No Bake Incredible Pumpkin Cheesecake Bars

Let’s talk about pumpkin desserts — but not your usual pie. Imagine a creamy, dreamy cheesecake bar that doesn’t need an oven, perfect for when you crave pumpkin spice but want to keep things easy (and impressively delicious). These bars have that rich, velvety texture with the cozy warmth of fall spices, plus a crust that’s buttery and perfectly crumbly. I seriously can’t wait to share this no-bake wonder because it’s the ultimate fall treat that comes together in no time and tastes like a slice of heaven. If you’ve got a sweet tooth and a soft spot for pumpkin, these bars are about to become your new obsession!

Quick Facts

• Yield: Serves 12
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours (includes chilling)

Ingredients

For the Main Dish:

• 2 cups graham cracker crumbs (about 10-12 full crackers)
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup heavy whipping cream
• 2 tbsp granulated sugar

How I Make It

Step 1:

First, mix the graham cracker crumbs with the melted butter until everything looks like wet sand. Press this mixture firmly into the bottom of an 8×8 inch pan — you want a nice, even layer. Then, pop it into the fridge while you make the filling.

Step 2:

In a large bowl, beat the softened cream cheese with powdered sugar, pumpkin puree, and all the warm spices (cinnamon, ginger, nutmeg, cloves). Use a hand mixer or stand mixer for the creamiest, smoothest filling.

Step 3:

In a separate bowl, whip the heavy cream and granulated sugar until soft peaks form. This lightens the filling and gives the bars a luscious, airy texture.

Step 4:

Gently fold the whipped cream into the pumpkin cream cheese mixture. Mixing gently here keeps everything fluffy and smooth — no deflating allowed!

Step 5:

Pour the mixture over the chilled crust, smoothing the top with a spatula. Cover tightly with plastic wrap and chill in the fridge for at least 4 hours, or overnight if you have the patience (which makes cutting much neater).

Step 6:

When you’re ready, slice into bars and serve! If you’re feeling fancy, sprinkle a little cinnamon on top or add whipped cream dollops for extra indulgence.

Variations & Tips

• Swap graham cracker crust for crushed gingersnaps or speculoos cookies for an extra spicy base.
• Add a swirl of caramel sauce into the filling before chilling for a caramel pumpkin twist.
• If your cream cheese isn’t soft enough, microwave in 10-second increments—don’t rush or it might get lumpy.
• Make mini no-bake cheesecakes by spooning filling into a lined muffin tin with a crust base.
• For less sweetness, adjust powdered sugar down to ¾ cup, especially if your pumpkin puree is slightly sweetened.

How I Like to Serve It

These bars scream autumn vibes, so serve them at a fall brunch with a warm cup of chai or coffee. They also make a lovely Thanksgiving dessert that feels fancy without the fuss of baking. And don’t hesitate to pack some for a potluck — they travel well and always disappear fast!

Notes

• Store leftover bars tightly covered in the fridge for up to 5 days.
• Because they’re no bake, avoid freezing — the texture can change and become watery once thawed.

Closing: This recipe nails the cozy, creamy pumpkin flavor with zero oven time, which means you get to enjoy more pumpkin goodness and less kitchen heat — a total win!