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Easy No-Bake Pumpkin Cheesecake Bars with Gingersnap Crust

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These no-bake pumpkin cheesecake bars feature a crunchy gingersnap crust and a silky, spiced pumpkin filling. They come together in just 15 minutes of active work and require no oven, making them the perfect easy fall dessert.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (240ml) heavy whipping cream, cold
  • ½ cup (120ml) heavy whipping cream (for topping)
  • 2 tablespoons (15g) powdered sugar
  • ¼ teaspoon vanilla extract
  • Crushed gingersnaps or candied pecans for garnish

Instructions

  1. Prepare the pan. Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Set aside.
  2. Make the crust. In a medium bowl, combine 2 cups gingersnap crumbs, 2 tablespoons sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and stir until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust. Dump the crumb mixture into the prepared pan. Press it down firmly and evenly using the bottom of a measuring cup or a flat glass. Press hard to ensure the crust holds together. Place the pan in the refrigerator while you make the filling.
  4. Soften the cream cheese. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
  5. Add the sugar and pumpkin. Add 1 cup packed brown sugar and beat until combined, about 30 seconds. Then add 1 cup pumpkin puree, 1 teaspoon vanilla, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Beat on medium-low until smooth and well incorporated.
  6. Whip the cream. In a separate cold bowl, pour 1 cup cold heavy whipping cream. Beat with clean beaters on medium-high speed until stiff peaks form, about 2-3 minutes.
  7. Fold it together. Take about one-third of the whipped cream and fold it into the pumpkin-cream cheese mixture with a rubber spatula. Add the remaining whipped cream and fold gently until no white streaks remain.
  8. Assemble the bars. Remove the crust from the refrigerator. Spoon the filling over the crust and spread it into an even layer. Tap the pan gently on the counter to release any air bubbles.
  9. Chill. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is better.
  10. Slice and serve. When the bars are fully set, lift them out of the pan using the parchment overhang. Place on a cutting board and cut into 9 or 16 squares. Serve cold with a dollop of whipped cream and a sprinkle of crushed gingersnaps on top.

Notes

Room temperature cream cheese is non-negotiable. Do not skip the heavy cream whipping step. Chill time is not optional. Press the crust firmly. Watch for overmixing after adding cream.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, gingersnap crust, pumpkin dessert, fall dessert, easy cheesecake bars

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