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No Bake Cheesecake Bars have a crunchy graham cracker crust and a creamy layer of perfectly-spiced cheesecake on top! This 9×13 inch pan serves a crowd and takes just minutes to put together, so you can skip the stress and still walk in with the dessert everyone talks about!
Why You’ll Love This Recipe
These no bake bars are perfect for making ahead, so you can check dessert of you to-do list and avoid any last-minute holiday stress! They’re lighter and less rich than traditional cheesecake, slice into beautifully clean squares, and require no water bath or springform pan!
Ingredients Needed
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them along with some substitutions:
- Cinnamon Graham Crackers – Using cinnamon graham crackers is an easy short-cut as you then don’t need to add sugar and cinnamon to the crust. You can use regular graham crackers instead; I just recommend adding 2 tablespoons of sugar and 1/4 teaspoon cinnamon to the mixture if you go that route.
- Cream Cheese – I recommend using regular cream cheese as it helps the bars set up nicely and cut into clean squares that hold their shape. It’s important that the cream cheese is softened before you begin.
- Pumpkin Puree – Don’t get this mixed up with pumpkin pie mix….very different!
- Pumpkin Pie Spice – You can use store-bought pumpkin pie spice or make your own with cinnamon, nutmeg, allspice, cloves, and ginger.
- Whipped Topping – I use Cool Whip for this recipe, but you can use homemade whipped topping if you prefer.
How to Make No Bake Pumpkin Cheesecake Bars
Start by making the crust. You can use store-bought graham cracker crumbs (you can often find these in boxes in the baking aisle) or crush your own in a food processor. Add melted butter and blend until well-combined.
Pro Tip
Line your pan with parchment paper, leaving some overhang on the sides so you can easily lift the cheesecake out for easy slicing once it’s set!
Now it’s time to make the filling. Start by ensuring that your cream cheese is completely softened, so it’ll blend smoothly (nobody wants little cream cheese chunks in their smooth, creamy cheesecake!).
Use a stand mixer or hand mixer to begin beating the cream cheese. Do so until smooth. Then add the sugar, pumpkin, vanilla, and pumpkin pie spice and continue mixing until well-combined and smooth. Be sure to scrape down the sides of the bowl a time or two.
Fold in one of the 8-ounce tubs of whipped topping with a rubber spatula then spread it into the prepared graham cracker crust. Use a spoon or an offset spatula to smooth to a nice even layer.
Cover the cheesecake with plastic wrap and refrigerate. Though it’ll be tempting to dive in early, it’s essential to give it plenty of time to set up in the fridge! It’ll be the perfect texture and allow the flavors to really meld together.
Variations To Try
- Browned Butter Graham Cracker Crust – Brown the butter before adding it to the graham cracker crust mixture. It takes a bit more time, but adds SO much richness and flavor that pairs so well with the pumpkin!
- Make a Gingersnap or Biscoff Cookie Crust – Skip the graham crackers and use gingersnaps or Biscoff cookies instead for a boost of fall flavor!
- Make Individual Pumpkin Cheesecake Cups – Divide the crust, filling, and whipped topping between small serving cups to make it even easier when it’s time to serve up!
Other No Bake Recipes You’ll Love
- Pumpkin Cream Pie
- No Bake Cherry Cheesecake Bars
- No Bake Oreo Pie
- Peanut Butter Pie
- No Bake Turtle Cheesecake
- No Bake Pumpkin Pie
- No Bake Cherry Cheesecake
No Bake Cheesecake Bars
Equipment
- 1 9×13-inch pan
Ingredients
Graham Cracker Crust
- 2 cups cinnamon graham cracker crumbs* see notes if using regular graham cracker crumbs
- 1/2 cup butter melted
No Bake Pumpkin Cheesecake Filling
- 3 8-ounce blocks cream cheese softened
- 1 1/3 cups sugar
- 1 15-ounce can pumpkin puree
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 8-ounce tubs whipped topping, thawed divided
Instructions
Make the Crust
- Add the graham cracker crumbs* and melted butter to a large mixing bowl.2 cups cinnamon graham cracker crumbs*, 1/2 cup butter
- Mix until well-combined. The mixture should be even and sandy.
- Press into the bottom of a 9×13-inch pan and set aside.
Make the Filling
- Add the softened cream cheese to the bowl of a stand mixer (or a large mixing bowl with a hand mixer). Beat until smooth.3 8-ounce blocks cream cheese
- Add the sugar, pumpkin puree, vanilla, and pumpkin pie spice and mix well.1 1/3 cups sugar, 1 15-ounce can pumpkin puree, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice
- Fold in about 1 1/2 tubs of the whipped topping (you'll have the rest for serving) until well-distributed.1.5 8-ounce tubs whipped topping, thawed
- Spoon the filing over the crust and spread to an even layer.
- Cover the pan with a lid or plastic wrap and refrigerate for at least 6 hours to set up.
To Serve
- When ready to serve, cut the dessert into bars with a sharp knife.
- Serve with the remaining whipped topping.0.5 8-ounce tubs whipped topping, thawed
