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Easy No-Bake Pumpkin Cheesecake Bars with Gingersnap Crust

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These no-bake pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy, mousse-like pumpkin filling. They’re a foolproof, make-ahead dessert that’s perfect for fall gatherings without turning on the oven.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (240ml) heavy cream, cold
  • 1 packet (about 2 ¼ teaspoons) unflavored gelatin
  • 2 tablespoons cold water (for blooming gelatin)
  • ½ cup (120ml) heavy cream, cold (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • Ground cinnamon or crushed gingersnaps for garnish

Instructions

  1. Make the crust: Crush gingersnap cookies into fine crumbs. Mix with sugar, salt, and melted butter until moistened. Press firmly into the bottom of a lined 9×9-inch pan. Refrigerate for at least 15 minutes.
  2. Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5-10 minutes until firm and wobbly.
  3. Make the filling: Beat softened cream cheese until smooth. Add sugar, pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until smooth.
  4. Melt the gelatin: Place bloomed gelatin in a small saucepan over low heat, stirring until liquefied (about 30 seconds). Do not boil. Let cool 1 minute, then drizzle into cream cheese mixture while beating on low.
  5. Whip the cream: In a separate bowl, beat cold heavy cream until soft peaks form. Gently fold into pumpkin mixture in two additions until no white streaks remain.
  6. Assemble: Pour filling over chilled crust. Spread evenly. Tap pan to release air bubbles. Cover and refrigerate at least 6 hours, preferably overnight.
  7. Make the topping (optional): Just before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over bars. Garnish with cinnamon or crushed gingersnaps.
  8. Slice and serve: Lift bars out using parchment overhang. Slice with a sharp knife, wiping clean between cuts. Serve cold.

Notes

For best results, chill overnight. The gelatin ensures clean slices; if omitted, bars will be softer. Use full-fat cream cheese for creamiest texture. Can be made gluten-free with gluten-free gingersnaps or dairy-free with substitutions.

Nutrition

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

Find it online: https://islatable.com/easy-no-bake-pumpkin-cheesecake-bars-with-gingersnap-crust/