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No-Bake Pumpkin Cheesecake Bars

No-Bake Pumpkin Cheesecake Bars

These No-Bake Pumpkin Cheesecake Bars are smooth, indulgent, and packed with cozy fall flavor in every bite. They feature a buttery gingersnap crust topped with a luscious pumpkin cheesecake filling, made extra light and fluffy by folding in brown sugar whipped cream with a spiced pumpkin cream cheese mixture. It’s an easy, no-fuss dessert that’s sure to impress guests and quickly become a go-to favorite for the season.
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Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes
Servings 16 bars

Ingredients
  

Ginger Snap Crust

  • 2 cups ginger snap cookie-crumbs about 40–45 cookies; graham crackers or Biscoff also works.
  • 5 tbsp unsalted butter melted
  • 2 tbsp light brown sugar packed
  • 1 pinch salt

Pumpkin Cheesecake Filling

  • 16 oz block cream cheese
  • ½ cup granulated white sugar
  • 2 tbsp confectioners' sugar
  • ¼ cup full fat sour cream room temperature
  • 1 tsp pure vanilla extract
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1 ½ tsp pumpkin pie spice

Brown Sugar Whipped Cream

  • 1 cup heavy whipping cream very cold — full fat
  • 3 tbsp light brown sugar

Instructions
 

  • Group: Make the Crust
    1. Line a 9×9 inch square baking pan with parchment paper and set aside.
    2. Process the ginger snap cookies in a food processor until fine, even crumbs form. Transfer to a mixing bowl.
    3. Add the melted butter, brown sugar, and salt to the crumbs and stir until fully combined and the mixture holds together when pressed.
    4. Press the mixture firmly and evenly into the bottom of the prepared pan. Transfer to the freezer for 15–30 minutes while you prepare the filling.
    Group: Make the Pumpkin Cheesecake Filling
    5. n a large bowl, beat the softened cream cheese, granulated sugar, and confectioners' sugar together with a hand mixer or stand mixer until smooth and fluffy with no lumps.
    6. Add the sour cream and vanilla extract and mix until fully incorporated and smooth.
    7. Beat in the pumpkin purée and pumpkin pie spice until evenly combined. Set aside.
    Group: Make the Brown Sugar Whipped Cream
    8. In a separate chilled bowl, combine the very cold heavy whipping cream and light brown sugar.
    9. Beat with an electric mixer until stiff peaks form. Do not over-beat.
    Group: Assemble
    10. Gently fold the brown sugar whipped cream into the pumpkin cream cheese mixture using a spatula, using slow sweeping motions until no white streaks remain.
    11. Remove the crust from the freezer. Pour the filling over the crust and smooth the top evenly with an offset spatula.
    12. Cover tightly with plastic wrap and refrigerate for a minimum of 6–8 hours, or ideally overnight.
    13. When ready to serve, run a sharp knife under hot water, wipe dry, and slice into bars. Wipe the blade clean between cuts for neat slices.

Notes

 
For the cleanest slices, chill the bars overnight rather than the minimum 4 hours. The longer they set, the firmer and neater they will cut. To freeze, allow the bars to fully set in the refrigerator for at least 12 hours first, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving. Top with a dollop of whipped cream and a sprinkle of pumpkin pie spice or crushed ginger snaps just before serving.
 

Nutrition

Calories: 449kcal, Carbohydrates: 41g, Protein: 5g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 84mg, Sodium: 248mg, Potassium: 201mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1887IU, Vitamin C: 1mg, Calcium: 88mg, Iron: 2mg
Nutrition information is automatically calculated, so it should only be used as an approximation.
Keyword easy cheesecake bars, fall dessert, no bake cheesecake, no bake pumpkin dessert, pumpkin bars, pumpkin cheesecake bars