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 batch of pumpkin cheesecake bars you will ever make.
No Bake Pumpkin Cheesecake Bars
I love Fall Desserts. They have a warm quality to them with all those lovely spices. You know the ones. The older I get, the more I tend to gravitate toward desserts that are less sweet, and that’s what I love about the desserts of Fall and Winter. All those spices tend to cut the sweetness, while providing their own flavor too.
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!
Why You Should Try This No Bake Pumpkin Recipe
I can’t even begin to list all the reasons why you will love these pumpkin cheesecake bars, but here are a few:
- Very easy!
- No Bake!
- They do not contain eggs, so if you or someone you know has an egg allergy, no need to worry about this recipe.
- This is a dessert you make in advance to allow it to set in the refrigerator until time to serve.
- The gingersnap crust really adds a nice layer of additional flavor!
Ingredients Needed For This Recipe
- Heavy Cream
- Cream Cheese
- Pumpkin Puree
- Powdered Sugar
- Dulce De Leche
- Ground Ginger
- Light Brown Sugar
- Unsalted Butter
For the pumpkin puree, you can use canned or homemade. If you use canned, make sure it is plain canned pumpkin and not pumpkin pie filling.
If you want to make your own, check out my post Make Your Own Pumpkin Puree.
The Dulce De Leche adds some depth and a very subtle caramel note. It can be found in cans in the baking aisle of your grocery store, or sometimes it is found in the Hispanic grocery section.
You can certainly make your own gingersnaps for this recipe. I used store bought gingersnaps from Trader Joe’s. I love the flavor of them, and they have real ingredients in them, so they are really similar to making your own.
You will need either a hand held mixer or a stand mixer for this recipe. If you don’t have either one already, you will wonder how you went so long without one (I know that’s how I felt).
- 8×8 square baking dish
- Parchment Paper
- Food Processor or Rolling Pin and a Plastic Bag (for making the crust)
- Hand Held Mixer or Stand Mixer
- Large Bowl (for storing the whipped cream)
- Measuring Cups and Measuring Spoons
- Rubber Scraper
How To Make No Bake Pumpkin Cheesecake Bars
These are so easy to do!
- Whip the cream into stiff peaks.
- Set the whipped cream aside.
- Combine the cream cheese and powdered sugar.
- Add the pumpkin puree, spices, and dulce de leche.
- Mix to combine all 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.
No Bake Gingersnap Crust
This crust is so perfect with the pumpkin cheesecake filling! All you need are gingersnaps, light brown sugar, and unsalted butter.
You can use either a food processor or a plastic bag and rolling pin to crush the gingersnaps. I like the rolling pin and plastic bag method because there is less cleanup involved.
This crust does not need to be baked! After you combine the ingredients, just press it into the bottom of your parchment paper lined baking dish and place in the freezer to set the crust while you make the filling.
I do recommend homemade puree over canned. Sugar Pie Pumpkins are the best type to use. They are smaller versions of carving pumpkins.
While there is not a particular brand that I recommend, use organic cream cheese if you can find it. Organic cream cheese has less water in it, and that means creamier results in your cheesecake bars.
If you are unable to find Dulce De Leche, you can substitute an equal amount of light brown sugar.
Yes! If you cannot find gingersnaps or you don’t care for their flavor, all you need to do is swap out an equal amount of graham crackers to replace the gingersnaps.
You can. Rather than trying to use a larger baking pan, I suggest using two 8×8 baking dishes instead.
What To Serve With No Bake Pumpkin Cheesecake Bars
I love these no bake pumpkin cheesecake bars as part of a holiday menu. This recipe is so easy, but impressive at the same time.
You certainly don’t need to wait for a holiday to eat these. They are nice any time during Fall and Winter (or any other time of year).
How Do I Store No Bake Pumpkin Cheesecake Bars?
These store well in the pan you make them in if you have leftovers. Just gently cover them with foil. You can also place them in a plastic container with a tight fitting lid, just make sure the lid does not push down onto the bars.
They will keep for up to a week in the refrigerator (I doubt they will last that long). I have not tried freezing the finished bars. If you want to try freezing them, I recommend using a freezer friendly plastic container with a lid.
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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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!
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
Start by making the crust. Place 4-5 ounces of gingersnaps in a gallon plastic freezer bag.
- Use a rolling pin to crush the gingersnaps until finely ground.
- Once the cookies are crushed, grease an 8x8 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.
- In a large microwave safe bowl, melt the 5 Tbsp of unsalted butter.
- Add the 1 Tbsp and 1/4 tsp of salt to the crushed gingersnaps inside the freezer bag, and use your hands to mix everything together.
- 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.
- 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.
- 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.
- Now its time to make the filling!
- 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.
- Scrape the whipped cream into another bowl and refrigerate while you make the rest of the filling.
- 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.
- 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.
- Beat on medium speed until everything is well combined.
- Remove the whipped cream from the refrigerator. Scrape the whipped cream into the mixer bowl with the pumpkin mixture.
- Carefully stir the two together until combined.
- 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.
- Refrigerate for at least four hours or overnight. Cut into nine squares and serve.
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.
Amount Per Serving: Calories: 550Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 65mgSodium: 587mgCarbohydrates: 65gFiber: 2gSugar: 26gProtein: 10g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.