These no bake pumpkin cheesecake bars are so easy to make! A perfect dessert with all the cozy, comforting flavors of fall!
It's officially pumpkin season! Yay! ?✊???
I really love just about any dessert made with pumpkin. Growing up, my mom would make my Yiayia’s Greek pumpkin pie (Kolokithopita), which is made with fresh pumpkin. It's so good!
These easy pumpkin cheesecake bars are full of pumpkin flavor, too, and they're a nice alternative to classic pumpkin pie for Thanksgiving.
This is a great make-ahead dessert and perfect for when you're not in the mood to bake. It's such an easy pumpkin cheesecake recipe, even for a beginner baker.
Love cheesecake and no-bake desserts? Try my Lotus Biscoff cheesecake, my strawberry crunch cheesecake cones, or my easy tiramisu semifreddo (no eggs).
Jump to:
- Why you’ll love these no bake pumpkin bars
- What do these no bake pumpkin cheesecake bars taste like?
- WHAT YOU NEED TO MAKE THIS RECIPE
- Equipment you'll need
- HOW TO MAKE NO BAKE PUMPKIN CHEESECAKE BARS
- Recipe Notes
- ADD-INS & VARIATIONS
- TIPS FOR SUCCESS
- FREQUENTLY ASKED QUESTIONS
- MORE NO BAKE CHEESECAKE RECIPES TO TRY!
- Recipe
Why you’ll love these no bake pumpkin bars
- Quick prep time. Theses cheesecake bars are prepared in about 20 minutes.
- They make a wonderful make-ahead dessert for special occasions. Perfect for Thanksgiving or any get-together.
- They only have a few simple ingredients. Most of the ingredients are easy to find.
- Crust is customizable. These pumpkin pie cheesecake squares have a yummy cookie crumb crust. You can also make this dessert using your favorite cookie crumbs, like graham cracker crumbs.
What do these no bake pumpkin cheesecake bars taste like?
These easy pumpkin cheesecake squares are creamy and have a rich, pumpkin flavor with a nice tang from the cream cheese. They have just the right amount of spices, which enhances the pumpkin. The brown sugar also adds a nice caramel caramel undertone, which I think is amazing with pumpkin!
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for no bake pumpkin cheesecake bars
- Butter: I use unsalted butter.
- Cookie crumbs: I use Digestive cookies (which are similar to graham crackers), but you can use your favorite cookies like Biscoff cookies or graham cracker crumbs for a graham cracker crust.
- Sugar: I use both regular granulated sugar and soft brown sugar.
- Cream cheese: You’ll need full-fat cream cheese for this recipe.
- Cream: You will also need heavy whipping cream, which will thicken the filling and help it set. I prefer making my whipped cream from scratch because it tastes so much better than frozen whipped topping, in my opinion.
- Salt: A tiny amount binds all the flavors together.
- Pumpkin puree: Make sure you use pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling is not the same as pumpkin puree, as it has sugar and spices. For this recipe, you'll need a whole can of pumpkin puree, which is about 2 cups.
- Spices: I use a combination of spices. You could use pumpkin pie spice if you like, however, I think that adding individual spices makes the dessert more flavorful.
Equipment you'll need
- hand mixer
- an 8x8 or 9x9 inch pan (20x20cm / 23x23cm)
HOW TO MAKE NO BAKE PUMPKIN CHEESECAKE BARS
Step-by-step instructions
First, get the pan ready. Line it with parchment paper that overhangs slightly. It makes it a lot easier to remove the cheesecake by using the overhanging parchment paper as handles.
You can just lift it out of the pan when it’s ready to be served. Then set the pan aside.
STEP 1
Pour the melted butter over the cookie crumbs and mix until the butter is incorporated. It should be the consistency of wet sand that clumps together when you hold some in your hand.
STEP 2
Toss the crumb mixture into the prepared pan and press it into the base. Spread the crumbs evenly over the base of the pan, starting with the corners.
I like using a small measuring cup to press the crumbs, but you could use the bottom of a glass, too. Then put the pan in the refrigerator.
Now, it’s time to make the pumpkin cheesecake filling!
STEP 3
In another bowl, beat the heavy cream until stiff peaks form, about 5 minutes. Put the whipped cream in the refrigerator.
STEP 4
In another bowl, beat cream cheese with the sugars until the mixture is smooth and creamy.
STEP 5
Add the pumpkin, spices and salt and beat until combined.
STEPS 6-7
Take the whipped cream out of the refrigerator and gently fold it into the cream cheese mixture until there are no more white streaks and it's fully combined.
STEP 8
Scoop the filling over the crust and smooth the top. Then cover it with plastic wrap and refrigerate it for at least 8 hours to set, but I recommend leaving it in the fridge overnight.
I love these bars with some whipped cream and a good drizzle of some salted caramel sauce!
Recipe Notes
Storage Tips
You can store these pumpkin cheesecake bars in the refrigerator for up to 5 days, just make sure they're well-covered. I like putting them in an airtight container.
Freezing Instructions
These pumpkin cheesecake bars freeze well, too. I wrap individual slices in plastic wrap and then put them in freezer bags or a freezer-safe container. You can freeze them for up to about 2 months.
ADD-INS & VARIATIONS
Make your no bake pumpkin cheesecake bars unique. Here are some ideas:
Make your favorite cookie crust
Here are a few of my faves:
- Oreo cookies are great if you want a nice chocolate flavor.
- Gingersnap cookies are another excellent option! Just keep in mind that it will make the cheesecake spicier.
- Lotus Biscoff cookies make an incredible crust! They have that nice cinnamon, caramel flavor that pairs perfectly with pumpkin.
- For more texture, add a few crushed pretzels or chopped nuts to the crust, like walnuts or pecans.
Add your favorite toppings
I love this cheesecake with a little bit of freshly whipped cream on top! You can also dust it with some more cinnamon, too! Here are a few more ideas:
- Salted Caramel Sauce takes this cheesecake to a whole new level! OMG! It is SO good with pumpkin!
- This homemade chocolate syrup would also be amazing with these cheesecake bars.
- You can also add some crushed Lotus Biscoff cookies or some melted Lotus Biscoff spread on top.
- You can top the bars with some cream cheese frosting if you want a sweeter cheesecake. You can use my maple cream cheese frosting from my cinnamon cupcakes recipe or my classic cream cheese frosting that I use for my carrot cake.
- Sprinkling some chopped pecans or walnuts on top would for more crunch.
TIPS FOR SUCCESS
- You really need to give this cheesecake time to set! For best results, keep it in the fridge overnight before serving.
- For nice, even slices as shown in the pictures, you can freeze the cheesecake for about an hour before serving. Use a sharp, straight edge knife and wipe it clean after each slice.
- I used a 9x9 inch square pan, if you use an 8x8 inch pan, the bars will be a little thicker.
FREQUENTLY ASKED QUESTIONS
Pumpkin puree is just 100% pumpkin, whereas pumpkin pie filling has added sugar and spices. Don’t use pumpkin pie filling for this recipe.
These pumpkin cheesecake bars will last about a week in the refrigerator. Just make sure they’re covered or in an airtight container.
This is a personal preference, really. I love both baked cheesecake, like my classic New York cheesecake. Both cheesecakes are a bit different in texture. This no bake pumpkin cheesecake is a lot softer in texture than baked cheesecake, as there aren't any eggs or gelatin.
Yes. You definitely need to keep this cheesecake in the refrigerator. It will last up to about 5 days in the fridge.
Yes, it should be well-covered. I cover it with plastic wrap so that it doesn't dry out or absorb any odors.
MORE NO BAKE CHEESECAKE RECIPES TO TRY!
Let me know how these no bake pumpkin cheesecake bars turn out for you in the comments below! I’d love to hear from you!
Enjoy!
~Voula
Recipe
No Bake Pumpkin Cheesecake Bars
Equipment
- an 8x8 or 9x9 inch pan (20 x 20cm / 23x23cm)
- hand mixer
- mixing bowls
Ingredients
For the crust
- 2 ¼ cups (225g / 8oz) cookie crumbs (digestive biscuits or graham cracker crumbs)
- ½ cup + 1 tablespoon (125g / 4oz) unsalted butter, melted
For the filling
- ¾ cup (200ml) heavy whipping cream
- 17.6oz (500g) full fat cream cheese, at room temperature
- ½ cup granulated sugar
- ¼ cup packed soft brown sugar
- 1 can (15oz / 425g) unsweetened pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves (optional)
- ½ teaspoon salt
Instructions
Prep the pan & make the crust
- Line the pan with parchment paper that overhangs slightly (so you can lift it out of the pan when it's ready to be served). Set it aside.
- In a small bowl, pour the melted butter over the cookie crumbs and stir until the butter is incorporated. It should be the consistency of wet sand that clumps together when you hold some in your hand.
- Toss the crumb mixture into the prepared pan and press it into the base. Spread the crumbs evenly over the base of the pan, starting with the corners. (I like using a small measuring cup.) Then put the pan in the refrigerator.
Make the filling
- In a medium bowl, beat the heavy cream until stiff peaks form, about 5 minutes. Put the whipped cream in the refrigerator.
- In a large mixing bowl, beat cream cheese with the sugars until the mixture is smooth and creamy.
- Add the pumpkin, spices and salt and beat until combined.
- Take the whipped cream out of the refrigerator and gently fold it into the pumpkin mixture until there are no more white streaks and it's fully combined.
- Scoop the filling over the crust and smooth the top. Then cover with plastic wrap and refrigerate it for at least 8 hours to set, but I recommend leaving it in the fridge overnight.
- Lift the cheesecake out of the pan and cut into squares.
- Serve with additional whipped cream and salted caramel sauce (see NOTES for the recipe), if desired.
- Enjoy!
Notes
You can store these pumpkin cheesecake bars in the refrigerator for up to 5 days, just make sure it’s well-covered or in an airtight container. Freezing Instructions These pumpkin cheesecake bars freeze well. Wrap individual slices in plastic wrap and then put them in freezer bags or a freezer-safe container. You can freeze them for up to about 2 months. Picture Tutorial & Tips I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
Penny
These bars were phenomenal!
Voula
Thank you so much, Penny!❤️