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Creamy No-Bake Pumpkin Pie Cheesecake Bars Easy Recipe with Gingersnap Crust

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These creamy no-bake pumpkin pie cheesecake bars feature a spiced gingersnap crust and a silky pumpkin cream cheese filling, perfect for a quick, festive dessert without baking.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 tablespoon brown sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240g) canned pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy cream, cold

Instructions

  1. Crush 2 cups of gingersnap cookies into fine crumbs using a food processor or by placing them in a heavy-duty plastic bag and crushing with a rolling pin.
  2. Mix the cookie crumbs with 6 tablespoons of melted unsalted butter and 1 tablespoon of brown sugar (if using) in a bowl until the mixture looks like wet sand.
  3. Transfer the gingersnap mixture into an 8×8-inch pan, pressing it firmly and evenly into the bottom and slightly up the sides. Compact tightly using the bottom of a glass or measuring cup.
  4. Place the pan in the fridge to chill for about 15 minutes while you make the filling.
  5. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  6. Add 1 cup pumpkin puree, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon salt to the cream cheese. Beat until uniform and fragrant, about 2 minutes.
  7. In a separate chilled bowl, whip 1 cup heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed.
  8. Gently fold the whipped cream into the pumpkin cream cheese mixture using a rubber spatula, preserving the airiness.
  9. Pour the creamy pumpkin filling over the chilled gingersnap crust and spread evenly with a spatula.
  10. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up.
  11. When ready, cut into bars with a sharp knife dipped in hot water for cleaner slices. Serve chilled.

Notes

Soften cream cheese at room temperature for about an hour before starting to avoid lumps. Use cold bowls and beaters when whipping cream for faster fluffing. Fold whipped cream gently to keep mixture light and airy. Press crust firmly to avoid crumbly bars. Chill bars at least 4 hours or overnight for best results. Use a sharp knife dipped in hot water for clean slices.

Nutrition

Keywords: pumpkin pie cheesecake bars, no-bake pumpkin dessert, gingersnap crust, creamy pumpkin bars, fall dessert, easy pumpkin recipe, holiday dessert

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