Dreamy No-Bake Pumpkin Spice Cheesecake Bars

Welcome the cozy flavors of autumn with these incredibly easy No-Bake Pumpkin Cheesecake Bars! This delightful recipe offers a perfect blend of creamy texture and rich pumpkin spice, all without ever needing to turn on your oven. Designed for those seeking a healthier dessert option, these bars are completely sugar-free, making them an ideal treat for anyone following a low-carb, keto, or sugar-conscious lifestyle. Imagine a luscious cream cheese filling, generously infused with the comforting essence of canned pumpkin and a hint of warm spices, all resting on a perfectly crunchy, homemade graham cracker-style crust made from wholesome almond flour. It’s a guilt-free indulgence that captures the spirit of pumpkin season in every bite.

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As the leaves begin to change and the air turns crisp, there’s an undeniable shift towards all things pumpkin spice. For many, this signals the official start of pumpkin season, a time when the pantry is well-stocked with canned pumpkin puree, ready to be transformed into a myriad of delicious desserts. These no-bake pumpkin cheesecake bars are a fantastic way to celebrate this beloved autumn ingredient, offering a refreshing twist on traditional baked cheesecakes and pies. They are not only simple to prepare but also satisfy those intense pumpkin cravings without the added sugar and excessive carbohydrates often found in classic recipes. Get ready to impress your family and friends with a dessert that’s both elegant and effortlessly delicious.

What Type of Pumpkin to Use

When you’re shopping for canned pumpkin, it’s crucial to select the right product to ensure your no-bake pumpkin cheesecake bars turn out perfectly. Always look for labels that explicitly state “100% Pure Pumpkin Puree” and steer clear of “Pumpkin Pie Filling.” While they might seem similar at first glance, there’s a significant difference. Pumpkin pie filling comes pre-sweetened and often contains added spices and sugars, which will drastically alter the flavor profile and sweetness level of your sugar-free dessert. Pure pumpkin puree, on the other hand, is simply cooked and mashed pumpkin, providing a blank canvas for you to control the sweetness and spice balance.

Using pure pumpkin allows you to maintain the low-carb and sugar-free integrity of this recipe. It’s the natural, earthy flavor of the pumpkin that we want to shine through, complemented by your chosen sweetener and spices. If you find yourself in a pinch, you can usually find 100% pure pumpkin puree readily available on Amazon or at your local grocery store. Making the correct choice here is the first step to a truly delicious and healthy pumpkin treat.

The Perfect Graham Cracker Crust

One of the highlights of these no-bake pumpkin cheesecake bars is the incredible graham cracker-style crust, which is not only low-carb but also incredibly easy to prepare without any baking required! While store-bought graham cracker crusts are an option for convenience, they typically contain high amounts of sugar and carbs, making them unsuitable for a keto or sugar-free diet. Our homemade version uses blanched almond flour to create a wonderfully flavorful and perfectly textured base that mimics traditional graham crackers, providing that satisfying crunch and flavor balance to the creamy filling.

1. To achieve that signature “graham cracker” taste, start with blanched almond flour. This specific type of almond flour has had the skins removed, resulting in a finer texture that’s ideal for crusts. The magic happens when you lightly toast the almond flour in a non-stick pan over medium-high heat. Stir it constantly for about 3-4 minutes until it becomes beautifully golden brown and incredibly fragrant. This crucial step develops a nutty, toasted flavor that is essential for the “graham cracker” effect – don’t skip it!
2. Once toasted, transfer the fragrant almond flour to an 8×8 baking dish. Add your chosen powdered sweetener, melted butter, a pinch of salt to enhance the flavors, and a generous dash of cinnamon for that classic spice.
3. Thoroughly combine these ingredients until they are well-mixed and resemble coarse crumbs. Then, firmly press this mixture into an even layer at the bottom of the baking dish. You can use the back of a spoon or your hands (wetting them slightly can prevent sticking) to create a compact and stable crust. This no-bake crust is not only quick and simple but also forms the ideal foundation for our luscious pumpkin cheesecake filling.

How to Make No-Bake Pumpkin Cheesecake Bars

Creating these delightful no-bake pumpkin cheesecake bars is a straightforward process, resulting in a show-stopping dessert with minimal effort. The beauty of this recipe lies in its simplicity and the distinct layers of creamy, pumpkin-spiced goodness that come together without any baking. Once your flavorful almond flour crust is perfectly pressed into the baking dish, you’re ready to assemble the two luscious filling layers.

1. First, prepare the decadent cheesecake filling. In a large mixing bowl, combine softened cream cheese with your powdered sweetener. Beat these ingredients together using an electric mixer until the mixture is completely smooth, light, and airy. Ensure there are no lumps to achieve that classic cheesecake texture.
2. Next, gently fold in the whipped topping. The key here is to use a spatula and incorporate the whipped topping carefully, preserving its airy volume. Stir until just combined, creating a light and fluffy cheesecake base.
3. Evenly spread this creamy cheesecake mixture over your prepared almond flour crust in the baking dish. Use an offset spatula or the back of a spoon to create a smooth, level layer.
4. Now, it’s time for the star of the show: the pumpkin filling. In a separate bowl, combine the pure canned pumpkin puree, a package of vanilla pudding mix (sugar-free or no-sugar-added for keto), almond milk (or your preferred milk), fragrant pumpkin pie spice, and a splash of vanilla extract. Stir these ingredients thoroughly until everything is well incorporated and the mixture is smooth and lump-free.
5. Carefully spread the pumpkin filling over the cheesecake layer, making sure to distribute it evenly to create a beautiful, distinct pumpkin layer.
6. The final, and perhaps most challenging, step is patience! Refrigerate the assembled bars for a minimum of 4 hours, or ideally, overnight. This crucial chilling time allows all the layers to set properly, firm up, and for the flavors to meld beautifully, resulting in perfectly sliceable and utterly delicious pumpkin cheesecake bars.

Choosing the Right Sweetener

For this delightful no-bake pumpkin cheesecake recipe, selecting the correct type of sweetener is paramount, especially when aiming for a sugar-free or low-carb outcome. Given that this is a no-bake dessert featuring whipped topping, texture plays a significant role in the overall enjoyment. My top recommendation is powdered monk fruit sweetener.

Monk fruit is an excellent choice for several reasons: it’s a natural, zero-calorie, and zero-carb sweetener, which means it won’t cause a spike in blood sugar levels, making it perfect for keto and diabetic-friendly diets. The powdered form is particularly important here. If you were to use granular monk fruit (or any granular sweetener) in a no-bake recipe, you would likely detect an unpleasant gritty texture due to undissolved crystals. Powdered sweetener, however, blends seamlessly into the creamy filling, creating a smooth and luscious consistency that truly melts in your mouth.

If you’re not specifically looking to make this a low-carb recipe, you can easily substitute the powdered monk fruit with an equal amount of powdered confectioners’ sugar. This will yield a similarly smooth texture and delicious sweetness, adapting the recipe to your dietary preferences without compromising on quality.

Can You Substitute Coconut Flour?

It’s a common question in low-carb baking: can I swap coconut flour for almond flour? While both are popular gluten-free and low-carb alternatives, they behave very differently in recipes, and unfortunately, coconut flour is not interchangeable with almond flour in this no-bake crust recipe, nor typically in a 1:1 ratio in most recipes.

Coconut flour is known for being extremely dense and highly absorbent, acting almost like a sponge. It requires significantly more liquid than almond flour and can make baked goods or no-bake crusts very dry, crumbly, or dense if not used in precise, much smaller quantities. Its unique properties mean that simply substituting it directly would result in a crust with an entirely wrong texture – likely too dry and unable to hold together.

For this recipe, you absolutely need blanched almond flour, often labeled as “super fine.” Blanched almond flour means the almond skins have been removed before grinding, resulting in a much finer, smoother, and lighter texture compared to unblanched almond flour. This superior texture is crucial for creating pastries and crusts that are delicate and not overly heavy or grainy. Many people who express dissatisfaction with almond flour in recipes often inadvertently use unblanched or coarser varieties, which don’t yield the same desirable results. For a successful, light, and crumbly no-bake crust, blanched almond flour is the way to go.

Chilling and Setting Your Cheesecake Bars

The chilling process is undoubtedly the most critical step for any no-bake cheesecake, and these pumpkin bars are no exception. For optimal results, you’ll need to refrigerate them for a minimum of 4 hours, or ideally, overnight. This extended chilling period allows the various components, particularly the cream cheese and whipped topping, to firm up and bind together, creating that perfectly sliceable and stable bar consistency.

For an even better experience, my favorite way to serve these bars is after they’ve been frozen for a couple of hours. Freezing helps them achieve an extra firm texture that makes slicing incredibly easy and results in a wonderfully refreshing dessert, especially if you live in a warmer climate or plan to serve them outdoors. If serving from frozen, simply thaw the bars on the counter for about 10 minutes prior to slicing and serving. This slight thaw will soften them just enough to cut smoothly while still maintaining their cool, firm structure.

It’s important to remember that these bars are cream-based and do not contain eggs, which typically provide structure in traditional baked cheesecakes. This means they will naturally soften quite a bit, particularly if they haven’t been adequately refrigerated or if they’re exposed to warmer temperatures. If you’re serving them on a hot day or at an event, plan to eat them immediately after slicing and keep any remaining bars well chilled in the refrigerator.

Troubleshooting: Cheesecake That Won’t Firm

Encountering a no-bake cheesecake that refuses to firm up can be frustrating, but it’s usually an easy fix or a matter of patience. Here are the most common reasons and solutions:

1. Insufficient Chilling Time: This is by far the most frequent culprit. As mentioned, no-bake cheesecakes rely entirely on cold to set. If your bars are still too soft, they simply haven’t had enough time in the refrigerator. Extend the chilling period, ideally to overnight. For a quicker and more guaranteed set, transfer the bars to the freezer for a few hours. This eliminates much of the guesswork and ensures a firm consistency.
2. Whipped Topping Temperature: The temperature of your whipped topping is crucial. It needs to be very cold when you incorporate it into the cream cheese mixture. If the whipped topping is at room temperature or even slightly warm, it won’t contribute to the firming process effectively, and the overall mixture will remain too soft. Ensure all dairy components, especially the whipped topping, are thoroughly chilled before starting the recipe.
3. Over-mixing the Whipped Topping: While you want to combine it, over-mixing whipped topping can cause it to lose its airiness and structure, leading to a looser cheesecake filling. Gently fold it in until just combined.

By paying close attention to chilling times and ingredient temperatures, you can ensure your pumpkin cheesecake bars set perfectly every time.

Freezing Pumpkin Cheesecake Bars

These no-bake pumpkin cheesecake bars are not only a fantastic dessert to serve fresh but also incredibly freezer-friendly, making them perfect for meal prepping your desserts or saving leftovers for a future craving. You can serve the bars directly from frozen for a delightful, firm, and extra-chilled treat, especially on a warm day. Alternatively, if you’ve made a large batch or have leftovers, these bars can be frozen for up to a couple of months without significant loss of quality or flavor.

To freeze, first ensure the bars are fully set and firm from refrigeration. Then, slice them into individual portions. For best results and to prevent freezer burn, wrap each bar tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. When you’re ready to enjoy a frozen bar, simply remove it from the freezer and let it thaw on the counter for about 10-15 minutes before serving. This brief thawing period will soften it just enough for a pleasant eating experience while still retaining its cool, refreshing quality.

Slicing Your Bars for Presentation

Achieving clean, professional-looking slices for your pumpkin cheesecake bars is easier than you might think and makes all the difference in presentation. While the taste will be amazing regardless, beautiful squares enhance the overall experience. I typically cut these into squares, but you can choose any shape that suits your preference or occasion.

The key to perfectly clean cuts is a simple trick: wipe your knife clean in between each slice. After making one cut, use a warm, damp cloth or paper towel to wipe off any residue from the blade before making the next cut. This prevents the creamy filling from smearing and keeps the layers distinct and sharp. A sharp knife also helps tremendously. If the bars are very firm (especially if they’ve been in the freezer for a short while), they will be even easier to cut cleanly. Serve these immaculately cut squares to impress your guests!

Storage Tips for Pumpkin Cheesecake Bars

To maintain the freshness and quality of your no-bake pumpkin cheesecake bars, proper storage is essential. Once prepared, these bars will last beautifully in an airtight container in the refrigerator for 3-4 days. Ensure they are covered tightly to prevent them from absorbing any odors from other foods in your fridge and to maintain their creamy texture.

For longer storage, as mentioned earlier, freezing is an excellent option. When stored correctly in the freezer, wrapped individually and placed in an airtight container, they can last for up to two months. Always remember to thaw for about 10-15 minutes on the counter before serving frozen bars. Whether chilled or frozen, these pumpkin cheesecake bars are a fantastic make-ahead dessert, ready to be enjoyed whenever a craving strikes.

Expert Recipe Tips for Success

Achieving perfect no-bake pumpkin cheesecake bars is easy with a few expert tips:

• Cream Cheese Choice: The quality of your cream cheese can significantly impact the final texture. I often recommend using full-fat Philadelphia cream cheese. While other brands are certainly viable, I’ve found that some can be stickier or have a slightly different consistency, which might make them a bit harder to work with when beating. However, feel free to use your preferred brand; just ensure it’s softened to room temperature for the smoothest possible filling.
• Sweetener Texture is Key: As emphasized before, always use powdered sweetener in this no-bake recipe. Granular sweeteners, regardless of whether they are sugar-free or regular sugar, will not fully dissolve in the cold mixture and will leave a noticeable gritty texture, detracting from the smooth, creamy consistency we’re aiming for. Powdered sweetener integrates seamlessly, ensuring a silky-smooth finish.
• Whip it Good (and Cold!): Ensure your whipped topping (or heavy whipping cream if making your own) is very cold before mixing. Cold ingredients are crucial for achieving a firm set in no-bake cheesecakes.
• Don’t Rush the Chill: Patience is truly a virtue here. The minimum 4 hours of refrigeration, or preferably overnight, is non-negotiable for a well-set bar. For best results, a short stint in the freezer before serving makes for easier, cleaner cuts.
• Lining the Pan: For easy removal and clean slicing, always line your baking dish with parchment paper, leaving an overhang on the sides. This allows you to simply lift the entire cheesecake out of the pan before cutting.

More Delicious Pumpkin Recipes

If you’re like me and can’t get enough of the rich, warm flavors of pumpkin, then you’ll love exploring these other fantastic recipes:

• Pumpkin Crisp
• Sugar-Free Pumpkin Spice Latte
• Keto Low-Carb Pumpkin Pie
• Keto Pumpkin Mug Cake
• Keto Low-Carb Pumpkin Bread
• Keto Low-Carb Pumpkin Muffins
• Keto Pumpkin Spice Latte
• Keto Low-Carb Pumpkin Cookies
• Pumpkin Cornbread
• Creamy Pumpkin Soup with Canned Pumpkin

More Indulgent Cheesecake Creations

Can’t get enough of that creamy, dreamy cheesecake goodness? Here are more cheesecake-inspired recipes to satisfy your cravings:

• Keto Cheesecake
• Salted Caramel Cheesecake Bars
• Keto Cheesecake Fat Bombs

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5 from 17 votes

Easy No-Bake Pumpkin Cheesecake Bars

These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with a creamy filling loaded with whipped topping, canned pumpkin, and a healthy almond flour crust. Perfect for fall!

Course Dessert

Cuisine American

Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake bars, sugar-free, keto, low-carb dessert, fall dessert

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 16 bars

Calories 178kcal

Author Brandi Crawford

Ingredients

Crust

• 2 cups blanched almond flour
• 1 teaspoon cinnamon
• ½ cup powdered Sweetener
• ¼ teaspoon salt
• ½ cup unsalted butter (1 stick), melted

Cheesecake Filling Layer

• 8 oz cream cheese (softened)
• ½ cup powdered Sweetener
• ½ cup whipped topping (very cold)

Pumpkin Filling Layer

• 1 (15.5 oz) can pure pumpkin puree (Not pumpkin pie filling)
• 1 package vanilla pudding mix (no sugar added or sugar-free for keto)
• ½ cup almond milk (or any milk you prefer)
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

Crust

1. Line an 8×8 baking dish with parchment paper, leaving an overhang on the sides for easy removal, or lightly spray with cooking oil.
2. Place a non-stick skillet over medium-high heat. Once hot, add the blanched almond flour. Stir continuously for 2-4 minutes until the almond flour is golden and fragrant. This toasting step is crucial for developing the “graham cracker” flavor.
3. Transfer the toasted almond flour to the 8×8 baking dish. Add the cinnamon, powdered sweetener, and salt.

4. Gradually pour in the melted butter and mix until all ingredients are well combined and the mixture resembles wet sand. Press the crust firmly and evenly into the bottom of the baking dish. If using your hands, wetting them slightly can help prevent sticking.

Cheesecake Filling

1. In a separate mixing bowl, beat the softened cream cheese and powdered sweetener together until the mixture is completely smooth, light, and free of any lumps.

2. Gently fold in the cold whipped topping using a spatula until just combined, creating an airy and fluffy filling.

3. Evenly spread this cheesecake filling over the prepared crust in the baking dish.

Pumpkin Filling

1. In a separate bowl, combine the pure canned pumpkin puree, vanilla pudding mix (sugar-free or no-sugar-added), almond milk, pumpkin pie spice, and vanilla extract. Stir well until the mixture is smooth and thoroughly combined.

2. Carefully spread the pumpkin mixture over the cheesecake filling layer, creating a distinct top layer.

3. Refrigerate the cheesecake bars for at least 4 hours, or preferably overnight, to allow them to set completely.

4. When you are ready to slice the bars, lift them out of the dish using the parchment paper overhang. For perfectly clean cuts, wipe your knife clean with a warm, damp cloth between each slice to prevent the filling from smearing.

Notes

• If you are committed to a strict keto diet, ensure all ingredients, especially the pudding mix, are keto-friendly (e.g., sugar-free).
• You can omit the pudding mix if you prefer, but you should also omit the almond milk in this case. This will result in a slightly smaller, denser pumpkin layer, but it will still be delicious.
• The whipped topping must be very cold when incorporated into the cheesecake filling. If it’s not chilled, the cheesecake will have trouble firming and setting properly.
• For those not adhering to a low-carb diet, powdered confectioners’ sugar can be used in the same quantity as the powdered sweetener.
• While you can use a store-bought graham cracker crust for convenience, be aware that most commercial versions are high in sugar and not low-carb.
• Using a powdered sweetener is essential for a smooth texture. Granular sweeteners will leave a gritty mouthfeel in a no-bake recipe.
• Unsalted butter in the crust can be substituted with coconut oil or your preferred oil for a slightly different flavor profile.
• Since these bars are cream-based and contain no eggs for structure, they will soften significantly if not kept chilled. Serve immediately after slicing, especially in warmer temperatures, and store leftovers in the refrigerator.
• I generally prefer Philadelphia cream cheese for its consistent quality and texture, which makes it easier to work with. However, feel free to use your favorite brand.
• If you prefer to make your own keto-friendly whipped topping (macros will need to be recalculated):
  1. Beat ¼ cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
  2. In a separate bowl, combine 1 ounce of cream cheese and 1 tablespoon powdered sweetener. Beat for 1 minute until well combined.
  3. Gently add the cream cheese mixture to the whipping cream and beat for another 10-15 seconds until fully incorporated.

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

8×8 Baking Dish

Hand Mixer

Mixing Bowl

Nutrition (displayed with net carbs)

Serving: 1bar | Calories: 178kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.