Print

Cozy No-Bake Pumpkin Cheesecake Bars: Easy 9-Ingredient Dessert

no-bake pumpkin cheesecake bars - featured image
Print Recipe

These creamy, crunchy no-bake pumpkin cheesecake bars feature a gingersnap crust and a silky mousse-like filling. Made with just 9 simple ingredients, they’re the perfect make-ahead fall dessert that even pumpkin skeptics will love.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (454g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup (240ml) heavy whipping cream (for topping, optional)
  • 2 tablespoons (15g) powdered sugar (for topping, optional)
  • ½ teaspoon vanilla extract (for topping, optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick spray if desired.
  2. Pulse gingersnap cookies in a food processor until fine crumbs form. Transfer to a medium bowl, add melted butter and 2 tablespoons sugar, and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add 1 cup granulated sugar, pumpkin pie spice, and salt to the cream cheese. Beat on medium until combined and smooth, about 1 minute. Scrape bowl again.
  5. Add pumpkin puree and 1 teaspoon vanilla extract. Beat on low speed to prevent splattering, then increase to medium and mix until filling is uniform and thick, about 1-2 minutes.
  6. In a separate cold bowl, beat heavy whipping cream, powdered sugar, and ½ teaspoon vanilla extract on medium-high speed until stiff peaks form. Be careful not to over-whip.
  7. Stir about one-third of the whipped cream into the pumpkin mixture to lighten it. Gently fold in the remaining whipped cream with a spatula until no white streaks remain, being careful not to overmix.
  8. Pour the filling over the chilled crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  9. When fully set, use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into squares with a sharp knife, wiping the knife clean between cuts. Serve cold, optionally topped with whipped cream, cinnamon, or candied pecans.

Notes

Room temperature cream cheese is crucial for a smooth filling. Pat pumpkin puree dry if it looks watery to prevent runny bars. Chilling for at least 6 hours (preferably overnight) is essential for clean slices. Use a hot knife for neat cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy pumpkin recipe, no-bake dessert, gingersnap crust, pumpkin cheesecake

Find it online: https://bitesienna.com/cozy-no-bake-pumpkin-cheesecake-bars-easy-9-ingredient-dessert/