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Easy No-Bake Pumpkin Cheesecake Bars: Best Fall Dessert

no-bake pumpkin cheesecake bars - featured image
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These easy no-bake pumpkin cheesecake bars are rich, creamy, and spiced just right, with a buttery graham cracker crust. No oven required, they come together in under 30 minutes of active work and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese (two 8-ounce blocks), softened
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup heavy cream (for whipped topping, optional)
  • 2 tablespoons powdered sugar (for whipped topping, optional)
  • ½ teaspoon vanilla extract (for whipped topping, optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Pour in melted butter and stir until the mixture looks like wet sand and holds together when squeezed. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  4. Add ¾ cup granulated sugar, pumpkin pie spice, cinnamon, and ¼ teaspoon salt. Beat on medium speed until well combined and smooth, about 1 minute. Scrape the bowl again.
  5. Add pumpkin puree, ½ cup heavy cream, and 1 teaspoon vanilla extract. Beat on low speed at first, then increase to medium and beat for about 1 minute until the mixture is uniform and silky.
  6. Remove the pan with the crust from the refrigerator. Pour the pumpkin cheesecake filling over the crust and spread evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
  7. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight.
  8. Just before serving, make the whipped topping (optional): In a chilled bowl, beat 1 cup cold heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
  9. Once the bars are fully chilled and firm, use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board and slice into 9 or 16 squares using a sharp knife (wipe knife clean between cuts for clean slices). Top each bar with a dollop of whipped cream and a dusting of cinnamon, if desired.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not overmix after adding the heavy cream. Pack the crust firmly to prevent crumbling. Chill for at least 6 hours, preferably overnight. For clean slices, use a hot knife wiped clean between cuts. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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