When you need a dessert that’s easy to serve and even easier to make, these No-Bake Pumpkin Cheesecake Bars are the answer. They offer all the creamy, spiced flavor of a classic no-bake pumpkin cheesecake, but in a convenient, sliceable bar format. Perfect for potlucks, parties, or simply for meal-prepping a delicious treat, this recipe is a must-have for the fall season.
The best part? It’s completely foolproof. You’ll get a beautiful, clean-cut bar every time without worrying about a delicate cheesecake falling apart.
Table of Contents
The Recipe: Classic No-Bake Bars
This recipe is designed to be made in a square baking dish, making it simple to prepare and serve.
For the Gingersnap Crust
- 1 ½ cups gingersnap cookie crumbs
- 6 tablespoons melted unsalted butter
- 2 tablespoons brown sugar
For the Creamy Pumpkin Filling
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup pure pumpkin puree (not pie filling)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup very cold heavy whipping cream
Instructions
- Prepare the Pan and Crust: Line an 8×8 inch square baking dish with parchment paper, leaving some overhang on the sides. In a medium bowl, combine the gingersnap crumbs, melted butter, and brown sugar. Press the mixture firmly into the bottom of the prepared pan. Place it in the freezer to chill for 15 minutes.
- Make the Filling: In a large bowl, beat the softened cream cheese with a hand mixer until it is completely smooth. Add the pumpkin puree, sweetened condensed milk, vanilla, and pumpkin pie spice. Beat until the mixture is fully combined and creamy.
- Whip the Cream: In a separate, chilled bowl, whip the very cold heavy cream to stiff peaks. This is the most critical step for a firm filling.
- Combine: Gently fold the whipped cream into the pumpkin mixture using a spatula. Be careful not to overmix and deflate the air.
- Assemble and Chill: Spoon the filling over the chilled crust and smooth the top with a spatula. Cover the dish and refrigerate for at least 8 hours, or ideally overnight, until the bars are completely set.
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Tips for Perfect Bars
- Clean Slices: For perfectly clean slices, run a sharp knife under hot water and wipe it dry between each cut.
- Easy Removal: Use the parchment paper overhang to easily lift the entire dessert out of the pan and onto a cutting board.
- Topping Ideas: Garnish your bars with a dollop of whipped cream, a sprinkle of extra cinnamon, or a drizzle of caramel sauce just before serving.
These bars are a delightful and no-fuss alternative to a full cheesecake. If you’re looking for other variations, like a low-carb keto no-bake pumpkin cheesecake or a dairy-free recipe, you can find more great ideas in our main guide.
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No-Bake Pumpkin Cheesecake Bars
A creamy and spiced dessert in a convenient bar format. These are perfect for parties or prepping a delicious fall treat for the week.
- Total Time: 8 hours
- Yield: 16 bars 1x
Ingredients
For the Gingersnap Crust:
- 1 ½ cups gingersnap cookie crumbs
- 6 tbsp melted unsalted butter
- 2 tbsp brown sugar
For the Creamy Pumpkin Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup pure pumpkin puree (not pie filling)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 cup heavy whipping cream, very cold
Instructions
- Make the Crust: Line an 8×8 inch square baking dish with parchment paper. In a bowl, combine the cookie crumbs, melted butter, and brown sugar. Press the mixture firmly into the bottom of the pan. Freeze for 15 minutes.
- Make the Filling: Beat the softened cream cheese until smooth. Add the pumpkin puree, sweetened condensed milk, vanilla, and pumpkin pie spice. Mix until combined.
- Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the pumpkin mixture with a spatula.
- Assemble & Chill: Pour the filling over the chilled crust. Cover and refrigerate for at least 8 hours, or until fully set. Use the parchment paper to lift the bars out before slicing.
- Prep Time: 20 minutes
