These no-bake pumpkin cheesecake bars put a cool, creamy spin on pumpkin dessert. A buttery graham cracker base holds a softly spiced filling made with real pumpkin, cream cheese and whipped cream. There is no oven to preheat and no water bath to fuss with. The refrigerator does the setting while you get on with the rest of the day.
The filling is one pale-orange layer, rather than a stack of separate cheesecake and pumpkin layers. A little unflavored gelatin gives it support for slicing, while whipped cream keeps the texture lighter than a baked cheesecake. Finish each square with a small spoonful of whipped cream, or leave the top plain and let the pumpkin flavor speak for itself.
Make these no-bake pumpkin cheesecake bars the day before you need them. The hands-on work is short, but the overnight chill is part of the recipe, not an optional pause.
Table of Contents
Questions you may have about this recipe
Do these bars really need no baking?
Yes. Both the crumb crust and the filling set in the refrigerator. You will briefly warm the gelatin to dissolve it, but the oven stays off.
Can I use pumpkin pie filling?
Use plain canned pumpkin puree instead. Pumpkin pie filling already contains sweetener and spices, so it would change the balance of this recipe. Measure out one cup; do not add the whole can.
Why use brick cream cheese?
Full-fat cream cheese sold in blocks gives the filling a sturdier base. Spreadable cream cheese from a tub and reduced-fat versions can make the mixture softer. Let the blocks soften enough to beat smoothly, but keep track of their time out of the refrigerator.
Can I leave out the gelatin?
Not for this version. The gelatin helps the pumpkin-and-cream filling hold its shape as bars. Omitting it changes the structure, so it is not a straight swap.
What you need to make No-Bake Pumpkin Cheesecake Bars
Makes: 16 bars in a 9-inch square pan
Prep: 30 minutes
Chill: at least 8 hours
Total: 8 hours 30 minutes
For the crust
- 1 1/2 cups (180 g) finely crushed graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the pumpkin cheesecake filling
- 2 1/4 teaspoons (7 g) unflavored powdered gelatin
- 3 tablespoons cold water
- 16 ounces (454 g) full-fat brick cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 cup (245 g) canned pure pumpkin puree, at room temperature (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 cup (240 ml) cold heavy whipping cream
Optional topping
- Whipped cream and a light dusting of ground cinnamon
You will also need parchment paper, an electric mixer, two mixing bowls, a small microwave-safe bowl and a flexible spatula. A flat-bottomed measuring cup is handy for pressing the crust into the corners.
How to make No-Bake Pumpkin Cheesecake Bars
Step 1. Line a 9-inch square pan with parchment, leaving an overhang on two sides. Mix the graham cracker crumbs and granulated sugar, then stir in the melted butter until evenly moistened. Press firmly into an even layer in the pan. Refrigerate while making the filling.
Step 2. Sprinkle the gelatin evenly over the cold water in a small microwave-safe bowl. Leave it for 5 minutes to absorb the water.
Step 3. In a large bowl, beat the softened cream cheese until smooth. Beat in the powdered sugar, then the pumpkin puree, pumpkin pie spice, vanilla and salt. Scrape the bowl and beat briefly until no cream cheese lumps remain.
Step 4. In a separate bowl, whip the cold heavy cream to stiff peaks. Stop when the peaks hold their shape; do not beat until grainy.
Step 5. Microwave the bloomed gelatin in 5-second bursts, stirring between each, just until liquid and completely dissolved. Do not boil. Let it cool until lukewarm but still fluid. Whisk 2 tablespoons of the pumpkin mixture into the gelatin, then whisk in another 2 tablespoons. With the mixer on low, gradually beat this mixture into the remaining pumpkin filling until evenly combined.
Step 6. Fold the whipped cream into the pumpkin mixture in two additions, using a spatula and stopping when no white streaks remain. Spread over the chilled crust and smooth the top.
Step 7. Cover without touching the filling and refrigerate for at least 8 hours, preferably overnight, until firm. Do not use the freezer as a substitute for this initial chilling time.
Step 8. Lift out using the parchment and cut into 16 bars with a sharp knife, wiping it clean between cuts. Add whipped cream and a light dusting of cinnamon, if using, just before serving. Serve chilled.
Tips for smooth filling and tidy slices
Crush the graham crackers finely. Large pieces leave gaps in the base and make it harder to cut a neat square. Press the crumbs firmly and evenly, paying attention to the corners, rather than leaving a loose layer at the edges.
Start with softened cream cheese and room-temperature pumpkin, then use cold cream for whipping. The smooth pumpkin mixture should be ready before the gelatin is warmed. Gelatin that has cooled into a gel cannot be poured evenly into the filling; gently warm it back to a liquid before continuing.
Do not rush the tempering step. Stirring a little pumpkin mixture into the liquid gelatin first helps it blend into the larger bowl without forming rubbery strands. Fold the whipped cream gently so you keep the air you just whipped into it.
For serving, lift the slab onto a cutting board before slicing. A clean knife gives a much neater edge than dragging crumbs through every cut. Add the topping to individual bars shortly before they go onto plates.
Storing No-Bake Pumpkin Cheesecake Bars
Keep the bars covered in the refrigerator at 40°F (4°C) or below and enjoy within 4 days. Add optional whipped cream shortly before serving rather than storing decorated bars. These are a chilled dairy dessert, not a room-temperature dessert tray.
Keep total time out of refrigeration under 2 hours, or under 1 hour when the temperature is above 90°F (32°C), including preparation and serving. Follow the FDA’s guidance on storing perishable food safely. For a party, put out a few bars at a time and leave the rest chilled.
Looking for another refrigerator dessert? Browse our no-bake dessert recipes for more ideas.
Printable recipe
No-Bake Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars with a buttery graham cracker crust, warm spice and an overnight refrigerator set. No oven needed.
Ingredients
- For the crust
- 1 1/2 cups (180 g) finely crushed graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the pumpkin cheesecake filling
- 2 1/4 teaspoons (7 g) unflavored powdered gelatin
- 3 tablespoons cold water
- 16 ounces (454 g) full-fat brick cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 cup (245 g) canned pure pumpkin puree, at room temperature (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 cup (240 ml) cold heavy whipping cream
- Optional topping
- Whipped cream and a light dusting of ground cinnamon
Instructions
1. Line a 9-inch square pan with parchment, leaving an overhang on two sides. Mix the graham cracker crumbs and granulated sugar, then stir in the melted butter until evenly moistened. Press firmly into an even layer in the pan. Refrigerate while making the filling.
2. Sprinkle the gelatin evenly over the cold water in a small microwave-safe bowl. Leave it for 5 minutes to absorb the water.
3. In a large bowl, beat the softened cream cheese until smooth. Beat in the powdered sugar, then the pumpkin puree, pumpkin pie spice, vanilla and salt. Scrape the bowl and beat briefly until no cream cheese lumps remain.
4. In a separate bowl, whip the cold heavy cream to stiff peaks. Stop when the peaks hold their shape; do not beat until grainy.
5. Microwave the bloomed gelatin in 5-second bursts, stirring between each, just until liquid and completely dissolved. Do not boil. Let it cool until lukewarm but still fluid. Whisk 2 tablespoons of the pumpkin mixture into the gelatin, then whisk in another 2 tablespoons. With the mixer on low, gradually beat this mixture into the remaining pumpkin filling until evenly combined.
6. Fold the whipped cream into the pumpkin mixture in two additions, using a spatula and stopping when no white streaks remain. Spread over the chilled crust and smooth the top.
7. Cover without touching the filling and refrigerate for at least 8 hours, preferably overnight, until firm. Do not use the freezer as a substitute for this initial chilling time.
8. Lift out using the parchment and cut into 16 bars with a sharp knife, wiping it clean between cuts. Add whipped cream and a light dusting of cinnamon, if using, just before serving. Serve chilled.
Notes
Use a 9-inch square pan. Choose full-fat brick cream cheese and plain canned pumpkin puree, not pumpkin pie filling. Do not omit the gelatin. Chill at least 8 hours, preferably overnight. Store covered at 40°F (4°C) or below for up to 4 days. Keep total time out of refrigeration under 2 hours, or under 1 hour above 90°F (32°C). Add optional topping just before serving.
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