No Bake Pumpkin Pie Cheesecake Bars are the ultimate fall dessert that perfectly combines the cozy flavors of pumpkin pie with the creamy richness of cheesecake. This layered treat is not only easy to make, but also requires zero oven time—making it an ideal recipe for busy holidays or spontaneous sweet cravings. With a buttery graham cracker crust, a luscious cream cheese layer, and a spiced pumpkin pudding topping, this dessert is sure to steal the show at any gathering. Ready in just a few simple steps, these bars are a delicious way to embrace autumn flavors!
Why You’ll Love This No Bake Pumpkin Pie Cheesecake Bars Recipe
These bars are the perfect no-fuss dessert when you want all the flavor without turning on the oven. They combine the best of both worlds: creamy cheesecake and spiced pumpkin pie. Each bite offers layers of texture and warmth, from the crunchy graham cracker crust to the smooth and airy pumpkin topping. This recipe is a great make-ahead option, allowing the bars to set overnight for the perfect consistency. Whether you’re entertaining guests or just treating yourself, this crowd-pleaser will have everyone asking for seconds.
Ingredients
For the Crust:
- 12 full graham cracker sheets, crushed into fine crumbs
- 8 tablespoons (1 stick) unsalted butter, melted
For the Cream Cheese Layer:
- 24 ounces cream cheese (three 8-oz blocks), softened
- 3 tablespoons granulated sugar
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping (like Cool Whip), thawed
For the Pumpkin Layer:
- 30 ounces pumpkin puree (not pumpkin pie filling)
- 2 cups milk
- 10.2 ounces instant vanilla pudding mix (two 5.1 oz boxes)
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Topping:
- 8 ounces frozen whipped topping, thawed
Step-by-Step: How to Make No Bake Pumpkin Pie Cheesecake Bars
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9×13-inch baking dish or two 8×8-inch pans. Use the bottom of a glass to pack it down tightly. Place in the freezer for 15 minutes to set.
- Make the Cream Cheese Layer: In a stand mixer or large mixing bowl, beat the softened cream cheese with the sugar, milk, and vanilla extract until smooth and creamy. Gently fold in 8 ounces of thawed whipped topping. Spread evenly over the chilled graham cracker crust.
- Add the Pumpkin Layer: In a separate large bowl, combine the pumpkin puree, milk, instant vanilla pudding mix, cinnamon, and pumpkin pie spice. Mix well until smooth. Spread this mixture evenly over the cream cheese layer.
- Top and Chill: Spread the remaining 8 ounces of whipped topping over the pumpkin layer. Refrigerate the dessert for at least 4 hours (overnight is even better) to allow it to set completely before slicing and serving.
Helpful Tips
- Make sure your cream cheese is at room temperature for a smooth and lump-free filling.
- Use a food processor to crush graham crackers quickly and evenly.
- For a firmer texture, refrigerate the bars overnight or up to 12 hours.
- Use a knife dipped in hot water to cut clean slices.
Substitutions And Variations
- Crust Options: Use a store-bought graham cracker crust for convenience, or try crushed gingersnaps or vanilla wafers for a twist.
- Whipped Topping: Swap Cool Whip for homemade whipped cream if preferred.
- Spice Mix: No pumpkin pie spice? Mix 2 tsp cinnamon, 1 tsp ginger, ½ tsp cloves, and ¼ tsp nutmeg.
- Pumpkin Filling: Add a swirl of maple syrup or a dash of nutmeg for extra flavor depth.
- Cream Cheese Substitute: For a lighter option, try using Neufchâtel cheese.
Storage Instructions
Store leftover bars in an airtight container in the refrigerator for up to 4-5 days. To maintain their shape and freshness, avoid stacking slices. These bars taste best when served cold, directly from the refrigerator. Freezing is not recommended as it may alter the texture of the whipped layers.
Nutritional Information
Each serving (based on 12 servings) contains approximately:
- Calories: 476
- Carbohydrates: 46g
- Protein: 7g
- Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 93mg
- Sodium: 393mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 12,163 IU
- Calcium: 169mg
- Iron: 1mg
Serving Suggestions
- Top with a sprinkle of cinnamon or nutmeg before serving.
- Add crushed candied pecans or walnuts for a delightful crunch.
- Serve with a drizzle of caramel sauce for a decadent touch.
- Pair with a warm cup of spiced chai or pumpkin spice latte.
Frequently Asked Questions About No Bake Pumpkin Pie Cheesecake Bars
Can I use fresh pumpkin instead of canned puree? Yes, just make sure it’s well-pureed and not watery. Canned pumpkin provides a more consistent texture.
Can I make these bars ahead of time? Absolutely! These bars are ideal for making a day in advance. In fact, letting them sit overnight in the fridge helps them firm up beautifully.
What’s the best way to cut neat slices? Use a sharp knife dipped in hot water, wiping clean between each cut.
Can I freeze these cheesecake bars? Freezing is not recommended as it can affect the creamy texture of the layers.
Can I make this in a pie pan instead? Yes! Halve the recipe and use a pie dish or 9-inch springform pan for a round version.
Conclusion
Thank you for joining me in making these No Bake Pumpkin Pie Cheesecake Bars! I absolutely love how easy they are to put together, and the flavor is everything fall dreams are made of—creamy, spiced, and irresistibly sweet. Whether you’re preparing for Thanksgiving, a fall party, or just want a cozy dessert on a cool evening, this recipe delivers every time. I hope you enjoy every layer of this no-bake treat as much as I do. Happy cooking, and thank you for being part of this delicious journey!
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No Bake Pumpkin Pie Cheesecake Bars
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 12 bars 1x
Description
Creamy, spiced, and layered with flavor, these No Bake Pumpkin Pie Cheesecake Bars are a must-make fall dessert! Easy to prepare, no oven needed.
Ingredients
For the Crust:
12 full graham cracker sheets, crushed into fine crumbs
8 tablespoons (1 stick) unsalted butter, melted
For the Cream Cheese Layer:
24 ounces cream cheese (three 8-oz blocks), softened
3 tablespoons granulated sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
8 ounces frozen whipped topping (like Cool Whip), thawed
For the Pumpkin Layer:
30 ounces pumpkin puree (not pumpkin pie filling)
2 cups milk
10.2 ounces instant vanilla pudding mix (two 5.1 oz boxes)
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
Topping:
8 ounces frozen whipped topping, thawed
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9×13-inch baking dish or two 8×8-inch pans. Use the bottom of a glass to pack it down tightly. Place in the freezer for 15 minutes to set.
- Make the Cream Cheese Layer: In a stand mixer or large mixing bowl, beat the softened cream cheese with the sugar, milk, and vanilla extract until smooth and creamy. Gently fold in 8 ounces of thawed whipped topping. Spread evenly over the chilled graham cracker crust.
- Add the Pumpkin Layer: In a separate large bowl, combine the pumpkin puree, milk, instant vanilla pudding mix, cinnamon, and pumpkin pie spice. Mix well until smooth. Spread this mixture evenly over the cream cheese layer.
- Top and Chill: Spread the remaining 8 ounces of whipped topping over the pumpkin layer. Refrigerate the dessert for at least 4 hours (overnight is even better) to allow it to set completely before slicing and serving.
Notes
Use pumpkin puree, not pie filling. For best results, refrigerate overnight. Optionally use pre-made crust. Full notes in article.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 476 kcal
- Sugar: 35 g
- Carbohydrates: 46 g
- Protein: 7 g