Name: No Bake Pumpkin Cheesecake Bars
Prep time: 20 min
Total time: 4 h 20 min
Yield: 9
Cuisine: American
Ingredients: 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; 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

Jump to Recipe

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!

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!

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!

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?

Ingredients Needed For These Pumpkin Cheesecake Bars

I wanted to touch on a few of the ingredients here, this is not a complete list. The recipe card has all the info you’ll need!

Pumpkin Puree- It is very easy to make pumpkin puree yourself, and I highly recommend giving it a try! I go to the local pumpkin patches every year and make a lot of this so I have it on hand all season long for this recipe and many others! I used to work on a farm that grew pumpkins, and I have harvested many!

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 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.

Gingersnaps- You can certainly make your own gingersnaps for this recipe. I used store bought ginger snaps 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.

How To Make The Best No Bake Pumpkin Cheesecake Bars

These are so easy to do!

Make the gingersnap crust.
Whip the cream into stiff peaks.
Combine the cream cheese and powdered sugar.
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.

Gingersnaps in a bag with a rolling pin.

Make the gingersnap crust.

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

What To Serve With No Bake Pumpkin Cheesecake Bars

I love these no bake pumpkin cheesecake bars as part of a holiday menu. They are so easy, but impressive at the same time.

Here are some dishes that are great with these cheesecake bars:

To get a few more ideas for serving, check out my main dishes and sides.

You certainly don’t need to wait for a holiday to eat these. They are nice any time during pumpkin season!

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, they are yummy). 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.

If you’d like to share this recipe with friends, make it and take a picture and tag me @thecoppertable in a post on Instagram, pin to a Dessert board on Pinterest or share on Facebook, Twitter, or anywhere else you like! I have share buttons here in the post to help you do just that!

If you have not signed up for my newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!

9 Servings

No Bake Pumpkin Cheesecake Bars

Prep Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

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!

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

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 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.
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.

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.

Nutrition Information:

Yield:

Serving Size:

1
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.

26 Comments