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.
For the crust
– gingersnap cookies
– light brown sugar
– sea salt
– melted butter
For the cheesecake filling
– heavy whipping cream
– cream cheese
– powdered sugar
– vanilla extract
– fresh lemon juice
– pumpkin puree
– pumpkin spice
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, 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.
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.
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!