilize whipped cream).
- Pumpkin Spice: This fragrant blend is the heart of our fall flavor profile. You can find pumpkin spice in either the seasonal aisle or the spices and seasonings section of your grocery store. Don’t have any on hand? No problem! We’ve included a simple homemade substitute in the recipe card and further down in the “Substitutions” section.
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, powdered sugar is crucial for achieving a smooth, lump-free, and creamy cheesecake texture. Its fine consistency dissolves easily, ensuring a silky finish. Do not substitute this with granulated sugar, as it will result in a grainy texture. You can make your own powdered sugar at home using granulated sugar and a touch of cornstarch.
- Brown Sugar: A touch of packed brown sugar adds depth and that authentic, molasses-rich sweetness that enhances the pumpkin pie taste we all love. It complements the pumpkin spice beautifully.
- Vanilla Extract: Just a teaspoon of good quality vanilla extract goes a long way in enhancing all the other flavors, adding a warm, aromatic note to the filling.
For the Perfectly Spiced Graham Cracker Crust:
- Graham Crackers: The foundation of our no-bake dessert! I personally love making my own graham cracker crust by crushing two sleeves of graham crackers, which typically yields about 2 cups of fine crumbs. However, for ultimate convenience, you can absolutely use 2 cups of store-bought graham cracker crumbs if you prefer.
- Butter: Melted butter binds the crust together, giving it that perfect crumbly-yet-firm texture. I typically use salted butter for a subtle contrast, but unsalted butter works just as well. If using unsalted, you might add a tiny pinch of salt to the crumbs.
- Granulated Sugar: A small amount of granulated white sugar adds just the right level of sweetness to the crust, balancing the richness of the butter and warmth of the cinnamon.
- Cinnamon: We incorporate ½ teaspoon of ground cinnamon directly into the graham cracker crust. This subtle addition infuses the base with an extra layer of warm, inviting fall flavor, perfectly complementing the pumpkin filling.
Step-by-Step Instructions: Creating Your Perfect Pumpkin Cheesecake Bars
Follow these straightforward steps to assemble your delicious no-bake pumpkin cheesecake bars. Precision in chilling times is key to a perfectly set dessert!
Crafting the Flawless Graham Cracker Crust:
- Prepare the Crumbs: Begin by adding the graham crackers to the bowl of a food processor. Add 2 tablespoons of granulated sugar and ½ teaspoon of ground cinnamon. Process on high speed until the crackers are completely broken down into fine, uniform crumbs. If you don’t have a food processor, you can place the crackers in a large zip-top bag and crush them with a rolling pin. Alternatively, simply whisk together 2 cups of store-bought graham cracker crumbs with the cinnamon and sugar in a bowl.
- Combine with Butter: Pour the fine graham cracker crumbs into a medium-sized mixing bowl. Add the melted butter and stir thoroughly with a rubber spatula until all the crumbs are evenly moistened and fully saturated with butter. The mixture should resemble wet sand.
- Form the Base: Once the graham cracker crumbs are thoroughly coated in the melted butter, transfer them into a 9×13-inch glass baking dish.
- Press Firmly: Use the back of your rubber spatula, a flat-bottomed measuring cup, or your fingers to press the crushed graham crackers firmly and evenly into the bottom of the glass pan. This step is crucial for a stable crust, so make sure it’s packed into a solid, firm base layer.
- Chill the Crust: Place the baking dish containing the pressed crust into the refrigerator and chill for a minimum of 15 minutes. This allows the butter to solidify slightly, setting the crust while you prepare the pumpkin cheesecake filling.
Preparing the Dreamy No Bake Pumpkin Cheesecake Filling:
- Cream Cheese Base: In a large mixing bowl, add the two bricks of softened cream cheese. It’s vital that the cream cheese is at room temperature to ensure a smooth, lump-free filling.
- Add Flavors: To the softened cream cheese, add the brown sugar, powdered sugar, pumpkin pie spice, pumpkin puree, and vanilla extract.
- Beat Until Smooth: Using a hand mixer (or a stand mixer with a paddle attachment), beat the ingredients together on medium speed until the mixture is completely creamy, smooth, and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Fold in Whipped Topping: Gently add the thawed whipped topping to the bowl. Mix on low speed, or fold by hand with a spatula, until the whipped topping is fully combined with the pumpkin mixture and the filling becomes light and fluffy. Be careful not to overmix, as this can deflate the whipped topping.
- Assemble the Bars: Retrieve the chilled graham cracker crust from the refrigerator. Carefully spoon the pumpkin cheesecake filling evenly over the firm crust. Use a silicone spatula or the back of a spoon to spread it out smoothly to the edges of the pan.
- Chill to Set: Cover the baking dish tightly with plastic wrap, ensuring no air can get in. Place it back into the refrigerator to chill until completely set. An absolute minimum of 4 hours is required, but for the best, most firm results, 8-12 hours (or even overnight) is ideal. This chilling time is crucial for the cheesecake to firm up properly.
- Slice and Serve: Once fully set, remove the plastic wrap. Using a sharp knife dipped in hot water and wiped clean after each cut, slice the cheesecake into individual bars. Serve immediately. For an extra touch of indulgence, add a dollop of fresh whipped cream and a light sprinkle of ground cinnamon on top, if desired.
Handy Substitutions for Your No Bake Pumpkin Cheesecake Bars
Life happens, and sometimes you need to adapt a recipe! Here are some common substitutions that can help you customize your pumpkin cheesecake bars without sacrificing flavor or texture.
- Gluten-Free Option: To make these bars gluten-free, simply substitute the traditional graham cracker crumbs with a certified gluten-free graham cracker version. Always double-check all packaged ingredients (like whipped topping and pumpkin puree) to ensure they are free from gluten, as formulations can vary between brands.
- Lighter / Lower Calorie Version: If you’re looking to reduce the calorie count, you can swap the full-fat cream cheese for a low-fat or Neufchâtel cream cheese. Similarly, use a low-fat or sugar-free whipped topping (like light Cool Whip) in place of the regular version. While the texture might be slightly less rich, the pumpkin flavor will still shine through.
- Pumpkin Pie Spice Alternative: No pumpkin pie spice? No problem! You can easily create your own blend using individual spices you likely already have in your pantry. A good substitute ratio is: 3 parts ground cinnamon, 2 parts ground ginger, 2 parts ground nutmeg, 1 part allspice, and 1 part ground cloves. For this recipe’s 2¼ teaspoons of pumpkin pie spice, that translates to approximately:
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
Mix these together, and you’ll have a wonderfully aromatic blend to use!
Exciting Variations to Experiment With
Once you master the classic No Bake Pumpkin Cheesecake Bars, feel free to get creative with these delicious variations!
- No Bake Pumpkin Cheesecake Bars with a Gingersnap Crust: For a delightful twist, substitute the graham cracker crumbs entirely with 2 cups of crushed gingersnap cookies. These spicy cookies offer a fantastic peppery kick that pairs beautifully with the sweet pumpkin filling. When using gingersnaps, you can omit the cinnamon from the crust recipe but add ⅓ cup of brown sugar to the crushed cookies for extra depth of flavor.
- Without Cool Whip (Homemade Whipped Cream): If you prefer to use homemade whipped cream instead of store-bought whipped topping, it’s essential to stabilize it so it holds its shape in the cheesecake. Prepare 4 cups of homemade whipped cream, then follow this guide on how to stabilize whipped cream using methods like gelatin, cornstarch, or cream of tartar. Once stabilized, gently fold it into the pumpkin cream cheese mixture as instructed.
- No Bake Sweet Potato Cheesecake Bars: Looking for a different seasonal flavor? Swap out the pumpkin puree for sweet potato puree. Ensure the sweet potato puree has a thick consistency, similar to pumpkin puree, to maintain the desired cheesecake texture. The flavor profile will be slightly different but equally delicious and perfect for the cooler months.
Frequently Asked Questions About No Bake Pumpkin Cheesecakes
Here are answers to some common questions you might have while making or enjoying your no-bake pumpkin cheesecake bars.
As detailed in our substitutions section, if you don’t have pumpkin pie spice, you can easily create your own blend. For this recipe, combine ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ground cloves. This homemade mix will give you that characteristic warm, autumnal flavor profile.
Functionally, there is no difference! These two terms refer to the exact same blend of spices, typically cinnamon, nutmeg, ginger, and cloves (and sometimes allspice). Some brands or establishments simply use “pumpkin spice” for brevity, but they are interchangeable in recipes. So, whether your jar says “pumpkin spice” or “pumpkin pie spice,” you’re good to go!
The most common reason for a no-bake cheesecake failing to set properly is insufficient chilling time. It is absolutely essential to allow your no-bake cheesecake to chill thoroughly before attempting to slice or serve it. An absolute minimum of 4 hours in the refrigerator is recommended, but for optimal firmness and texture, chilling for 8-12 hours (or preferably overnight) is ideal. The longer it chills, the firmer and more stable it will be.
A properly set no-bake cheesecake should have a smooth, slightly firm surface. Gently give the pan a light shake; there should be absolutely no “jiggling” or liquid movement in the center of the filling. You can also lightly press your finger onto the surface – if it sinks down easily or leaves a deep indent, it needs more chilling time. If you’re in a hurry, placing the cheesecake in the freezer for 20-30 minutes can help speed up the setting process, just be sure not to freeze it solid unless you plan to store it long-term.
Yes, absolutely! No-bake cheesecakes, including these pumpkin bars, freeze beautifully. For best results, ensure your cheesecake is tightly wrapped in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. You can freeze the entire pan or individual slices for up to 1 month. When you’re ready to enjoy, thaw the cheesecake in the refrigerator overnight. This makes them a fantastic make-ahead dessert for holiday planning!
Tips for Success and Storage
- Soften Cream Cheese Properly: This cannot be stressed enough. Cold cream cheese will result in a lumpy filling. Let it sit at room temperature for at least an hour, or try one of these quick softening methods if you’re short on time: 3 Ways to Soften Cream Cheese.
- Do Not Overmix Whipped Topping: Once the whipped topping is added, mix just until combined and fluffy. Overmixing can cause it to lose its airiness, resulting in a denser, less creamy cheesecake.
- Ensure Adequate Chilling: The chilling step is where the magic happens for no-bake desserts. Don’t rush it! The longer it chills, the better the texture and stability of your bars.
- For Clean Slices: Use a sharp knife. For the neatest cuts, run your knife under hot water, wipe it dry, then slice. Repeat this process for each cut. This prevents the filling from sticking and dragging.
- Storage: Store any leftover No Bake Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 3-4 days. They are equally delicious the next day, if not more so, after the flavors have had more time to meld.
More Easy No Bake Desserts You’ll Love:
If you enjoyed the simplicity and deliciousness of these No Bake Pumpkin Cheesecake Bars, be sure to check out some of our other favorite no-bake treats:
- No Bake Chocolate Chip Cheesecake
- No Bake Nutella Pie
- Butterscotch Haystacks
- No Bake Peanut Butter Bars
These No Bake Pumpkin Cheesecake Bars are truly a celebration of fall, offering a perfect blend of creamy texture, warm spices, and the iconic taste of pumpkin. They are effortlessly elegant, making them ideal for any occasion from casual family dinners to more elaborate holiday spreads. We hope you and your loved ones enjoy this delightful dessert as much as we do!
No Bake Pumpkin Cheesecake Bars
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Ingredients
Graham Cracker Crust
- 2 sleeves 18 sheets graham crackers (approximately 2 cups of crumbs)
- 2 tablespoons white granulated sugar
- ½ teaspoon ground cinnamon
- 1 cup salted butter melted
Pumpkin Cheesecake Filling
- 2 8oz bricks of cream cheese, softened
- 1 cup powdered sugar
- ¼ cup packed brown sugar
- 1 cup pumpkin puree
- 2 ¼ teaspoons pumpkin pie spice* see notes for substitution
- 1 teaspoon vanilla extract
- 1 12oz container whipped topping, thawed (like Cool Whip)
Instructions
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Add the graham crackers to the bowl of a food processor. Add 2 tablespoons of sugar and ½ teaspoon of ground cinnamon. Process on high speed until the crackers and fully broken down into fine crumbs. Alternately, you can whisk together 2 cups of store bought graham cracker crumbs with the cinnamon and sugar.
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Pour the graham cracker crumbs into a medium sized bowl. Add the melted butter and stir together with a rubber spatula.
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Once the graham cracker crumbs are fully saturated in the melted butter, add them to a 9X13 glass baking dish.
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Use the rubber spatula or your fingers to press the crushed graham crackers into the bottom of the glass pan. Pack the crumbs into a firm base layer.
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Place the baking dish in the fridge and chill for 15 minutes while you prepare the pumpkin cheesecake filling.
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Add the two bricks of softened cream cheese to a large mixing bowl.
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Add the brown sugar, powdered sugar, pumpkin pie spice, pumpkin puree, and vanilla extract to the cream cheese.
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Beat with a hand blender until creamy and smooth.
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Add the thawed whipped topping to the bowl, and mix on low speed until fully combined and fluffy.
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Remove the chilled graham cracker base from the fridge, and add the cheesecake filling on top. Spread it out evenly with a silicone spatula.
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Cover tightly with plastic wrap and place in the fridge. Chill until set, for a minimum of 4 hours. 8-12 hours is best.
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Slice into bars and serve. Add a dollop of whipped cream and a pinch of cinnamon to serve, if desired.
Notes
If you don’t have pumpkin pie spice, you can use the following quantities of spices in place of the pumpkin pie spice called for in the recipe:
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Storage:
Store any leftover No Bake Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 3-4 days. For longer storage, see our FAQ section on freezing.
Nutrition
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Helpful Resources for Your Baking Journey:
We’ve linked some excellent external resources to help you with specific techniques or ingredient details:
- How to Make Stabilized Whipped Cream (5 Methods) – Veenaa Azmanov
- 3 Ways to Soften Cream Cheese – Better Homes and Gardens
- How to Make Powdered Sugar – Bigger Bolder Baking
- Holiday Gingersnap Crust – Allrecipes