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Creamy No-Bake Pumpkin Cheesecake Bars: Easy 5-Minute Prep

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These creamy no-bake pumpkin cheesecake bars feature a spicy gingersnap crust and a silky pumpkin filling. With just 15 minutes of active prep, they’re the perfect easy fall dessert for any gathering.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Pulse gingersnap cookies in a food processor until fine crumbs form. In a medium bowl, combine crumbs, melted butter, sugar, and salt. Stir until moistened. Press firmly into the bottom of the prepared pan. Refrigerate while making filling.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down sides.
  4. Add brown sugar and beat until incorporated, about 1 minute. Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, nutmeg, and salt. Beat on medium-low until smooth and combined.
  5. Remove crust from fridge. Spoon filling over crust and spread evenly. Tap pan gently to release air bubbles.
  6. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. About 30 minutes before serving, make whipped topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla on medium-high until soft peaks form, about 3-4 minutes.
  8. Using parchment handles, lift cheesecake out of pan onto a cutting board. Cut into 9 or 16 squares, wiping knife clean between cuts. Top with whipped cream and a sprinkle of cinnamon if desired. Serve cold.

Notes

Room temperature cream cheese is essential for a smooth filling. Chill bars overnight for best texture and flavor. For clean slices, use a sharp knife wiped clean between cuts. Bars can be frozen for up to 3 months.

Nutrition

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

Find it online: https://recipebelle.com/creamy-no-bake-pumpkin-cheesecake-bars-easy-5-minute-prep/