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Easy No Bake Pumpkin Cheesecake Bars

These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust.

pumpkin cheesecake bars on a pink plate

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Pumpkin spice and pumpkin pie season are on the horizon! This time of year I find that I always have Libby’s pureed pumpkin on hand.

What Type of Pumpkin to Use

When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling. You can grab it here from Amazon. Pumpkin pie filling is sweetened and loaded with sugar.

cream cheese, whipped topping, powdered sweetener, pure canned pumpkin, and pumpkin pie spice in separate bowls

Graham Cracker Crust

This is a homemade low carb crust and is so easy to make and doesn’t require any baking. You can use store bought crust if you wish.

  1. You will want to start by using blanched almond flour. Add it to a non-stick pan, with no oil on medium-high heat. Stir and toast for 3-4 minutes until fragrant. You don’t want to skip this step. This is where the graham cracker taste comes from.
  2. When toasted add it to an 8×8 baking dish along with powdered sweetener, melted butter, salt, and cinnamon.
  3. Combine and press the crust into the baking dish.
almond flour, cinnamon, butter, and Greek yogurt in separate bowls
collage photo showing how to make graham cracker crust using almond flour in a baking dish

How to Make Pumpkin Cheesecake Bars

  1. Beat cream cheese and powdered sweetener in a mixing bowl until smooth.
  2. Fold in whipped topping and stir.
  3. Add it over the crust in the baking dish.
  4. Combine canned pumpkin, vanilla pudding, almond milk, pumpkin pie spice, and vanilla. Stir.
  5. Spread the mixture over the cheesecake filling.
  6. Refrigerate for at least 4 hours to overnight.
collage photo showing how to make pumpkin cheesecake filling in glass bowls with pumpkin and cream cheese
collage photo showing how to make cheesecake filling on graham cracker crust
pumpkin cheesecake bars in red baking dish

What Sweetener to Use

Since this is a no-bake recipe with whipped topping I recommend powdered monkfruit sweetener. Monkfruit is natural, zero-calorie, zero-carb, and won’t spike blood sugar. 

You should use powdered in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.

If you aren’t looking to make this a low carb recipe, you can use the same amount of powdered Confectioner’s sugar.

pumpkin cheesecake bars in red baking dish

Can You Substitute Coconut Flour

Coconut flour is dense and drying. It does not measure 1:1 to almond flour and is not interchangeable in this recipe.

To make the crust you will need blanched almond flour, as called “super fine.” This means the skin has been removed from the almonds. Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.

Blanched almond flour is lighter and is much better for creating pastries. Most people who complain about almond flour use aren’t using blanched, and hence why they do not like it.

pumpkin cheesecake bars on parchment paper
pumpkin cheesecake bars on parchment paper

How Long to Refrigerate

Refrigerate it for a minimum of 4 hours or overnight, for best results, freeze the bars. My favorite way to serve it is after it has been frozen for a couple of hours. Thaw it on the counter for 10 minutes prior to slicing.

These bars are cream-based and made without eggs (which provide structure) so it will soften up a lot, especially if haven’t refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.

How to Fix Cheesecake that Won’t Firm

You likely haven’t chilled it long enough. I prefer freezing for this reason it eliminates a lot of the guessing.

Your whipped topping needs to be cold when you make this.

pumpkin cheesecake bars on parchment paper

Frozen Cheesecake Bars

You can serve the bars frozen or freeze the leftovers for up to a couple of months. Thaw it on the counter for 10-15 minutes prior to serving.

How to Cut the Bars

I cut them into squares. For clean cuts wipe off the knife in between each slice.

pumpkin cheesecake bars on a pink plate

How Long Will it Last in the Fridge?

It will last 3-4 days.

Recipe Tips

  • I often use Philadelphia cream cheese. I find that other brands are sometimes too sticky which can be hard to work with. Feel free to use what you prefer.
  • You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.

More Pumpkin Recipes

Pumpkin Crisp
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

More Cheesecake Recipes

Keto Cheesecake
Salted Caramel Cheesecake Bars

Keto Cheesecake Fat Bombs

pumpkin cheesecake bars on a pink plate
Print Pin
5 from 10 votes

Easy No-Bake Pumpkin Cheesecake Bars

These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust.
Course Dessert
Cuisine American
Keyword no bake pumpkin cheesecake bars, pumpkin cheesecake, pumpkin cheesecake bars
Prep Time 10 minutes
Cook Time 15 minutes
chill 4 hours
Total Time 4 hours 25 minutes
Servings 16 bars
Calories 178kcal

Ingredients

Crust

Cheesecake Filling Layer

Pumpkin Filling Layer

Instructions

Crust

  • Line an 8×8 baking dish with parchment paper or spray with cooking oil.
  • Place a non-stick skillet on medium-high heat. When hot, add the almond flour. Stir for 2-4 minutes to toast the almond flour until it’s golden and fragrant. This adds flavor.
  • Add the toasted almond flour to an 8×8 baking dish along with the cinnamon, powdered sweetener, and salt.
  • Gradually add in the butter and mix to combine. Press the crust into the bottom of the baking dish. If using your hands, I find wet hands work best.

Cheesecake Filling

  • Beat the cream cheese and powdered sweetener in a mixing bowl until smooth.
  • Fold in the whipped topping and stir.
  • Add it over the crust in the baking dish.

Pumpkin Filling

  • Combine the canned pumpkin, vanilla pudding, almond milk, pumpkin pie spice, and vanilla. Stir.
  • Spread the mixture over the cheesecake filling.
  • Refrigerate for at least 4 hours to overnight.
  • When slicing the bars, wipe off your knife in between each cut to prevent the filling from smearing.

Notes

  • If you are making the recipe keto-friendly, you will need to use keto-friendly pudding.
  • You can omit the pudding if you wish. Omit the almond milk as well. This will result in a much smaller layer of the whipped topping.
  • Your whipped topping needs to be cold when you make this or you will have issues with the cheesecake firming and setting.
  • If you aren’t looking to make this a low carb recipe, you can use the same amount of powdered Confectioner’s sugar.
  • You can use store-bought graham cracker crust if you wish (I haven’t seen a low carb version).
  • You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
  • You can substitute butter for coconut oil, or your desired oil.
  • The bars are cream based so it will soften up a lot, especially if haven’t refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.
  • I often use Philadelphia cream cheese. I find that other brands are sometimes too sticky which can be hard to work with. Feel free to use what you prefer.
If you wish to make your own keto-friendly whipped topping. (You will need to recalculate your macros.)
  1. Beat 1/4 cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
  2. Combine 1 ounce of cream cheese and 1 tablespoon powdered sweetener separately. Beat for 1 minute until combined.
  3. Add the cream cheese to the whipping cream and beat for 10-15 seconds.
 
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

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.
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Recipe Rating




Adrian

Monday 26th of October 2020

This recipe was easy to make and delicious. I am used to baking my crust, but the toasted almond flour was a treat.

staysnatched

Monday 26th of October 2020

I'm glad you enjoyed it!

Miesha Brown

Friday 23rd of October 2020

I can’t bake (at all, nothing). The thought of making a desert was so scary that I made my best friend zoom meeting the entire process to make sure I didn’t screw it up. This recipe was easy to follow and so detailed! Every doubt I had about the consistency, texture and storage was spot on. Everyone enjoyed it (especially the toasted almond crust). Impressed and feeling confident to try another!

staysnatched

Monday 26th of October 2020

Yay! You should definitely try another recipe.

Hailey H

Wednesday 14th of October 2020

Made this twice, once with the almond crust once with store bought crust. Almond crust is banger but honestly the filling is so damn good you can’t go wrong.

staysnatched

Thursday 15th of October 2020

Thank you so much! I'm glad you enjoyed them.

Adriana

Sunday 4th of October 2020

forgot to leave the 5 stars! love your recipes Brandi!

staysnatched

Tuesday 6th of October 2020

Thank you!

Adriana

Sunday 4th of October 2020

this recipe is so great and super easy to follow! freezing them is ideal for me and then when I want one I just pop one out of the freezer and elt it thaw for just a few minutes! you did it again Brandi!

staysnatched

Tuesday 6th of October 2020

Thank you! I'm glad you enjoyed it.