If you’re looking for a dessert that’s both indulgent and effortless, you’ve just found your new favorite with this No Bake Pumpkin Cheesecake Bars Recipe. It’s a dreamy blend of creamy cheesecake and spiced pumpkin that comes together without ever turning on the oven. Perfectly layered on a buttery graham cracker crust, these bars deliver the quintessential flavors of fall in every bite, making them an absolute crowd-pleaser for any occasion.
Ingredients You’ll Need
These ingredients are simple, but each is essential to building layers of flavor, texture, and color that bring this No Bake Pumpkin Cheesecake Bars Recipe to life. From the buttery crunch of graham crackers to the cozy spices that warm the pumpkin filling, every element works together for a show-stopping treat.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy, slightly sweet base that holds everything together perfectly.
- 1/4 cup granulated sugar: Adds just enough sweetness to the crust without overpowering the flavors.
- 1/2 cup unsalted butter, melted: Binds the crust and lends a rich, buttery depth.
- 16 oz cream cheese, softened: The creamy heart of the cheesecake layer that makes it irresistibly smooth.
- 3/4 cup powdered sugar: Sweetens the cheesecake filling while dissolving perfectly for a silky texture.
- 1 tsp vanilla extract: Elevates the cheesecake flavor with its sweet, aromatic notes.
- 1 cup heavy cream: Whipped to fluffy perfection, it lightens the cheesecake layer for a melt-in-your-mouth feel.
- 1 cup canned pumpkin puree: Brings that unmistakable pumpkin flavor and vibrant fall-orange color.
- 1/3 cup packed brown sugar: Adds warm, molasses undertones that complement the pumpkin beautifully.
- 1/2 tsp ground cinnamon: The classic spice that brings warmth and depth to the pumpkin layer.
- 1/4 tsp ground nutmeg: Gives a subtle nutty spice that enhances the aroma.
- 1/4 tsp ground ginger: Adds a gentle zing that balances the sweetness.
- 1/4 tsp ground allspice: A spicy-sweet flavor that adds complexity to the pumpkin blend.
- 1/4 tsp salt: Illuminates all the flavors and balances out the sweetness.
How to Make No Bake Pumpkin Cheesecake Bars Recipe
Step 1: Prepare the crust
Start by combining the graham cracker crumbs and granulated sugar in a bowl. Pour in the melted butter and mix until every crumb is evenly coated. Press this mixture firmly into the bottom of a parchment-lined 9×9 inch pan. This base is essential for a sturdy yet tender crust that crisps up nicely after chilling.
Step 2: Chill the crust
Pop the crust into the refrigerator to chill while you tackle the delicious layers above it. This early chilling step helps the crust set firmly, which means your bars will hold together beautifully when sliced.
Step 3: Make the cheesecake layer
Next, beat the softened cream cheese in a large bowl until it’s completely smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating for a luscious, velvety mixture. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture – this lightens the texture and creates that classic cheesecake fluff.
Step 4: Spread the cheesecake layer
Evenly spread the cheesecake filling over your chilled crust. Take a spatula and smooth out the surface for a flawless finish. Once it’s looking perfect, return the pan to the fridge so this creamy layer can firm up slightly.
Step 5: Prepare the pumpkin layer
Whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt in a bowl until everything is well combined. This spiced pumpkin topping bursts with cozy autumn flavors that will have everyone asking for more.
Step 6: Spread the pumpkin layer
Carefully spread the pumpkin mixture over the set cheesecake layer, smoothing the top for an even, polished look. The contrast between the white cheesecake and orange pumpkin layer is just as delightful to the eyes as it is to the taste buds.
Step 7: Chill until set
Cover your pan and let the bars chill in the refrigerator for at least four hours, or even better, overnight. This gives the layers time to firm up and the flavors to meld into pumpkin-spiced perfection.
Step 8: Slice and serve
Once fully set, remove the bars from the pan by lifting the parchment paper and place on a cutting board. Slice into squares and serve chilled for the ultimate creamy, spicy treat.
How to Serve No Bake Pumpkin Cheesecake Bars Recipe
Garnishes
These bars are stunning on their own, but you can take them to the next level by adding a dollop of whipped cream or a sprinkle of cinnamon on top. Toasted pecans or a drizzle of caramel sauce also make incredible finishing touches that highlight the warm flavors.
Side Dishes
Serve these pumpkin cheesecake bars alongside a scoop of vanilla ice cream or a hot cup of spiced apple cider. The combination of warm drink and cool dessert is simply unbeatable, especially on crisp fall evenings.
Creative Ways to Present
For parties, consider serving the bars in mini mason jars or on bite-sized skewers with a cinnamon stick for stirring. Wrapping individual bars in parchment paper tied with twine also makes for a charming homemade gift idea that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover bars covered tightly with plastic wrap or stored in an airtight container in the fridge. They’ll stay fresh and creamy for up to 4 days, making for perfect grab-and-go treats in the days following your initial feast.
Freezing
Want to save some for later? These bars freeze beautifully. Simply wrap each slice individually in plastic wrap and then place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw in the fridge overnight for a wonderfully preserved dessert.
Reheating
Since these bars are best served chilled, reheating isn’t recommended. Instead, allow frozen bars to thaw naturally in the fridge to retain their creamy texture and flavor combination.
FAQs
Can I use fresh pumpkin instead of canned for this No Bake Pumpkin Cheesecake Bars Recipe?
Fresh pumpkin can be used, but you’ll want to roast and puree it until smooth first. Be sure to drain any excess moisture to prevent the bars from becoming soggy.
How long do the bars need to chill before serving?
For the best texture and flavor, chill for at least four hours, though overnight chilling is ideal to let the layers firm up and meld.
Can I make this recipe vegan or dairy-free?
Yes! Substitute cream cheese and heavy cream with dairy-free alternatives like cashew cream cheese and coconut cream, and use a dairy-free butter substitute for the crust. Keep in mind the texture might vary slightly.
Is it possible to add a crunchy layer on top?
Absolutely! Sprinkle chopped nuts, gingersnap crumbs, or even a streusel topping on the pumpkin layer just before chilling for added texture contrast.
What size pan is best for this recipe?
A 9×9 inch pan works perfectly, giving you bars that are nicely thick and easy to slice, but an 8×8 inch pan will work too if you prefer a taller bar.
Final Thoughts
I truly can’t recommend this No Bake Pumpkin Cheesecake Bars Recipe enough if you want a stunning dessert that combines the creamy richness of cheesecake with the cozy spices of pumpkin without any fuss. Whether you’re making it for a special autumn gathering or just a sweet treat to enjoy at home, it’s easy to see why these bars become an instant favorite. Go ahead and give them a try—you’re about to discover a dessert that’s as joyful to make as it is to eat!
Print
No Bake Pumpkin Cheesecake Bars Recipe
- Total Time: 4 hours 20 minutes
- Yield: 16 bars 1x
Description
These No Bake Pumpkin Cheesecake Bars are a delightful autumn dessert featuring a buttery graham cracker crust, creamy cheesecake layer, and a spiced pumpkin topping. Perfectly chilled and easy to assemble, they offer a rich yet light treat that captures the classic flavors of pumpkin spice in a convenient bar form.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp salt
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until well combined to form a crumbly but moist mixture.
- Press the crust: Evenly press the crust mixture into the bottom of a 9×9 inch pan lined with parchment paper, ensuring it is compacted and flat. Refrigerate the pan to chill the crust while you prepare the filling.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and continue beating until fully incorporated and fluffy.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it holds its shape firmly.
- Combine cheesecake and whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully blended, maintaining the airy texture.
- Assemble cheesecake layer: Spread the creamy cheesecake mixture evenly over the chilled crust, smoothing the surface with a spatula to create a flat layer. Return the pan to the refrigerator to keep chilled.
- Prepare the pumpkin layer: In a medium bowl, mix together the canned pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt until they are thoroughly combined and evenly spiced.
- Top with pumpkin layer: Spread the pumpkin mixture evenly over the cheesecake layer and smooth the top with a spatula for an even finish.
- Chill and set: Cover the pan and refrigerate the bars for at least 4 hours or overnight, allowing the layers to firm up and flavors to meld.
- Serve: Once set, remove the bars from the pan using the parchment paper. Slice into bars and serve chilled for best taste and texture.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps when mixing.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- For a smoother crust, finely crush graham crackers before mixing.
- Can be stored in the refrigerator for up to 3 days, well-covered to maintain freshness.
- Optional toppings include whipped cream, chopped pecans, or a drizzle of caramel sauce for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
