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Creamy No-Bake Pumpkin Cheesecake Bars with Gingersnap Crust

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These creamy no-bake pumpkin cheesecake bars feature a velvety pumpkin cream cheese filling atop a spicy, crunchy gingersnap crust. They’re an easy, crowd-pleasing fall dessert that comes together quickly—no oven required!

Ingredients

Scale
  • 1 1/2 cups (about 6 oz) gingersnap cookies, crushed
  • 6 tbsp unsalted butter, melted
  • 2 tbsp brown sugar, packed
  • Pinch of salt
  • 16 oz cream cheese, softened (full fat recommended)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3/4 cup heavy whipping cream
  • Pinch of salt
  • Optional: whipped cream (for topping)
  • Optional: crushed gingersnap cookies (for garnish)
  • Optional: chopped pecans or walnuts (for garnish)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Crush gingersnap cookies in a food processor or zip-top bag. In a bowl, combine crumbs with melted butter, brown sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the prepared pan in an even layer. Chill in the refrigerator for about 10 minutes.
  4. In a clean bowl, whip heavy cream to stiff peaks using a hand mixer. Set aside.
  5. In a large mixing bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and a pinch of salt. Beat until fully combined and creamy.
  6. Gently fold the whipped cream into the pumpkin cream cheese mixture with a spatula until smooth and airy.
  7. Spread the pumpkin cheesecake filling evenly over the chilled gingersnap crust. Smooth the top with an offset spatula or butter knife.
  8. Refrigerate for at least 4 hours, or overnight, until fully set.
  9. Lift the bars out of the pan using the parchment overhang. Cut into 16 squares, wiping the knife between slices for clean edges.
  10. Top with whipped cream, extra cookie crumbs, or chopped nuts if desired. Serve chilled.

Notes

Use room temperature cream cheese for a smooth filling. For gluten-free bars, use gluten-free gingersnap cookies. Chill bars for at least 4 hours for best texture. Bars can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months. For extra flavor, add a tablespoon of maple syrup or a splash of bourbon to the filling.

Nutrition

Keywords: pumpkin cheesecake bars, no-bake dessert, fall recipe, gingersnap crust, easy pumpkin bars, autumn dessert, Thanksgiving, Halloween, creamy cheesecake, potluck dessert

Find it online: https://fuzzyforker.com/creamy-no-bake-pumpkin-cheesecake-bars-recipe-easy-fall-dessert-with-gingersnap-crust/