No Bake Pumpkin Cheesecake Bars

5 from 2 votes

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!

Prep Time 45

Chill Time 6

Total Time 6 45

Servings bars

Calories 254

Author Jessica Kwon

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

US Customary - Metric

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.

Nutrition