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Easy No-Bake Pumpkin Cheesecake Bars: Best Fall Dessert

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These no-bake pumpkin cheesecake bars feature a press-in gingersnap crust and a silky pumpkin-spiced filling. No oven required, perfect for fall gatherings, and make-ahead friendly.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 200g)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a food processor, pulse gingersnap cookies into fine crumbs. Add melted butter and granulated sugar; pulse until mixture resembles wet sand. Press firmly into the prepared pan. Refrigerate while making filling.
  3. In a large bowl, beat cold heavy whipping cream with an electric mixer on medium-high until stiff peaks form, about 3-4 minutes. Set aside in fridge.
  4. In another large bowl, beat softened cream cheese until smooth. Add powdered sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt; beat until well combined and silky.
  5. Fold one-third of the whipped cream into the pumpkin mixture to lighten it, then gently fold in the remaining whipped cream until no white streaks remain.
  6. Pour filling over chilled crust and spread evenly. Cover and refrigerate for at least 6 hours, preferably overnight.
  7. Lift bars out using parchment overhang, slice into 9 or 16 squares with a sharp knife, and serve cold.

Notes

Cream cheese must be at room temperature. Blot pumpkin puree if watery. Chill at least 6 hours, overnight is best. Use a sharp knife for clean slices.

Nutrition

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

Find it online: https://spoonmira.com/easy-no-bake-pumpkin-cheesecake-bars-best-fall-dessert/