Name: No-Bake Pumpkin Cheesecake Bars
Prep time: 20 min
Total time: 8 h
Ingredients: 1 ½ cups gingersnap cookie crumbs; 6 tbsp melted unsalted butter; 2 tbsp brown sugar; 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

Ingredients

Scale

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

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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.

Author: Clara Parker
Prep Time: 20 minutes