No Bake Pumpkin Cheesecake Bars are the perfect autumn dessert that combines the rich flavors of pumpkin spice with creamy cheesecake in every bite. Last fall, I was hosting a dinner party and needed a dessert that would wow my guests without keeping me in the kitchen all day. These bars became my secret weapon.
The best part? You don’t need to turn on your oven. These pumpkin cheesecake desserts come together in just 20 minutes of prep time, then chill in the refrigerator while you focus on other things.
Whether you’re planning fall desserts for a crowd or just want to treat your family, this recipe delivers bakery-quality results with minimal effort.
Table of Contents
Ingredients for Easy Pumpkin Cheesecake Bars
Creating these no bake pumpkin desserts requires simple ingredients you probably already have in your pantry.
For the Gingersnap Crust:
- 2 cups gingersnap cookies, finely crushed
- 6 tablespoons butter, melted
- 2 tablespoons brown sugar
- Pinch of salt
For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 1/2 cups heavy whipping cream
Optional Toppings:
- Extra whipped cream
- Cinnamon dust
- Crushed gingersnap cookies
- Caramel drizzle
The beauty of these cheesecake bars easy recipe lies in using quality ingredients. Fresh pumpkin puree makes a noticeable difference in flavor compared to older canned versions.
Step-by-Step Instructions
Making these pumpkin cheesecake bars with gingersnap crust takes just four simple steps.
Step 1: Prepare Your Pan
Line an 8×8 inch baking dish with parchment paper. Leave some overhang for easy removal later. This trick saves you from struggling to get clean slices.
Step 2: Make the Crust
Crush your gingersnap cookies in a food processor until they form fine crumbs. You can also place them in a sealed bag and crush with a rolling pin.
Mix the cookie crumbs with melted butter, brown sugar, and salt. The mixture should hold together when pressed.
Press this mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to create an even layer. Refrigerate while you prepare the filling.
Step 3: Create the Cheesecake Filling
Beat the softened cream cheese until smooth and fluffy. This takes about 3 minutes with an electric mixer.
Add powdered sugar and beat until well combined. Scrape down the sides of the bowl as needed.
Mix in pumpkin puree, vanilla, and all the spices. Beat until the mixture is smooth and evenly colored.
In a separate bowl, whip the heavy cream to stiff peaks. This usually takes 3-4 minutes on high speed.
Gently fold the whipped cream into the pumpkin mixture in three additions. Use a spatula and fold gently to keep the mixture light and airy.
Step 4: Assemble and Chill
Spread the pumpkin cheesecake filling over the prepared crust. Use an offset spatula to create a smooth, even top.
Cover with plastic wrap and refrigerate for at least 4 hours. For best results, chill overnight.
The waiting is the hardest part, but patience creates the perfect texture that makes these pumpkin pie cheesecake bars so special.
Pro Tips and Variations
These tips will help you create the perfect easy no bake pumpkin cheesecake every time.
Temperature Matters
Always use room temperature cream cheese. Cold cream cheese creates lumps that never fully smooth out. Take it out of the refrigerator 2-3 hours before baking.
Crust Alternatives
Want to make pumpkin cheesecake bars gluten free? Substitute the gingersnap cookies with gluten-free graham crackers or almond flour mixed with spices.
For no bake keto pumpkin cheesecake bars, use crushed sugar-free cookies or a mixture of almond flour, butter, and sugar substitute for the crust. Replace powdered sugar with powdered erythritol.
Flavor Variations
Add a tablespoon of bourbon or rum extract for adult-friendly bars.
Swirl in some Nutella or peanut butter before chilling for extra richness.
Top with mini chocolate chips while the filling is still soft for added texture.
Make-Ahead Tips
These bars actually taste better after sitting overnight. The flavors meld together and the texture becomes perfectly creamy.
You can make them up to 3 days ahead of serving. Just keep them covered in the refrigerator.
Storage Solutions
Cut bars keep well wrapped individually in plastic wrap. This prevents them from drying out and makes portion control easier.
Freeze individual bars for up to 3 months. Thaw in the refrigerator for 2-3 hours before serving.
Creative Serving Suggestions
These versatile no bake pumpkin cheesecake bars work for many occasions.
Holiday Presentations
Cut into small squares for holiday cookie platters. They provide a sophisticated option among traditional cookies.
Serve on individual dessert plates with a dollop of fresh whipped cream and a sprinkle of cinnamon.
Create an elegant fall dessert table by pairing these bars with apple crisp and pecan pie.
Casual Gatherings
These pumpkin cheesecake bars easy recipe works perfectly for potluck dinners. Cut them into larger squares and serve directly from the pan.
Pack them in lunch boxes for a special treat. They travel well and don’t require heating.
Party Planning
When making fall desserts for a crowd, double this recipe and use a 9×13 inch pan. This feeds about 24 people with generous portions.
Set up a DIY topping station with whipped cream, caramel sauce, chopped nuts, and cinnamon for guests to customize their bars.
Temperature Tips
Serve these bars chilled for the cleanest cuts and best texture. Remove from the refrigerator about 10 minutes before serving for easier cutting.
Use a sharp knife dipped in warm water between cuts for professional-looking slices.
Why These Bars Work Every Time
Creating successful easy pumpkin cheesecake no bake desserts depends on understanding a few key principles. The combination of cream cheese and whipped cream creates a light yet rich texture that sets perfectly without baking. The gingersnap crust adds the perfect spiced crunch that complements the smooth filling.
Using real pumpkin puree instead of pumpkin pie filling gives you control over the sweetness and spice levels. This allows you to adjust the flavors to your family’s preferences. The no-bake method means these bars won’t crack like traditional baked cheesecake. You get consistent results every single time.
No-Bake Pumpkin Cheesecake Bars
Ingredients
Method
- Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until fully incorporated.
- Gently fold in the whipped topping until the filling is light and creamy.
- Spread the pumpkin cheesecake filling evenly over the crust. Smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Once set, lift the cheesecake out using parchment paper overhang. Slice into bars and serve chilled.
Notes
- Calories: 285
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 180mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Total Sugars: 15g
- Protein: 4g
- Vitamin A: 45% DV
Frequently Asked Questions
Can I make these bars dairy-free?
Yes, substitute the cream cheese with dairy-free cream cheese and use coconut cream instead of heavy whipping cream. The texture will be slightly different but still delicious.
How long do these pumpkin cheesecake bars easy recipe keep?
Properly stored in the refrigerator, these bars stay fresh for up to 5 days. Cover tightly with plastic wrap to prevent them from absorbing other flavors.
Can I use pumpkin pie spice instead of individual spices?
Absolutely. Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves. This simplifies the ingredient list without sacrificing flavor.
What if my cream cheese has lumps?
Strain the mixture through a fine-mesh sieve before adding the whipped cream. This removes any stubborn lumps and creates a perfectly smooth filling.
Can I make mini versions?
Yes, use a mini muffin tin lined with paper liners. Press about a tablespoon of crust mixture into each cup, then top with filling. These individual portions are perfect for parties.
How do I know when the bars are set?
The filling should spring back lightly when touched and not jiggle when the pan is gently shaken. This usually takes at least 4 hours of chilling time.
Can I freeze the whole pan?
Yes, wrap the entire pan tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before cutting and serving.
What’s the best way to cut clean slices?
Use a sharp knife dipped in warm water. Wipe the knife clean between each cut. This prevents the filling from sticking to the blade and creates professional-looking bars.
