Name: Creamy Pumpkin Chocolate Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (gluten-free if needed); 1/4 cup cocoa powder; 1/4 cup melted coconut oil or butter; 2 tablespoons maple syrup; 1 (8 oz) package cream cheese, softened; 1/2 cup canned pumpkin puree; 1/4 cup Greek yogurt or dairy-free yogurt; 1/4 cup maple syrup; 1 teaspoon pumpkin pie spice; 1/2 teaspoon vanilla extract; 1 tablespoon cornstarch or arrowroot; 1/4 cup mini chocolate chips (optional, for topping)

Creamy Pumpkin Chocolate Cheesecake Bars a luscious fusion of velvety pumpkin cheesecake and rich chocolate, these layered bars are the ultimate fall dessert—decadent, cozy, and completely irresistible. I love how the spiced pumpkin layer melts into a fudgy chocolate crust, delivering all the warmth of autumn in each bite. Whether it’s for a holiday gathering or just a cozy night in, these bars bring indulgence and comfort together in the best possible way.

Why You’ll Love This Recipe

I always reach for this recipe when I want a show-stopping dessert with minimal effort. The layers look impressive but come together easily, and I can make them ahead of time, which is a huge win for busy days. I love the balance of rich chocolate and smooth pumpkin, especially with that hint of spice that makes everything feel like fall. Plus, it’s gluten-free adaptable and can be made with dairy-free ingredients, so it works for almost everyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs (gluten-free if needed)

1/4 cup cocoa powder

1/4 cup melted coconut oil or butter

2 tablespoons maple syrup

1 (8 oz) package cream cheese, softened

1/2 cup canned pumpkin puree

1/4 cup Greek yogurt or dairy-free yogurt

1/4 cup maple syrup

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1 tablespoon cornstarch or arrowroot

1/4 cup mini chocolate chips (optional, for topping)

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8-inch square pan with parchment paper.

In a medium bowl, I mix the graham cracker crumbs, cocoa powder, melted coconut oil, and maple syrup until everything is fully combined. Then I press it firmly into the bottom of the pan to make a chocolate crust.

In another bowl, I beat the cream cheese until smooth and creamy. I add pumpkin puree, yogurt, maple syrup, pumpkin pie spice, vanilla extract, and cornstarch, mixing until the filling is velvety.

I pour this pumpkin cheesecake mixture over the crust, smoothing the top with a spatula.

If I’m using mini chocolate chips, I sprinkle them evenly on top.

I bake it for 30 to 35 minutes, just until the center is mostly set and the edges are starting to turn golden.

After baking, I let the bars cool completely at room temperature. Then I chill them in the fridge for at least 4 hours (but overnight is best) before slicing into bars.

Servings and timing

This recipe makes 9 generous bars.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes (plus at least 4 hours chilling time)

Calories: 210 kcal per bar

Variations

I sometimes switch things up by using crushed chocolate cookies instead of graham crackers for a double chocolate crust. If I want to cut the dairy, I use dairy-free cream cheese and yogurt, and it still turns out creamy and delicious. Adding chopped pecans or walnuts on top gives a nice crunch, and a drizzle of melted chocolate takes it over the top. For a stronger spice flavor, I’ve added a pinch of cinnamon or nutmeg in the filling too.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. They keep their texture really well and taste even better the next day. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe container. When I want to enjoy one, I just thaw in the fridge overnight. These bars don’t need reheating—they’re best served chilled.

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FAQs

How do I know when the cheesecake bars are done baking?

I look for the edges to be slightly golden and the center to be just set—it should still have a slight jiggle. They’ll firm up more as they chill.

Can I make these cheesecake bars dairy-free?

Yes, I use dairy-free cream cheese and yogurt, and they turn out just as creamy. Just be sure to check that all other ingredients are dairy-free too.

Can I make these bars ahead of time?

Absolutely. I like to make them the night before so they have plenty of time to chill and set in the fridge. They slice beautifully the next day.

What can I use instead of cornstarch?

I’ve used arrowroot powder as a 1:1 substitute, and it works just as well to help the cheesecake set.

Can I make this recipe without chocolate?

If I’m avoiding chocolate, I leave out the cocoa powder and chocolate chips and just use plain graham crackers for the crust. The pumpkin cheesecake flavor still shines.

Conclusion

These creamy pumpkin chocolate cheesecake bars bring together everything I love about fall baking: warm spices, indulgent textures, and rich flavors. They’re easy to make, crowd-pleasing, and customizable for different dietary needs. Whether I’m baking for a cozy weekend or a festive gathering, they always earn rave reviews.

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