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Easy No-Bake Pumpkin Cheesecake Bars with Gingersnap Crust

no-bake pumpkin cheesecake bars - featured image
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These no-bake pumpkin cheesecake bars feature a silky, spiced pumpkin filling on a crunchy gingersnap crust. No oven required, just a food processor and patience while the fridge does the work.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 ounces (450g) full-fat cream cheese, softened
  • 1 cup (200g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup (240ml) heavy cream, cold
  • ½ cup (120ml) heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Crushed gingersnaps or cinnamon (for garnish)

Instructions

  1. Make the crust: In a food processor, pulse the gingersnaps until fine crumbs. Transfer to a medium bowl, add melted butter, sugar, and salt. Stir until moistened. Press firmly into the bottom of a parchment-lined 9×9-inch pan. Refrigerate for at least 15 minutes.
  2. Whip the cream: In a clean, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high until stiff peaks form, about 3-4 minutes. Refrigerate.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth, about 2 minutes. Add brown sugar and beat until fluffy, about 1 minute.
  4. Add pumpkin and spices: Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Beat on medium-low until combined and uniform in color. Scrape bowl.
  5. Fold in whipped cream: Add one-third of the whipped cream to the pumpkin mixture and fold gently with a rubber spatula. Add remaining whipped cream and fold until no white streaks remain.
  6. Assemble and chill: Pour filling over chilled crust and spread evenly. Tap pan gently to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. Slice and serve: Lift parchment to remove block from pan. Trim edges, then slice into 9 or 16 bars. Wipe knife clean between cuts.

Notes

Let cream cheese soften for at least 1 hour. Whip cream to stiff peaks. Press crust firmly. Chill overnight for best results. Bars keep in fridge up to 5 days or freeze up to 3 months.

Nutrition

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

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