I make these no bake pumpkin cheesecake bars for every Thanksgiving party I attend and they’re quite a hit! A simple, no-fail recipe with creamy fall flavors.
For best results, I recommend the following ingredients for the best pumpkin cheesecake.
Graham Cracker Crust
- graham cracker crumbs
- unsalted butter
- brown sugar packed
- whipped cream or whipped topping, divided
- cream cheese at room temperature
- canned pumpkin puree
- confectioner’s sugar
- vanilla extract
- pumpkin pie spice
Substitutions and special diets
To make this with less sugar, use a pecan/ nut crust, pre-purchased.
Sugar-free diets: Swap the confectioner’s sugar for erythritrol, a low-glycemic sweetener (sugar-free) and reduce/omit the whipped topping.
Dairy-free: I recommend this recipe for dairy-free whipped topping.
Easy steps for pumpkin bars
- make the crust
- make the cheesecake filling
- top and refrigerate
Make the crust first
Follow these easy steps to make the no bake pumpkin cheesecake bar crust first.
Make the no bake cheesecake filling
Follow along to make the easiest filling. Ever.
What to serve with pumpkin cheesecake
I serve a tall glass of milk or a scoop of ice cream with mine. You may also drizzle some caramel on top or serve this with cinnamon fried apples.
How do I store no bake pumpkin cheesecake?
Cover and store your cheesecake bars in the refrigerator for up to 5 days. I recommend using a tin pan or a glass dish with a lid.
Tips for the perfect no bake cheesecake
- Make the crust first and freeze while making the cheesecake batter
- do not mix the whipped topping, rather, fold it in to make pretty swirls
- refrigerate overnight for best results, or at least 8 hours
No Bake Pumpkin Cheesecake Bars (30 minute prep!)
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- ¼ cups brown sugar packed
- ½ tsp cinnamon
- 1½ cups whipped cream or whipped topping, divided
- 8 oz cream cheese at room temperature
- 1 cup pumpkin puree canned
- 1 cup confectioner's sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tsp salt
- 1 cup whipped topping
- 3 tbsp caramel sauce optional
- Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
- Pour into a 8×8 inch dish (lined with parchment paper that slightly exceeds the rims of the dish) and pack in very tightly. Freeze for 10-15 minutes.
- Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
- Fold one cup of the whipped cream into the pumpkin mixture using a rubber spatula. Combine slowly and don’t over mix. Add spoonfuls of the remaining whipped cream on top of the cheesecake and with a knife create swirls.
- Remove the crust from the freezer and spread the pumpkin filling into the crust.
- Refrigerate for at least 8 hours but preferably overnight.
- Remove from the pan using the parchment paper and with a clean sharp knife, cut into bars for serving.
- Serve the cheesecake with caramel sauce and more whipped cream. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
- Refrigeration is recommended for at least 8 hours, preferably overnight for best results
- Top with additional whipped topping, apple slivers or caramel drizzle
- Store leftovers in a sealed container or return to refrigerator as soon as possible if not consuming