Go Back
To make these tasty bars, gather the following ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon brown sugar - 2 cups cream cheese, softened - 1 cup pumpkin puree - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 cup whipped topping (thawed) You can make these bars even better with some fun toppings. Here are a few ideas: - Pecan pieces sprinkle on top - A dollop of whipped cream - Drizzle of caramel sauce These garnishes add flavor and a nice look to your dessert. If you need to swap some items, here are some easy changes: - Use gluten-free graham crackers for a gluten-free crust. - Swap cream cheese with a dairy-free cream cheese for a vegan option. - Use maple syrup instead of powdered sugar for a natural sweetener. These substitutions keep the bars flavorful while meeting your needs. Start with a medium bowl. Combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of brown sugar. Mix well until the crumbs are evenly coated. This step creates a tasty base for your cheesecake bars. Press the crumb mixture firmly into the bottom of a 9x9-inch baking pan. Make sure it is flat and even. Then, place this pan in the refrigerator to chill while you prepare the filling. In a large mixing bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until it is creamy and smooth. Next, add in 1 cup of pumpkin puree, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Beat these ingredients together until fully blended and smooth. This mix gives your bars that rich pumpkin flavor. Now, gently fold in 1 cup of thawed whipped topping. This makes the filling light and fluffy. Pour the pumpkin cheesecake filling over the chilled crust. Use a spatula to smooth the top. Cover the pan with plastic wrap. Refrigerate for at least 4 hours or until the bars are set. It’s important to let them chill fully. Once set, slice the bars into squares. Serve them cold and, if desired, add pecan pieces or a dollop of whipped cream on top for a nice touch. To make a great crust, use fresh graham cracker crumbs. I like to crush them well. Mix them with melted butter and brown sugar. This blend gives the crust a nice flavor. Press the mixture tightly into the bottom of your pan. A firm base is key for a good slice. Chill the crust while you make the filling. This helps it set up nicely. Whipping cream adds a light feel to your bars. Start with cold cream for the best results. Use a clean bowl and beaters for whipping. Beat until you see soft peaks. Don’t overbeat, or it will turn to butter. Fold the whipped cream gently into the filling. This keeps the mix airy and smooth. If your crust crumbles, it may need more butter. Try adding a bit more melted butter and mix again. If your filling is too thick, add a splash of milk. This helps loosen it up. If the bars don’t set, they may need more chilling time. Let them chill longer next time. Always store them well in the fridge. This keeps them fresh and tasty. {{image_2}} You can make your pumpkin cheesecake bars even more fun. Just add chocolate or caramel swirls. To do this, melt some chocolate or caramel sauce. After you pour the filling into the crust, drizzle the sauce on top. Use a knife to swirl it through the filling. This adds a sweet twist that many will love. If you want a vegan or dairy-free version, you have choices. Use dairy-free cream cheese and whipped topping. You can also swap the butter for coconut oil. The rest of the recipe stays the same. This way, everyone can enjoy the dessert, no matter their diet. You can change the flavors for different seasons. Try using apple pie spice instead of pumpkin pie spice. You can also add maple syrup for a fall twist. In the summer, swap pumpkin for fresh berries. Each variation gives a different taste and makes the bars special. To keep your no bake pumpkin cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent drying out. If you plan to eat them within a few days, this method works great. Just make sure they are covered well. This way, they stay tasty and moist. You can freeze these cheesecake bars for later. First, slice them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. They will last up to three months in the freezer. When you're ready to eat, let them thaw in the fridge overnight. These delicious bars last about five days in the fridge. After that, they may lose some texture and flavor. Always check for any signs of spoilage before enjoying them. If they look or smell off, it’s best to toss them. Enjoy your treats while they are fresh! Yes, you can use fresh pumpkin. Just cook and puree it first. Canned pumpkin is often easier. It saves time and effort. Fresh pumpkin can have a different taste. Make sure to cook it well to get a smooth texture. These bars need at least 4 hours to set in the fridge. If you want them firm, leave them longer. The longer they chill, the better they hold their shape. This wait helps the flavors blend too. Yes, you can make these bars ahead of time. They keep well in the fridge for 3 to 5 days. This makes them perfect for parties or holidays. Just cover them tightly to avoid drying out. You can even freeze them for up to 2 months, but they taste best fresh. You now have a simple guide to making No Bake Pumpkin Cheesecake Bars. We covered the key ingredients and helpful substitutions. You learned step-by-step how to prepare the crust and filling. Plus, you got tips for a perfect texture and common problems. We explored fun variations and smart storage instructions. Now you can enjoy these tasty treats anytime. Remember, small tweaks can lead to big flavors. Enjoy making and sharing this delightful dessert with others!

No Bake Pumpkin Cheesecake Bars

Delicious and creamy pumpkin cheesecake bars with a graham cracker crust, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 tablespoon brown sugar
  • 2 cups cream cheese, softened
  • 1 cups pumpkin puree
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cups whipped topping (thawed)
  • Optional: pecan pieces or whipped cream for garnish

Instructions
 

  • In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of a 9x9-inch baking pan to create the crust. Place in the refrigerator to set while preparing the filling.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
  • Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat until fully incorporated and smooth.
  • Gently fold in the whipped topping until well combined, creating a light and airy filling.
  • Pour the pumpkin cheesecake filling over the chilled crust, smoothing the top with a spatula.
  • Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
  • Once set, slice the bars into squares and serve cold. Optionally, garnish each bar with pecan pieces or a dollop of whipped cream if desired.

Notes

Chill for at least 4 hours for best results.
Keyword cheesecake, dessert, no bake, pumpkin