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Easy No-Bake Pumpkin Cheesecake Bars: Best 10-Minute Dessert

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These Easy No-Bake Pumpkin Cheesecake Bars are a quick and simple dessert that captures the cozy flavors of fall without turning on the oven. With a buttery graham cracker crust and a creamy pumpkin cheesecake filling, they come together in just 10 minutes of active prep and are perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup (120ml) heavy cream (for whipped cream topping, optional)
  • 1 tablespoon powdered sugar (for whipped cream, optional)
  • 1/2 teaspoon vanilla extract (for whipped cream, optional)
  • Caramel sauce or chopped pecans (for topping, optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Set aside.
  2. In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir with a fork until all the crumbs are moistened and the mixture looks like wet sand.
  3. Transfer the crumb mixture to the prepared pan. Press it down firmly and evenly using the bottom of a measuring cup or a flat glass. Refrigerate for at least 10 minutes while you make the filling.
  4. In a large bowl, beat 16 oz softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add 1/2 cup sugar and beat until combined. Then add 1 cup pumpkin puree, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of salt. Beat on medium-low until smooth and fully incorporated. Do not overmix.
  6. Remove the crust from the fridge. Spoon the pumpkin cheesecake filling over the crust and spread it evenly with a spatula. Tap the pan gently on the counter a few times to release air bubbles.
  7. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until the bars are firm.
  8. Once fully chilled, lift the bars out using the parchment overhang. Place on a cutting board and slice into 9 or 16 squares. Wipe the knife clean between cuts for neat edges.
  9. If using whipped cream, beat 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Pipe or spoon onto each bar. Drizzle with caramel sauce and sprinkle with chopped pecans if desired.

Notes

For best results, use full-fat cream cheese and let it come to room temperature before mixing. Chilling the crust before adding the filling helps keep it crisp. For clean slices, use a sharp knife and wipe it clean between cuts. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, easy pumpkin dessert, no-bake cheesecake, pumpkin bars, fall dessert, quick dessert

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