These tasty No Bake Pumpkin Cheesecake Bars are lusciously smooth and creamy while still being light and airy! With delicious fall flavors, this cheesecake is easy yet impressive when presented to a crowd. It's the perfect holiday dessert!
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🎃 Easy Pumpkin Cheesecake Bars
When you're in the mood for a seasonal and cozy dessert, pumpkin has to make an appearance. Its nutty flavor is the quintessential star of autumn! But add this beloved squash to cheesecake and you've got the ultimate fall dessert that warms your belly and soul.
But here's another way to upgrade your pumpkin cheesecake: no-bake. Keeping it egg-free means you don't have to worry about over-mixing, underbaking, over-baking, cracks, or a water bath. Hallelujah! It's much easier than a classic cheesecake but is just as decadent, rich, and velvety. In fact, homemade no bake cheesecakes are even lighter and fluffier!
This particular pumpkin cheesecake has a crunchy gingersnap cookie crust to really drive those fall flavors home. It's the foundation to the ultra-smooth, mousse-like pumpkin filling. The secret to any no-bake cheesecake is whipped cream. It helps stabilize the batter while keeping it nice and airy. All together, it's a heavenly combination that tastes like fall in a bite.
For more crowd-pleasing desserts that's great for the holidays, try my Caramel Apple Popcorn, Pumpkin Cream Cheese Crescent Rolls, or Ube Cheesecake Bars.
Why You'll Love It
- Easy: Compared to a traditional cheesecake, the no-bake versions are a lot easier with less fuss and steps. You don't even have to worry about turning the oven on!
- Crowd pleaser: This homemade dessert is impressive enough for parties, family gatherings, potlucks, and holidays. It's especially great for Thanksgiving or Christmas.
- Make ahead: Pumpkin cheesecake bites are great to make in advance. In fact, the longer you let it set in the refrigerator, the better!
🧂 Ingredients
For The Crust
- Gingersnap cookies: I love using gingersnap cookie crumbs as the base because ginger and pumpkin go so well together.
- Butter: Melted butter "glues" the crumbs together and helps the crust set once frozen.
- Brown sugar: Brown sugar contains molasses, which is oftentimes paired with ginger (think gingerbread cookies). The extra moisture also helps to hold the crust together.
- Cinnamon: Optional, but adds another dimension of spice.
For The Filling
- Heavy cream: Whip heavy cream to stiff peaks to stabilize and lighten the filling. It must be cold!
- Cream cheese: Make sure to use room temperature full-fat blocks, like Philadelphia cream cheese.
- White sugar: Balances the tanginess of the cream cheese and helps break it down for a smoother texture.
- Powdered (confectioner's) sugar: Also adds sweetness, but the airiness helps thicken and create structure in the batter.
- Pumpkin: Double check that you're using 100% pumpkin purée and not pumpkin pie filling.
- Pumpkin pie spice, vanilla extract, and salt: Classic flavorings to make this pumpkin cheesecake delicious!
Substitutions & Variations
- If you prefer a graham cracker crust, replace the cookie crumbs with an equal amount of crushed graham cracker crumbs.
- You can easily make mini no-bake pumpkin cheesecakes instead of bars. Simply line a muffin tin with cupcake liners and fill each one with the crumbs and filling, as directed.
- If making no bake pumpkin cheesecake without heavy cream, use pre-made whipped topping or Cool Whip. You'll need 3 cups.
- To make this gluten free, use gluten free gingersnap cookies like Tate's Bake Shop or Hu.
🔪 How To Make No Bake Pumpkin Cheesecake Bars
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, make the cookie crust. Place the gingersnap cookies in a zip-top bag and use a mallet, rolling pin, or skillet to crush the cookies until it resembles coarse sand. Crush enough cookies until you have 1¾ cup crumbs.
STEP TWO: In a large bowl, combine the cookie crumbs, melted butter, brown sugar, and cinnamon.
STEP THREE: Pour the mixture into a generously lined 8-inch or 9-inch square pan. Use the bottom of a measuring cup or glass to pack the crumbs into the bottom. Then let it set up in the freezer while you work on the filling.
STEP FOUR: Next, add the cold heavy cream into a mixing bowl. Use a handheld or stand mixer to beat the cream to stiff peaks, about 4 minutes on high. The whipped cream should hold its form when you move a spoon through it. Set aside.
STEP FIVE: In a clean mixing bowl, add the room temperature cream cheese and white granulated sugar. Cream (with a paddle attachment if using a stand mixer) until smooth, about 2-3 minutes. Make sure to scrape the sides of the bowl as needed.
STEP SIX: Add the powdered sugar, pumpkin, pumpkin pie spice, vanilla extract, and salt. Mix until evenly combined.
STEP SEVEN: Gently fold in the whipped cream, making sure you don't deflate it too much.
STEP EIGHT: Transfer to the baking dish and use the back of a spoon or offset spatula to evenly spread it out. Cover with plastic wrap and let set in the refrigerator for at least 6 hours, best if overnight.
💭 Top Tips
- Plan ahead! No bake cheesecakes take time to firm up so make sure you make this dessert in advance.
- Keep your heavy cream cold until you're ready to whip it. It'll also whip faster if you use a cold bowl and beaters. Make sure to beat it to stiff peaks, meaning they stay and hold their shape when the beaters are lifted.
- To prevent a runny or too-soft cheesecake, you have to control the water content of the filling. Using full-fat cream cheese is critical, and if your pumpkin purée is too runny you may need to use less.
- Let the cheesecake set in the refrigerator for minimum 6 hours, but overnight is ideal. I don't recommend freezing the cheesecake because it'll become too runny once it's thawed.
- For clean cuts, wipe the knife clean every time. If it's still too soft, let freeze for just 30 minutes to help it set up and run the knife under hot water.
- Decorate with the same ingredients so guests know what to expect! I like a dollop of whipped cream and either crushed gingersnap cookies or pumpkin pie spice. You could also add a whole gingersnap cookie, mini pumpkin candies, or a scoop of ice cream alongside it.
🥡 Storing & Freezing
Storing: Wrap pumpkin cheesecake bars in plastic wrap and store in the fridge for up to 5 days. Keep refrigerated until serving.
Freezing: The texture of the filling will change after being frozen, but you can still freeze leftovers. Wrap in a layer of plastic wrap, followed by a layer of foil. Store in a freezer-safe air-tight container or zip-top bag. Freeze for up to 3 months and let thaw overnight in the fridge.
Make Ahead: This Pumpkin Cheesecake is the perfect recipe to make in advance! 1-2 days is best as it'll give the cheesecake enough time to set up while still staying fresh.
📖 Recipe FAQs
No bake cheesecakes are eggless so it doesn't have to be cooked. There is more dairy and it sets by chilling in the fridge. On the other hand, baked cheesecakes contain eggs for a custard-like filling. It has to be baked before cooling in the refrigerator.
It'll need minimum 6 hours to firm up in the refrigerator, but longer is better. If it's still too soft and feels more like a mousse, return it to the fridge and turn down the temperature if you can. I also like to keep it on the shelf closest to the freezer. You can also freeze it for 20-30 minutes before serving.
Luckily, cheesecake is one of those desserts that freezes well. But the longer you keep it frozen, the more the texture will change. Avoid repeatedly thawing and freezing and freeze for maximum 3 months.
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📋 Recipe
No Bake Pumpkin Cheesecake Bars
Equipment
- 8 inch or 9 inch square pan
Ingredients
Crust
- 1¾ cup gingersnap cookie crumbs about 40 small cookies
- 8 tablespoon unsalted butter melted
- 2 tablespoon brown sugar tightly packed
- ¼ teaspoon cinnamon
Filling
- 1¼ cup heavy cream cold
- 16 oz full-fat cream cheese room temperature
- ½ cup white granulated sugar
- ¾ cup powdered sugar sifted
- 1 cup canned pumpkin purée
- 2 teaspoon pumpkin pie spice
- ½ tablespoon vanilla extract
- ¼ teaspoon salt
Instructions
- Line a square baking dish with parchment paper or foil, making sure to leave a generous amount of overhang on the sides.
- In a large bowl, add gingersnap cookie crumbs, melted butter, brown sugar, and cinnamon. Mix until combined. Transfer into baking dish and condense tightly into the bottom of the pan with the bottom of a glass. Let set in the freezer while you work on the batter.
- Pour cold heavy cream into a mixing bowl. Use a handheld or stand mixer with whisk attachment to beat until stiff peaks form, about 4-5 minutes on high (speed 7-10). The peak should hold its form when the beaters are lifted. Keep stored in the fridge.
- In a clean mixing bowl, add softened cream cheese and white granulated sugar. Use a handheld or stand mixer with paddle attachment to cream until smooth, about 2-3 minutes on medium-low (speed 2-3). Scrape down the sides of the bowl as needed.
- Add sifted powdered sugar, pumpkin, pumpkin pie spice, vanilla extract, and salt. Beat on low (speed 1-2) for 1-2 minutes until well-combined.
- Gently fold in the whipped cream until homogenous in color, being careful not to deflate it too much. Pour into baking dish and use a spatula or back of spoon to spread out.
- Cover tightly with plastic wrap and let sit in the fridge for minimum 6 hours but best overnight.
- Lift the cheesecake out by the foil or parchment paper. If it's still too soft, freeze for just 20-30 minutes until firmer. Cut into bars and serve immediately. Store in refrigerator until ready to serve.
Notes
- Substitutions:
- If you prefer a graham cracker crust, replace the cookie crumbs with an equal amount of crushed graham cracker crumbs.
- You can skip the heavy cream and use pre-made whipped topping or Cool Whip instead. You'll need 3 cups.
- To make this gluten free, use gluten free gingersnap cookies like Tate's Bake Shop or Hu.
Monika
I don't have the same cookies, so I'd like to know the amount in GRAMS.
1¾ cup gingersnap cookie crumbs about 40 small cookies
Thank you.
Jessica
Hi Monika! If you look underneath the list of ingredients, there is a link for "Metric" for grams. For the cookies, it will be 192 grams.