No bake pumpkin cheesecake bars are the perfect fall dessert. The light, creamy pumpkin cheesecake is full of flavor on top of the buttery graham cracker crust.

pumpkin cheesecake bar on a white round plate with two cinnamon sticks and a white pumpkin behind plate

Fall is in full swing and with that comes all the pumpkin desserts. Today I’m sharing my recipe for no bake pumpkin cheesecake bars. These bars are full of fall flavor (think pumpkin, cinnamon, nutmeg, ginger, etc.). And, since this is a no-bake recipe, the bars will be ready sooner rather than later!

Why you should try this recipe: You don’t have to turn the oven on and the cheesecake won’t crack! This eggless pumpkin cheesecake is stabilized by frozen whipped topping, which is found at your local grocery store.

no bake pumpkin cheesecake bars ingredients in bowls labeled with text

How to make pumpkin cheesecake bars

  1. Make the graham cracker crust: Combine graham crackers, brown sugar and cinnamon, then stir in melted butter. Press into a parchment-lined 8×8 baking sheet and freeze for 1 hour.
  2. Make the pumpkin cheesecake filling: Beat together cream cheese, pumpkin, brown sugar, spices and vanilla. Fold in the whipped cream topping by hand. Spread mixture over frozen graham cracker crust.
  3. Chill cheesecake: Place cheesecake in the refrigerator to chill for at least 3 hours. Cut and serve cold.
photo collage demonstrating how to make graham cracker crust for no bake pumpkin cheesecake bars
photo collage demonstrating how to make filling for no bake pumpkin cheesecake bars

Frequently Asked Questions

Can I use regular whipped cream?

Unfortunately, no, regular whipped cream doesn’t hold its shape as long as whipped cream topping does. The bars won’t be stable.

Can I make this in a pie pan or springform pan?

Yes, this recipe will work in a 9-inch round pie/cake pan. Grease the pan before adding the crust/filling.

How do you store pumpkin cheesecake bars?

No bake pumpkin cheesecake bars must be kept cold in the refrigerator. Store covered for up to 5 days.

two small white plates with pumpkin cheesecake bars and wood serving tray with more pumpkin cheesecake bars

Pumpkin cheesecake bars take minutes to make, but some patience is needed. Because this recipe is no bake, the crust needs to freeze, and the filling needs time to chill before serving.

Believe me, the extra time is well worth it. The graham cracker crust becomes a solid base in the freezer, and the cheesecake absorbs all the pumpkin spice flavors in the refrigerator. Good things come to those who wait, right?

no bake pumpkin cheesecake bar on a white round plate with fork taking bite

Make these no bake pumpkin cheesecake bars this fall and your friends will thank you (if you can share!). Seriously, I have never made cheesecake this smooth. It’s as if a pumpkin was in the form of a cloud that melted away in your mouth. If you enjoyed this recipe, try my pumpkin cheesecake with gingersnap crust!

If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.

no bake pumpkin cheesecake bar on plate with fork taking bite

No Bake Pumpkin Cheesecake Bars

No bake pumpkin cheesecake bars are the perfect fall dessert. The light, creamy pumpkin cheesecake is full of flavor on top of the buttery graham cracker crust.
5 from 1 rating

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs, 9 sheets, broken up
  • ¼ cup (50 g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 7 tablespoons (100 g) unsalted butter, melted

Pumpkin Cheesecake Filling

  • 1 cup (8 oz. or 227 g) cream cheese, room temperature
  • ½ cup (120 g) pumpkin purée
  • 3 Tbs (38 g) packed light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of cloves, optional
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (4 oz. or 114 g) thawed frozen whipped topping, (such as Cool Whip)

Instructions 

Graham Cracker Crust

  • Line an 8×8-inch baking dish with parchment paper. Grease with nonstick cooking spray and set aside.
  • In a mixing bowl, whisk together graham cracker crumbs, brown sugar and cinnamon. Add the melted butter and stir until butter is absorbed.
  • Transfer graham cracker mixture to prepared pan. Pack the mixture firmly and evenly into the bottom of the pan. Freeze graham cracker crust for 1 hour.

Pumpkin Cheesecake Filling

  • In the bowl of a stand mixer (or use a hand mixer), mix cream cheese, pumpkin, brown sugar, cinnamon, ginger, nutmeg and vanilla until well combined. Scrape down the sides and bottom of the bowl if necessary.
  • Using a rubber spatula, fold whipped topping into the mixture. Transfer pumpkin cheesecake filling onto prepared graham cracker crust and spread evenly. Gently tap baking pan on the counter to remove any air bubbles.
  • Chill for three hours, or until filling is firm. Cut and serve cold.

Notes

Store no-bake pumpkin cheesecake bars covered in the refrigerator for up to 5 days.
Recommended tools8×8 baking dish, mixing bowls, hand mixer
Serving: 1bar, Calories: 172kcal, Carbohydrates: 16g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 106mg, Potassium: 69mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1541IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg

Note: This post was formerly a sponsored post containing this disclaimer: “This post is sponsored by Vitamix. While I was compensated for my time, all opinions are my own.” It has been modified to better serve my readers.

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