These pumpkin cheesecake bars are simple to make and perfect for fall! A sweet, fluffy pumpkin cream cheese filling is layered on top of a chocolate cookie crust to satisfy all your cravings. Easy to make gluten-free, they’re quick to whip up and guaranteed to please a crowd.
Believe it or not, you can make no-fuss pumpkin cheesecake bars without turning on the oven or dirtying up a million bowls! Just as decadent as a whole cheesecake, these bars are made with warm pumpkin spice, rich cream cheese, and chocolate cookies for a truly drool-worthy fall dessert. They’re great to make ahead of time for bake sales, holidays, and more! The only difficult part is trying not to eat them all at once.
- No bake and minimal prep
- Packed with pumpkin flavor
- Layered with a crisp crust and soft filling to create an irresistible texture
Ingredients and Substitutions
- Chocolate cookies - Blended into a fine consistency to form the base or crust of these pumpkin pie cheesecake bars. I used Simple Mills Brownie Sweet Thins but any graham cracker style cookie will work.
- Butter - Melted and combined with the cookies to add moisture to the crust and help it hold together. Use melted coconut oil, olive oil, or avocado oil instead if desired.
- Cream cheese - Used to form the base of the cheesecake filling. For easy mixing, make sure it has softened and reached room temperature.
- Sugar - I use a combination of coconut sugar and powdered sugar to sweeten the filling without making it grainy.
- Pumpkin puree - Pure pumpkin puree is necessary to create the best flavor. Be sure to check the ingredient list to ensure there are no added ingredients or sweeteners.
- Vanilla extract - Enhances the rest of the ingredients for a bold flavor.
- Pumpkin pie spice - To balance out the sweet sugar with a little warmth.
- Heavy whipping cream - Used to soften the texture of the cream cheese and add moisture for truly incredible pumpkin cheesecake bars.
How to Make No Bake Pumpkin Cheesecake Bars
Once you learn how easy these pumpkin pie cheesecake bars are to make, you’ll never go back to the baked version again! To create this recipe you’ll need a food processor, 8x8 baking dish, hand mixer, large mixing bowls, and a spatula.
Make sure to beat the ingredients well, take your time to combine, and be careful not to overmix!
Step 1: Create the crust. Add the chocolate cookies to the bowl of a food processor, and pulse until fine crumbs are formed. Then, add the melted butter, and pulse again until the crumbs are well-coated and resemble sand.
Step 2: Prepare a baking pan, and set the crust. Line an 8x8 baking dish with parchment paper, leaving it long enough to wrap around the edges of the dish. Then, pour the prepared crumb mixture into the bottom, and pack it down lightly using the back of a measuring cup or your fingers. Set the pan aside.
Step 3: Prepare the cream cheese filling. In a large mixing bowl, beat the cream cheese, coconut sugar, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until they are smooth and creamy. This will take a few minutes! Then, set the bowl aside.
In a separate small bowl, beat the heavy whipping cream with a hand mixer on high until stiff peaks begin to form. Using a spatula, gently fold the whipped cream into the bowl with the pumpkin cream cheese. Be careful not to over mix, and only fold until the whipping cream is just combined.
Step 4: Layer, chill, and serve. Pour the cheesecake mixture over the prepared crust, and level it off with a spatula to get one smooth, even layer. Cover the baking dish with plastic wrap, and refrigerate for at least 8 hours or preferably overnight.
When ready to serve, use the edges of the parchment paper to remove the pumpkin cheesecake bars from the pan. With a sharp knife, slice into the bars, wiping the knife clean after each cut. Top with a dollop of extra whipped cream and a sprinkle of pumpkin pie spice, if desired, and enjoy!
How to Serve and Store
Be sure to allow your no bake pumpkin cheesecake bars enough time to chill completely. Then, use a clean, sharp knife to slice. Wipe the knife clean after each cut to keep your bars clear of crumbs.
To store, place the bars in an airtight container, or wrap them tightly in plastic wrap, and keep them in the fridge for up to 3 days. If you’re planning to save your bars for later, leave off the extra whipped cream and pumpkin pie spice until you’re ready to serve to prevent it from becoming soggy.
- Press the cookie crust into the bottom of the pan well so there is a nice solid base to the cheesecake bars. You’ll want to make sure there are no spaces or holes in the crust.
- You definitely need to line the baking pan with parchment paper beforehand, or you will be slicing the cheesecake bars out from the pan (which is perfectly fine but can be messy). It’s best to use parchment paper that is a little longer than the pan so you have something to hold onto to pop them out.
- Make sure your cream cheese is at room temperature. If it’s too cold, it won’t cream well when beaten, and the texture of the cheesecake mixture will be too thin!
These no bake pumpkin cheesecake bars can easily be customized to satisfy all your tastebuds. Feel free to experiment with different flavors and toppings such as:
Plain cookies - Easily swap out the chocolate cookies for a vanilla or plain graham cracker flavored crust.
Chocolate - Add a sprinkle of your favorite chocolate shavings or chocolate chips on top.
Caramel - Take the flavor to the next level and drizzle caramel sauce over your bars.
Streusel - Skip the whipped cream, and top your bars with a crumbly streusel instead.
Frequently Asked Questions
Yes, use gluten free cookies to make this recipe completely gluten free.
Make sure to let the cheesecake bars set for at least 8 hours but preferably overnight for optimal results.
For the best texture, I recommended using canned pumpkin puree. If desired, you can make your own, but you’ll want to make sure it is thick in order to achieve the same texture.
I haven’t tried using cool whip, but don’t recommend it as it is likely to make your pumpkin cheesecake bars too sweet and won’t create the dense, creamy texture we’re looking to achieve.
Check out these recipes for more pumpkin recipes:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Pumpkin Cheesecake Bars
- 2 cups chocolate cookies - I used Simple Mills Brownie Sweet Thins but any graham cracker style cookie will work
- ⅔ cup butter - melted, or oil
- 16 oz cream cheese - room temperature and softened
- ⅔ cup coconut sugar - or brown sugar
- ⅓ cup powdered sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream - cold
- Add the cookies to a food processor and blend until they are fine crumbs and no large chunks remain. Add the melted butter and pulse a few times until all of the crumbs are wet and resemble wet sand.
- Line an 8x8 baking dish with parchment paper (I suggest having the parchment paper long enough to wrap around the rim of the baking dish for easy removal). Pour the crumb mixture into the pan and pack it down tightly with the back of a measuring cup or with your fingers, making sure to get the corners. Set the pan aside.
- In a large mixing bowl, beat the cream cheese, coconut sugar, powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and creamy. This will take a few minutes. Set the bowl aside.
- In a separate small bowl, beat the heavy whipping cream on high until stiff peaks begin to form. Gently fold the whipped cream into the bowl with the pumpkin cream cheese with a spatula. Be careful not to overmix this step and only fold until the whipping cream is just combined.
- Pour the cheesecake mixture over the prepared crust and level it off with a spatula to get one even layer. Cover with plastic wrap and refrigerate until very cold, at least 8 hours but preferably overnight. When ready to serve, use the edges of the parchment paper to remove the cheesecake from the pan. With a sharp knife, slice into bars, wiping the knife clean after each cut. Top with a dollop of extra whipped cream and a sprinkle of pumpkin pie spice, if desired, and enjoy!