No-Bake Pumpkin Cheesecake Bars

A crisp buttery graham cracker crust gets topped off with two layers of creamy cheesecake. The vanilla layer is lightened up with sour cream and the pumpkin cheesecake layer has cinnamon and pumpkin pie spices. Start with one cheesecake batter and split it to make two different flavors.

Crust: Graham crackers Butter Brown sugar Salt Cheesecake layers: White chocolate Cream cheese Powdered sugar Vanilla extract Salt Heavy cream Pumpkin puree Brown sugar Pumpkin pie spice Cinnamon Whipped Cream topping: Heavy whipping cream Powdered sugar Vanilla extract


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. 

Step One

Melt the white chocolate.

Step Two

Mix the cheesecake mixture then beat in the melted white chocolate.

Step Three

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

Step Four

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

Step Five

Spread half of the no bake cheesecake mixture over the graham cracker crust.

Step Six

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

Step Seven

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

Step Eight

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

Step Nine

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