No-bake pumpkin cheesecake bars are the easiest way to bring classic fall flavor to your holiday table. This recipe layers a buttery graham cracker crust, a light cream-cheese mousse, and a silky pumpkin pudding made with real pumpkin puree and pumpkin pie spice.
If you love a smooth, fluffy filling, a hint of warm spice, and a reliable bar that holds its shape, these pumpkin bars check every box. If you want to try some of my other no-bake desserts give these no-bake chocolate cheesecake bars, lemon cheesecake and strawberry jello pie a try!
These bars deliver that classic pumpkin-spice flavor in easy layers and set right in the fridge, no oven time, no fuss. They slice cleanly, hold up on a dessert tray, and are make-ahead friendly for holidays and potlucks.
Ingredients
Recipe Notes
- Instant is key: Only instant pudding will set without cooking.
- Smooth mousse tip: Start with room-temp cream cheese and scrape the bowl often.
- Firm slices: Press the crust firmly (use the bottom of a measuring cup) and chill fully before slicing.
- Clean cuts: Wipe the knife between cuts; a warm, dry knife gives neat edges.
Common Questions
What supplies and baking equipment will I need to make my bars? You will need a 8×8” square or 6×10” rectangle, mixing bowls, measuring cups and measuring spoons, hand mixer, and spatula.
Can I use a different kind of crust for these bars? Sure! You could use vanilla wafers, vanilla creme filled cookies, ginger snaps or speculoos cookies would all be great choices.
Do you have to keep your bars refrigerated? Yes, you will need to keep your bars refrigerated when not serving them. They taste best cold and with whipped cream as an ingredient you will want to keep that dairy cold.
Can I take a shortcut and make these bars with Cool Whip? Yes, if you’d like to save a few steps you can use Cool Whip or any tub whip topping. Save some for the top!
Step by Step Summary and Photos
Crust: Stir crumbs with granulated sugar, brown sugar, and melted butter until evenly moistened. Press firmly into an 6 x 10 or 8 x 8 baking dish. Chill in the refrigerator while you make the fillings.
Pumpkin Layer: Beat instant vanilla pudding with milk, pumpkin puree, and pumpkin spice 2–3 minutes until thick; set aside.
Cream-Cheese Mousse: Beat cream cheese with 2 Tbsp sweetened condensed milk (or sugar) until smooth.
Whipped Cream: Whip heavy cream with sugar and vanilla to stiff peaks. Fold about half into the cream-cheese mixture to make it light and fluffy. (Reserve the rest for topping.)
Assemble: Spread cream-cheese mousse over chilled crust. Spoon pumpkin layer on top and smooth.
Chill: Refrigerate at least 4 hours (overnight best). Slice and serve cold with the reserved whipped cream.
No-Bake Pumpkin Cheescake Bars
Ingredients
Step by Step Directions
- In a medium bowl add 1 cup graham cracker crumbs, 1 tablespoons granulated sugar and 1 tablespoon brown sugar and whisk together. Pour your 5 tablespoons butter over the crumbs and mix together with a fork until butter is evenly distributed.
- Pour into an 6 x 10 baking dish (or 8 x 8) and press into the bottom of the dish. Place in the freezer while you mix your fillings.
- In another medium bowl add 1 package (3.4 ounce) instant vanilla pudding, ⅔ cup milk , 1 cup pumpkin puree and 1 teaspoon pumpkin pie spice and mix with a hand mixer (or hand whisk) for about 2-3 minutes until filling thickens. Set aside.
- In a medium bowl add 8 ounces cream cheese and 2 tablespoons sweetened condensed milk and mix together with your hand mixer until smooth.
- In a medium bowl add 1 cup heavy cream 2 tablespoon granulated sugar and 1 teaspoon vanilla and whip the heavy cream for about 3-4 minutes until it’s a thick whipped cream. Add about half of your whipped cream to your cream cheese mixture and fold the whipped cream in, careful not to deflate it. Set the remaining aside in the refrigerator for topping your slices with.
- Remove your crust and spread the cream cheese filling over the crust and smooth out. Drop the pumpkin pie filling onto the cream cheese filling and spread it evenly over it. Place your pie in the refrigerator for at least 4 hours or overnight. Serve cold with additional whipped topping.
Nutrition
The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs
Notes
Tried this recipe?
Let us know how it was!Here’s a cost estimate in your standard 4-column format. I used typical U.S. store-brand prices and your earlier butter assumption ($4.50 per 1-lb package / 4 sticks).
Cost Estimate
| Ingredient | Quantity | Estimated Price | Cost |
|---|---|---|---|
| Graham cracker crumbs | ~1 sleeve (≈1½ cups) | $4.29 per 14.4-oz box (3 sleeves) | $1.43 |
| Granulated sugar (crust) | 1 Tbsp | $0.90 per lb | $0.02 |
| Brown sugar (crust) | 1 Tbsp | $1.20 per lb | $0.04 |
| Butter (melted) | 5 Tbsp (⅝ stick) | $4.50 per lb (4 sticks) | $0.70 |
| Instant vanilla pudding mix | 1 box (3.4 oz) | $1.25 each | $1.25 |
| Milk | ⅔ cup | $3.99 per gallon | $0.17 |
| Pumpkin puree | 1 cup (from 15-oz can) | $1.99 per 15-oz can | $1.06 |
| Pumpkin pie spice | 1 tsp | $3.99 per 1.1-oz jar | $0.33 |
| Cream cheese | 8 oz brick | $2.00 each | $2.00 |
| Sweetened condensed milk (or sugar) | 2 Tbsp (~1 oz) | $2.49 per 14-oz can | $0.18 |
| Heavy cream | 1 cup (8 oz) | $3.99 per pint | $2.00 |
| Granulated sugar (whipped cream) | 2 Tbsp | $0.90 per lb | $0.05 |
| Vanilla extract | 1 tsp | $5.99 per 2-oz bottle | $0.50 |
| Total | $9.73 |
Per pan: ~$9.73
Per bar: ~$0.81 (6 bars) or ~$1.08 (9 smaller bars)
Notes & assumptions:
- Graham crackers priced per box; one sleeve ≈ 9–10 sheets (about 1½ cups crumbs).
- Pudding is instant (3.4 oz).
- Pumpkin cost prorated from a 15-oz can.
- If you use granulated sugar instead of sweetened condensed milk in the cream-cheese layer, subtract about $0.14 (new total ≈ $9.59).
- Prices are estimates based on common U.S. store-brand items (November 2025); adjust to your local costs as needed.
