No Bake Pumpkin Cheesecake Bars Recipe

Square of pumpkin pie cheesecake on a white plate, topped with whipped cream.

5 stars (3 reviews)

No Bake Pumpkin Cheesecake Bars Recipe

This easy no bake recipe makes the most silky-smooth pumpkin pie cheesecake bars with a spiced gingersnap cookie crust. It's the perfect fall dessert to share at Thanksgiving, or any seasonal celebration!

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert, Holiday

Cuisine: American

Servings: large pieces (20 small pieces)

Calories: 466kcal

Author: Sommer Collier

Equipment

1 Food processor

Ingredients

For the Crust -

13 ounce package ginger snaps
½ cup melted butter
¼ cup light brown sugar

For the Pumpkin Cheesecake Filling -

2 cups heavy cream whipped and divided
16 ounces cream cheese softened
15 ounces pumpkin puree NOT pumpkin pie filling
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

US Customary - Metric

Instructions

Set out a 9 x 13-inch baking dish. Line the dish with foil or parchment paper. Set aside.
For the Crust: Set out a large food processor and add the ginger snaps to the bowl. Pulse to grind the ginger snaps into a fine crumb. Add the melted butter and sugar. Pulse again until the mixture is smooth and uniform.
Reserve ½ cup of ginger snap mixture for a garnish. Dump the rest of the ginger snap mixture into the prepared baking dish. Use a flat spatula (or the bottom of a drinking glass) to press the ginger snap mixture evenly over the surface of the pan. Place the baking dish in the freezer for 10-15 minutes as you prepare the filling.
For the Filling: Set out a stand mixer with a whip attachment. Add the heavy cream to the bowl. Whip the cream on high speed until firm, about 3-4 minutes. Then separate the whipped cream into two equal portions and refrigerate until ready to use.
Next add the cream cheese to the bowl. Beat the cream cheese until very smooth. Add the pumpkin purée, sugar, pumpkin pie spice, vanilla extract, and salt. Continue to beat the filling mixture until it is completely smooth with no clumps. Scrape the bowl and beat again if needed.
Remove the bowl from the stand mixer. Add half the whipped cream to the cheesecake filling. Gently fold the mixture with a spatula until completely smooth.
Remove the baking dish from the freezer. Scoop the pumpkin cheesecake filling into the dish. Smooth the filling out into an even layer. Sprinkle the reserved ginger snap crumbs over the top. You can use as much or as little as you like!
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to create a firm filling. If you're in a hurry, you can freeze the cheesecake bars for 1-2 hours, then move the pan to the refrigerator so the filling softens.
When ready to serve, cut the cheesecake bars into squares. *You can use the edges of the foil or parchment paper to gently lift the whole sheet of cheesecake out of the pan if desired.
Dollop (or pipe) the extra whipped cream on top of each piece.

Video

Notes

Wrap the pan of pumpkin cheesecake bars tightly with plastic wrap or aluminum foil and refrigerate for 4-5 days.

To Freeze: You can wrap the entire pan in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months. Thaw the pan in the fridge overnight before serving.

I suggest flash freezing individual bars to store in separate portions. Cut the squares, place them on a baking sheet, and freeze until nearly solid for 1 hour. Then wrap each square in plastic wrap, and place all together in a large freezer-safe ziploc bag. Thaw individual bars in the fridge overnight, or on the counter for 20-30 minutes.

Nutrition