Creamy No-Bake Pumpkin Cheesecake Bars Easy Gingersnap Crust Recipe
A quick and easy no-bake pumpkin cheesecake bar with a spicy gingersnap crust, perfect for fall celebrations and crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups gingersnap cookies, crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup pure pumpkin puree
- 3/4 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Instructions
- Crush about 2 cups (around 200 grams) of gingersnap cookies until fine but still a bit textured using a food processor or a rolling pin in a sealed plastic bag.
- Mix the crushed gingersnap cookies with 6 tablespoons (85 grams) melted unsalted butter and 2 tablespoons (25 grams) granulated sugar in a medium bowl until combined.
- Press the crust mixture firmly into the bottom of an 8×8-inch (20×20 cm) baking pan. Chill in the fridge for about 15 minutes to firm up.
- In a large mixing bowl, beat 16 ounces (450 grams) softened cream cheese with 3/4 cup (90 grams) powdered sugar until smooth and creamy.
- Stir in 1 cup (240 ml) pure pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of salt until fully incorporated.
- In a separate bowl, whip 1/2 cup (120 ml) heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cream cheese mixture until no streaks remain.
- Pour the filling over the chilled gingersnap crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Slice into bars using a sharp knife dipped in hot water, wiping between cuts for clean edges, and serve.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Let cream cheese soften to avoid lumps. Whip heavy cream separately and fold gently for light texture. Chill bars overnight for best results. Warm knife under hot water between cuts for clean slices. For dairy-free, substitute cream cheese with cashew cream cheese and heavy cream with coconut cream. For gluten-free, use almond flour or gluten-free ginger cookies instead of gingersnaps.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: pumpkin cheesecake bars, no-bake pumpkin dessert, gingersnap crust, fall dessert, easy pumpkin recipe, no-bake cheesecake, pumpkin bars