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Easy No-Bake Pumpkin Cheesecake Bars Best Fall Dessert

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These easy no-bake pumpkin cheesecake bars feature a buttery gingersnap crust and a silky, spiced pumpkin filling. No oven required, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 7 ounces or 200 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • Pinch of salt
  • 16 ounces full-fat cream cheese, softened (two 8-ounce blocks, or 450 grams)
  • 1 cup pumpkin puree (about 245 grams)
  • 3/4 cup powdered sugar (90 grams)
  • 1/2 cup packed light brown sugar (100 grams)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 1/2 cup heavy whipping cream (120 ml) (for topping)
  • 2 tablespoons powdered sugar (15 grams) (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Crushed gingersnaps or candied pecans (for garnish)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a food processor, pulse gingersnap cookies into fine crumbs. Transfer to a medium bowl. Add melted butter, sugar, and salt. Stir until mixture looks like wet sand and holds together when pressed. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large bowl, beat cold heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes. Refrigerate.
  4. In another large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add powdered sugar, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat on low until combined, then on medium for 2 minutes until light and creamy.
  5. Add pumpkin puree to cream cheese mixture. Beat on low until just combined.
  6. Fold one-third of the whipped cream into the pumpkin mixture using a rubber spatula. Repeat with remaining whipped cream in two batches until no white streaks remain.
  7. Pour filling over chilled crust. Spread evenly. Tap pan gently on counter to release air bubbles. Cover with plastic wrap.
  8. Refrigerate for at least 6 hours, preferably overnight.
  9. Just before serving, whip remaining 1/2 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
  10. Lift bars out of pan using parchment overhang. Cut into 9 or 16 squares. Top each with whipped cream and crushed gingersnaps or candied pecans.

Notes

Cream cheese must be softened to room temperature. Blot pumpkin puree if watery. Chill bars at least 6 hours, preferably overnight. For clean slices, wipe knife between cuts.

Nutrition

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

Find it online: https://recipebelle.com/easy-no-bake-pumpkin-cheesecake-bars-best-fall-dessert/