With minimal ingredients, low added sugar, and the easiest method, these no-bake Pumpkin Cheesecake Bars are an easy dessert to share. Plus, you can make them ahead of time and stash them in the fridge until you’re ready to serve.
As a busy mom of little kids, I always want yummy, easy, and nutritious recipes to share with my whole family. So it was natural for me to tweak my no-bake Greek Yogurt Cheesecake into this yummy pumpkin spice version.
Quick Look: Pumpkin Cheesecake Bars
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus chilling time)
- Servings: 12
- Flavor Profile: Pumpkin spice flavors with a creamy cheesecake base
- Difficulty: Easy, perfect for everyday desserts and fall holidays
- Why to Make: It’s a quick and yummy pumpkin cheesecake with very little effort.
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Table of Contents
This recipe is similar to my Pumpkin Cheesecake Bites, but it’s easier to make to serve a crowd since it comes together quickly in 1 large pan. I particularly love that the filling doesn’t need to be baked, which means it’s really easy for me to do even when I’m busy with holiday prep or just regular life.
Why this Recipe Works
With just a few simple, affordable ingredients including pumpkin puree, cream cheese, and yogurt, you can make the yummiest Pumpkin Cheesecake Bars. They are just sweet enough and are perfect as a Thanksgiving recipe for kids or any day!
(You may also like my Pumpkin Bars with Cream Cheese Frosting and Applesauce Cake.)
Ingredients You Need
Here’s a look at what you need to have on hand to make Pumpkin Cheesecake Bars.
- Graham cracker crumbs: This forms that base of the cheesecake and lends the classic cheesecake crust flavor and texture.
- Coconut oil (or unsalted butter): You can use either of these to help the crust hold together.
- Cream cheese (softened at room temperature): Using a block style of cream cheese ensures the cheesecake mixture is super thick and creamy.
- Pumpkin puree: You can use canned pumpkin puree here to ensure this is quick and easy. You can also use Pumpkin Baby Food in a pinch.
- Greek yogurt: I use thick Greek yogurt here to enhance the creaminess of the cheesecake filling. I prefer to use yogurt made with whole milk, but a lower fat yogurt will also work.
- Powdered sugar: I prefer to use this in the mix since it helps the cheesecake filling firm up nicely, but you can use honey (for kids over age 1) if you prefer.
- Pumpkin pie spice and vanilla extract: These ingredients provide all the cozy pumpkin spice flavor.
TIP: You can add a dusting of cinnamon on top for even more flavor.
How to Make Pumpkin Cheesecake Bars
Below is an overview of how to make Pumpkin Cheesecake Bars so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Mix the crust ingredients together and press into a pan. Optional: Bake briefly to set more firmly.
Step 2. Mix together the filling ingredients, whisking smooth. (You can use an electric mixer if you prefer.)
Step 3. Pour the pumpkin mixture over the crust. Spread to the edges. Chill in the fridge to firm and set before slicing.
Pumpkin Cheesecake Bars FAQs
You can top with whipped cream, blueberries, Cinnamon Apples, Baked Pears, or even minced crystalized ginger.
The graham cracker crust won’t get soggy, even with the cheesecake layer on top. So just cover the pan with plastic wrap and store in the refrigerator. It is best enjoyed within 24 hours though!
Sure, it may change the flavor a little but it should be similar.
How to Store
Store Pumpkin Cheesecake Bars in the fridge for up 24 hours in an airtight container or covered with plastic wrap.
Best Tips for Success
- Sprinkle minced pecans or walnuts on top if desired. Or pair with my Stewed Apples, Cinnamon Apples, or Olive Oil Granola.
- Be sure to use canned pumpkin rather than pumpkin pie filling (which is much sweeter).
- Find more of my favorite easy pumpkin recipes to try, too.
I’d love to hear your feedback on this recipe, so please comment below to share!
Pumpkin Cheesecake Bars (No-Bake)
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup coconut oil (melted; or melted butter)
- 8 ounces cream cheese (softened at room temperature)
- ½ cup pumpkin puree
- ½ cup plain Greek yogurt
- ¼ cup powdered sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Add the graham cracker crumbs and coconut oil to a medium bowl. Stir to combine.
- Add to the bottom of an 8×8-inch pan. Press down firmly. (Optional: Bake for 10 minutes at 350 degrees F to set the crust more firmly. Let cool.)
- Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy.
- Add the yogurt mixture on top of the graham cracker crumbs, spreading to the edge gently. Optional: Dust with a little extra pumpkin pie spice or cinnamon (this is mostly for color).
- Chill in the freezer for 2 hours to set or in the refrigerator for about 6 hours. Slice and serve very cold.
Equipment
- Mixing Bowls
Notes
- Store Pumpkin Cheesecake Bars in the fridge for up to 24 in an airtight container or covered with plastic wrap.
- To make the filling less sweet , reduce the powdered sugar to 2 tablespoons or use honey (for kids over age 1).
- Top with blueberries, whipped cream, or other fruit as desired.
- Gluten-free: Use GF graham cracker crumbs.
- Dairy-free: Use a favorite Greek-style yogurt and vegan cream cheese.
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