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no-bake pumpkin cheesecake bars - featured image

No-Bake Pumpkin Cheesecake Bars with Gingersnap Crust

  • Author: Savannah Collins
  • Total Time: 4 hours 25 minutes
  • Yield: 16 bars 1x

Description

These no-bake pumpkin cheesecake bars feature a spicy gingersnap cookie crust and a creamy pumpkin cheesecake filling, all without turning on the oven. Perfect for fall gatherings, potlucks, or a cozy night in, they’re easy to make and slice beautifully for sharing.

Ingredients

Scale
  • 12 oz gingersnap cookies (about 2 1/2 cups crushed)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (optional)
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • Pinch of salt
  • 1 cup heavy whipping cream (optional, for topping)
  • 2 tablespoons powdered sugar (optional, for topping)
  • 1/2 teaspoon vanilla extract (optional, for topping)
  • Extra crushed gingersnap cookies for garnish (optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Crush gingersnap cookies into fine crumbs using a food processor, blender, or zip bag and rolling pin.
  3. In a bowl, combine cookie crumbs, melted butter, granulated sugar, and a pinch of salt. Stir until mixture resembles wet sand.
  4. Press mixture firmly and evenly into prepared pan. Chill in refrigerator for at least 20 minutes.
  5. In a large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes).
  6. Add pumpkin puree and powdered sugar; beat until creamy and well blended (about 2 minutes).
  7. Add heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Beat for another minute until light and fluffy.
  8. Spoon pumpkin cheesecake mixture over chilled crust and smooth into an even layer.
  9. Cover pan with plastic wrap and refrigerate for at least 4 hours (overnight is best) to set.
  10. For whipped cream topping (optional): Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over chilled bars and garnish with crushed gingersnaps.
  11. Lift bars from pan using parchment overhang. Slice into 16 squares with a sharp knife, wiping blade between cuts.

Notes

For gluten-free bars, use certified gluten-free gingersnap cookies. For dairy-free, substitute vegan cream cheese and coconut cream. Chill bars thoroughly for best texture and clean slices. If filling is too soft, chill longer or add 1 tablespoon cornstarch. Bars are best served cold and can be made ahead or frozen for later. For extra stability in whipped cream, chill bowl and beaters before whipping.

  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar (1/16 of recipe)
  • Calories: 220
  • Sugar: 16
  • Sodium: 120
  • Fat: 13
  • Saturated Fat: 8
  • Carbohydrates: 24
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin cheesecake bars, no-bake dessert, gingersnap crust, fall dessert, easy pumpkin bars, Thanksgiving dessert, autumn recipes, pumpkin spice, cream cheese bars

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Find it online: https://falvory.com/no-bake-pumpkin-cheesecake-bars-recipe-easy-gingersnap-crust-dessert/