No-Bake Pumpkin Cheesecake Bars

Last updated on April 15th, 2025

These days, it’s usual for our cravings turn to warm spices and cozy desserts. But who wants to turn on the oven when you can create something equally delicious without the heat? Enter these No-Bake Pumpkin Cheesecake Bars – a perfect combo of convenience and indulgence that happens to be keto-friendly!

Why You’ll Love These Bars

These bars are like having fall wrapped up in a neat little package. The pecan crust adds the perfect crunch to complement the creamy filling, while the pumpkin brings all those beloved seasonal flavors we can’t get enough of. Best of all? With only 5g net carbs per bar, you can enjoy this treat without guilt.

And let’s be honest – sometimes we want homemade dessert without the fuss of precise baking temperatures and timing. That’s where these bars shine. The preparation is straightforward, and your refrigerator does all the heavy lifting.

Ingredients

For the Pecan Crust

• 2 cups raw pecans
• 3 tablespoons butter, melted
• 2 tablespoons sugar-free sweetener
• 1/4 teaspoon cinnamon
• Pinch of salt

For the Pumpkin Filling

• 16 oz cream cheese, softened
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup powdered sugar-free sweetener
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 cup heavy cream
• 1 teaspoon gelatin powder (optional, for firmer bars)

How to Make

Preparing the Crust

1. Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
2. In a food processor, pulse pecans until they reach a coarse meal consistency.
3. Add melted butter, sweetener, cinnamon, and salt. Pulse until well combined and mixture sticks together when pressed.
4. Press mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to ensure even compression.
5. Place in refrigerator while preparing filling.

Creating the Filling

1. In a large bowl, beat softened cream cheese until smooth and creamy.
2. Add pumpkin puree and beat until well combined.
3. Mix in powdered sweetener, vanilla extract, and pumpkin pie spice.
4. In a separate bowl, whip heavy cream until stiff peaks form.
5. If using gelatin, bloom in 2 tablespoons cold water, then heat until dissolved and cool slightly.
6. Fold whipped cream into pumpkin mixture gently.
7. If using gelatin, stir it in now.
8. Spread filling evenly over chilled crust.
9. Refrigerate for at least 4 hours or overnight until completely set.

Recipe Tips for Perfect Bars

• Make sure your cream cheese is properly softened to avoid lumps in your filling.
• Pat your pumpkin puree with paper towels to remove excess moisture for a firmer filling.
• Don’t skip the chilling time – it’s crucial for the proper texture.
• Store bars in an airtight container in the refrigerator for up to 5 days.
• For clean cuts, dip your knife in hot water and wipe clean between slices.

How to Customize

Want to make these bars your own? Try these variations:

• Add a sprinkle of crushed pecans on top
• Drizzle with sugar-free caramel sauce
• Swap pecans for almonds in the crust
• Add a dash of maple extract to the filling
• Top with keto-friendly whipped cream

New Fall Fave Dessert Alert

Again, beyond being incredibly delicious, these bars are:

• Satisfying and indulgent
• Keto-friendly at only 5g net carbs per serving
• No baking required
• Make-ahead friendly
• Perfect for gatherings
• Rich in healthy fats
• Gluten-free

The combination of nutty, buttery crust and smooth, spiced pumpkin filling creates a dessert that’s both luxurious and comforting. Plus, they’re so easy to make, you might find yourself whipping up a batch right now – no special occasion needed!

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