Easy No Bake Pumpkin Cheesecake Bars Recipe

If you’re craving that cozy, spiced pumpkin cheesecake flavor—but have zero interest in turning on the oven—these no bake pumpkin cheesecake bars are your new holiday go-to.

They’re rich, creamy, and full of warm autumn spices… all layered on a buttery gingersnap crust. Best of all? You can make them ahead of time and simply pull them out when you’re ready to wow your guests.

As someone who’s shared dozens of easy no bake desserts on My Delish Diaries, I can confidently say this recipe checks every box:

• Easy to prep ahead (hello, stress-free holidays)
• Firm enough to slice cleanly, yet light and fluffy
• Made with real pumpkin purée and fall spices
• No oven, no water bath, and no fuss

Whether you’re planning your Thanksgiving dessert table or just looking for a little pumpkin pick-me-up, these creamy no bake pumpkin cheesecake bars deliver all the flavor of a classic cheesecake without the bake time.

So grab a mixing bowl, your favorite cozy sweater, and let’s get into your new favorite make-ahead Thanksgiving dessert.

Why You’ll Love These Easy Pumpkin Cheesecake Bars

If fall had a signature dessert, these easy pumpkin cheesecake bars would be it. With no oven required and no complicated steps, they deliver big flavor with minimal effort — making them the ultimate make-ahead dessert for the holidays.

Here’s why you’ll fall in love with them:

No Oven Required

Skip the baking, the cracks, and the water bath. These bars set beautifully in the fridge, making them perfect for busy holiday schedules or when your oven is already filled with turkey and sides.

Rich, Creamy Texture Without the Hassle

Made with full-fat cream cheese and just the right amount of whipped cream, the filling is smooth, luscious, and satisfying — no eggs or baking needed. It’s like your favorite cheesecake and pumpkin pie got together and made magic.

Perfect Pumpkin Spice Flavor in Every Bite

Balanced with warm cinnamon and pumpkin pie spice, these bars are sweet, spiced, and comforting — ideal for fall cravings and Thanksgiving tables alike.

Freezer-Friendly & Make-Ahead Approved

These bars are at their best when made ahead. Simply chill overnight (or freeze up to a month in advance), then slice and serve when you’re ready. No last-minute stress, just pure dessert bliss.

Ideal for Thanksgiving, Potlucks & Fall Parties

Whether you’re hosting a crowd or just bringing dessert, these creamy no bake pumpkin cheesecake bars check all the boxes: easy to make, easy to transport, and always a hit.

Want even more no-bake fall dessert inspiration? You’ll love my No-Bake Pumpkin Lush — it’s another holiday favorite that layers beautifully and comes together fast.

No Bake Pumpkin Cheesecake Bars

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• Author: Isabella Martinez
• Total Time: 6 hours 25 minutes
• Yield: 16 bars 1x

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Description

These no-bake pumpkin cheesecake bars are rich, creamy, and spiced to perfection—without ever turning on your oven. With a buttery gingersnap crust and smooth pumpkin cream cheese filling, they’re the ultimate make-ahead fall dessert for Thanksgiving, potlucks, or cozy nights in.

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Ingredients

Scale 1x2x3x

For the Gingersnap Crust:

• 2 cups gingersnap cookie crumbs (or graham crackers for variation)
• ¼ cup granulated sugar
• 7 tablespoons unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 16 oz full-fat cream cheese (block style, room temperature)
• 1 cup pumpkin purée (blotted dry – not pumpkin pie filling)
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1 cup heavy whipping cream, cold

Optional Topping:

• Whipped cream
• Crushed gingersnaps
• Ground cinnamon

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Instructions

1. Make the Crust

• In a food processor, pulse gingersnap cookies into fine crumbs.

• Transfer to a bowl and mix with granulated sugar and melted butter until well combined.

• Press into a parchment-lined 8×8 or 9×9 baking dish. Chill in fridge while preparing filling.

2. Prepare the Pumpkin Filling

• In a large bowl, beat cream cheese until smooth and lump-free.

• Add pumpkin purée, powdered sugar, vanilla, and spices. Mix until creamy and fully combined.

3. Whip the Cream

• In a separate bowl, whip heavy cream until stiff peaks form (about 3–4 minutes with hand mixer).

4. Fold and Assemble

• Gently fold whipped cream into pumpkin mixture in 2–3 batches until light and fluffy.

• Spread filling over the crust, smoothing the top with a spatula.

5. Chill and Serve

• Cover and refrigerate at least 6 hours or overnight until fully set.

• Slice into bars and garnish with whipped cream, crushed gingersnaps, or a sprinkle of cinnamon.

Notes

• Blot your pumpkin purée: Reduces water and helps filling stay firm.
• Use full-fat cream cheese: No whipped or low-fat versions for best texture.
• Whip cream to stiff peaks: This is key to a sliceable, stable filling.

• Prep Time: 25 minutes
• Chill Time: 6 hours (minimum)
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: Per Bar
• Calories: 310
• Sugar: 19g
• Sodium: 180mg
• Fat: 23g
• Saturated Fat: 14g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g

The Secret to a Creamy, No-Bake Filling (And Common Mistakes)

When it comes to No-Bake Pumpkin Cheesecake Bars, texture is everything. That rich, creamy, sliceable filling is what makes this dessert irresistible—and achieving it without baking is easier than you think, as long as you avoid a few common mistakes. This section answers some of the most frequently asked questions about no-bake cheesecakes and helps you master the creamy texture every time.

What Thickens a No-Bake Cheesecake?

The secret to a luscious, firm filling in these creamy no-bake pumpkin cheesecake bars is the perfect balance of ingredients. Instead of eggs or gelatin—which are common in baked or structured desserts—this recipe relies on full-fat cream cheese and cold heavy whipping cream.

• Cream Cheese: Acts as the structural base. It gives body and tang to the filling. Always use block-style, full-fat cream cheese, not the spreadable kind.
• Heavy Whipping Cream: When whipped to stiff peaks and gently folded in, it adds airiness and structure without baking. It’s what gives these easy pumpkin cheesecake bars their silky, mousse-like texture.
• Pumpkin Purée: Yes, you can add it—but more on that below.

This combination eliminates the need for eggs or gelatin, making these no-bake pumpkin cheesecake bars incredibly simple and fuss-free.

Common No-Bake Cheesecake Mistakes

Want to avoid runny filling or an unpleasant texture? These are the most common mistakes people make when preparing no-bake pumpkin cheesecake bars:

1. Using Low-Fat or Whipped Cream Cheese
   These versions have too much air and moisture, which can lead to a loose filling. Always use full-fat, block-style cream cheese for best results.
2. Not Whipping the Cream Properly
   The whipped cream is your thickener. Beat it until stiff peaks form—soft peaks won’t hold the structure, and over-whipping can make it grainy.
3. Over-Mixing the Filling
   Once your whipped cream is ready, fold it into the pumpkin-cream cheese base gently. Over-mixing knocks out the air and leads to a denser, less creamy result. This is especially important in creamy no-bake pumpkin cheesecake bars, where air is key.
4. Skipping Chill Time
   These bars need a minimum of 6 hours to set properly. For best results, chill overnight. The chill time allows the filling to firm up for clean, perfect slices every time.

Can You Add Pumpkin Purée to No-Bake Cheesecake?

Yes, you absolutely can add pumpkin purée to no-bake cheesecake—but you must treat it carefully. Pumpkin is naturally high in water content, which can make your cheesecake runny if not handled correctly.

Here’s how to do it right:

• Blot the Purée: Before adding to your cheesecake mixture, use a few layers of paper towels to gently blot the pumpkin purée. This removes excess moisture without affecting the flavor.
• Use Pure Pumpkin Purée Only: Do not use pumpkin pie filling, which is pre-sweetened and spiced.

By following this step, you’ll infuse classic fall flavor into your no-bake pumpkin cheesecake bars while maintaining that creamy, sliceable texture that makes them so popular.

Ingredients You’ll Need

These easy pumpkin cheesecake bars come together with pantry staples and a few fresh ingredients—no oven required. Whether you’re hosting Thanksgiving or prepping a simple fall dessert, these ingredients ensure a creamy no bake pumpkin cheesecake bar that’s rich, spiced, and perfectly sliceable.

🔸 For the Gingersnap or Graham Crust

This base creates a flavorful contrast to the creamy pumpkin filling. You can choose between two cozy, fall-inspired options:

• 1½ cups gingersnap cookie crumbs (preferred for spiced flavor)
  or substitute with
• 1½ cups graham cracker crumbs for a milder taste
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Tip: If you love crunchy crusts like the one in our No-Bake Salted Caramel Pretzel Bars, you’ll appreciate the buttery texture here.

🔸 For the No-Bake Pumpkin Cheesecake Filling

This is where the magic happens! The key to the best no-bake pumpkin cheesecake bars is using full-fat, high-quality ingredients and balancing the moisture in the pumpkin.

• 16 oz full-fat cream cheese, block style, softened to room temp
  (Philadelphia brand works great)
• ¾ cup powdered sugar
  (dissolves better than granulated sugar for a smoother texture)
• 1 cup pumpkin purée, blotted to remove moisture
  (not pumpkin pie filling!)
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon (boosts flavor)
• 1 cup heavy whipping cream, cold
  (this adds the air and structure to your no-bake filling)

Ingredient Tip: Pumpkin purée adds seasonal flavor, but too much moisture can prevent setting. Always blot before mixing for the best creamy no bake pumpkin cheesecake bars.

How to Make No-Bake Pumpkin Cheesecake Bars (Step-by-Step)

Whether you’re preparing for a holiday gathering or craving a cozy fall dessert, these easy pumpkin cheesecake bars come together in just a few simple steps. No oven, no stress — just layers of creamy pumpkin goodness on a spiced cookie crust.

Let’s walk through the process to create the best no-bake pumpkin cheesecake bars every time.

🔸 Make the Crust

The crust is the crunchy foundation for your creamy bars, and it couldn’t be easier.

1. Pulse the cookies: In a food processor, pulse about 1½ cups of gingersnap crumbs (or graham crackers) until fine.
2. Combine with butter and sugar: In a bowl, mix the crumbs with ¼ cup sugar and 6 tablespoons of melted butter. Stir until moistened and sandy.
3. Press into your pan: Press the mixture firmly into the bottom of a parchment-lined 8×8 or 9×9 pan using the bottom of a measuring cup or glass. Chill in the fridge while you prep the filling.

Tip: The gingersnap version creates flavorful pumpkin cheesecake bars with gingersnap crust. For a milder, classic base, go with graham crackers.

🔸 Prepare the Pumpkin Filling

This luscious no-bake filling is where the seasonal magic happens.

1. Beat the pumpkin base: In a large bowl, use a hand mixer to beat 16 oz of softened, full-fat cream cheese until smooth. Add ¾ cup powdered sugar, 1 cup blotted pumpkin purée, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and 1 teaspoon vanilla. Beat until silky and well combined.
2. Whip the cream: In a separate chilled bowl, beat 1 cup cold heavy whipping cream to stiff peaks. This step is key to achieving a light, fluffy texture — the hallmark of creamy no bake pumpkin cheesecake bars.
3. Gently fold: Using a rubber spatula, fold the whipped cream into the pumpkin mixture in two additions. Don’t stir or whisk—fold gently to preserve all that airy structure.

Pro Tip: If you’re new to no-bake recipes, folding is the #1 technique that separates dense desserts from truly fluffy, sliceable no-bake pumpkin cheesecake bars.

🔸 Spread, Chill, and Slice

The last step is all about patience (and payoff!).

1. Spread the filling: Pour the finished pumpkin cheesecake filling over the chilled crust. Smooth the top with an offset spatula.
2. Chill to set: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight for best results. This gives the filling time to firm up and develop that classic creamy texture.
3. Slice into bars: Once chilled, lift out using parchment, cut into 16 bars, and serve chilled.

Love that no-bake ease? These are even simpler than my No-Bake Marshmallow Pumpkin Pie—and just as delicious!

Variations & Easy Substitutions

Whether you’re customizing for dietary preferences, pantry constraints, or simply trying a new twist, these no-bake pumpkin cheesecake bar variations offer something for everyone. Each one captures the creamy texture and autumn spice flavor you love—just with a fresh spin.

Pumpkin Cheesecake Bars with Streusel Topping (Baked Option)

If you’re craving a little crunch, this baked variation with a brown sugar crumble adds sweet texture to every bite.

To make it:

• Mix ½ cup flour, ¼ cup brown sugar, 1 teaspoon cinnamon, and 4 tablespoons cold butter until crumbly.
• Sprinkle the streusel on top before baking your pumpkin cheesecake bars (this version requires baking for about 35–40 minutes at 325°F).

Note: While these are technically baked pumpkin cheesecake bars, they still deliver the same cozy fall flavor. Perfect for those who prefer a slightly warm dessert!

Also try this similar idea in my Pumpkin Bread with Cream Cheese Swirl—a fan-favorite!

Pumpkin Cheesecake Bars No Sour Cream

Looking for pumpkin cheesecake bars without sour cream? No problem!

Here’s how:

• Replace sour cream with full-fat Greek yogurt for a similar tang.
• Or skip it entirely and use 8 more ounces of full-fat cream cheese for a slightly firmer, denser bite.

This version maintains that ultra-creamy texture with fewer ingredients—ideal for those simplifying or adapting based on what’s in the fridge.

Healthy Pumpkin Cheesecake Bars

Yes, you can still enjoy no-bake pumpkin cheesecake bars on a lighter diet! These tweaks help reduce fat and sugar while keeping flavor intact.

Try these substitutions:

• Use half Greek yogurt and half cream cheese in the filling.
• Swap in a sugar-free sweetener like monk fruit or erythritol.
• Reduce the crust to a thinner layer or use unsweetened graham crackers.

While these healthy pumpkin cheesecake bars are a bit softer in texture, they’re great for guilt-free indulgence.

Pumpkin Cheesecake Bars with Graham Cracker Crust

Not a gingersnap fan? Go classic with a graham cracker crust—just as easy and just as delicious.

How to swap:

• Use 1½ cups of crushed graham crackers in place of gingersnaps.
• Combine with ¼ cup sugar and 6 tablespoons of melted butter.

This gives your easy pumpkin cheesecake bars that nostalgic cheesecake base—smooth, simple, and always crowd-pleasing.

Want this in mini form? Check out my No-Bake Pumpkin Cheesecake Cups—a perfect single-serve twist!

Frequently Asked Questions (FAQs)

These are the top no-bake cheesecake and pumpkin dessert questions asked on Google—answered clearly for busy fall bakers like you.

Make-Ahead & Storage Tips for Pumpkin Cheesecake Bars

When it comes to fall desserts, no-bake pumpkin cheesecake bars are a dream — especially if you’re hosting or prepping ahead for a holiday. Here’s exactly how to store them for maximum freshness, flavor, and structure.

Chill Time Matters (Don’t Rush It)

For the creamiest texture and best slice, your pumpkin cheesecake bars need to chill for at least 6 hours. Overnight is even better. This allows the whipped cream and cream cheese filling to fully set without using gelatin.

Tip: If you’re serving these for Thanksgiving or a potluck, make them the night before and keep them refrigerated until just before plating.

Refrigeration Tips (Short-Term)

Once set, store your no-bake pumpkin cheesecake bars in an airtight container in the refrigerator for 3 to 4 days. Be sure they stay chilled until ready to serve — especially if they’re topped with whipped cream.

Want to prep other easy pumpkin treats in advance too? Try these soft, freezer-friendly Pumpkin Rice Krispie Treats — another crowd favorite.

Freezing Instructions (Long-Term)

Yes, you can freeze them! Here’s how to do it right:

• Freeze without toppings (no whipped cream or drizzle)
• Wrap the uncut bars tightly in plastic wrap + foil
• Store in a freezer-safe container for up to 1 month

To serve, thaw overnight in the fridge, then garnish before slicing. The texture holds up beautifully, making these easy pumpkin cheesecake bars a perfect freezer dessert.

Hosting tip: Make a double batch, freeze one, and surprise guests with a stress-free dessert later in the season!

More No-Bake Fall Dessert Ideas

If you’re falling hard for these no-bake pumpkin cheesecake bars, you’re not alone. There’s something so comforting about rich, creamy, no-oven-required treats—especially when life (and holiday prep) gets busy.

Here are two more fall dessert favorites that pair perfectly with your cheesecake bars and keep that seasonal spirit going strong:

No-Bake Pumpkin Cheesecake Truffles

Bite-sized, freezer-friendly, and dangerously delicious, these No-Bake Pumpkin Cheesecake Truffles are made with pumpkin purée, cream cheese, and white chocolate. They’re one of the most pinned no-bake pumpkin desserts on the blog—ideal for gifting or dessert platters!

No-Bake Thanksgiving Desserts Roundup

Want more no-bake inspiration for your holiday table? Explore the full No-Bake Thanksgiving Desserts Collection. It’s packed with easy fall recipes, from mousse cups and caramel apple snacks to pumpkin pies and Halloween treats—all oven-free.

Whether you’re baking ahead or just want something quick and reliable, these recipes are designed for busy hosts, moms, and fall lovers who value ease, taste, and that cozy seasonal flair.