No Bake Pumpkin Cheesecake Bars

These bars have a graham cracker crust, a smooth pumpkin and cream cheese filling lightened with whipped cream, and no oven time at all. The crust sets in the fridge for 15 minutes, the filling is mixed in about 20 minutes of hands-on work, and then everything chills for at least 4 hours. The recipe makes 9 bars in a 9×9-inch baking dish.

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Everything is done by mixing and folding, so the only real requirement is patience while the dish sets.

What Goes Into the Bars

The amounts are all in the recipe card at the bottom. This is what each ingredient does.

• Graham cracker crumbs: the base of the crust, with a sweet crunch against the soft filling.
• Unsalted butter (melted): binds the crust so it holds its shape.
• Granulated sugar: sweetens the crust.
• Cream cheese (8 ounce package, softened): the main body of the filling, rich and creamy.
• Powdered sugar: sweetens the filling and keeps it smooth.
• Canned pumpkin puree: gives the pumpkin flavor and moisture.
• Vanilla extract and pumpkin pie spice: the warm, seasonal flavor.
• Heavy whipping cream: whipped to stiff peaks and folded in, it makes the filling fluffy.
• Chopped pecans (optional): a crunchy garnish.
• Whipped cream (optional): for serving.

Building the Crust and Filling

Stir the graham cracker crumbs, melted butter and sugar together until well combined. Press the mixture firmly into the bottom of the 9×9-inch dish and refrigerate it for 15 minutes to set.

For the filling, beat the softened cream cheese with an electric mixer until smooth, then add the powdered sugar gradually. Mix in the pumpkin puree, vanilla and pumpkin pie spice until the mixture is smooth and fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the pumpkin mixture until no streaks remain. Spread the filling evenly over the chilled crust and smooth the top with a spatula.

Chilling and Cutting

Cover the dish with plastic wrap and refrigerate for at least 4 hours, until set. The card says to chill overnight for best results. Once set, cut into bars and serve with a dollop of whipped cream and a sprinkle of chopped pecans if you like.

Tips for Smooth, Well-Set Bars

• Use room temperature cream cheese: it mixes more easily, which gives a smoother filling without lumps.
• Chill overnight if you can: the bars can be served after a few hours, but a night in the fridge lets the flavors blend and the texture set fully.
• Adjust the spice: for a spicier bar, add an extra ½ teaspoon of pumpkin pie spice, or a dash of cinnamon or nutmeg.

Equipment

• Mixing bowls: one medium for the crust, one large for the filling and one for the cream.
• Electric mixer: it makes the filling smooth. A whisk works without one, but takes more effort.
• 9×9-inch baking dish: an 8×8-inch dish also works.
• Spatula: a silicone one spreads the filling evenly and scrapes the bowl.
• Measuring cups and spoons.

How Long It Takes

Prep is 20 minutes and there is no cooking, so the card’s total of 4 hours 20 minutes is almost all chilling. Make the crust first so it can set while you mix the filling, and plan to start well ahead of when you want to serve.

Ways to Change Them

• Chocolate pumpkin: swirl ½ cup of melted chocolate into the filling before spreading it over the crust.
• Different crust: almond flour or walnut crumbs can replace the graham cracker crumbs.
• Dairy-free: use a dairy-free cream cheese in place of the regular one.

What to Serve With Them

Whipped cream made from heavy whipping cream and a little sweetener is the obvious topping. It adds a velvety finish that suits the pumpkin. As the weather cools, a cup of sugar-free hot chocolate makes a warm drink to go with them. If you want something savory on the table too, roasted Brussels sprouts have a nutty flavor and a crisp texture that balance the sweetness.

FAQ

Can I use fresh pumpkin instead of canned?

Yes. Cook it and puree it until smooth. The moisture content may vary slightly from canned.

How long do the bars last in the fridge?

Up to a week in an airtight container. Keep them covered.

Can I freeze the bars?

Yes. Cut them into individual portions, wrap tightly in plastic wrap and put them in a freezer-safe container. They keep for up to three months. Thaw in the fridge overnight.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us