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Easy No-Bake Pumpkin Cheesecake Bars

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These Easy No-Bake Pumpkin Cheesecake Bars are the perfect fall dessert with a creamy pumpkin filling and a crisp gingersnap crust. No oven required, simple ingredients, and a crowd-pleaser for any gathering.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 cup (240ml) heavy cream, cold
  • ½ cup (120ml) heavy cream (for whipped cream topping)
  • 2 tablespoons powdered sugar (for whipped cream topping)
  • ¼ teaspoon vanilla extract (for whipped cream topping)
  • Pinch of cinnamon or pumpkin pie spice (for garnish)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, combine 2 cups gingersnap cookie crumbs and 2 tablespoons granulated sugar. Pour in 6 tablespoons melted unsalted butter and mix until every crumb is moistened.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate for at least 30 minutes to set.
  4. In a large mixing bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
  5. Add 1 cup granulated sugar and beat until well combined, another 1-2 minutes. Scrape down the sides.
  6. Add 1 cup pumpkin puree, 1 teaspoon vanilla extract, and 2 teaspoons pumpkin pie spice. Beat on low speed until just combined.
  7. In a separate bowl, whip 1 cup cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
  8. Gently fold the whipped cream into the pumpkin-cream cheese mixture using a rubber spatula until no white streaks remain.
  9. Remove the chilled crust from the refrigerator. Spoon the filling onto the crust and spread evenly.
  10. Tap the pan gently on the counter to release air bubbles. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. When fully set, lift the bars out using the parchment handles. Slice into 9 or 16 squares using a sharp knife (run under hot water and wipe dry between cuts).
  12. For the whipped cream topping, whip ½ cup cold heavy cream with 2 tablespoons powdered sugar and ¼ teaspoon vanilla extract until soft peaks form. Pipe or spoon onto bars and dust with cinnamon or pumpkin pie spice.

Notes

Room temperature cream cheese is essential for a smooth filling. Chill time is non-negotiable for clean slices. For a gluten-free version, use gluten-free gingersnaps. For a dairy-free version, use dairy-free cream cheese and coconut cream.

Nutrition

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

Find it online: https://prismtaste.com/easy-no-bake-pumpkin-cheesecake-bars-the-perfect-fall-dessert/