No Bake Pumpkin Cheesecake Bars
on Aug 27, 2024, Updated Sep 18, 2024
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No Bake Pumpkin Cheesecake Bars are the ultimate fall treat that combines creamy, spiced pumpkin goodness with a crunchy, buttery gingersnap crust. Perfect for those who crave a dessert that’s both indulgent and hassle-free, these bars bring together the rich flavors of pumpkin spice and smooth cream cheese without ever turning on the oven.
Not only are they incredibly delicious, but they’re also a breeze to make. With just a few simple steps—no baking required—you’ll have a show-stopping dessert ready in no time. The hardest part? Waiting for them to be fully set in the fridge! Whether you’re hosting a gathering or simply treating yourself, these no-bake bars are sure to delight with every bite!
Table of Contents
- 🤤 These No Bake Pumpkin Cheesecake Bars Are So Good!
- 🗒️ Ingredients for These Cheesecake Bars
- 👨🍳 How to Make No Bake Pumpkin Cheesecake Bars.
- 😉 Tips for Perfect No Bake Pumpkin Cheesecake Bars!
- 🤔 Substitutions and Variations
- 🥡 Make Ahead and Store the Cheesecake Bars
- ❓ What’s on Your Mind Still?
- CONNECT WITH A LICENSE TO GRILL!
- No Bake Pumpkin Cheesecake Bars Recipe
🤤 These No Bake Pumpkin Cheesecake Bars Are So Good!
- Effortless Preparation: With just a few quick steps and no need to turn on the oven, these bars come together effortlessly, making them perfect for busy days or last-minute gatherings.
- Creamy and Decadent: The rich, creamy cheesecake filling is made with both cream cheese and heavy whipping cream, creating a smooth, luxurious texture that melts in your mouth.
- Pumpkin Spice Perfection: Infused with pumpkin puree and pumpkin spice, these bars capture all the warm, cozy flavors of fall, making them an ideal treat for the holiday season.
- Irresistible Gingersnap Crust: The crunchy, buttery gingersnap crust adds a delightful contrast to the creamy filling and complements the pumpkin spice with a hint of sweetness and spice.
- Customizable and Festive: Easily dressed up with a dollop of whipped cream, a sprinkle of pumpkin spice, and a decorative gingersnap cookie, these bars are as visually appealing as they are delicious.
- Make-Ahead Convenience: Perfect for prepping ahead of time, these bars can be made a day or two in advance, so you can spend more time enjoying your event and less time in the kitchen. Be sure to stabilize the whipped cream if you want it to last in the fridge!
🗒️ Ingredients for These Cheesecake Bars
These no-bake pumpkin cheesecake bars are a breeze to make, with easy-to-find ingredients that pack a punch of fall flavor. The gingersnap cookie crust adds a unique spiced base, perfectly complemented by the creamy pumpkin filling and warm pumpkin spice—making this dessert an ideal choice for the holidays.
For the Crust
- Gingersnap cookies: Tastier than just graham crackers, they bring a punch of flavor!
- Butter: Melted butter binds the crust together and adds richness.
- Brown sugar: Adds a deep molasses flavor to the crust.
- Salt: A small amount to balance the sweetness and enhance the flavors.
For the Cheesecake
- Heavy whipping cream: Adds lightness and volume to the cheesecake filling.
- Cream cheese: The creamy foundation of the cheesecake. It makes the cheesecake, well, cheesecake!
- Brown sugar: Gives a deep caramel-like sweetness to the cheesecake.
- Granulated sugar: Balances the tang of the cream cheese with a touch of sweetness without overpowering it.
- Salt: A tiny pinch to enhance and balance the flavors.
- Vanilla extract: Adds a touch of sweetness and rounds out the flavors.
- Pumpkin puree: The star ingredient that brings a rich, earthy sweetness and velvety texture.
- Pumpkin spice: A warm blend of spices that packs in the pumpkin flavor, making each bite feel like Fall.
For Assembly
- Heavy whipping cream: The base for the whipped cream topping.
- Powdered sugar: Sweetens the whipped cream, giving it a smooth and delicate sweetness.
- Vanilla extract: Vanilla goes perfectly in whipped cream!
- Salt: Just a touch to balance the sweetness in the whipped cream.
- Pumpkin spice: A final dusting of warm spice on top of the whipped cream.
- Gingersnap cookies: Perfect for a decorative and crunchy topping that ties everything together.
👨🍳 How to Make No Bake Pumpkin Cheesecake Bars.
These pumpkin cheesecake bars come together quickly with just a few simple steps. Follow this easy process to create a dessert that’s both delicious and hassle-free.
- Make the Crust: Crush gingersnap cookies, mix with melted butter, brown sugar, and salt,
- Press the Crust: Dump the cookie crumb mixture into a pan lined with parchment paper. Use a glass to press the crust firmly into the pan. Set the pan in the fridge so that the crust sets.
- Whipped Cream: Whip the cream until you get stiff peaks and place it in the fridge.
- Make the Cheesecake Filling: Combine the cream cheese, sugars, salt, vanilla, pumpkin puree, and pumpkin spice.
- Add the Whipped Cream: Fold the whipped cream into the cheesecake mixture until there are no longer any white streaks.
- Assemble: Spread the cheesecake mixture over the crust, then refrigerate until set.
- Slice it Up: Slice into equal-sized pieces.
- Finishing Touches: Top each bar with whipped cream, a dust of pumpkin spice, and a garnish of gingersnap cookie.
😉 Tips for Perfect No Bake Pumpkin Cheesecake Bars!
- Softened Cream Cheese: Make sure your cream cheese is fully softened before mixing to avoid lumps in your cheesecake filling. Room-temperature cream cheese blends more smoothly with the other ingredients.
- Don’t Overmix the Whipped Cream: When folding the whipped cream into the cheesecake mixture, do it gently and avoid overmixing. This helps maintain the light and airy texture of the cheesecake.
- Pack the Crust Firmly: Be sure to really press the crust down into the pan. This will prevent the crust from crumbling when you cut the bars and give it plenty of structure.
- Freeze Before Slicing: For clean, sharp edges on your bars, place the pan in the freezer for about 30 minutes before cutting. This firms up the cheesecake just enough to make slicing a breeze.
- Add Whipped Cream Last: If you’re not serving the bars right away, hold off on adding the whipped cream until just before serving. Or use a stabilizer to ensure that the whipped cream will last and not deflate.
🤔 Substitutions and Variations
- Change the Crust: Swap gingersnap cookies with graham crackers, chocolate or vanilla wafer cookies, Oreo cookies, or Biscoff cookies for a different flavor.
- Get Spicy: If you don’t have pumpkin spice, use a mix of cinnamon, nutmeg, ginger, and cloves, or try chai spice for a unique twist.
- Nice and Sweet: Replace granulated and brown sugar with coconut sugar, maple syrup, or honey for a different sweetness and flavor.
- Mix it Up: Stir in mini chocolate chips, chopped nuts, or toffee bits into the cheesecake mixture for added texture and flavor.
- Toppings: Instead of whipped cream, try topping with caramel sauce, chocolate drizzle, or a sprinkle of crushed pecans.
🥡 Make Ahead and Store the Cheesecake Bars
These no-bake pumpkin cheesecake bars are perfect for making ahead of time, which is a huge bonus during the busy holiday season. You can prepare the entire dessert up to two days in advance, allowing the flavors to meld beautifully while the cheesecake sets in the fridge. Place the cheesecake bars in an airtight container, and be sure to set them out to warm up on the counter before serving.
If you’re planning to serve these at a gathering, it’s best to add the whipped cream topping just before serving to ensure it stays fresh and fluffy. However, if you need to prepare everything ahead of time, you can stabilize the whipped the whipped cream. See the notes in the recipe card for instructions.
For longer storage, you can freeze the bars without the whipped cream topping. Wrap each bar individually in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to a month. When you’re ready to enjoy them, simply thaw the bars in the fridge overnight and add the whipped cream and any other desired toppings just before serving.
❓ What’s on Your Mind Still?
I would recommend sticking with pumpkin puree. Pumpkin pie filling has added sugar and spices which can make your cheesecake bars to sweet and alter the texture so they aren’t as smooth and creamy.
Absolutely! While gingersnap cookies are great for that fall flavor, you can substitute them with graham crackers, Oreos, Biscoff cookies, or even a gluten-free cookie for a different crust flavor and texture.
To prevent the crust from crumbling, make sure you press it firmly into the pan using the bottom of a glass or a measuring cup. Also, chilling the crust before adding the cheesecake layer will help it firm up and stay intact when slicing.
Most likely the cheesecake bars need to spend more time in the fridge to fully set. You can also put them in the freezer for 30-60 minutes to make them easier to slice.
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No Bake Pumpkin Cheesecake Bars
Equipment
Ingredients
For the Crust
- 8 ounces gingersnap cookies, ½ of 1 pound box
- 5 tablespoons butter, melted
- ¼ cup brown sugar
- 1 pinch salt
For the Cheesecake
- 1 cup heavy whipping cream, cold
- 16 ounces cream cheese, softened
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree
- 2 teaspoons pumpkin spice
For Assembly
- 1 cup heavy whipping cream, cold
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon pumpkin spice
- 6 gingersnap cookies, broken in half for decoration
Instructions
Make the Crust
- Prepare an 8" square baking pan by lining it with parchment paper. Cut the parchment paper long so that it extends and folds over the rim of the baking pan so that you have handles to lift the bars out later.
- Place the gingersnap cookies in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Instead, you can use a food processor.
- Place the gingersnap crumbs in a mixing bowl and add the butter, brown sugar, and salt. Mix until well combined.
- Dump the mixture into the lined baking pan and pack it down firmly using the bottom of a glass. You may need to use your fingers to pack the crust in the corners of the pan.
Make the Cheesecake
- Add the heavy whipping cream to a bowl and beat with a mixer until you form stiff peaks. Set aside.
- In a separate bowl, combine the cream cheese, brown sugar, granulated sugar, and salt. Mix on medium until there are no lumps.
- Add the vanilla extract, pumpkin puree, and pumpkin spice and mix until smooth.
- Gently fold the whipped cream into the cheesecake mixture.
- Pour the cheesecake mixture on top of the crust and use a spatula to spread it smooth. Place the pan in the fridge for 8 hours to allow it to set. For easier slicing, place it in the freezer for 30 minutes.
Finishing Touches
- Remove the pan from the fridge or freezer and use the folded over parchment paper to lift the cheesecake from the pan.
- Slice the cheesecake into 16 bars.
- In a mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and salt and beat with a mixer until you get stiff peaks.
- Transfer the whipped cream to a piping bag and pipe some whipped cream on each bar. Dust the whipped cream with pumpkin spice and place half of a gingersnap cookie in the whipped cream of each bar.
Video
Notes
- Gently fold the whipped cream into the cream cheese mixture. This will help to make the cheesecake bars more airy and light.
- Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling will make the bars too sweet and they won’t be as creamy and smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
