Dreamy 20-Minute No-Bake Pumpkin Cheesecake Bars Recipe

Name: Dreamy 20-Minute No-Bake Pumpkin Cheesecake Bars Recipe
Prep time: 20 min
Total time: PT-488225H16M24S
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp melted butter; 8 oz cream cheese, softened; 1 cup canned pumpkin puree; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1/2 cup heavy whipping cream

Author: lia

Published: September 11, 2025

No-Bake Pumpkin Cheesecake Bars with Graham Cracker Crust

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Is there anything better than the smell of pumpkin and spice in the fall? I don’t think so! These No-Bake Pumpkin Cheesecake Bars with Graham Cracker Crust are my go-to when I’m craving something sweet, creamy, and packed with cozy autumn flavor—without turning on the oven. I make them every year for our family’s pumpkin-carving party, and they’re always the first dessert to disappear. The best part? They come together in just 20 minutes of hands-on work (plus chilling time, of course). The smooth pumpkin filling sits on a buttery graham cracker crust, and honestly? It’s fall dessert perfection in every bite.

No-Bake Pumpkin Cheesecake Bars with Graham Cracker Crust - detail 1

Ingredients for No-Bake Pumpkin Cheesecake Bars with Graham Cracker Crust

You’ll need just a handful of simple ingredients to make these dreamy pumpkin cheesecake bars – I bet you have most of them in your kitchen right now! For the crust: 1 1/2 cups graham cracker crumbs (I use the boxed kind for convenience), 1/4 cup granulated sugar, and 6 tablespoons melted butter. The luscious filling comes together with 8 ounces of softened cream cheese (full-fat makes it extra creamy), 1 cup canned pumpkin puree (not pie filling!), 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1/2 cup heavy whipping cream. That’s it – no fancy ingredients, just pure fall deliciousness!

How to Make No-Bake Pumpkin Cheesecake Bars with Graham Cracker Crust

Making these pumpkin cheesecake bars is so simple you’ll wonder why you ever bothered baking cheesecake! Trust me, once you try this method, you’ll never go back to dealing with water baths and cracked tops. Here’s exactly how I make mine – follow these steps and you’ll get perfect results every time.

Step 1: Prepare the Graham Cracker Crust

First, grab your 8×8 inch pan and line it with parchment paper – this little trick makes removing the bars so much easier later. Mix those graham cracker crumbs with sugar and melted butter until it looks like wet sand. Now here’s my secret: press the mixture into the pan firmly with the bottom of a measuring cup – this compacting gives you that perfect crisp-but-not-crumbly texture. Pop it in the fridge for about 15 minutes if you can wait (it helps the crust set, but I won’t judge if you skip this step when you’re impatient like me!).

Step 2: Make the Pumpkin Cheesecake Filling

For the filling, beat that softened cream cheese until it’s completely smooth – no lumps allowed! Scrape down the sides of your bowl often; this makes all the difference. Then mix in your pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. The batter should look velvety smooth and smell like autumn happiness. If it seems too thick, don’t worry – the whipped cream we’re adding next will fix that!

Step 3: Fold in Whipped Cream

Now for the magic! Whip your heavy cream until it forms stiff peaks – the bowl should hold upside down without anything falling out. Gently fold this into your pumpkin mixture using a spatula. Be patient and fold carefully – you want to keep all that airiness so your bars stay light and fluffy. The mixture should look like a creamy pumpkin cloud when you’re done.

Step 4: Chill and Serve

Spread your gorgeous filling over the crust and smooth the top. Here’s where patience really pays off – refrigerate for at least 4 hours (overnight is even better). When it’s time to serve, run a warm knife around the edges before lifting out the parchment paper. Cut into clean squares by wiping your knife between slices. Pro tip: let the bars sit at room temperature for 10 minutes before serving – the flavors really pop when they’re not ice cold!

No-Bake Pumpkin Cheesecake Bars with Graham Cracker Crust - detail 2

Tips for Perfect No-Bake Pumpkin Cheesecake Bars

Let me share my hard-earned tricks for pumpkin cheesecake bar success! First – and I mean this – always use full-fat cream cheese. The low-fat stuff just won’t set right and leaves your filling weepy. Second, that quick 15-minute chill for the crust? It makes a huge difference in keeping your layers distinct. Oh, and line your pan with parchment paper with some overhang – your future self will thank you when lifting out those perfect squares. My last pro tip? Let your cream cheese soften completely before mixing. Cold chunks are the enemy of that dreamy smooth texture we all want!

Variations for No-Bake Pumpkin Cheesecake Bars

Oh, the possibilities! If you’re feeling adventurous, try gluten-free graham crackers for the crust – they work just as well. For a dairy-free version, swap in coconut cream for the heavy whipping cream and use vegan cream cheese. Want extra crunch? Mix chopped pecans right into the crust. My cousin swears by adding a layer of caramel sauce between the crust and filling (and honestly? She might be onto something). The beauty of this recipe is how easily it adapts to different tastes!

Storage and Serving Suggestions

These pumpkin cheesecake bars keep beautifully in the fridge – just cover them tightly and they’ll stay fresh for up to 5 days (if they last that long in your house!). For special occasions, I love topping each square with a dollop of fresh whipped cream and a drizzle of caramel sauce – it takes them from delicious to absolutely showstopping. They’re perfect chilled straight from the fridge, but letting them sit out for about 10 minutes before serving really lets all those warm spice flavors shine through.

Nutritional Information

These nutritional values are estimates and may vary depending on the specific ingredients you use. Always check labels if you have dietary concerns!

FAQ About No-Bake Pumpkin Cheesecake Bars

Can I freeze these cheesecake bars? Absolutely! They freeze beautifully for up to 3 months. Just wrap individual squares tightly in plastic wrap and store in an airtight container. Thaw overnight in the fridge before serving – they’ll taste just as creamy as the day you made them.

How do I prevent a soggy crust? Two secrets: first, press that graham cracker mixture firmly into the pan (I use the bottom of a measuring cup). Second, give the crust 15 minutes in the fridge before adding the filling – this creates a protective barrier.

What can I use instead of pumpkin pie spice? No worries! Make your own blend with 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves. Or just use extra cinnamon if that’s all you’ve got – it’ll still taste amazing!

Can I use fresh pumpkin instead of canned? Technically yes, but canned puree gives more consistent results. Fresh pumpkin tends to be waterier – if you use it, drain it well in a cheesecloth first to avoid a runny filling.

Why did my filling turn out lumpy? This usually means your cream cheese wasn’t soft enough. Next time, let it sit at room temperature for a full hour before mixing. And scrape that bowl often while beating to catch any stubborn bits!

Try This Recipe and Share Your Results in the Comments!

I can’t wait to hear how your No-Bake Pumpkin Cheesecake Bars turn out – tell me all about it below!