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!)
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
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
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.
In a medium bowl, stir all crust ingredients…
…until evenly moist (resembling wet sand).
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.
Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except cream).
Beat until smooth and incorporated.
Add whipped cream.
Fold until combined.
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
Making no bake cheesecakes is easier than baked cheesecakes but if you’re encountering a bit of trouble, this troubleshooting guide should help you.
| Issue | Solution |
| Cheesecake is not smooth | Ensure that the cream cheese is at room temperature before using |
| Cheesecake won’t set | Use 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 peaks | Make 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 sliced | For 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
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.
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.
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.
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.
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.
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.
No Bake Pumpkin Cheesecake Bars
Equipment
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
- 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.
- 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
- Fold in your whipped cream until combined.1 cup heavy cream
- Transfer to your pan and smoothen the top with a spatula.
- Chill 6-8 hours, preferably overnight, before slicing into bars.
Video
Notes
- Remember to use canned pumpkin puree and not pumpkin pie filling.
- For clean slices, allow the cheesecake enough time to set (ideally overnight).
- See post for more tips, a troubleshooting guide, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Jan
Hi Jolina. I’ve made your pumpkin cheesecake recipe 2x now and I wanted to let you know my family esp. my daughter loves it. They gifted me with a cheesecake pan years ago and have not put it to good use til now. Not much of a baker so I’m very happy with this one. I like that you have several no bake recipes in your blog and I’m eager to try more. Thanks for the recipe.
Jolina
Hi Jan! It’s so fantastic to hear that! Glad you and the family liked the pumpkin cheesecake. Enjoy exploring the rest of the no-bake goodies 🙂
Aliana
Made this cheesecake for thanksgiving potluck and it was a hit. The gingersnap crust is my personal favorite. I had those little flecks in my cheesecake too but nobody cared at all. Thanks for the recipe!
Jolina
You’re most welcome Aliana! Hope you had a wonderful thanksgiving.
Corinne
I love the spices here. For next time I might add even more. It set firmly too. Delicious recipe. By the way what is the white topping in the photos of your cheesecake?
Jolina
Hi Corinne! Glad you liked it. And that white topping is actually whipped cream that I whipped too softly, it melted right on the cheesecake while I was photographing it LOL! So learn from my mistake – whip the cream stiff if you want to top your desserts with it 🙂
Candy
This is something I have never tried making. Always looked tonhard. Will have to give it a try
Jolina
It’s super easy Candy 🙂 Happy thanksgiving to you and yours!
Maria
This dessert looks heavenly and I can’t believe how easy it is to make. It is just perfect for making during the holidays.
Marisa Franca
Well, I’ve been known to be a little impatient too and regretted not letting the cream cheese properly soften. I can’t believe how easy this recipe is and actually how few ingredients there are to make such a delicious holiday dessert. This would go over huge at our house. I prefer this to an actual baked pumpkin pie.
Jolina
Thanks Marisa! This will definitely be 1 less thing to think about when prepping then Thanksgiving feast! 🙂
Melanie Payne
My Mom loves pumpkin cheesecake! I make it for her for thanksgiving, this looks really nice and easy to make!
Jolina
Hope she likes it!
Pam
I love no-bake recipes, especially anything with pumpkin in it. This is a great dessert to serve this fall for just about any occasion. I will definitely give it a try. The gingersnap crust sounds delicious.
Tami
We are a pumpkin-crazed family. The gingersnap is be a variation we have not yet tried.
Jolina
Pumpkin craze going on here too 🙂
Scott
My oldest is all about pumpkin and has started to help in the kitchen. This is a perfect beginner recipe for her!
Jolina
That’s awesome Scott! This is definitely a great recipe for her to start with. Hope she enjoys making it!
Denise
I never make sweets because I love them so much and would eat them all. However I may have to make this recipe because a) no bake….and b) that crust. Oh that sounds so good! Great recipe!
Jolina
LOL yeah we have that problem too!! And yeah, we love that crust. Especially the bits of ginger in it.
Neely Moldovan
OH man I cant wait to try this. My husband would flip over it!
Helen
This looks so delicious and so so easy. Great tips about softening the cream cheese to avoid the flecks in the mix.
Veena Azmanov
I love how simple and easy this is. This would be perfect to make ahead of time and get out of the way when you are expecting guests. I love such recipes.
Jolina
Absolutely! It’s a make and forget about it kind of recipe 🙂
Gloria
I am such a pumpkin lover. This is right up my alley. NO bake is even better, especially when you have lots to do for Thanksgiving dinner. I think this would be the PERFECT dessert to end a delicious meal.