Looking for an irresistible fall treat that comes together with zero oven time? Let me introduce you to my absolute favorite: No-Bake Pumpkin Cheesecake Bars. With a vibrant pumpkin cheesecake filling nestled atop a buttery graham cracker crust, these bars are blissfully creamy, perfectly spiced, and ideal for entertaining or just a cozy night in. You won’t believe how effortlessly festive this dessert is—it’s always a showstopper and such a crowd-pleaser!

No-Bake Pumpkin Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of No-Bake Pumpkin Cheesecake Bars is in their simplicity—each ingredient plays an important role, whether it’s adding luscious creaminess, that signature pumpkin flavor, or a comforting crunch. Here’s exactly what you’ll want on hand:

Graham cracker crumbs: The crunchy, subtly sweet backbone of the crust—about 16 sheets will do the trick.
Unsalted butter: Melted and mixed with the crumbs to help that base hold together and taste rich.
Granulated sugar: Just a little for the crust to sweeten and add shine.
Salt: A tiny pinch to balance the sweetness and bring out flavors—skip this if your butter is salted.
Cream cheese (block-style): Make sure it’s at room temperature for ultimate silkiness in your cheesecake layer.
Canned pumpkin puree: Brings that unmistakable autumn color and velvety texture. Pure pumpkin, nothing added!
Confectioner’s sugar: Easily blends into the filling and keeps things smooth and creamy.
Vanilla extract: A little goes a long way, providing warmth and depth that rounds out the filling beautifully.
Ground cinnamon, nutmeg, ginger, cloves: These classic spices make every bite taste like fall at its best.
Heavy cream: Cold heavy cream gets whipped into airy clouds before folding into the cheesecake mix, making the bars ultra-light and fluffy.

How to Make No-Bake Pumpkin Cheesecake Bars

Step 1: Prepare the Graham Cracker Crust

Start by turning those graham crackers into fine, sandy crumbs. If you have a food processor, just blitz away until the mixture looks like damp sand. No processor? No problem—pop the crackers in a large zip-top bag and crush them with a rolling pin. Combine the crumbs with your melted unsalted butter, sugar, and a touch of salt (only if your butter isn’t already salted). Stir everything together until evenly mixed; the texture should be thick and easily pressed together.

Step 2: Form and Chill the Crust

Line a 9×13-inch baking pan with parchment paper to make slicing and lifting super easy later on. Pour your graham cracker mixture into the pan, then use a measuring cup or your hands to firmly press it into an even layer. Make sure it’s nicely compacted so your crust holds up when sliced! Pop the crust in the fridge while you whip up the filling, giving it a head start to set.

Step 3: Mix the Pumpkin Cheesecake Filling

Add the room-temperature cream cheese to a large mixing bowl and blend it until smooth and creamy—about one minute with a hand mixer. Now add the pumpkin puree, confectioner’s sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat again until everything is velvety and beautifully orange.

Step 4: Whip the Heavy Cream

In a separate, clean bowl, pour in your very cold heavy cream. Using a hand mixer fitted with the whisk attachment, whip for 2–3 minutes until you get stiff peaks. You’ll know it’s ready when you can lift the beaters and the cream holds its shape like a little mountain. Just don’t overwhip, or it’ll turn grainy.

Step 5: Fold Together and Layer

Gently fold the freshly whipped cream into the pumpkin cheesecake mixture. Take your time—this is the secret to making the No-Bake Pumpkin Cheesecake Bars impossibly light and airy. Once fully incorporated, smooth that luscious filling over your chilled crust. Use a spatula to spread it evenly edge to edge.

Step 6: Chill and Set

Cover and refrigerate your bars for at least 8 hours, or overnight. This rest time lets the flavors mingle and the filling firm up so you’ll get perfect, clean squares. Keep the pan refrigerated until you’re ready to serve.

How to Serve No-Bake Pumpkin Cheesecake Bars

Garnishes

A swirl of whipped cream, a light dusting of cinnamon or nutmeg, or perhaps some crushed graham crackers on top all make beautiful finishes for your No-Bake Pumpkin Cheesecake Bars. For a special touch, try a sprinkle of candied pecans or a drizzle of caramel sauce—it’s like autumn on a plate!

Side Dishes

These bars are the dreamy ending to any meal, but if you’re setting up a dessert spread, offer fresh apple slices, spiced nuts, or even a little dark chocolate on the side. Their creamy, spiced pumpkin flavor pairs especially well with a mug of hot coffee or chai.

Creative Ways to Present

Cut the bars into small cubes and serve in mini cupcake liners for a cheerful party tray, or layer them into parfait glasses with extra graham cracker crumbs and whipped cream for an elegant twist. You can even make individual servings in mason jars for an adorable, portable option.

Make Ahead and Storage

Storing Leftovers

No-Bake Pumpkin Cheesecake Bars keep wonderfully in the fridge. Simply cover the baking dish tightly with plastic wrap or transfer the bars to an airtight container. They’ll stay fresh and dreamy for up to five days, making them an excellent make-ahead dessert for gatherings or weekday treats.

Freezing

If you’d like to keep your bars for even longer, freezing works beautifully! Slice the bars and separate layers with parchment paper in a container, or wrap the whole pan well. Let them thaw overnight in the fridge before serving—this keeps the texture creamy and prevents any icy bits.

Reheating

Since these bars are meant to be enjoyed cold, there’s no need for reheating. If they’ve been frozen, just allow them to thaw gently in the fridge. For best taste and texture, serve them chilled straight from the refrigerator.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Homemade pumpkin puree works just as well—just make sure it’s well-drained and smooth to avoid a watery filling. The flavor will be even more vibrant and earthy.

What if I don’t have a hand mixer?

You can definitely make these bars with a sturdy whisk and some elbow grease, especially for combining the cream cheese and pumpkin mixture. For whipping the cream, a balloon whisk will work, but it may take a little longer.

Is it possible to make these bars dairy-free?

Yes—use plant-based cream cheese and non-dairy whipping cream alternatives. Many brands offer fantastic dairy-free options now, so you can still enjoy the creamy texture and cozy spice of these No-Bake Pumpkin Cheesecake Bars.

Can I halve the recipe?

Of course! Just use a smaller pan—like an 8×8-inch baking dish—and halve each ingredient. The bars will be just as luscious, and you’ll have fewer (but still irresistible) servings.

Why is my cheesecake layer not setting up?

This usually happens if the whipped cream wasn’t beaten to stiff peaks, or if the bars weren’t chilled long enough. Make sure to give them a full 8 hours in the refrigerator for that perfect, sliceable texture.

Final Thoughts

If you’re on the hunt for a festive, crowd-pleasing dessert with minimal fuss, you have to give these No-Bake Pumpkin Cheesecake Bars a try. They bring all the comforting pumpkin spice magic without ever touching the oven—and after one bite, you’ll want to make them every fall (and maybe all year long)! Share them with friends, family, or just treat yourself—you deserve it.