No Bake Pumpkin Cheesecake Bars
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.
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!ย ย 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?
What You’ll Need For Easy No- Bake Pumpkin Bars
Amyโs Secrets For No- Bake Pumpkin Cheesecake Bars
These are so easy to do!ย
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.
Make the gingersnap crust.
Whip the cream into stiff peaks, make the cheesecake batter, and spread into the prepared pan.
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No Bake Pumpkin Cheesecake Bars
T๏ปฟhese 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
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
- S๏ปฟtart by making the crust. Place 4-5 ounces of gingersnaps in a gallon plastic freezer bag.
- U๏ปฟse a rolling pin to crush the gingersnaps until finely ground.
- O๏ปฟnce 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.
- I๏ปฟn a large microwave safe bowl, melt the 5 Tbsp of unsalted butter.
- A๏ปฟdd 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.
- O๏ปฟnce 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.
- P๏ปฟour 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.
- O๏ปฟnce the crust is pressed into the bottom of the pan, place it in the freezer to set while you make the cheesecake bar filling.
- N๏ปฟow its time to make the filling!
- I๏ปฟn 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.
- S๏ปฟcrape the whipped cream into another bowl and refrigerate while you make the rest of the filling.
- I๏ปฟn 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.
- N๏ปฟext, 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.
- B๏ปฟeat on medium speed until everything is well combined.
- R๏ปฟemove the whipped cream from the refrigerator. Scrape the whipped cream into the mixer bowl with the pumpkin mixture.
- C๏ปฟarefully stir the two together until combined.
- P๏ปฟour 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.
- R๏ปฟefrigerate 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.
I๏ปฟf you can't find Dulce de Leche, you can substitute an equal amount of light brown sugar.
I๏ปฟf 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.
B๏ปฟe sure to use full fat cream cheese. It has more flavor and a creamier texture.
- 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
Thanks so much for sharing with us at SSPS, we sure appreciate it. This post is one of my features, stop by and say hello! Have a great week ahead, Melynda @scratchmadefood!
Thank you Melynda, you as well!
Any recipe that combines two of my favorite desserts – pumpkin and cheesecake – just has to be selected for a feature at the next link party. Can’t wait to try this one out. Thanks for sharing. #HomeMattersParty
Thank you Donna, I hope you love this recipe!
Ohhh. I think the dulce de leche and the gingersnaps would make this so delicious! Pinning.
These look amazing! I’m going to be trying these out during the pumpkin season. Yum! ๐
PS: Pinned ๐.
Thanks bunches for sharing this with Sweet Tea & Friends this month dear friend.
Well, I never heard of Dulce de Leche, but this looks incredible! Thanks for the recipe!
You’re welcome, thank you for stopping by!