• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Unlikely Baker®
  • Home
  • Ice Cream
  • Recipes
    • Cakes
    • Cupcakes and Muffins
    • Cookies
    • Brownies and Bars
    • Pies and Tarts
    • Bread and Biscuits
    • Breakfast and Brunch
    • No Bake Desserts
    • Ice Cream and Frozen Treats
    • Filipino Desserts and Kakanin
    • Filipino Cuisine
    • Other Sweet Treats
    • Video Recipes
    • Ube Recipes
    • Lemon and Citrus Recipes
    • Savoury Recipes
    • Drink Recipes
    • Recipe Collections
  • Contact
  • About Me
    • Hello
    • Terms of Use
  • Recipe Index
menu icon
go to homepage
  • Home
  • Berry Desserts
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Berry Desserts
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Pumpkin and Squash Recipes

    Easy No Bake Pumpkin Cheesecake Bars Recipe

    by Jolina | Published: September 14, 2018 | Last Updated: October 12, 2023 | 51 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

    • Share
    • Flip
    • Tweet
    • Share
    • Send
    Jump to Recipe Jump to Video
    Pin for No Bake Pumpkin Cheesecake Bars.
    Pin for Easy No Bake Pumpkin Cheesecake Bars Recipe.
    Pin for No Bake Pumpkin Cheesecake Bars.

    These no bake pumpkin cheesecake bars will be one of the easiest desserts you’ll make this holiday season. No bake, can be made ahead, always comes out fabulous. The perfect way to end your epic Thanksgiving meal.

    (This pumpkin bundt cake with cream cheese filling is another hit during the holiday season and pumpkin mochi is another easy and tasty pumpkin treat you can make!)

    A piece of no bake pumpkin cheesecake bar sprinkled with pumpkin spice.
    Jump To hide
    Why you’ll love this recipe
    How to make
    Expert tips
    Troubleshooting guide
    Recipes FAQs
    Other holiday cheesecake recipes
    No Bake Pumpkin Cheesecake Bars

    Fall is my favorite season with all the leaves changing colors, the crisp autumn air, and (of course) all the pumpkin desserts.

    From pumpkin pecan muffins to pumpkin cake donuts to this easy pumpkin pie recipe. Make sure to check out this delicious collection of unique pumpkin and squash recipes too.

    These no bake pumpkin cheesecake bars are the easiest to make of them all. And so good!

    Let’s get to it.

    Why you’ll love this recipe

    No bake pumpkin pie bars sliced into squares.

    I love making these no bake pumpkin bars. So many things going for it:

    • Easy to make. No water baths, less than 10 ingredients, simple and straightforward to make. The hardest part is waiting for the cheesecake to set.
    • Smooth and creamy. We don’t use gelatine in this recipe so the cheesecake retains that smooth and creamy texture cheesecakes are known for.
    • Just the right pumpkin flavor. You know how store-bought pumpkin pies are packed with an overwhelming amount of pumpkin spice? None of that here! The flavors are perfectly balanced you’ll want to immediately grab a second piece.
    • Can be made ahead. You can make these cheesecake bars the day before your get-together then slice and decorate when you’re ready to serve.
    • No need for a spring-form pan. If not owning a spring-form pan stops you from making cheesecakes, you’re in for a treat. You’ll need an 8×8 inch pan lined with parchment paper.
    • Perfect for parties. Pumpkin cream cheese bars are always a hit at parties! Delicious and pretty and sure to be the star of your Thanksgiving and Christmas celebrations.

    How to make

    Ingredients for no bake pumpkin cheesecake bars with text overlay.

    If you’ve ever made no bake cheesecakes before, you know how fun and easy to make they are.

    Ingredient notes

    To make this recipe, you’ll need less than 10 ingredients. A few things to note:

    • Graham cracker crumbs — I use pre-crushed graham cracker crumbs so they’re very fine. You can also buy the crackers and crush them yourself.
    • Cream cheese — for best results, use full-fat cream cheese. It results to richer, creamier cheesecakes. I’m partial to Philadelphia.
    • Pumpkin puree — make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already flavored and sweetened, which we don’t need in this recipe (got pumpkin pie mix by accident? Make leftover pumpkin pie filling bread instead!)
    • Pumpkin spice — pumpkin spice is a seasonal grocery item so if you don’t have it on hand, you can use other spices (see FAQs). Another option is to just use ground cinnamon, though you won’t get the same exact flavor profile.
    • Cream — I usually use heavy cream (at least 36% milk fat content) when making no bake cheesecakes however I haven’t seen them in supermarkets lately. So I’ve been using whipping cream (35%) and it works well enough; it just results to a slightly softer cheesecake. So if you can find heavy cream, use that.

    Baking tools

    I use an electric mixer when making this recipe.

    You’ll also need an 8×8 inch baking pan. I don’t recommend using a bigger square pan but you can use a 9 inch round pan.

    Step-by-step photos

    Line an 8×8 inch pan with parchment paper with a slight overhang on each side.

    Graham cracker crust ingredients in a bowl.

    In a medium bowl, stir all crust ingredients…

    Graham cracker crumbs in a bowl.

    …until evenly moist (resembling wet sand). 

    Graham cracker crust in a pan.

    Transfer to your prepared pan. Use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.

    Cream cheese and pumpkin puree in a bowl.

    Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except cream).

    Pumpkin cheesecake filling in a bowl.

    Beat until smooth and incorporated. 

    Whipped cream added to pumpkin mixture.

    Add whipped cream.

    Pumpkin cream cheese filling in a bowl.

    Fold until combined. 

    Pumpkin cheesecake filling in a pan.

    Transfer to your pan and smoothen the top with a spatula.

    Chill 6-8 hours, preferably overnight.

    Expert tips

    Easy, right? Here are more tips that’ll help you make perfect no bake pumpkin cheesecake bars every time.

    • Always use room temperature cream cheese. When making cheesecake (baked or no-bake), always use room temperature cream cheese. It makes it easier for you to beat the mixture, prevents you from over-mixing the batter, and results in a smoother filling.
    • Use full-fat cream. I always use heavy cream when making no bake cheesecakes. It contains 36-40% milk fat content which helps it achieve those nice, stable stiff peaks you need for the dessert to set properly. You can use whipping cream if heavy cream is not available but note that your cheesecake won’t set as firmly. Using full-fat cream cheese would be best too.
    • Make sure cream and bowls are chilled. Also make sure you work with cold cream and that you chill the bowl and whisk before using them. It helps you achieve that nice volume and cuts whipping time significantly.
    • Add gently. And when adding your whipped cream into your cheesecake batter, do so gently. You don’t want to deflate it.
    • Allow time to set. For no-bake cheesecakes, you’ll need to give it time to firm up and set. They’re usually good to go after about 6 hours in the fridge. For good measure though, I always chill all my no-bake cheesecakes overnight. In a hurry? Make them in jars! See FAQs for more details.

    Troubleshooting guide

    A piece of pumpkin cheesecake no bake bars with whipped cream topping and sprinkled with pumpkin spice.

    Making no bake cheesecakes is easier than baked cheesecakes but if you’re encountering a bit of trouble, this troubleshooting guide should help you.

    IssueSolution
    Cheesecake is not smoothEnsure that the cream cheese is at room temperature before using
    Cheesecake won’t setUse full-fat cream and cream cheese for best results and make sure to give the cake enough time to chill in the fridge, ideally overnight
    Cream won’t whip to stiff peaksMake sure you’re using the right kind of cream and to help things along, ensure your cream, bowl and whisk are cold prior to using
    Cheesecake bars look messy when slicedFor clean slices, ensure your cheesecake has been chilled enough and that you’re using a sharp knife that’s been dipped in hot water. Wipe the knife before using and dip in hot water again after each slice.

    Recipes FAQs

    A piece of pumpkin cream cheese bars with whipped cream topping.
    What can I substitute if I don’t have pumpkin spice?


    When I don’t have pumpkin pie spice, I use the following combination of spices (equivalent to 2 tsp of pumpkin spice):

    1 tsp all-spice
    ¼ tsp ground cinnamon
    ¼ tsp ground nutmeg
    ¼ tsp ground ginger
    ¼ tsp ground cloves

    You can adjust the to taste.

    Another option is to just use ground cinnamon, though you won’t get the same exact flavor profile.

    What recipe variations do you suggest?


    I used to make this cheesecake with a gingersnap crust and bits of candied ginger. 

    All you need to do is crush the gingersnaps and add about ¼ cup of roughly chopped candied ginger. 

    If you’re looking for a bit of crunch and texture, you can add the following to the pumpkin cheesecake filling:

    – Pepitas 
    – Chopped pecans or walnuts
    – White chocolate chips

    To serve, I usually top each square with homemade whipped cream or Cool Whip and sprinkle with pumpkin spice and bits of white chocolate.

    Can I make these in jars?


    Yes, you can adapt this recipe to make pumpkin cheesecakes in individual mason jars. 

    Follow the same steps, but instead of using a baking pan, use jars.

    Assemble by pressing the graham cracker crust at the bottom, then the cheesecake filling, then top with whipped cream before serving.

    Can I make these into mini no bake pumpkin cheesecakes?


    Yes, you can use a mini cheesecake pan with a removable bottom or a cupcake or muffin pan lined with cupcake liners. 

    This batter should be good for 12-14 mini cheesecakes. 

    How do I store no bake pumpkin cheesecake bars?


    You can make no bake pumpkin cheesecake bars the day before you’re planning to serve them. 

    I place the pan uncovered in the fridge, making sure there’s nothing smelly in there that the cheesecake might absorb.

    Leftovers should be kept in a covered container in the fridge. They should last up to 3 days.

    I don’t recommend freezing these bars because the texture will change.

    Other holiday cheesecake recipes

    If you want to mix things up this year and serve cheesecake instead of pie, check these out.

    • Apple Crisp Cheesecake with Salted Caramel and Pecan Apple Crisp Topping
      Apple Crumble Cheesecake Recipe
    • A slice of creamy ube cheesecake on a plate.
      The Best Ube Cheesecake Recipe
    • Pecan Pie Cheesecake Bars
      Pecan Pie Cheesecake Bars
    • Overhead shot of no bake eggnog cheesecake.
      Easy No Bake Eggnog Cheesecake Recipe

    Happy no-baking!

    Did you make these easy pumpkin cheesecake squares? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    A piece of no bake pumpkin cheesecake bar with whipped cream topping.

    No Bake Pumpkin Cheesecake Bars

    Author: Jolina
    No bake pumpkin cheesecake bars will be one of the easiest desserts you’ll make this holiday season. The perfect end to your epic Thanksgiving meal.
    5 from 53 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Chill Time 8 hours hrs
    Total Time 8 hours hrs 30 minutes mins
    Course Dessert
    Cuisine North American
    Servings 16 bars
    Calories 208 kcal

    Equipment

    • 8×8 Baking Pan
    • Hand Mixer
    • Mixing Bowls

    Ingredients
     
     

    For the Crust

    • 8.5 oz graham cracker crumbs about 2 cups
    • ½ cup unsalted butter melted and slightly cooled
    • 4 tbsp granulated sugar
    • pinch salt

    For the Pumpkin Cheesecake Filling

    • 1 8-oz block cream cheese room temperature
    • 10 oz pumpkin puree about 1½ cups
    • ½ cup granulated sugar
    • 2 tsp pumpkin spice
    • 1 cup heavy cream whipped to stiff peaks

    Instructions
     

    • Line an 8×8 inch pan with parchment paper with a slight overhang on each side.
    • In a medium bowl, stir all crust ingredients until evenly moist (resembling wet sand).
      8.5 oz graham cracker crumbs, ½ cup unsalted butter, 4 tbsp granulated sugar, pinch salt
      Graham cracker crumbs in a bowl.
    • Transfer to your prepared pan. Use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
      Graham cracker crust in a pan.
    • Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated.
      1 8-oz block cream cheese, 10 oz pumpkin puree, ½ cup granulated sugar, 2 tsp pumpkin spice
      Pumpkin cheesecake filling in a bowl.
    • Fold in your whipped cream until combined.
      1 cup heavy cream
      Pumpkin cream cheese filling in a bowl.
    • Transfer to your pan and smoothen the top with a spatula.
      Pumpkin cheesecake filling in a pan.
    • Chill 6-8 hours, preferably overnight, before slicing into bars.
      No bake pumpkin pie bars sliced into squares.

    Video

    Notes

    1. Remember to use canned pumpkin puree and not pumpkin pie filling.
    2. For clean slices, allow the cheesecake enough time to set (ideally overnight).
    3. See post for more tips, a troubleshooting guide, FAQs and step-by-step photos.

    Nutrition

    Calories: 208kcalCarbohydrates: 23gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 105mgPotassium: 81mgFiber: 1gSugar: 14gVitamin A: 3155IUVitamin C: 1mgCalcium: 30mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    More Pumpkin and Squash Recipes

    • Slices of pumpkin mochi on a plate.
      Easy Pumpkin Mochi (Hawaiian Butter Mochi)
    • Pumpkin Bundt Cake with Cream Cheese Filling
      Pumpkin Bundt Cake with Cream Cheese Filling
    • Cinnamon Sugar Baked Pumpkin Donuts (with video)
      Baked Pumpkin Donuts
    • Pumpkin Buttermilk Pancakes
      Pumpkin Buttermilk Pancakes with Candied Pecans
    • Share
    • Flip
    • Tweet
    • Share
    • Send

    Reader Interactions

    Comments

    1. Rachel

      November 18, 2023 at 7:13 pm

      5 stars
      This was so easy to make and came out delicious. I loved the pumpkin and cream cheese combination. This is the perfect dessert for fall.

      Reply
      • Jolina

        November 20, 2023 at 9:43 am

        Glad you liked it Rachel!

        Reply
    2. Amy

      November 05, 2023 at 11:46 am

      5 stars
      This tastes so good! So creamy and melts-in-your-mouth!

      Reply
      • Jolina

        November 06, 2023 at 9:57 am

        Glad you liked it Amy!

        Reply
    « Older Comments
    5 from 53 votes (48 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    Primary Sidebar

    Pin for No Bake Pumpkin Cheesecake Bars.
    Pin for Easy No Bake Pumpkin Cheesecake Bars Recipe.
    Pin for No Bake Pumpkin Cheesecake Bars.

    Hi, I’m Jolina! And I’m definitely a late bloomer, a thoroughly unexpected baker.

    More about me →

    Popular

    • Pecan Bars Recipe
      Bourbon Pecan Pie Bars with Shortbread Crust
    • Ube Cake (Filipino Purple Yam Cake)
      Ube Cake (Filipino Purple Yam Cake)
    • Best Lemon Cheesecake
      The Best Lemon Cheesecake. Ever.
    • Classic Buttermilk Scones
      Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes

    Spring Desserts

    • Strawberry Rhubarb Galette
      Strawberry Rhubarb Galette
    • A stack of raspberry white chocolate cookies on a plate.
      Raspberry White Chocolate Cookies
    • Photo of ricotta cake showing juicy blueberries within.
      Lemon Blueberry Ricotta Cake
    • Slice of strawberry ricotta cake with whipped cream and strawberries.
      Strawberry Ricotta Cake (Easy No-Fail Recipe)

    Footer

    Pin for No Bake Pumpkin Cheesecake Bars.
    Pin for Easy No Bake Pumpkin Cheesecake Bars Recipe.
    Pin for No Bake Pumpkin Cheesecake Bars.

    ↑ back to top

    About

    • About
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016-2025 The Unlikely Baker ™

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.