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Creamy No-Bake Pumpkin Pie Cheesecake Bars

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These creamy no-bake pumpkin pie cheesecake bars are a quick and easy fall dessert with a spiced gingersnap crust and a smooth, velvety pumpkin cheesecake filling. Perfect for cozy gatherings and busy days, they require no oven and deliver rich autumn flavors.

Ingredients

Scale
  • 2 cups gingersnap cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, pinch of cloves)
  • 1 cup heavy whipping cream, chilled

Instructions

  1. Crush 2 cups (about 200g) of gingersnap cookies in a food processor until fine crumbs form. Alternatively, seal cookies in a zip-top bag and crush with a rolling pin.
  2. Mix cookie crumbs with 6 tablespoons (85g) melted unsalted butter and 2 tablespoons (25g) granulated sugar until combined.
  3. Transfer the cookie mixture to the bottom of an 8×8-inch (20×20 cm) baking pan lined with parchment paper. Press firmly into an even layer using the back of a spoon or the bottom of a glass. Chill in the fridge for about 10 minutes.
  4. In a large bowl, beat 16 oz (450g) softened cream cheese with 1 cup (240g) canned pumpkin puree until smooth.
  5. Blend in 1 cup (120g) powdered sugar, 1 teaspoon vanilla extract, and 1 ½ teaspoons pumpkin pie spice (or the equivalent spices).
  6. In a separate chilled bowl, whip 1 cup (240ml) heavy cream until soft peaks form.
  7. Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula until fully incorporated.
  8. Spoon the filling over the chilled crust and spread evenly with an offset spatula or back of a spoon.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the bars set properly.
  10. Once set, cut into 12 bars. For clean cuts, dip the knife in hot water and wipe between slices.

Notes

Let cream cheese soften at room temperature for 30–60 minutes to avoid lumps. Chill mixing bowl and beaters before whipping cream to achieve perfect peaks. Use gentle folding to keep filling light and fluffy. Press crust firmly to avoid crumbly bars. Warm knife under hot water and dry before slicing for clean cuts. Optional: sprinkle chopped toasted pecans on top before chilling for extra crunch. Bars can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

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

Find it online: https://rowanrecipes.com/creamy-no-bake-pumpkin-pie-cheesecake-bars-easy-recipe-for-fall-desserts/