Print

Creamy No-Bake Pumpkin Cheesecake Bars with Gingersnap Crust

no-bake pumpkin cheesecake bars - featured image
Print Recipe

These creamy no-bake pumpkin cheesecake bars with gingersnap crust deliver all the cozy pumpkin flavor without any baking stress. The gingersnap crust adds a spicy crunch, and the filling is silky and rich—no oven required.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or roughly 40 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup heavy cream, cold
  • ½ cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Extra gingersnap crumbs or candied pecans (for garnish)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment.
  2. Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a medium bowl, add melted butter, sugar, and salt, and stir until evenly moistened. Press firmly into the bottom of the prepared pan using a flat-bottomed measuring cup. Refrigerate while making the filling.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add both sugars and beat for 2 minutes until light and fluffy. Add pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt. Beat on medium-low until combined and smooth. Scrape bowl again.
  5. In a separate chilled medium bowl, beat cold heavy cream on medium-high speed until soft peaks form, about 3-4 minutes.
  6. Fold one-third of the whipped cream into the pumpkin-cream cheese mixture to lighten it. Then fold in the remaining whipped cream until just combined and no white streaks remain.
  7. Remove pan with crust from refrigerator. Spoon filling over crust and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. When ready to serve, use parchment overhang to lift the block out of the pan onto a cutting board. Slice into 9 or 16 bars using a sharp knife, wiping blade clean between cuts.
  10. For topping, whip ½ cup heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or dollop onto each bar just before serving. Sprinkle with extra gingersnap crumbs or candied pecans.

Notes

Room temperature cream cheese is essential for a smooth filling. Press the crust firmly to prevent crumbling. Chill for at least 6 hours, preferably overnight, for clean slices. Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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