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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 buttery gingersnap crust and a silky, mousse-like pumpkin filling. They’re quick to assemble, require no oven, and are perfect for fall entertaining.

Ingredients

Scale
  • 2 cups finely crushed gingersnap cookies (about 8 oz)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces full-fat cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • 1/2 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Whipped cream, for serving (optional)
  • Caramel sauce, for drizzling (optional)
  • Extra crushed gingersnaps, for garnish (optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a medium bowl, add granulated sugar, and stir. Pour in melted butter and mix with a fork until evenly moistened.
  3. Press the crumb mixture firmly into the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  4. In a large bowl, beat cold heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Refrigerate.
  5. In another large bowl, beat softened cream cheese on medium speed until smooth. Add powdered sugar and beat until combined.
  6. Add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat until smooth and well-incorporated.
  7. Fold one-third of the whipped cream into the pumpkin mixture using a rubber spatula. Gently fold in the remaining whipped cream until no white streaks remain.
  8. Remove the crust from the refrigerator. Spoon the filling onto the crust and spread evenly. Smooth the top.
  9. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. Once set, use the parchment handles to lift the bars out of the pan. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
  11. Serve cold, topped with whipped cream, caramel sauce, and crushed gingersnaps if desired.

Notes

Room temperature cream cheese is crucial for a smooth filling. Press the crust firmly for clean slices. Chill at least 6 hours, but overnight is best. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

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

Find it online: https://lenatable.com/easy-no-bake-pumpkin-cheesecake-bars-with-gingersnap-crust/