No Bake Pumpkin Cheesecake Bars

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Do you need a no stress dessert for the holiday season? These No Bake Pumpkin Cheesecake Bars are here to come to the rescue just when you need them! This recipe has a flavorful gingersnap crust that is just as easy as the bars themselves. No need to worry about dessert, this one is a no brainer! This might just be the easiest holiday dessert you will ever make.

One pumpkin cheesecake bar on a plate.

I am all about making gatherings easier, and these bars are a great way to serve a fabulous dessert you and your guests and family will love without all the fuss!  They are great with roast turkey, green bean casserole, cornbread dressing, and some mashed potatoes!

In fact, that is what The Copper Table is all about: cutting out the overwhelm when it comes to cooking from scratch and eating seasonally while using fresh produce as much as possible. This recipe happens to use fresh pumpkin instead of canned (more on that below). As someone who works around fresh produce all the time, I can tell you that a dish like this is so much better without using canned puree!

These cheesecake bars have a place on my holiday dinner table every year, because they are just so easy and have lots of flavor with very little work. I am happy to share this recipe with you, because I know how stressful it can be putting together a dinner for family and other guests. Why not make it easier where you can?

One no bake pumpkin cheesecake bar on a blue plate.

What You’ll Need For Easy No- Bake Pumpkin Bars

  • Pumpkin Puree- It is very easy to make pumpkin puree yourself, and I recommend giving it a try!
  • Powdered Sugar- This ingredient really does a lot to stiffen and stabilize the no bake cheesecake batter.
  • Dulce De Leche- The Dulce De Leche adds a very subtle caramel note. It can be found in cans in the baking aisle of your grocery store, or it can be found in the Hispanic grocery section. 
  • Gingersnaps- I used store bought ginger snaps from Trader Joe’s. I love the flavor and they have real ingredients in them, so they are really similar to making your own.

Amy’s Secrets For No- Bake Pumpkin Cheesecake Bars

These are so easy to do! 

Make the gingersnap crust and whip the cream into stiff peaks.

Combine the cream cheese and powdered sugar and add the remaining ingredients.

Gently fold the whipped cream into the cream cheese mixture.

Pour into the prepared crust and refrigerate until firm.

You will love how easy and delicious these are! For more details on how to make these no bake cheesecake bars, please see the recipe card at the end of the post.

Gingersnap crust ingredients.
Gingersnaps in a bag with a rolling pin.
Crush the gingersnaps.
Gingersnap crumbs in a pan.
Pressing the gingersnap crumbs into the pan.

Make the gingersnap crust.

Whipped Cream on a whisk.
Pumpkin cheesecake batter.
Spoon the cheesecake batter on top of the crust.
Spreading the cheesecake batter on top of the crust.

Whip the cream into stiff peaks, make the cheesecake batter, and spread into the prepared pan.

If you are reading this, thank you for visiting The Copper Table. I hope you love these No Bake Pumpkin Cheesecake Bars! 

If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below. 

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Stack of three no bake pumpkin cheesecake bars.

No Bake Pumpkin Cheesecake Bars

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5 from 83 reviews

Print Recipe

These easy No Bake Pumpkin Cheesecake Bars are a low stress holiday dessert you and your guests will love! Make them ahead and dessert is taken care of!

  • Total Time: 4 hours 20 minutes
  • Yield: 9 Servings 1x

Ingredients

Units Scale

For the Pumpkin Cheesecake Filling

  • 3/4 cup Heavy Whipping Cream
  • 8 ounces (one brick) Cream Cheese, room temperature
  • 3/4 cup Powdered Sugar
  • 3/4 cup Pumpkin Puree
  • 2 Tbsp Dulce de Leche
  • 1/2 tsp Vanilla
  • 1/8 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Clove
  • 1/4 tsp Nutmeg

For the Gingersnap Crust

  • 4–5 ounces Gingersnaps (1 1/3 cups crumbs)
  • 1 Tbsp Light brown Sugar
  • 5 Tbsp Unsalted Butter (plus additional for greasing pan)
  • 1/4 tsp Salt

Instructions

  1. Start by making the crust. Place 4-5 ounces of gingersnaps in a gallon plastic freezer bag.
  2. Use a rolling pin to crush the gingersnaps until finely ground.
  3. Once the cookies are crushed, grease an 8×8 inch non stick square baking dish with butter, and cut two long pieces of parchment paper to fit inside the baking dish. These pieces should be long enough to create handles that you use to remove the bars from the baking dish for cutting.
  4. In a large microwave safe bowl, melt the 5 Tbsp of unsalted butter.
  5. Add the 1 Tbsp of light brown sugar and the 1/4 tsp of salt to the crushed gingersnaps inside the freezer bag, and use your hands to mix everything together.
  6. Once combined, add the gingersnap mixture to the bowl of melted butter and stir with a spoon until all the gingersnap crumbs have absorbed the butter.
  7. Pour the crust into the parchment lined baking dish, and using your hands or a straight sided glass, press the crust into the bottom of the dish. Don't go up the sides with the crust, just cover the bottom of the pan.
  8. Once the crust is pressed into the bottom of the pan, place it in the freezer to set while you make the cheesecake bar filling.
  9. Now its time to make the filling!
  10. In the bowl of a stand mixer with the whisk attachment, whip the 3/4 cup of heavy cream until it is stiff. You'll want to use medium high speed, and it should take 3 to 5 minutes.
  11. Scrape the whipped cream into another bowl and refrigerate while you make the rest of the filling.
  12. In the same bowl you used for the whipped cream, place your brick of cream cheese and 3/4 cup of powdered sugar. Using the paddle attachment for your mixer, beat the cream cheese and powdered sugar on medium until light and fluffy, about 2 to 3 minutes.
  13. Next, add the 3/4 cup of pumpkin puree, 2 Tbsp of Dulce de Leche, 1/2 tsp of vanilla, 1/8 tsp of salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground clove, and 1/4 tsp ground nutmeg.
  14. Beat on medium speed until everything is well combined.
  15. Remove the whipped cream from the refrigerator. Scrape the whipped cream into the mixer bowl with the pumpkin mixture.
  16. Carefully stir the two together until combined.
  17. Pour the filling into the crust and using a rubber scraper, offset spatula, or butter knife, evenly spread the filling across the crust into the sides and corners of the baking dish.
  18. Refrigerate for at least four hours or overnight. Cut into nine squares and serve.

Notes

Homemade pumpkin puree is recommended over using canned. To make it yourself, please see my post on Make Your Own Pumpkin Puree.

If you can't find Dulce de Leche, you can substitute an equal amount of light brown sugar.

If you are unable to find or make any gingersnaps, you can substitute an equal amount of graham crackers and add 1/4 tsp of ground ginger to the crust.

Be sure to use full fat cream cheese. It has more flavor and a creamier texture.

  • Author: Amy at The Copper Table
  • Prep Time: 20 minutes
  • Additional Time: 4 hours
  • Cook Time: 0 hours
  • Category: Desserts and Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 550
  • Sugar: 26
  • Sodium: 587
  • Fat: 28
  • Saturated Fat: 15
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 65
  • Fiber: 2
  • Protein: 10
  • Cholesterol: 65

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