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No-Bake Pumpkin Cheesecake Bars Recipe

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These no-bake pumpkin cheesecake bars feature a spicy gingersnap crust and a silky pumpkin filling. No oven required, just simple ingredients and a few hours of chilling for a perfect fall dessert.

Ingredients

Scale
  • 2 cups (about 8 ounces) crushed gingersnap cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 16 ounces (two blocks) full-fat cream cheese, softened
  • 1 cup (8 ounces) canned pumpkin puree
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream
  • Whipped cream (for topping, optional)
  • Extra crushed gingersnaps (for topping, optional)
  • Caramel sauce (for topping, optional)

Instructions

  1. Line a 9×9-inch baking pan with two overlapping strips of parchment paper, letting the edges hang over the sides. Set aside.
  2. Pulse 2 cups of crushed gingersnap cookies in a food processor until fine crumbs form. Transfer to a medium bowl. Add 6 tablespoons melted butter, 2 tablespoons sugar, and ¼ teaspoon salt. Stir until every crumb is coated. Press the mixture firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large bowl, beat 1 cup cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Refrigerate.
  4. In another large bowl, beat 16 ounces softened cream cheese on medium speed until smooth. Add ¾ cup packed light brown sugar, 1 teaspoon vanilla extract, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Beat until well combined. Add 1 cup pumpkin puree and beat on low until fully incorporated.
  5. Fold the whipped cream into the cream cheese mixture in three additions, using a gentle folding motion until smooth and fluffy.
  6. Spoon the filling over the crust and spread into an even layer. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Lift the bars out of the pan using the parchment handles. Slice into squares with a sharp knife, wiping the blade clean between cuts. Serve cold with whipped cream, crushed gingersnaps, and caramel sauce if desired.

Notes

For best results, use full-fat cream cheese and heavy cream. Chill for at least 4 hours, preferably overnight. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For gluten-free, use gluten-free gingersnap cookies. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

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

Find it online: https://evabake.com/no-bake-pumpkin-cheesecake-bars-recipe/