I love cheesecake but they can be a lot of work to make. That’s where these no bake pumpkin cheesecake bars come in! This recipe is based on my no bake cheesecake bites and they’re perfect for Fall.

They’re creamy, light, and full of warm spices and pumpkin flavor.

As an added bonus, they’re incredibly easy to take only 15 minutes of active time to make.

How to Make These No Bake Pumpkin Cheesecake Bars

Let’s walk through each step of this recipe to make sure these no bake cheesecake bars turn out as delicious as possible.

Step 1: Make the Cookie Crust

The first step is to prepare the pan and make the cookie crust. I like to use Biscoff cookies for this, but gingersnap cookies would taste amazing too.

Line and grease an 8-inch x 8-inch square baking pan with parchment paper.

Then mix the Biscoff cookie crumbs and melted butter together in a medium-sized bowl and pour the cookie mixture into the prepared pan.

Use the bottom of a measuring cup or glass with a flat bottom to press down firmly and create a compact, even crust.

Pop the pan into the freezer to let the crust cool and firm up.

Step 2: Make the No Bake Pumpkin Cheesecake Batter

While the cookie crust chills, make the pumpkin cheesecake filling.

Beat the cream cheese with a hand mixer or stand mixer with a whisk attachment on a medium-high speed for 1 minute, until creamy and smooth. This helps incorporate air into the cream cheese, which will help it set better.

Then mix in the pumpkin puree, pumpkin pie spice, vanilla, and salt on a medium-low speed until combined.

Next, mix in the powdered sugar on a low speed. Scrape the sides of the bowl with a rubber spatula as needed.

Use a rubber spatula to fold the whipped cream into the mixture. Be careful to fold just until combined so that you don’t deflate the mixture.

Pour the cheesecake filling on top of the chilled cookie crust. Smooth it out using rubber spatula or offset spatula.

Step 3: Chill the Bars & Enjoy

Cover the container in plastic wrap, then chill the bars in the fridge for at least 8 hours, or preferably overnight to set.

Then cut the fully chilled bars with a sharp, warm knife. Wipe the knife off after each cut to get nice, clean slices.

Top each square with a swirl of whipped cream and dusting of pumpkin pie spice.

I like to top mine with a swirl of my stabilized whipped cream that’s piped with an open star piping tip like a Wilton 1M.

Leftover bars can be stored in the fridge for up to 5 days in an airtight container. If you make these in advance, I recommend waiting to top them with whipped cream until just before you serve them.

Substitutions & Swaps – No Bake Pumpkin Cheesecake Bar Recipe

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• Biscoff Cookie Crumbs – I like to crush up Biscoff cookies, but gingersnaps would work great too. I pulverize them in my food processor, but you can also crush them up with a rolling pin in a Ziplock bag. You can also use crushed graham crackers if needed.
• Salted Butter – To keep things simple I use salted butter to make the cookie crust. If you only have unsalted butter, add a pinch of salt (1/8 tsp) into the crust mixture.
• Cream Cheese – This recipe turns out best with full-fat cream cheese. However, you can use low fat cream cheese or Neufchatel cheese if needed.
• Pumpkin Puree – Make sure you use unsweetened pumpkin puree, not pumpkin pie filling.
• Powdered Sugar – It’s super important that you use powdered sugar in this recipe to give these bars a creamy, smooth texture. If you use granulated sugar, it can give the bars a slightly gritty texture.
• Whipped Cream – You can either make your own whipped cream or use Cool Whip! I’ve tested this recipe both ways, and either will work great.

Making These No Bake Pumpkin Cheesecake Bars in Advance

These cheesecake bars keep in the fridge for up to 5 days. Store them in an airtight container to keep them fresh. Wait to top them with whipped cream until right before you plan to eat them.

You can also freeze these bars for up to two months! I like to freeze the whole sheet of bars, then cut them once I thaw them.

Freeze the bars on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

You can also cut them and wrap them individually before freezing them.

When you want to enjoy the bars, place them in the fridge overnight, then unwrap and enjoy them the following day.

How To Make the Best No Bake Pumpkin Cheesecake Bars

• Use cream cheese that is at room temperature. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat them in the microwave in 10 second intervals until they reach room temperature.
• Beat the cream cheese on a low speed until it’s smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade completely clean after each cut.
• If you want to make this recipe in a 9 x 13-inch pan, double the recipe.
• Add a swirl of whipped cream and dusting of pumpkin pie spice to each square to give it a beautiful, finished look.

Let Me Know What You Think!

If you try this recipe for no bake pumpkin cheesecake bars, I’d love to hear what you think of it! Please leave a rating and share a comment below.