No Bake Pumpkin Cheesecake Bars

Our layered, no bake pumpkin cheesecake bars make the perfect dessert for pumpkin lovers everywhere. The 4 contrasting layers look spectacular enough to serve to guests at a dinner party and yet it makes an ideal dessert for a casual meal. Bring these layered pumpkin cheesecake bars to your next potluck. I promise they won’t last.

You’ll love the beautiful layers and seasonal flavor of these no bake pumpkin cheesecake bars. They are perfect for any holiday party or a fun fall weekend dessert at home! 

Creamy, sweet, and bursting with fall flavors, these pumpkin cheesecake bars are always favorites at holiday parties, alongside our pumpkin pecan cheesecake and apple slab pie!

This recipe is also a great make-ahead dessert. Prepare and freeze the bars up to three months ahead of time so you always have an impressive dish to take to those last-minute get-togethers. 

Make these cheesecake bars for a crowd at your next holiday party. The whipped topping and pumpkin spice make them perfect for Thanksgiving as a decadent and delicious pumpkin pie alternative. It will easily become one of your favorite pumpkin desserts.

Why This Recipe Works

• No gelatin needed. Stirring melted white chocolate into the cheesecake filling helps the cheesecake set up and hold its shape. 
  
• Perfect Pumpkin Flavor. Once the leaves start turning, pumpkin becomes a main food group. Pumpkin puree and pumpkin pie spice turn these cheesecake bars into a delicious no bake fall dessert. 
  
• No bake. You can make these bars while you use your oven for the turkey, stuffing, and all the sides. 
  
• Easy graham cracker crust. A graham cracker or crushed cookie crust is the easiest crust for any cheesecake. You can use pre-crushed graham crackers or crush your own with a rolling pin or food processor. You can even switch up the flavor by using crushed gingersnap cookies instead!

Ingredients Needed 

Here is a list of the ingredients you will need for these pumpkin cheesecake bars. Scroll down to see the printable recipe card for all the details. 

For the Graham cracker crust

• Graham crackers. If you’d like to switch up the flavor, you can also use crushed Ginger Snap cookies, vanilla wafers, or biscoff cookies. 
• Butter. You can use salted or unsalted butter.
• Brown sugar. Use light brown sugar. You can also use coconut sugar 1:1, which has a similar taste to brown sugar. 
• Salt. 

The vanilla cheesecake layer

• White chocolate.   Use bars of white baking chocolate or white chocolate chips. 
• Cream cheese. Block cream cheese works best for this recipe – just let it sit out at room temperature so that it softens. Avoid using the spreadable cream cheese in tubs or the cheesecake bars will be too soft.  
• Heavy cream. Take out of the refrigerator just before using. 
• Vanilla. Use pure vanilla extract. 
• Powdered sugar. 
• Salt. 

The pumpkin cheesecake layer

• Pumpkin puree.   Make sure you use canned pumpkin puree, not pumpkin pie filling. 
• Brown sugar. Light brown sugar (or you can substitute coconut sugar 1:1). 
• Pumpkin pie spice. 
• Cinnamon. 

Whipped cream topping

• Heavy cream. Take out of the refrigerator just before using. You must use heavy cream – half and half or milk won’t work to make the whipped topping. 
• Powdered sugar. 
• Vanilla. 

How to Make This Recipe

Here is a quick overview of the process for making no-bake pumpkin cheesecake bars at home! Make sure to scroll down to the printable recipe card for all the details. 

Press the graham cracker crust firmly into the bottom of a 13 x 9-inch pan. You can also substitute gingersnap cookies or vanilla wafers for graham crackers if preferred.

Melt the white chocolate.

Mix the cream cheese mixture, then beat in the melted white chocolate.

Tip: Make sure the cream cheese comes to room temperature. If it is too cold when you stir in the melted chocolate, the chocolate will harden into little clumps.

Whip heavy cream until it reaches stiff peaks, then add 1/3 to the cheesecake mixture and combine.

Tip: Use a chilled mixing bowl and whisk to whip the cream. We stick the bowl and whisk in the freezer for a few minutes before we start.

Gently fold in the rest of the whipped cream until well blended.

Use a wide spatula to fold the whipped cream into the cheesecake mixture.

Spread half of the no bake cheesecake mixture over the graham cracker crust. If you partially freeze this layer, the pumpkin layer will spread over the top easier.

Stir the pumpkin puree and spices into the remaining cheesecake mixture.

Spread the pumpkin cheesecake over the top of the vanilla cheesecake.

Whip some more heavy cream and spread it over the top of the cheesecake bars.

More Chilled or Frozen Desserts

• Homemade Strawberry Popsicles (3 Ways)
• Cookie Monster Ice Cream
• Lemon Custard Pie
• Lemon Ricotta Tart
• 31 Cool Summer Dessert Ideas

Tips for Success

• Use block cream cheese and let it come to room temperature. Avoid the spreadable or whipped cream cheese that comes in tubs. 
  
• When melting the white chocolate, only heat in short bursts (5-10 seconds) and stir frequently. If it gets too hot, it will burn and become clumpy. You can use a double boiler instead of a microwave if desired. 
  
• Use an offset spatula to spread the cheesecake layers evenly. 
  
• Partially freezing the bottom cheesecake layer makes it easier to spread the top pumpkin layer without blending the two. If you don’t freeze the bottom layer, you can swirl the two layers together. 
  
• If you don’t want to make your own whipped cream, a recipe tester had success using Cool Whip, so you can always try that for a shortcut. Just avoid using the whipped cream that comes in an aerosol can. 
  
• To use frozen whipped topping instead of making your own with heavy cream, use two 8-ounce containers for the cheesecake layers and one 8-ounce container to spread over the top. Leave out the powdered sugar since Cool Whip is already sweetened. 
  
• Make ahead tip: You can prep these no bake pumpkin cheesecake bars up to three months ahead of time and store in the freezer until you’re ready to serve. 
  
  Put the frozen bars in the refrigerator at least 8 hours before serving or overnight to let them unthaw. 

Helpful Tools

Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on. 

• A 9 x 13 pan that’s freezer safe. This way you can prep this dessert up to 3 months ahead of time. 
• A hand mixer or stand mixer to beat the whipped topping and the cheesecake layers. 
• Stainless steel mixing bowls that can be chilled for the best homemade whipped topping. 
• Rubber spatula

More Recipes You Will Love

This spiced pumpkin cheesecake is perfect for holiday dinner parties. You can bake it a few days in advance and keep it covered in the fridge until the party starts. 

This Pumpkin Flan Napolitano with Rum Caramel Sauce is an amazing Fall dessert. If you really want to impress your guests and serve them something a bit different, you must try this. 

This Chocoflan cake is a double layer bundt cake that makes an impossibly delicious dessert. The two layers swap places in the oven just like a magic trick. 

Want a decadent holiday dessert on a budget? Whip up a batch of this pumpkin bread pudding. Its sweet fall flavor and creamy luscious texture is the perfect way to use stale bread and impress your guests! 

No Bake Pumpkin Cheesecake Bars

A crisp buttery graham cracker crust gets topped off with a vanilla and pumpkin cheesecake. The no-bake cheesecake batter stays firm and sliceable, yet smooth and creamy, thanks to the addition of melted white chocolate. Start with one cheesecake batter and split it to make two different flavors.

4.70 from 13 votes

Print Pin Save Saved!

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 to 16 servings

Calories: 675kcal

Author: Dahn Boquist

Ingredients

Graham Cracker Crust (or Cookie Crust)

• 2-½ cups graham cracker crumbs or crushed Ginger Snaps
• 10 tablespoons butter melted
• ½ cup brown sugar
• ¼ teaspoon salt

Vanilla Cheesecake Layer

• 6 ounces white chocolate finely chopped (or white chocolate chips)
• 32 ounces cream cheese room temperature (four 8-ounce blocks)
• 1-½ cups powdered sugar confectioners sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups heavy cream chilled

Pumpkin Cheesecake Layer

• 1 can 15 ounces pumpkin puree
• ½ cup brown sugar
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon

Whipped Cream Topping

• 2 cups heavy cream chilled
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

• Before you start, place a mixing bowl in the freezer to get it cold. The cold mixing bowl will help the heavy cream whip to stiff peaks. 
• Line a 9 x 13 inch pan with parchment paper. Let the parchment extend over the edges so you can use it to lift the bars out of the pan. 

Make the Crust

• Add the graham cracker or cookie crumbs to a medium bowl. Add the melted butter, sugar, and salt. Stir until well combined. Spread the crumb mixture into a 9 x 13 inch pan and press it down firmly. Place in the refrigerator for 30 minutes. 

For The Vanilla Cheesecake Layer 

• Place the white chocolate in a microwavable bowl. Microwave on low power in 5 second blasts, stirring well between blasts. When the chocolate looks 80% melted, remove it from the microwave and let the residual heat slowly melt it the rest of the way. Stir until it cools down slightly. 
• Place the cream cheese in a large mixing bowl. Beat with an electric mixer until smooth and creamy, about 2 to 3 minutes. 
• Add the powdered sugar, vanilla, and salt. Beat until smooth and creamy. Add the melted white chocolate and beat until well combined. 
• In a separate bowl (use a chilled bowl), add the heavy cream. Beat on medium high speed until stiff peaks form, about 3 minutes. 
• Fold 1/3 of the whipped cream into the cream cheese mixture to lighten it up then gently fold in the rest of the whipped cream. 
• Spread half of the mixture evenly over the crust in the 9 x 13 inch pan. Place the pan in the freezer for 30 minutes to get the first layer firmed up a bit (it doesn’t need to be completely frozen, just firm enough to spread the cheesecake layer on top).

Make the Pumpkin Cheesecake Layer

• In the meantime stir the pumpkin puree, brown sugar, and spices together in a small dish. Pour the pumpkin mixture into the remaining cream cheese mixture. When the vanilla cheesecake layer feels slightly firm to the touch, spread the pumpkin cheesecake over the top. 

For the Whipped Topping Layer

• Add the heavy cream, powdered sugar, and vanilla to a chilled mixing bowl. Beat on medium-high speed until stiff peaks form. 
• Spread the whipped cream over the top of the cheesecake bars. Slice and serve. 

Notes

• Use block cream cheese for this recipe and let them sit out at room temperature until they get soft. Don’t use the kind of cream cheese that comes in tubs and is spreadable when it is still cold. 

• Melt the white chocolate very slowly and stir it frequently. Don’t let it get too hot or it will burn and clump up. If you heat it slowly, it will stay smooth and pourable when it melts. You can also use a double boiler instead of a microwave, if desired. 

• Partially freezing the vanilla cheesecake layer will make it easier to spread the pumpkin layer over the top without blending the two layers together. You don’t need to freeze it completely, but just get it cold enough so it feels slightly firm.  Alternatively, you can swirl the two layers together if you don’t partially freeze the first layer. 

• We used heavy cream in this recipe. We do not typically use frozen whipped topping such as Cool Whip, however a recipe tester did have success using Cool Whip instead of whipping her own cream. Do not use whipped cream that comes in an aerosol can. 

• If you want to use frozen whipped topping instead of whipping the heavy cream, you will need two (8-ounce) containers for the cheesecake layers and one container to spread over the top. You will also want to omit the powdered sugar or the dessert will be too sweet. 

Nutrition

Serving: 1 | Calories: 675kcal | Carbohydrates: 47g | Protein: 7g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 381mg | Sugar: 39g

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

This post was originally published on November 13, 2019.

Try these pumpkin recipes:

• Pumpkin whoopie pies
• Pumpkin mousse
• Pumpkin pecan cheesecake