Skip to Content

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

This post contains affiliate links. Please read my full disclosure here.

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
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 Cheesecake Recipes

Keto Cheesecake
Salted Caramel Cheesecake Bars

Keto Cheesecake Fat Bombs

pumpkin cheesecake bars on a pink plate
Print Pin
5 from 17 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.
Save this recipe here.
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
10 Ingredients or Less Keto CookbookGrab the Digital Cookbook here!
Easy Keto Chicken RecipesCheck out 20 Keto Low-Carb Chicken Recipes here!
Need help planning keto friendly meals?Grab your 21 Day Keto Meal Plan here.!
Need Keto Recipes for the Summer?Access our 21 Day Summer Meal Plan here!
Get our FREE Printable Keto Grocery List here.Click here to grab the grocery list!
Do you struggle with staying consistent at meal prepping?If you get tired of your Meal Prep Meals by Day 2 our Big Boss Meal Prep Guide is for you!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!
Subscribe to our YouTube ChannelCheck out our YouTube Channel!
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.
Recipe Rating




Edith

Sunday 27th of November 2022

Made this again this year for thanksgiving and oh my how I had missed it. I need to make this dessert year round. My daughter and I devoured it and she loved helping me make it as she licked the bowl. Thank you again Brandi for a delicious and easy recipe packed with so much flavor.

staysnatched

Sunday 27th of November 2022

You're welcome! The photos looked great!

Esmeralda Gonzalez

Tuesday 30th of November 2021

SO delicious and easy to make. On my thanksgiving list from now on.

staysnatched

Tuesday 7th of December 2021

I'm glad to hear you will add it to the list.

Brooke

Thursday 25th of November 2021

I had to make a couple substitutions (I didn’t read the recipe carefully, oops!) and this still turned out great! Toasting the almond flour added a great flavor! Thanks!!

staysnatched

Friday 26th of November 2021

That's the best part for sure!

Sara

Monday 22nd of November 2021

A favorite! So good and the instructions are so clear.

staysnatched

Friday 26th of November 2021

I'm glad to hear it.

Monica

Friday 8th of October 2021

These were SO good! I may be basic, but these cheesecake bars were not- they are amazing! Super simple, and if you love cheesecake, these won't disappoint.

staysnatched

Friday 8th of October 2021

Awesome! I'm so glad you enjoyed them!