These no bake pumpkin cheesecake bars are super creamy, bursting with rich pumpkin flavor and warm pumpkin spice, all settled in a buttery gingersnap crust. Topped with salted caramel and toasted pecans, too good!!
Quick and easy to prepare, they achieve the velvety texture by removing excess moisture from the pumpkin, setting up beautifully. Ideal for any fall gathering or Thanksgiving celebration, these bars are sure to be a seasonal favorite!!
These are a game-changer, especially because even the crust doesn’t require baking! With a creamy, pumpkin-spiced filling that sets perfectly without the need for an oven, you can enjoy a delicious dessert without any hassle.
The gingersnap crust is made simply by mixing and pressing, making preparation a breeze. Ideal for any occasion, from casual weekends to festive parties, these bars offer a fuss-free way to indulge in a seasonal treat with minimal effort.
Love Fall treats? Check out my pumpkin chocolate chip cake, pumpkin spice latte cake, pumpkin cake pops, pumpkin olive oil cake, no bake pumpkin cookies, and spiced banana cake!
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Why you'll love this recipe
- Creamy Texture: This no bake pumpkin cheesecake recipe is incredibly smooth and velvety, providing a wonderful mouthfeel that's hard to resist! The whipped cream folded in at the end make it extra dreamy.
- Ease of Preparation: With no baking required, including for the crust, these bars are super simple to make, saving you time and making it a stress free baking experience!
- Delicious Flavor: The combination of pumpkin and warm pumpkin spice creates a perfectly balanced, seasonal flavor that's both comforting and fun! The pumpkin flavor is rich and pronounced.
Equipment
Using a kitchen scale when baking these cheesecake bars is a game-changer. It offers a level of precision that measuring cups and spoons just can’t match. Weighing your ingredients ensures that everything is spot on, which means your no bake cheesecake will come out consistently perfect every time! Unlike volume measurements, which can be a bit hit-or-miss due to packing or spilling, a scale gives you exact amounts. This accuracy is crucial for getting the right texture and flavor. Using one bowl to measure everything cuts down the dishes!
Ingredients
Ingredients needed for no bake pumpkin cheesecake recipe! *This recipe has been updated using gingersnaps- the photo below reflects graham crackers.
- Pumpkin Puree (100%): Provides a rich, authentic pumpkin flavor and great texture, essential for the classic taste of pumpkin cheesecake bars.
- Spices: Enhance the pumpkin flavor with warm, aromatic notes of cinnamon, nutmeg, and cloves, creating a cozy and autumnal taste.
- Cream Cheese (Full Fat, Brick Style): Adds a dreamy, creamy texture and tangy flavor, which is crucial for achieving the cheesecake's decadent consistency.
- Heavy Cream (Cold, Full Fat): Whipped to create a light, airy texture that adds air to the dense cream cheese and helps the bars set properly.
- Brown Sugar: Contributes a deep, molasses-like sweetness and additional layers of flavor, complementing the spices and pumpkin.
- Powdered Sugar: Helps stabilize the mixture and provides a smooth sweetness that enhances the overall texture and flavor of the bars.
See recipe card for quantities.
Substitutions
- Pecans would add an amazing crunch and another fun Fall flavor! I would sprinkle them on top before serving.
- Salted caramel on top would be amazing, that is how I serve it in the photos shown. My whiskey salted caramel would be divine on top!
- Graham Crackers instead of gingersnaps would be next level delicious, adding more of a traditional feel.
- If you are a fan of pumpkin chocolate, chocolate ganache on top would be heavenly!!
This no bake pumpkin cheesecake bars recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make no bake pumpkin cheesecake bars!
Step 1. In a medium bowl, combine gingersnap crumbs, brown sugar, and melted butter. Mix until well combined.
Step 2. Press the mixture firmly into the bottom of an 8 inch baking pan. Place in the freezer to set up.
Step 3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and dark brown sugar, and beat until well combined.
Step 4. Remove the water from the pumpkin with paper towel. Mix in the pumpkin puree, cinnamon, ground ginger, nutmeg, and cloves. Continue to beat until the mixture is smooth.
Step 5. In a separate bowl, whip the heavy cream to stiff peaks.
Step 6. Gently fold the whipped cream into the pumpkin mixture until fully combined. Spoon the cheesecake filling onto the prepared crust, spreading it evenly. Refrigerate the cheesecake for at least 6 hours or until fully set. For best results, chill overnight.
Hint: Use a folding motion when incorporating the whipped cream into the cream cheese mixture. Try not to knock down the air in whipped cream, it will decrease the creamy texture.
Pro tips
- Remove Excess Water from Pumpkin Puree: Use a paper towel to blot out any excess moisture from the pumpkin puree to avoid altering the texture of the pumpkin cheesecake bars no bake.
- Whip Heavy Cream to Stiff Peaks: Ensure the heavy cream is whipped until it forms stiff peaks to achieve a light, airy texture in the cheesecake filling.
- Don’t Skip the Spices: Incorporate all the recommended spices to fully enhance the pumpkin flavor and give the bars their warm, seasonal taste.
- Use Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature for a smooth, lump-free mixture and to blend easily with the other ingredients for the best no bake pumpkin cheesecake squares.
FAQ
Can I use Cool Whip instead of whipped cream?
I've never tested this recipe with Cool Whip. The texture and flavor would definitely not be the same. I would stick to whipping heavy cream.
Can I use canned whipped cream?
Canned whipped cream doesn't hold its shape for very long, it wouldnt be able to create air or hold the cheesecake up.
Do I have to let them set overnight?
I love the texture after it sits overnight because it gets much more firm. The flavors also meld together and get more intense. I would leave it in the refrigerator for at least 8 hours.
Why is my cheesecake lumpy?
The cream cheese was probably a bit cold. If you do not have time to take it out before baking, pop it in the microwave for 6 seconds at a time until soft but do not over heat.
Storage
Refrigerator: Store the bars in an airtight container in the refrigerator. They will keep well for up to 5 days.
Freezer: For longer storage, you can freeze the bars in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw in the refrigerator for a few hours before serving.
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📖 Recipe
No Bake Pumpkin Cheesecake Bars
Equipment
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
- 8X8 baking pan
- Parchment Paper
Ingredients
Gingersnap Crust
- 1 ½ cups (150 grams) gingersnap crumbs use a food processor to make crumbs
- 2 tablespoons (30 grams) dark brown sugar
- 5 tablespoons (70 grams) salted butter melted (add ¼ teaspoon salt if you do not have salted butter)
Pumpkin Cheesecake
- 12 oz (334 grams) cream cheese room temperature, full fat, brick style
- ½ cup (68 grams) powdered sugar
- ⅓ cup (77 grams) dark brown sugar
- 1 cup (236 grams) pumpkin puree 100% pure pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon vanilla extract
- 1 cup (239 grams) heavy cream cold
Topping
- 1 cup (110 grams) pecans toasted, roughly chopped
- 1 cup (220 grams) salted caramel sauce (recipe linked in notes)
Instructions
Gingersnap Crust
- Line an 8X8 pan with parchment paper, making sure it goes up and over the sides.
- In a medium bowl, combine the gingersnap crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of an 8 inch baking pan. Place in the freezer to set up.
Pumpkin Cheesecake
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar and dark brown sugar, and beat until well combined.
- Remove the water from the pumpkin puree with paper towel. Pat the pumpkin with paper towel to absorb the moisture (see how to photo in post)
- Mix in the pumpkin puree, vanilla, cinnamon, ground ginger, nutmeg, and cloves. Continue to beat until the mixture is smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the pumpkin mixture until fully combined.
- Spoon the cheesecake filling onto the prepared crust, spreading it evenly.
- Refrigerate the cheesecake for at least 6 hours or until fully set. For best results, chill overnight.
Topping
- Mix together the room temperature salted caramel sauce and pecans until combined. Spoon over the cheesecake or serve it with each slice individually.
K. says
If the whipped cream is folded into the pumpkin mixture (step 6), then spooned over the crust (step 7), from where does the third layer come? Is that additional whipped cream? Then a drizzle of caramel sauce, optional?
Amanda says
yes, its optional! If you want whipped cream, you can whip 3/4 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 tsp of vanilla. Caramel drizzle is also optional