Pumpkin Cheesecake Bars are a creamy no-bake fall dessert with a buttery graham cracker crust and a spiced cheesecake filling. Serve as a Thanksgiving dessert or at fall gatherings.
No-Bake Pumpkin Cheesecake Bars
I like this recipe because it delivers all the flavor of a traditional pumpkin cheesecake without turning on the oven. The filling is light and creamy from the whipped cream folded in, and the warm spices from the pumpkin pie spice come through in every bite. Make it the day before and refrigerate overnight. It slices cleanly and holds its shape well.
Ingredients for Pumpkin Cheesecake Bars
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Graham Cracker Crumbs – Use prepackaged graham cracker crumbs or make your own by pulsing 15 full-size graham crackers in a food processor until they are reduced to fine crumbs. For a festive flavor twist, try making your crust with crushed cinnamon graham crackers or gingersnap cookies.
- Butter – Melted butter holds the crust together when pressed into the pan.
- Brown Sugar – Light or dark brown sugar can be used to complement the pumpkin and spices. White sugar lacks the same depth of flavor and is not recommended.
- Kosher Salt – Balances the sweetness of the crust.
- Cream Cheese – For best results and ease of mixing the cheesecake filling, let the cream cheese come to room temperature before making the bars.
- Pumpkin Puree – Canned pumpkin (not pumpkin pie filling) is recommended for best texture and flavor.
- Pumpkin Pie Spice – This aromatic blend of ground cinnamon, nutmeg, and cloves adds classic pumpkin spice flavor.
- Vanilla Extract – Enhances the flavor of the pumpkin cheesecake layer. Use pure vanilla for the best taste.
- Heavy Cream – Heavy whipping cream provides a light and airy texture to the cheesecake filling. Be sure to whip the cream until stiff peaks form for the right consistency.
How to Make Pumpkin Cheesecake Bars
Prep time: 20 minutes | Chill time: 4 hours minimum | Total time: 4 hours 20 minutes | Servings: 16 bars
STEP 1: Prepare the pan.
Line an 8×8-inch square pan with parchment paper, leaving some overhang for easy removal.
STEP 2: Make the crust.
In a medium bowl, combine the graham cracker crumbs, melted butter, 1 tablespoon brown sugar, and salt. Press the crumb mixture into the bottom of the prepared pan.
STEP 3: Mix the cheesecake filling.
In a stand mixer or with a hand mixer, beat softened cream cheese until fluffy. Mix in pumpkin puree, 2/3 cup brown sugar, pumpkin pie spice, and vanilla extract until well combined.
STEP 4: Whip the cream.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
STEP 5: Assemble the bars.
Pour the pumpkin cheesecake batter over the graham cracker crust and smooth the top with a spatula.
STEP 6: Chill the bars.
Cover and refrigerate for at least 8 hours or overnight to allow the bars to set. Lift out with the parchment overhang, slice, and serve chilled.
Frequently Asked Questions
Yes. Make them the day before and refrigerate overnight. The filling sets more firmly and the bars slice more cleanly after a full night in the refrigerator.
Use a sharp knife and wipe the blade clean between each cut. Running the knife under hot water before slicing also helps.
Yes. Use a 9×13-inch pan and double all ingredients. The chill time stays the same.
Yes. Substitute the cream cheese and heavy cream with your favorite plant-based alternatives. My personal favorites are Trader Joe’s vegan cream cheese and Silk brand heavy whipping cream.
Yes, just make sure to cook and puree the fresh pumpkin thoroughly for a smooth texture.
Storage
Store covered in the refrigerator for up to five days. These bars also freeze well. Wrap individual bars in plastic wrap and store in a freezer bag for up to two months. Thaw overnight in the refrigerator before serving.
More Pumpkin Recipes
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Pumpkin Cheesecake Bars Recipe
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 7 tablespoons butter melted
- 1 tablespoon light brown sugar packed
- 1/4 teaspoon salt
For the Pumpkin Cheesecake Layer:
- 16 ounces cream cheese softened
- 3/4 cup pumpkin puree
- 2/3 cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 3/4 cup heavy cream
Instructions
- Line an 8×8-inch square pan with parchment paper , leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, 1 tablespoon brown sugar, and salt. Transfer to the prepared baking pan, and then use your hands to spread and firmly press the crumb mixture to the bottom of the pan.
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the softened cream cheese on medium speed until fluffy. Mix in the pumpkin puree, 2/3 cup brown sugar, pumpkin pie spice, and vanilla extract into the cream cheese mixture until combined.
- In a separate medium bowl, use a hand mixer or whisk to whip the heavy cream until thickened and stiff peaks form. Fold the whipped cream into the pumpkin mixture and gently stir just until combined.
- Pour the pumpkin cheesecake batter over the graham cracker crust. Use a spatula or the back of a spoon to smooth the top.
- Cover and refrigerate overnight, or at least 8 hours so the bars have time to set. Use the edges of the parchment paper to lift the bars out of the pan, cut into squares, and serve chilled.
Nutrition
This post was updated May 21, 2026.
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