These no-bake pumpkin cheesecake bars are simple to prepare, ultra creamy, and full of pumpkin flavour. A brown sugar graham crust gets a hint of pumpkin spice, the cheesecake filling is light and fluffy thanks to whipped cream folded into full-fat cream cheese, and each bar is finished with a swirl of fresh whipped cream and a dusting of pumpkin spice.
Why you will love these no-bake pumpkin cheesecake bars
- Pumpkin-forward: A full cup of pumpkin puree gives a rich pumpkin base, with pumpkin spice in the crust, filling, and sprinkled on top for clear seasonal flavour.
- Easy to make: There are straightforward steps with no oven required—ideal for days when a quick, impressive dessert is needed.
- Perfect texture: Ultra-creamy cheesecake on a thick, crumbly graham crust, finished with light, stable whipped cream swirls.
How to get a perfectly set no-bake cheesecake
- Whip the cream to stiff peaks so it adds structure and lift to the filling.
- Use full-fat cream cheese at room temperature; low-fat varieties contain more water and can prevent proper setting.
- Refrigerate the assembled bars for at least 8 hours or overnight to fully set and develop flavour.
If you prefer a baked take on pumpkin cheesecake, try pumpkin cheesecake cookies or other baked pumpkin desserts for variation.
Best pumpkin puree to use
For convenience and consistent results, canned pumpkin puree works well. If using homemade puree, make sure it’s thick, similar in consistency to Greek yogurt. If it’s too watery, strain the excess liquid through cheesecloth or reduce the puree gently on the stove until thickened.
Make ahead and storage
This recipe is perfect for making ahead: the cheesecake needs to chill at least overnight. Assemble the bars and store chilled in an airtight container for up to four days. To freeze, wrap tightly and store for up to two months. Decorate with the whipped cream just before serving to keep the topping fresh and delicate.
Key ingredients and tips
Full ingredient measurements are listed in the recipe card below. Read these notes for tips to ensure success.
- Graham cracker crumbs: Pre-crushed crumbs are convenient, or crush your own in a bag with a rolling pin or in a food processor.
- Butter: Use melted, cooled real butter—do not substitute with oil, as the crust will not hold together as well.
- Pumpkin puree: Canned or thick homemade puree is fine. Strain or reduce homemade puree if it contains excess liquid.
- Heavy cream: Use 35% or heavy whipping cream and whip it to stiff peaks. This gives the filling structure and stability.
- Cream cheese: Full-fat cream cheese is recommended for the best texture and stability; room temperature blocks mix smoothly.
- Lemon juice: A small amount brightens and balances the sweetness.
- Pumpkin spice: Use pumpkin spice or cinnamon and adjust spices to taste.
Step-by-step
Step 1 – Make the crust. Combine graham cracker crumbs, brown sugar, pumpkin spice, and salt. Add melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of an 8″ square pan lined with parchment paper, packing it down with the bottom of a measuring cup or glass. Set aside.
Step 2 – Whip the cream. Beat 1 cup cold heavy whipping cream until stiff peaks form. Chill until ready to fold into the filling.
Step 3 – Prepare the cheesecake base. Beat softened cream cheese with granulated sugar and a pinch of salt until completely smooth. Add vanilla, lemon juice, pumpkin puree, and pumpkin spice, and beat until smooth and uniform.
Step 4 – Fold and chill. Gently fold the whipped cream into the pumpkin cream cheese mixture just until no streaks remain. Spread the filling over the crust and smooth the top. Refrigerate for at least 8 hours or overnight. For cleaner slices, freeze the assembled pan for 1 hour before cutting.
Step 5 – Cut and assemble. Lift the set cheesecake from the pan using the parchment paper, trim edges if necessary, and cut into 12 bars (4×3). Wipe the knife clean between cuts for neat edges.
Step 6 – Top with whipped cream. Whip 1 cup heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Pipe swirls on each bar and sprinkle a little pumpkin spice on top just before serving.
FAQ
Make sure the cream cheese is very soft before mixing: cut it into cubes and let it warm to room temperature. Beat the cream cheese and sugar until completely smooth before adding the pumpkin and other ingredients.
For best texture and flavour, refrigerate for at least 8 hours, preferably overnight. The chill time allows the filling to firm up and the flavours to meld.
Neither canned whipped cream nor Cool Whip is recommended here. Freshly whipped heavy cream provides the best texture and stability for folding into the filling and for piping on top.
Freeze the cheesecake for about an hour before slicing to firm it further. Use a large, sharp knife and wipe the blade between each cut for tidy edges.
More pumpkin-spice recipe ideas
Explore other pumpkin desserts and seasonal favourites to round out your holiday menu. Popular options include pumpkin spice cake, pumpkin donuts with custard filling, pumpkin cheesecake cookies, and caramel apple cheesecake bars.
If you make these bars, share your photos on social media and tag the creator. Enjoy!
Recipe
No-Bake Pumpkin Cheesecake Bars
Creamy no-bake pumpkin cheesecake on a brown sugar graham crust, topped with fresh whipped cream and a sprinkle of pumpkin spice.
- Prep time: 10 mins
- Chill time: 8 hrs (or overnight)
- Serves: 12 bars
- Course: Dessert
- Cuisine: American
Equipment
8″ or 9″ square pan (lined with parchment). If pan is shallow, use a larger pan and note you may need to increase the crust amount.
Ingredients
Crust
- 4 tablespoons brown sugar
- 1 teaspoon pumpkin spice
- ¼ teaspoon sea salt
- 2 ⅓ cups graham cracker crumbs (about 350 g)
- ⅔ cup butter, melted
Cheesecake filling
- 1 cup heavy whipping cream, cold (for folding)
- 16 oz cream cheese (500 g), room temperature
- ¾ cup granulated sugar
- ⅛ teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon juice, freshly squeezed
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice (or more to taste)
Assembly topping
- 1 cup heavy whipping cream, cold
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin spice for sprinkling
Instructions
Crust
- Line an 8″ or 9″ square pan with parchment (two strips in a cross make lifting easier).
- Combine graham crumbs, brown sugar, pumpkin spice, and salt. Stir in melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan and set aside.
Cheesecake
- Beat 1 cup cold heavy cream to stiff peaks and chill.
- Beat room-temperature cream cheese with sugar and salt until smooth. Add vanilla, lemon juice, pumpkin puree, and pumpkin spice; beat until uniform.
- Gently fold the whipped cream into the pumpkin cream cheese until incorporated. Spread over the crust and smooth the top.
- Refrigerate for at least 8 hours or overnight. For cleaner cuts, freeze for 1 hour before slicing.
Assembly
- Use the parchment to lift the cheesecake from the pan, trim edges, and cut into 12 bars (4 x 3). Wipe the knife between cuts.
- Whip 1 cup heavy cream with powdered sugar and 1 teaspoon vanilla to stiff peaks. Pipe swirls on each bar and dust with pumpkin spice just before serving.
Notes
Pan size: An 8″ or 9″ square pan works well. If your pan is shallow (less than 2″ deep), use a larger pan such as 9″ x 12″ and consider doubling the crust to ensure full coverage.
Storage: Keep refrigerated in an airtight container up to 4 days. Freeze wrapped tightly for up to 2 months.
Make ahead: The cheesecake can be made a day ahead of decorating. Add the whipped cream topping the day you serve to preserve its shape.