No Bake Pumpkin Cheesecake Bars

I have declared it pumpkin season because honestly…I am unsure of why we even need one.  Who said that we can’t eat pumpkin desserts all year long?  This recipe for No Bake Pumpkin Cheesecake Bars is going to be a favorite for a number of reasons.  First of all, it is full of amazing pumpkin flavor which screams fall.  The cheesecake bars are also totally no-bake!  From the graham cracker crust to the creamy pumpkin cheesecake filling, there is absolutely no oven involved.  Make these babies as fast as you can!

Do you love pumpkin?  Try this Pumpkin Snickerdoodle Snack Cake!

Why you should try this No Bake Pumpkin recipe!

• So Easy!  Not only does this recipe only require a few ingredients but it also comes together easily.
• Super Delicious!  One bite and you will be totally hooked.  Between the buttery graham cracker crust and the creamy pumpkin filling…it is heavenly.
• Totally No Bake!  You won’t need to turn on your oven at all.
• Make Ahead!  This recipe is perfect to make ahead.  In fact, making these No Bake Pumpkin Bars the day before is perfect.

Ingredients Needed

Crust:

• Graham Cracker Crumbs-Do yourself a favor and purchase them already in crumbs.  You can find them in the baking section.
• Butter-Melted it helps to bind the crust ingredients together and gives it a wonderful flavor.
• Brown Sugar-Granulated sugar can also be used but brown sugar gives it an extra specialness.

Pumpkin Cheesecake Filling:

• Cream Cheese-All amazing cheesecake starts with cream cheese.
• Pumpkin Puree-Not to be confused with pumpkin pie filling.
• Powdered Sugar-Added to give the filling sweetness and firm up the cheesecake filling.
• Whipped Topping-The perfect ingredient for adding more sweet flavor and a light airy texture.
• Pumpkin Pie Spice-This homemade spice mixture is wonderful but you can purchase it at the grocery store.

How to make No Bake Pumpkin Cheesecake Bars

1. Combine graham cracker crumbs {that you have either purchased in crumbs or pulsed in a food processor}, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into the prepared pan. Press crumbs firmly into the bottom of the pan. Refrigerate until filling is ready.
2. Add softened cream cheese to a medium bowl and mix until creamy {using a hand held or stand mixer}. Add powdered sugar and continue to mix until combined. Next, add the pumpkin puree and pumpkin pie spice.
3. Mix until it is evenly distributed throughout the filling. Finally, add the whipped topping and fold it into the pumpkin mixture until it is completely incorporated {being careful to not deflate the topping as you mix}.
4. Pour the pumpkin filling onto the graham cracker crust and spread out into an even layer.
5. Refrigerate for at least 2 hours {overnight if able}.
6. To serve, use the parchment paper hanging over the sides of the pan and lift the pumpkin cheesecake bars from the pan and onto a cutting board. Cut into 16 even squares. Top with a dollop of whipped cream and a sprinkle of cinnamon and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

Tips for the perfect No Bake Cheesecake

• Refrigerate the crust while you are making the filling.  This will help to set the crust since it is not baked.
• Be sure that the cream cheese is at room temperature.  If you try using cream cheese that is still cold it will get small lumps when you mix it and they are impossible to remove.
• Fold the whipped topping into the cheesecake mixture so that it doesn’t deflate.  The whipped topping is going to be adding the lightness to the filling, so if you over mix it will lose that.
• Refrigerate the bars for at least 2 hours and preferably overnight before cutting and serving.  If you try to cut and serve these bars too soon then they won’t set up nicely.

Frequently Asked Questions:

What do I serve with pumpkin cheesecake?

The best way to serve pumpkin cheesecake is with a little dollop of whipped topping and a sprinkle of cinnamon.  But you could also add a meringue or a scoop of ice cream for an extra special touch.

How do I store No Bake Pumpkin Cheesecake Bars?

The best way to store No Bake Pumpkin Cheesecake Bars is in the refrigerator.  Since cream cheese and whipped topping are both ingredients in the filling, it is important to keep them refrigerated.  

Once the cheesecake bars are cut, place them into an airtight container for best storage.

Can I use homemade whipped cream?

If you have a good homemade whipped cream recipe that you would like to use then go for it!  Just be sure that the texture of the whipped cream has stiff peaks so that it will hold up when folded into the cheesecake.

The recipe I use is 1 cup of heavy cream, 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.  Mix using a stand mixer with a whisk attachment until you have stiff peaks.

Can I make this recipe in a springform pan?

Yes, this recipe can be made in a springform pan or a pie plate.  Either would work well.  Just follow the recipe as directed.  The end product will give you 10 nice servings.

What type of pumpkin do I use?

Pumpkin puree is the kind of pumpkin you want to use in this recipe.  Sometimes it can be confusing because there is canned pumpkin pie filling but they can not be substituted for each other.  

Pumpkin can filling already has sugar and spices in the mix and so this recipe has been developed with pumpkin puree.

Can these bars be frozen?

I don’t recommend that you freeze these no bake bars.  Freezing no-bake pumpkin desserts can leave you with a soggy end product once they defrost.  

If you intend to eat them frozen then you could definitely try that and have frozen no bake pumpkin cheesecake bars.

Do you love pumpkin?  Try these awesome recipes…

• Pumpkin Sheet Pan Pancakes from Mix
• Pumpkin Roll Cookies Recipe
• Easy No Bake Pumpkin Mousse Pie Recipe
• Pumpkin Cinnamon Roll Crumb Cake Recipe
• Pumpkin Chocolate Chip Cookies Recipe with a Cake Mix
• Fall Desserts: Pumpkin Spice Bundt Cake with Cream Cheese Frosting Recipe