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Best Easy No-Bake Pumpkin Cheesecake Bars with Gingersnap Crust

no-bake pumpkin cheesecake bars - featured image
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These no-bake pumpkin cheesecake bars feature a crunchy gingersnap crust and a silky, spiced pumpkin filling. They’re quick to assemble, require no oven, and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 oz cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup heavy cream, cold
  • 1 cup whipped cream (for serving, optional)
  • Caramel sauce (for serving, optional)
  • Additional crushed gingersnaps (for garnish, optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
  2. In a medium bowl, combine 2 cups gingersnap crumbs, 2 tablespoons granulated sugar, and a pinch of salt. Pour in 6 tablespoons melted butter and mix with a fork until all crumbs are evenly moistened (mixture should hold together when squeezed).
  3. Transfer crumb mixture to prepared pan. Press firmly and evenly into the bottom using the bottom of a measuring cup or a flat-bottomed glass. Refrigerate while making the filling, about 15 minutes.
  4. In a large mixing bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom of bowl.
  5. Add 1/2 cup granulated sugar and 1/4 cup packed light brown sugar to the cream cheese. Beat on medium speed until well combined, about 1 minute. Add 1 cup pumpkin puree and 1 teaspoon vanilla extract; beat until smooth and uniform.
  6. Sprinkle in 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. Beat on low speed just until incorporated. Taste and adjust spices if desired.
  7. In a separate cold bowl, pour 1 cup cold heavy cream. Using clean beaters, whip on medium-high speed until stiff peaks form, about 3-4 minutes.
  8. Add about one-third of the whipped cream to the pumpkin-cream cheese mixture. Gently fold with a rubber spatula until mostly incorporated. Add remaining whipped cream and fold gently until no white streaks remain.
  9. Remove crust from refrigerator. Spoon filling over crust and spread evenly with an offset spatula or the back of a spoon. Tap pan gently on counter to release air bubbles.
  10. Cover pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
  11. When set, lift bars out of pan using parchment overhang. Place on a cutting board and cut into 9 or 16 squares using a sharp knife (wipe knife clean between cuts). Serve cold with whipped cream, caramel sauce, and crushed gingersnaps if desired.

Notes

For best results, ensure cream cheese is at room temperature. Press crust firmly to prevent crumbling. Chill at least 6 hours, preferably overnight. Use a hot knife for clean slices. Bars can be frozen for up to 3 months.

Nutrition

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

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