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.

Slice of pumpkin cheesecake bars on a platter.

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 cracker crust ingredients in bowls.
Graham Cracker Crust Ingredients
Pumpkin Cheesecake ingredients measured out in bowls
Pumpkin Cheesecake Ingredients

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

  1. Add the graham crackers to a food processor
  2. Pulse until you have graham cracker crumbs and there are no big chunks
  3. Add the graham cracker crumbs to a bowl with the granulated sugar and melted butter
  4. Mix until fully combined
  5. Transfer the graham cracker crust mixture to a square 8×8 pan that has been greased and lined with parchment paper
  6. Flatten into an even layer so that there are no loose crumbs
  7. Now, it’s time to make the pumpkin cheesecake
  8. In a large bowl, add the cool whip, softened cream cheese and pumpkin puree
  9. Use an electric hand mixer and blend until creamy
  10. Add the pumpkin pie spice, vanilla extract and powdered sugar
  11. Mix again until smooth and creamy
  12. Transfer to the pan and spread in an even layer over the graham cracker crust
  13. Put in the fridge to chill overnight (or at least 8 hours)
  14. Remove from fridge
  15. Slice and top with whipped cream if desired
  16. Enjoy!

Frequently Asked Questions

Do no bake cheesecakes taste different than baked cheesecake?

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!)

Is this recipe gluten free friendly?

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.

How do I know the cheesecake bars are fully set?

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.

Can I freeze the cheesecake to set faster?

No, this will cause the cheesecake to be less creamy in texture.

Do I have to chill the bars overnight?

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!

How do I store the leftover No Bake Pumpkin Cheesecake?

Store in an airtight container in the fridge for up to 5 days. Add whipped cream on top when ready to enjoy the bars!

Sliced pumpkin cheesecake bars.
Slice of pumpkin cheesecake bars on a platter.

No Bake Pumpkin Cheesecake Bars

Prep Time: 10 minutes
Chill Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 16 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.

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!

Nutrition

Serving: 1bar, Calories: 155kcal, Carbohydrates: 16g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 131mg, Potassium: 60mg, Fiber: 1g, Sugar: 10g, Vitamin A: 2110IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Cheesecake Bars, Easy Desserts, No Bake, No Bake Cheesecake, No Bake Dessert, No Bake Pumpkin Cheesecake, Pumpkin Cheesecake

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.