If you're looking for a delicious and easy fall dessert, then you need to try these creamy, perfectly spiced no bake pumpkin cheesecake bars. Incredibly light and loaded with pumpkin flavor, these bars require zero baking and can be made in advance.
No bake pumpkin cheesecake bars are a cross between good ol' pumpkin pie and tangy cheesecake. With a buttery gingersnap crust and mousse-like filling, these bars are the perfect treat to make this fall season.
If you're looking for more pumpkin recipes, make sure to try Pumpkin Bread with Cream Cheese Frosting and Hawaiian Bread French Toast.
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Why You'll Love This Recipe
- No bake recipe- This recipe requires zero baking. These bars set up inside the refrigerator, making it one easy dessert to whip up.
- Best texture- The creamy cheesecake sits on top of a crumbly gingersnap crust. Chopped candied pecans are sprinkled on top which adds a wonderful crunch.
- Pumpkin flavor- These bars have the same flavors as a pumpkin pie. Pumpkin puree (lots of it), along with brown sugar and warm autumns spices are all incorporated into this cheesecake.
- Make ahead- This cheesecake can be made the day before and kept inside the refrigerator until serving. These bars also freeze beautifully!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Gingersnaps- I use Trader Joe's Triple Gingersnap Cookies, but you can use your favorite brand. Feel free to substitute with graham crackers.
- Cream cheese- Use full fat cream cheese and remove from the refrigerator 2 hours before mixing.
- Butter- Use unsalted butter and melt inside the microwave. Use a good quality butter for the best flavor.
- Cream- Use heavy whipping cream. Always start with chilled cream. This will help the cream whip up quick and remain light and airy.
- Sugar- I use both white granulated sugar and brown sugar.
- Spices- I use pumpkin pie spice but feel free to make your own spice mixture. Because cinnamon is one of my favorite spices, I add a little extra to the crust and filling.
- Pumpkin puree- I use canned pumpkin puree, not pumpkin pie filling.
- Vanilla- Use pure vanilla extract for the best flavor.
- Pecans- Chop some candied pecans (also found at Trader Joe's) and sprinkle some on top for added crunch. You can also use regular pecans or omit them completely.
Step By Step Instructions
STEP 1: Prepare baking pan. Coat an 8x8 baking dish with nonstick spray. Line with parchment paper that slightly hangs over the rim of the pan. This will allow you to lift the cheesecake up once it's set.
STEP 2: Make the crust. Place the gingersnap cookies, cinnamon and salt inside a food processor. Blend until the cookies are finely ground. Then, pour inside a medium-size bowl. Stir in the melted butter and mix together.
Press the crust into the pan and pack very tightly. I use the bottom of a measuring cup. Freeze for 10-15 minutes.
STEP 3: Whip the cream. Beat the heavy cream on medium speed for 2 minutes. Then, slowly add ¼ cup of sugar and beat until stiff peaks form. Cover and refrigerate.
STEP 4: Make the filling. Using a hand mixer, beat the cream cheese on medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
Add ¼ cup sugar and brown sugar and beat on medium speed until combined. Add the pumpkin pie spice, cinnamon, pumpkin puree, and vanilla extract. Beat until smooth and lump free.
STEP 5: Add the whipped cream. Gently fold the whipped cream into the cheesecake filling.
STEP 6: Pour filling. Remove the crust from the freezer and spread the filling onto the crust. Use a small offset spatula to smooth the top.
STEP 7: Chill. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
STEP 8: Assembly. Remove the cheesecake by lifting the parchment paper from the pan. Transfer to a cutting board. Using a clean sharp knife, cut into slices. Wipe the knife clean after each cut for neat slices.
Top each cheesecake with piped whipped cream, candied pecans or a dust of cinnamon.
Expert Tips
Make sure to really pack in the crust. This will help keep the crust from crumbling when you slice the cheesecake. Use a flat-round measuring cup to help compact the base of the crust.
Make sure to leave the cream cheese at room temperature for 2 hours before mixing. This will allow the cream cheese to soften and prevent any clumps from occurring inside the cheesecake filling.
Gently fold the whipped cream into the cream cheese mixture so you don't deflate the air. Use a rubber spatula and fold up and over until you no longer see any streaks of whipped cream.
I recommend refrigerating this cheesecake for at least 8 hours. To make sure it sets completely, I let mine chill overnight. This also allows all the flavors to meld together.
FAQ
If your cream cheese is too cold, it will not mix into your filling smoothly and ultimately cause clumps. To prevent this from happening, make sure to let your cream cheese sit at room temperature for at least 2 hours.
I recommend using store-bought pumpkin puree for this cheesecake. Homemade pumpkin puree often contains more moisture than regular canned pumpkin puree which will make your filling more loose.
Use a warm, sharp knife to get clean slices. Fill a tall cup with warm water and dip a sharp knife into it. Dry the knife with a paper towel, then make a slice. Repeat with each cut and wipe the blade completely clean after each cut.
Storing and Freezing
Store these no bake pumpkin cheesecake bars inside an airtight container. Refrigerate for up to 5 days.
Freezing
Once set, slice the bars into squares. Then, wrap them in a layer of plastic wrap and then foil. Freeze for up to 1 month.
To thaw, place the cheesecake bars inside the refrigerator overnight. Then, unwrap and top with whipped cream.
More Cheesecake Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
No Bake Pumpkin Cheesecake Bars
Equipment
- 8x8 square pan lined with parchment paper
Ingredients
Gingersnap Crust
- 2 cups Gingersnaps ground
- 1 teaspoon Cinnamon
- ¼ teaspoon Kosher salt
- 6 tablespoon Unsalted butter melted
Pumpkin Cheesecake Filling
- 1 lb Cream cheese softened at room temperature
- ½ cup White granulated sugar divided
- ¼ cup Light brown sugar
- 2 teaspoon Pumpkin spice
- 1 teaspoon Ground cinnamon
- 1 tablespoon Vanilla extract
- 1 cup Pumpkin puree
- 1 cup Heavy cream whipped to stiff peaks
Instructions
- Prepare baking pan. Coat an 8x8 baking dish with nonstick spray. Line with parchment paper that slightly hangs over the rim of the pan. This will allow you to lift the cheesecake up once it's set.
- Make the crust. Place the gingersnap cookies, cinnamon and salt inside a food processor. Blend until the cookies are finely ground. Then, pour inside a medium-size bowl. Stir in the melted butter and mix together. Press the crust into the pan and pack very tightly. I use the bottom of a measuring cup. Freeze for 10-15 minutes.
- Whip the cream. Beat the heavy cream on medium speed for 2 minutes. Then, slowly add ¼ cup of sugar and beat until stiff peaks form. Cover and refrigerate.
- Make the filling. Using a hand mixer, beat the cream cheese on medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Add ¼ cup sugar and brown sugar and beat on medium speed until combined. Add the pumpkin pie spice, cinnamon, pumpkin puree, and vanilla extract. Beat until smooth and lump free.
- Add the whipped cream. Gently fold the whipped cream into the cheesecake filling.
- Pour filling. Remove the crust from the freezer and spread the filling onto the crust. Use a small offset spatula to smooth the top.
- Chill. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Assembly. Remove the cheesecake by lifting the parchment paper from the pan. Transfer to a cutting board. Using a clean sharp knife, cut into slices. Wipe the knife clean after each cut for neat slices. Top each cheesecake with piped whipped cream, candied pecans or a dust of cinnamon.
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