Pumpkin Cheesecake Bars (no-bake)
No-bake pumpkin cheesecake bars are the easiest way to enjoy rich + creamy pumpkin cheesecake—without turning on the oven.
Made with a buttery graham cracker crust and a smooth pumpkin filling, these bars are simple to prep (30 minutes) and perfect for making ahead. Chill overnight, slice into bars, and top with whipped cream for an effortless dessert that’s perfect for Thanksgiving or any fall gathering. Let’s make them!
Why you’ll love this recipe
- No oven needed. Maximize precious oven space on Thanksgiving and let the fridge do the “cooking”!
- Perfect make-ahead treat. Preps in 30 minutes, sets overnight, and is ready when you are.
- Creamy, pumpkin-spiced perfection. Smooth cheesecake texture with a touch of warm pumpkin spice flavor in every bite.
- Crowd-friendly. Easy to slice and serve for Thanksgiving or any fall gathering.
- Beautiful finish. A swirl of whipped cream and dusting of spice makes them look bakery-worthy with minimal effort.
In short: these no-bake pumpkin cheesecake bars are simple, make-ahead, and guaranteed to impress.
Ingredient notes
Here’s everything you need to make these easy no-bake pumpkin cheesecake bars:
For the crust:
- Graham crackers – provides the perfect base with a warm, toasty flavor.
- Brown sugar – adds a hint of molasses sweetness.
- Butter – binds the crust and gives it that melt-in-your-mouth texture.
For the filling:
- Cream cheese – the base for that rich, creamy cheesecake layer. Make sure to use full-fat cream cheese! The texture won’t be right with low-fat or Neufchatel versions.
- Whipping cream – this helps lighten the filling and balance out the tang.
- Sour cream – adds tang and smoothness for that classic cheesecake flavor.
- Powdered sugar + granulated sugar – for sweetness and structure.
- Pumpkin purée – real pumpkin flavor in every bite.
- Vanilla extract – ties the flavors together.
- Pumpkin pie spice – warm, cozy fall flavor.
- Lemon juice – balances the sweetness and enhances the pumpkin flavor.
For the topping:
- Whipped cream – pipe a small swirl on each bar. I used a piping tip but you can even just put whipped cream in a Ziploc bag, snip the corner and do a simple bloop.
- Pumpkin pie spice – a light dusting through a mesh sieve.
How to make them
- Make the crust.
Combine graham cracker crumbs, brown sugar, and melted butter until crumbs are fully moistened. Press firmly into an 8×8-inch pan and chill while you prepare the filling. - Whip the filling.
In a large bowl, beat cream cheese, sour cream, powdered sugar, and granulated sugar until smooth. Add pumpkin purée, vanilla, lemon juice, and pumpkin pie spice. Mix until creamy. - Fold in whipped cream.
Gently fold in whipped cream until the mixture is smooth & fully combined. - Assemble and chill.
Spread the filling evenly over the chilled crust. Cover and refrigerate overnight to set. - Decorate and serve.
Once set, slice into bars. Pipe a small swirl of whipped cream on each and dust lightly with pumpkin pie spice.
Tip: For clean edges, use a sharp knife wiped clean between cuts.
Tips for perfect bars + storage
- Use full-fat ingredients. They help the filling set properly and stay creamy.
- Chill overnight. The bars need time to firm up — don’t rush it.
- Line your pan. Use parchment for easy removal and clean edges.
- Serve cold. These bars are best straight from the fridge.
- Store leftovers. Keep covered in the fridge for up to 4 days, or freeze up to 1 month.
Tip: If frozen, thaw in the fridge overnight before serving — they taste just as silky and fresh.
Pumpkin Cheesecake Bars (no-bake)
No-bake pumpkin cheesecake bars are the easiest way to enjoy rich + creamy pumpkin cheesecake—without turning on the oven.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 9 bars 1x
- Category: dessert
Ingredients
Crust
- 2 cups finely ground graham crackers (about 2 sleeves)
- 2 tbsp brown sugar
- 1 stick salted butter, melted
Filling
- 1 cup heavy whipping cream, divided
- 1, 8 oz brick, full-fat cream cheese, softened
- 2 tbsp sour cream
- 1/2 cup canned pumpkin puree
- 2 tbsp granulated sugar
- 2 tbsp powdered sugar
- 1/2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
Instructions
- Line an 8 x 8 inch baking dish with parchment paper.
- In a small bowl, combine graham cracker crumbs, melted butter and brown sugar until fully moistened. Press the crust mixture into the bottom of the pan in an even layer. Place in the fridge to chill while you prep the filling.
- Using an electric mixer, beat 1/2 cup of heavy whipping cream until soft peaks form and set aside.
- Beat cream cheese, sour cream, pumpkin, granulated sugar, powdered sugar, lemon juice, vanilla extract, pumpkin pie spice with an electric mixer until smooth and creamy.
- Fold in the whipped cream using a rubber spatula until smooth.
- Spread the cheesecake filling over the chilled crust in a smooth, even layer. An off-set spatula is great for this. Cover with plastic wrap and store in the fridge for at least 8 hours, preferably overnight.
- When ready to serve, beat the remaining whipping cream until soft peaks form. Note: if you want a touch more sweetness, you can add 1 tbsp powdered sugar to the whipping cream.
- Remove the bars from the dish by lifting with parchment and place on a flat cutting surface. Slice bars into desired sizes, I like to do 9 bars, but you can cut smaller if you’d like. Wipe your knife clean between each slice for smooth edges.
- Transfer whipped cream to a piping bag with a large star tip or a large Ziploc bag with a corner snipped. Pipe a swirl on each bar. Add a little more pumpkin pie spice to a mesh sieve and gently dust over the bars for the perfect finish.
- Serve immediately & enjoy!
Notes
Cream cheese – make sure to use full-fat cream cheese.
Whipping cream – I do not recommend using cool whip or canned whipped cream as a substitute for these bars. The sweetness ratio and texture is just right using plain heavy whipping cream.
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!
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Amazing! Omg I love these and so do my kids 🙂
Yay! We do too 🙂