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.
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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.
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.
- 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.
- When toasted add it to an 8x8 baking dish along with powdered sweetener, melted butter, salt, and cinnamon.
- Combine and press the crust into the baking dish.
How to Make Pumpkin Cheesecake Bars
- Beat cream cheese and powdered sweetener in a mixing bowl until smooth.
- Fold in whipped topping and stir.
- Add it over the crust in the baking dish.
- Combine 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.
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.
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.
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.
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.
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
Easy No-Bake Pumpkin Cheesecake Bars
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
- ½ cup powdered Sweetener
- ½ cup whipped topping
Pumpkin Filling Layer
- 1 15.5 oz can pure pureed pumpkin Not pumpkin pie filling.
- 1 package vanilla pudding I use no sugar added or sugar-free.
- ½ cup almond milk You can use any milk you prefer.
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla
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.
- Beat ¼ cup heavy whipping cream in a mixing bowl for 2-3 minutes until stiff peaks form.
- Combine 1 ounce of cream cheese and 1 tablespoon powdered sweetener separately. Beat for 1 minute until combined.
- Add the cream cheese to the whipping cream and beat for 10-15 seconds.
Shauna says
Quick, easy, and delicious. I put it in the freezer to speed up the setting because after I tasted the mix for the layers I didn’t want to wait! This will be in my fall rotation.
staysnatched says
Using the freezer is my favorite trick!
Edith says
Beyond delicious! The crust was AMAZING. it will be my go to crust for anything cheesecake or pumpkin. My kids loved it. It was so easy to make also. You’re instructions are so easy to follow. Thank you!
staysnatched says
Yay! I'm glad you enjoyed the instructions!
Jamie says
Easy and so so delicious!
staysnatched says
Yay! So glad you enjoyed them.
Hannah says
Easy peasy delicious pumpkin cheesecake bars! Absolutely wonderful, a friend shared your Instagram and I went out that day to get ingredients! A new favorite recipe collection added to the repertoire.
staysnatched says
Yay! I'm so glad you enjoyed them.
Giselle Hernandez says
This is my new favorite crust! So yummy and easy to make, it’s addicting. The pumpkin flavor was absolutely perfect, for my preference I would add more cream cheese in the cheesecake just because I really enjoy the taste of the cream cheese to come through.
staysnatched says
Yay! I'm so glad you enjoyed them!
Gabrielle Gilbert says
I made these. Can't wait to make with other toppings, such as berries, and use the awesome crust & cream cheese mix. I also agree with other comment to double the cheesecake layer next time. Very Good though, Thanks!
staysnatched says
Those topping ideas sound great!
Adriana says
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 says
Thank you! I'm glad you enjoyed it.
Adriana says
forgot to leave the 5 stars! love your recipes Brandi!
staysnatched says
Thank you!
Hailey H says
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 says
Thank you so much! I'm glad you enjoyed them.
Miesha Brown says
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 says
Yay! You should definitely try another recipe.
Adrian says
This recipe was easy to make and delicious. I am used to baking my crust, but the toasted almond flour was a treat.
staysnatched says
I'm glad you enjoyed it!
Nicolina Gueriera says
This recipe was delicious and perfectly sweet! Also very simple to make so it was great for a weeknight desert. I used cheesecake flavored pudding mix because that’s what the store had and it wasn’t too over powering, but want to try again with the vanilla like the recipe states!
staysnatched says
Wonderful! I'm glad you enjoyed it.
Mary Latrick says
So what I love most about Brandi’s recipes is that she thinks of everything. From type of sweetener to different options and preparations. She’s done the hard work so we can make and enjoy!
staysnatched says
Thank you for that!
Emily says
So happy with these pumpkin cheesecake bars. So delicious!! Thanks for another delicious recipe, Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed them!
Kat Brzozowski says
SO easy and SO delicious! These are going to be a new staple in the house for sure!
staysnatched says
A perfect one to make a staple!
Monica says
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 says
Awesome! I'm so glad you enjoyed them!
Sara says
A favorite! So good and the instructions are so clear.
staysnatched says
I'm glad to hear it.
Brooke says
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 says
That's the best part for sure!
Esmeralda Gonzalez says
SO delicious and easy to make. On my thanksgiving list from now on.
staysnatched says
I'm glad to hear you will add it to the list.
Edith says
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 says
You're welcome! The photos looked great!