No Bake Pumpkin Cheesecake Bars
These No Bake Pumpkin Cheesecake Bars are delicious and easy to make. The buttery graham cracker crust pairs perfectly with the light and fluffy pumpkin cheesecake.
Who doesn’t love a no bake dessert?!
They are so easy to make and always come out so delicious.
The texture of this No Bake Pumpkin Cheesecake is light and fluffy which pairs perfectly with the buttery graham cracker crust.
Every bite is just as delicious as the last, you won’t want to stop eating it!
Main Ingredients
- Graham Crackers
- Salted Butter
- Granulated Sugar
- Cool Whip
- Pumpkin Puree
- Powdered Sugar
- Pumpkin Pie Spice
Tips and Tricks
- When making the graham cracker crust, use a food processor to ensure the graham crackers get crushed to fine crumbs
- Make sure to use melted butter for the graham cracker crust
- Press the crust down firmly into the parchment paper/pan so that it doesn’t fall about when slicing
- Use an electric hand mixer to make the cheesecake batter
- Chill the cheesecake overnight. It yields the best results and texture!
How to Make No Bake Pumpkin Cheesecake Bars
- Add the graham crackers to a food processor
- Pulse until you have graham cracker crumbs and there are no big chunks
- Add the graham cracker crumbs to a bowl with the granulated sugar and melted butter
- Mix until fully combined
- Transfer the graham cracker crust mixture to a square 8×8 pan that has been greased and lined with parchment paper
- Flatten into an even layer so that there are no loose crumbs
- Now, it’s time to make the pumpkin cheesecake
- In a large bowl, add the cool whip, softened cream cheese and pumpkin puree
- Use an electric hand mixer and blend until creamy
- Add the pumpkin pie spice, vanilla extract and powdered sugar
- Mix again until smooth and creamy
- Transfer to the pan and spread in an even layer over the graham cracker crust
- Put in the fridge to chill overnight (or at least 8 hours)
- Remove from fridge
- Slice and top with whipped cream if desired
- Enjoy!
Frequently Asked Questions
The texture of a no bake cheesecake is a bit lighter and fluffier than your typical baked cheesecake. This is because a no bake cheesecake doesn’t contain any egg.
However, the taste and flavor is very similar (and just as delicious!)
Depending on the type of graham crackers you use, this recipe can be gluten free friendly. To make it gluten free, use gluten free graham crackers.
When you let the bars set overnight, they will definitely be ready to go for serving. However, if you choose to only wait the 8 hours, the cheesecake will be shiny and firm to the touch when fully set.
No, this will cause the cheesecake to be less creamy in texture.
I highly recommend it. The bars need a minimum of 8 hours in the fridge to fully set. Overnight just makes it easy so that you don’t have to wait all day!
Store in an airtight container in the fridge for up to 5 days. Add whipped cream on top when ready to enjoy the bars!
No Bake Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 9 sheets graham crackers
- 6 tbsp salted butter, melted
- 1 tbsp granulated sugar
Pumpkin Cheesecake
- 2 cups cool whip topping
- 8 oz plain cream cheese, softened to room temp
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 cup powdered sugar
Instructions
- Add the graham crackers to a food processor
- Pulse until you have graham cracker crumbs and there are no big chunks
- Add the graham cracker crumbs to a bowl with the granulated sugar and melted butter
- Mix until fully combined
- Transfer the graham cracker crust mixture to a square 8×8 pan that has been greased and lined with parchment paper
- Flatten into an even layer so that there are no loose crumbs
- Now, it's time to make the pumpkin cheesecake
- In a large bowl, add the cool whip, softened cream cheese and pumpkin puree
- Use an electric hand mixer and blend until creamy
- Add the pumpkin pie spice, vanilla extract and powdered sugar
- Mix again until smooth and creamy
- Transfer to the pan and spread in an even layer over the graham cracker crust
- Put in the fridge to chill overnight (or at least 8 hours)
- Remove from fridge
- Slice and top with whipped cream if desired
- Enjoy!