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.
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!
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⭐️ 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
- 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.
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.
🫙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
- 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
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.
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.
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.
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.
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No Bake Pumpkin Cheesecake Bars
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.
Barb
These look delicious and easy to prepare! Perfect season for this treat!
MaryAnne
Thanks, I hope you give them a try! 😍
Cassie
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!
MaryAnne
Thanks so much, Cassie! 😍 I also love the gingersnap crust paired with the pumpkin cheesecake! Totally worth the calories! 😉