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No-Bake Pumpkin Cheesecake Bars with Ginger Crust

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These no-bake pumpkin cheesecake bars with ginger crust are the perfect easy fall dessert. With a crunchy ginger snap crust and a creamy, spiced pumpkin filling, they come together in just 20 minutes of prep and require no oven.

Ingredients

Scale
  • 2 cups finely crushed ginger snap cookies (about 8 ounces or 225g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • ½ teaspoon ground ginger (optional)
  • 16 ounces full-fat cream cheese, softened to room temperature (450g)
  • 1 cup pumpkin puree (245g), not pumpkin pie filling
  • ¾ cup powdered sugar (90g)
  • ½ cup heavy cream (120ml)
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup heavy cream (240ml) for whipped topping (optional)
  • 2 tablespoons powdered sugar for whipped topping (optional)
  • ½ teaspoon vanilla extract for whipped topping (optional)
  • Crushed ginger snaps for garnish (optional)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Crush ginger snap cookies into fine crumbs. In a medium bowl, combine crumbs, melted butter, granulated sugar, and ground ginger (if using). Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Refrigerate for 10 minutes.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add powdered sugar and beat until combined.
  4. Add pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Beat on low speed until just combined. Scrape bowl.
  5. In a separate small bowl, whip cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  6. Gently fold the whipped cream into the pumpkin-cream cheese mixture until no white streaks remain.
  7. Remove crust from fridge. Spoon filling over crust and spread evenly. Tap pan gently on counter to release air bubbles. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Once set, lift bars out using parchment overhang. Cut into 9 or 16 squares with a sharp knife, wiping clean between cuts. Serve cold, topped with whipped cream and crushed ginger snaps if desired.

Notes

Don’t rush the cream cheese; it must be at room temperature. Press the crust firmly for clean slices. Fold whipped cream gently to keep filling airy. Chill at least 6 hours, overnight is best. Use a wet knife for clean cuts.

Nutrition

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

Find it online: https://evadinnerideas.com/no-bake-pumpkin-cheesecake-bars-with-ginger-crust-easy-fall-dessert/