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    Gastronotherapy » Recipes » Cake

    No Bake Pumpkin Cheesecake Bars

    Published: Oct 21, 2023 · by MaryAnne · 4 Comments

    Jump to Recipe Jump to Video Print Recipe

    These no bake pumpkin cheesecake bars are creamy and velvety, and a perfect easy dessert for Halloween or Thanksgiving. A silky smooth pumpkin cheesecake mixture is spread on top of a crumbly gingersnap cookie crust, then topped with fresh whipped cream and pumpkin spice.

    Creamy pumpkin cheesecake bars topped with whipped cream and arranged on parchment paper.

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    All hail, pumpkin season! I mean, that's what we call it in my house. This time of year, we're eating pumpkin muffins, pumpkin chocolate chip cookies, and pumpkin brownies on the regular.

    But it's also a relief when I can make a pumpkin dessert that doesn't involve turning on the oven. Because these cheesecake squares set up in the fridge, they're much easier than baking a pumpkin pie or cheesecake.

    We use a generous amount of pumpkin spice so the pumpkin flavor really shines. And the gingersnap cookie crust is the perfect complement for pumpkin cheesecake. Happy non-baking!

    Jump to:
    • ⭐️ Why These Pumpkin Cheesecake Bars are the Best
    • 🎃 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How to Make No Bake Pumpkin Cheesecake Bars
    • 🫙Storage Instructions
    • 👩🏼‍🍳 Tips for a Perfect No Bake Cheesecake
    • 💬 Frequently Asked Questions
    • 🍽 More Fall Recipes
    • No Bake Pumpkin Cheesecake Bars

    ⭐️ Why These Pumpkin Cheesecake Bars are the Best

    • Pumpkin cheesecake bars with tons of pumpkin spice flavor
    • Creamy, fluffy, silky smooth pumpkin cheesecake filling on top of a crumbly gingersnap crust
    • Delicious make-ahead dessert for Halloween or Thanksgiving
    • Easier than cheesecake or homemade pie
    • No baking involved

    🎃 Ingredient Notes

    Ingredients for pumpkin bars arranged on a table.
    • gingersnap cookies - spicy gingersnap cookies are the perfect complement to pumpkin cheesecake, and they form the delicious cookie base for these bars.
    • heavy whipping cream - beat whipped cream until medium peaks have formed (learn how to make homemade whipped cream). I don't recommend using Cool Whip, as it's a different consistency and will be much sweeter than homemade whipped cream.
    • cream cheese - be sure to use full-fat cream cheese, not low fat cream cheese. The extra water content in the latter will prevent your cheesecake from setting. Also, make sure that your cream cheese is softened to room temperature to avoid a lumpy filling.
    • powdered sugar - creates a smooth texture for the creamy filling (using granulated sugar would create a gritty texture)
    • vanilla extract - adds richer and deeper flavor
    • fresh lemon juice - brightens up the flavor of the cheesecake
    • pumpkin puree - make sure that you use canned (pure) pumpkin and NOT pumpkin pie filling, which has sugar added to it.
    • pumpkin spice - provides our pumpkin flavor! If you don't have pumpkin spice on hand, I make it by mixing the following spices together in a small bowl: 1 ½ Tablespoons ground cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¾ teaspoon allspice, and ¾ teaspoon cloves.

    📝 Variations & Substitutions

    • Substitute the gingersnap cookies for graham cracker crumbs or Oreo cookie crumbs.
    • Top cheesecake bars with chopped pecans for a nutty crunch.
    • Double the recipe and make it in a 9"x13" pan.

    🔪 How to Make No Bake Pumpkin Cheesecake Bars

    Make the crust

    Spray a 8"x 8" square baking pan with non-stick cooking spray and line with parchment paper.

    Using a rubber spatula or large spoon, mix crushed gingersnap cookies (you can use a food processor, or place them in a large freezer bag and use a rolling pin to crush them), brown sugar, and salt in a large bowl.

    Crushed gingersnap cookies, salt, and brown sugar mixed in a bowl.
    Melted butter added to gingersnap mixture in a large bowl.

    Add melted better and stir to combine well.

    Spread crust mixture into the bottom of prepared pan. Use the bottom of a measuring cup or glass to press it firmly and evenly into pan. Set aside.

    Pressing gingersnap crust into square pan using a measuring cup.

    Make the cheesecake filling

    Using an electric hand mixer, or using the whisk attachment on a stand mixer, beat the heavy whipping cream on medium-high setting until stiff peaks form. Place in the refrigerator to chill.

    Fresh whipped cream with stiff peaks placed in a mixing bowl.

    Using an electric hand mixer, or using the paddle attachment on a stand mixer, beat cream cheese, powdered sugar, and salt until smooth and no lumps remain.

    Add vanilla extract, lemon juice, canned pumpkin, and pumpkin spice. Beat again until creamy and smooth, stopping once to scrape down the sides and bottom of bowl, making sure all of the cream cheese is incorporated.

    Cream cheese and powdered sugar beat together using a stand mixer.
    Canned pumpkin and pumpkin spice added to cream cheese mixture in a mixing bowl.

    Using a rubber spatula, gently fold whipped cream into the cheesecake mixture until there are no white streaks left.

    Whipped cream gently folded into pumpkin cream cheese mixture with a rubber spatula.

    Spread cheesecake filling evenly on top of prepared crust using a rubber spatula or offset spatula. Cover with foil or plastic wrap, and place in the refrigerator for at least 8 hours or overnight.

    Cheesecake filling spread on top of gingersnap crust in a square pan.

    Make the whipped cream topping and assemble

    Grab the parchment paper to lift the cheesecake bars out of the pan, and place on a cutting board.

    Trim uneven edges, and cut into 12 bars (4x3) using a sharp knife. For clean slices, dip your knife into a glass of hot water. Wipe off your knife after each cut.

    Pumpkin cheesecake bars cut cleanly into 12 slices.

    Using an electric mixer or the whisk attachment on a stand mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

    Transfer to a piping bag (or use a Ziploc bag) with a decorative tip. Pipe swirls on top of each bar, and use a sifter to dust with pumpkin spice. Serve chilled.

    Piping swirls on top of no bake cheesecake bars using a pastry bag.

    🫙Storage Instructions

    Place bars in an airtight container and store in the refrigerator for up to 4-5 days.

    To freeze, wrap bars in foil and place in a freezer bag. Store in the freezer for up to 2 months. To thaw, place cheesecake bars in the fridge overnight.

    👩🏼‍🍳 Tips for a Perfect No Bake Cheesecake

    Silky no bake cheesecake bars with gingersnap crust arranged on a table.
    • Refrigerate your cheesecake bars for at least 8 hours or overnight. This will help them set up properly. For extra firm cheesecake, freeze for 1 hour before slicing.
    • For cleanly cut slices, dip your (sharp) knife into a glass of hot water. Wipe off your knife after each cut for clean slices.
    • Press firmly on crust. Since we aren't baking it, make sure that you really pack the crust into the pan. I like to use the bottom of a measuring cup.
    • Use room-temperature cream cheese. This will prevent the cream cheese from getting lumpy, and will ensure a smooth cheesecake filling.
    • Use parchment paper. This will make lifting your bars out of the pan a breeze.
    • Gently fold in the whipped cream. Use a gentle lift-and-turn motion with your spatula to keep your whipped cream light and airy.
    • Top with whipped cream right before serving. This will prevent it from deflating. It will also look prettier if you add the whipped cream topping right before it's served.
    • Beat whipped cream until stiff peaks have formed (learn how to make homemade whipped cream). I don't recommend using Cool Whip, as it's a different consistency and will be much sweeter than homemade whipped cream.
    • Use full-fat cream cheese, not low fat cream cheese. The extra water content in the latter will prevent your cheesecake from setting.

    💬 Frequently Asked Questions

    What is no bake cheesecake filling made of?

    This no bake cheesecake filling consists of cream cheese, powdered sugar, salt, vanilla extract, lemon juice, pumpkin puree, and pumpkin spice. It gets combined, and then fresh whipped cream is gently folded in to create a silky smooth cheesecake mixture.

    Can I freeze no-bake cheesecake to make it set faster?

    I wouldn't put it directly into the freezer. Instead, refrigerate it for at least 5 hours, then transfer it to the freezer for 1 hour. Freezing cheesecake for any longer will make it extremely hard to slice.

    Why is my no-bake cheesecake not firm?

    The main reason for cheesecake not firming up is because it's too warm. Leave it in the refrigerator longer, or place it in the freezer for up to 1 hour to help it firm up.

    How long does cheesecake take to set in the fridge?

    Generally speaking, you should let cheesecake firm up in the fridge for at least 6 hours, but I prefer to do at least 8 hours to ensure that it's properly set.

    🍽 More Fall Recipes

    • Easy pumpkin cream cheese muffins arranged on a cutting board.
      Pumpkin Cream Cheese Swirl Muffins
    • Stack of vegan pumpkin cookies arranged on parchment paper.
      Easy Vegan Pumpkin Chocolate Chip Cookies
    • Fudgy vegan pumpkin brownies stacked on a white plate.
      Fudgy Vegan Pumpkin Brownies
    • frosted and sliced bundt cake on a white platter.
      Moist Spice Bundt Cake with Caramel Frosting

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    Creamy pumpkin cheesecake bars topped with whipped cream and arranged on parchment paper.

    No Bake Pumpkin Cheesecake Bars

    Author: MaryAnne
    These no bake pumpkin cheesecake bars are creamy and velvety, and a perfect easy dessert for Halloween or Thanksgiving. A silky smooth pumpkin cheesecake mixture is spread on top of a crumbly gingersnap cookie crust, then topped with fresh whipped cream and pumpkin spice.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Chilling Time 8 hours hrs
    Total Time 8 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 bars
    Calories 493 kcal

    Equipment

    • 8"x8" baking pan
    • Stand mixer or electric hand-mixer

    Ingredients
      

    For the crust

    • 2 ½ cups gingersnap cookies, crushed
    • 2 Tablespoons light brown sugar
    • ¼ teaspoon sea salt
    • ⅔ cup melted butter

    For the cheesecake filling

    • 1 cup heavy whipping cream
    • 16 ounces cream cheese, room temperature
    • 1 cup powdered sugar
    • ⅛ teaspoon sea salt
    • 2 teaspoons vanilla extract
    • 1 teaspoon fresh lemon juice
    • 1 cup pumpkin puree
    • 2 ½ teaspoons pumpkin spice

    For the whipped cream topping

    • 1 cup heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon pumpkin spice

    Instructions
     

    Make the crust

    • Spray a 8"x 8" square baking pan with non-stick cooking spray and line with parchment paper.
    • Using a rubber spatula or large spoon, mix crushed gingersnap cookies (you can use a food processor, or place them in a large freezer bag and use a rolling pin to crush them), brown sugar, and salt in a large bowl.
    • Add melted better and stir to combine well.
    • Spread crust mixture into the bottom of prepared pan. Use the bottom of a measuring cup or glass to press it firmly and evenly into pan. Set aside.

    Make the cheesecake filling

    • Using an electric hand mixer, or using the whisk attachment on a stand mixer, beat the heavy whipping cream on medium-high setting until stiff peaks form. Place in the refrigerator to chill.
    • Using an electric hand mixer, or using the paddle attachment on a stand mixer, beat cream cheese, powdered sugar, and salt until smooth and no lumps remain.
    • Add vanilla extract, lemon juice, canned pumpkin, and pumpkin spice. Beat again until creamy and smooth, stopping once to scrape down the sides and bottom of bowl, making sure all of the cream cheese is incorporated.
    • Using a rubber spatula, gently fold whipped cream into the cheesecake mixture until there are no white streaks left.
    • Spread cheesecake filling evenly on top of prepared crust using a rubber spatula or offset spatula. Cover with foil or plastic wrap, and place in the refrigerator for at least 8 hours or overnight.

    Make the whipped cream topping and assemble

    • Grab the parchment paper to lift the cheesecake bars out of the pan, and place on a cutting board.
    • Trim uneven edges, and cut into 12 bars (4x3) using a sharp knife. For clean slices, dip your knife into a glass of hot water. Wipe off your knife after each cut.
    • Using an electric mixer or the whisk attachment on a stand mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Transfer to a piping bag (or use a Ziploc bag) with a decorative tip. Pipe swirls on top of each bar, and use a sifter to dust with pumpkin spice. Serve chilled.

    Video

    Notes

    • Place bars in an airtight container and store in the refrigerator for up to 4-5 days.
    • Press firmly on crust. Since we aren't baking it, make sure that you really pack the crust into the pan. I like to use the bottom of a measuring cup.
    • Use parchment paper. This will make lifting your bars out of the pan a breeze.
    • Gently fold in the whipped cream. Use a gentle lift-and-turn motion with your spatula to keep your whipped cream light and airy.
    • Top with whipped cream right before serving. This will prevent it from deflating. It will also look prettier if you add the whipped cream topping right before it's served.
    • Refrigerate your cheesecake bars for at least 8 hours or overnight. This will help them set up properly. For extra firm cheesecake, freeze for 1 hour before slicing.

    Nutrition

    Calories: 493kcalCarbohydrates: 33gProtein: 5gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 110mgSodium: 440mgPotassium: 218mgFiber: 1gSugar: 18gVitamin A: 4585IUVitamin C: 1mgCalcium: 92mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb

      October 21, 2023 at 4:15 pm

      5 stars
      These look delicious and easy to prepare! Perfect season for this treat!

      Reply
      • MaryAnne

        October 22, 2023 at 5:08 am

        Thanks, I hope you give them a try! 😍

        Reply
    2. Cassie

      October 23, 2023 at 8:57 am

      5 stars
      This just might be the best pumpkin cheesecake I've ever had, baked or non-baked. And so much easier than baking a cheesecake! I absolutely loved the gingersnap crust. It's a genius pairing!! It was hard to limit myself to just one, and that's saying something since they're not low-calorie! I might have to bring these to my family Thanksgiving this year. Everyone will be blown away! Thanks for such a delicious dessert recipe!

      Reply
      • MaryAnne

        October 23, 2023 at 1:14 pm

        Thanks so much, Cassie! 😍 I also love the gingersnap crust paired with the pumpkin cheesecake! Totally worth the calories! 😉

        Reply
    5 from 3 votes (1 rating without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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