No Bake Pumpkin Cheesecake Bars

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These no-bake pumpkin cheesecake bars combine a crunchy gingersnap cookie crust with a rich, creamy pumpkin cheesecake filling, all topped with a fluffy whipped cream. Packed with warm fall spices, this easy-to-make dessert is perfect for holiday gatherings or whenever you're craving something cozy and indulgent. With no oven required, it's a quick and delicious treat that will impress your guests and satisfy your sweet tooth.

Prep Time20

Chill Time8

Total Time20

Course: Dessert

Cuisine: American

Keyword: cheesecake bars, no bake, pumpkin

Servings: servings

Author: Joshua Boquist

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