These easy no-bake Pumpkin Cheesecake Bars have a tender graham cracker crust topped with layers of vanilla and pumpkin cheesecake. Serve them with whipped cream and cinnamon for the perfect fall treat!
You will love these sweet little layered pumpkin cheesecake bars and so will everyone you serve them to! They are super easy to make and require no baking. Perfect since you will definitely be asked to make these again and again!
Key Ingredient Notes
Graham Crackers – classic cheesecake crust ingredient.
Cream Cheese – the base of the filling for each cheesecake layer. I suggest using full-fat cream cheese for the best flavor and texture.
Canned Pumpkin – be sure to grab pure pumpkin purée and not pumpkin pie filling which is already flavored with spices.
Spice Blend – cinnamon, ginger, nutmeg, allspice, and cloves give the pumpkin cheesecake layer a warm spiced flavor.
Heavy Cream – makes this no-bake cheesecake light and creamy.
Step By Step Instructions
Note: A full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Line a 9×13-inch baking dish with parchment paper, leaving about 3 inches of overhang on each end. Set aside.
Pulse graham crackers in a food processor until fine crumbs form.
Add melted butter, sugar, and salt to the graham cracker crumbs and pulse until everything is combined.
Dump the graham cracker mixture into the prepared baking dish. Using a measuring cup, glass, or other flat-bottomed item, press the graham cracker crust into an even layer.
Chill in the freezer while making the filling.
Cream together softened cream cheese, powdered sugar, and vanilla extract.
Gently fold heavy cream that has been whipped to stiff peaks into the cream cheese mixture until fully incorporated.
Cream together cream cheese, pumpkin purée, powdered sugar, brown sugar, vanilla extract, and spices.
Gently fold in heavy cream that has been whipped to stiff peaks until fully incorporated.
Spread the vanilla cheesecake layer over the chilled graham cracker crust.
Dollop the pumpkin cheesecake filling over the vanilla cheesecake layer.
Using a rubber spatula, spread the filling out into an even layer.
Chill the cheesecake in the fridge for at least 6 hours but ideally overnight.
Pull the cheesecake out of the baking dish using the parchment handles. With a sharp knife, cut it into 12 bars cleaning the knife between slices.
Top with sweetened whipped cream and a dash of cinnamon.
Tips & Tricks
- Be sure to leave enough overhang on the parchment paper to make pulling the cheesecake out of the baking dish easier.
- Allow the pumpkin cheesecake to fully chill before trying to cut it for the cleanest edges. It will take 6 hours minimum but overnight will allow it to set the best.
- I used the Wilton 2D piping tip in a piping bag to create the whipped cream swirls.
Substitutions & Variations
- Switch up the type of cookie you use in the crust. Chocolate wafers, Biscoff cookies, and gingersnaps would all be great. Feel free to experiment!
- Use 1 1/2 teaspoons of premade pumpkin pie spice blend plus 1/2 teaspoon cinnamon in place of the individual spices.
Storage & Freezing
Store the pumpkin cheesecake bars covered in the fridge for up to 5 days.
You may want to make the whipped topping fresh as you serve it to prevent it from breaking down and becoming runny on top of the cheesecake.
Once the cheesecake is fully chilled in the fridge and cut into slices, place the bars in a freezer-safe container and cover with foil. Freeze for up to 3 months.
Fully thaw them in the fridge before topping and serving.
Note: The bars will release some liquid as they thaw so I recommend placing them on paper towels to avoid them becoming soggy on the bottom.
Frequently Asked Questions
This is likely a result of not chilling the cheesecake long enough. It will take a minimum of 6 hours but the best results will come from chilling it overnight.
I do not suggest doing that. You want to give everything the proper time to settle and for the flavors to come together. That happens best in the fridge. However, you can freeze the cheesecake bars once they’ve properly chilled in the fridge.
You can, but it will need a bit longer to fully set before adding the cheesecake layers. Chill in the fridge for 1 hour before making the filling.
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No-Bake Pumpkin Cheesecake Bars
- 16 full graham cracker sheets from about 2 sleeves
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons butter melted
- 1 cup heavy whipping cream cold
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream cold
- 8 ounces cream cheese softened
- 3/4 cup pure pumpkin purée NOT pumpkin pie filling
- 1/3 cup powdered sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon
Make the Crust
- Line a 9×13 baking dish with parchment paper so that there are about 3 inches of overhang on both ends. Set aside.
- In a food processor, pulse the graham crackers into fine crumbs.
- Add the sugar, salt, and melted butter and pulse just until combined.
- Dump the graham cracker mixture into the prepared baking dish and, using a flat-bottomed measuring cup, press it into an even layer.
- Chill in the freezer while you make the cheesecake filling or for 1 hour in the fridge.
Make the Vanilla Cheesecake
- In a medium bowl, use a hand mixer on medium-high speed to whip the heavy cream to stiff peaks.
- In a separate bowl, use the hand mixer on medium speed to cream together the cream cheese, powdered sugar, and vanilla extract.
- With a rubber spatula, gently fold the whipped cream into the cream cheese mixture just until combined. Set aside.
Make the Pumpkin Cheesecake
- In the same bowl you made the first batch of whipped cream, using clean mixers, whip the heavy cream to stiff peaks.
- In a separate bowl, cream together the cream cheese, pumpkin purée, powdered sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
- With a rubber spatula, gently fold the whipped cream into the pumpkin cheesecake mixture just until combined.
Assemble the Cheesecake
- With a clean rubber spatula, spread the vanilla cheesecake mixture into an even layer over the chilled crust.
- Dollop the pumpkin cheesecake mixture on top and, with a clean rubber spatula, spread it into an even layer.
- Chill for at least 6 hours but preferably overnight.
Serve the Pumpkin Cheesecake
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract to medium-stiff peaks.
- Using the parchment handles, pull the cheesecake out of the baking dish. Cut it into 12 bars using a sharp knife, cleaning the knife between slices.
- Dollop or swirl the whipped cream on top of each slice and sprinkle with cinnamon. Serve immediately or keep in the fridge until ready to serve.
- To replace the individual spices with pumpkin pie spice, use 1 1/2 teaspoons pumpkin pie spice plus 1/2 teaspoon ground cinnamon.
- Store the pumpkin cheesecake bars in an airtight container in the fridge for up to 5 days.