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Easy No-Bake Pumpkin Cheesecake Bars with Ginger Crust

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These no-bake pumpkin cheesecake bars with a ginger snap crust are a creamy, spiced dessert that requires no oven. Perfect for fall gatherings, they feature a light and airy pumpkin filling over a crunchy ginger cookie crust, and are a crowd-pleaser even for pumpkin skeptics.

Ingredients

Scale
  • 2 cups ginger snap cookies, crushed (about 200g or 7 ounces)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt (only if using unsalted butter)
  • 16 ounces cream cheese, softened to room temperature (450g)
  • 1 cup pumpkin puree (240g, not pumpkin pie filling)
  • 3/4 cup powdered sugar (90g)
  • 1/2 cup granulated sugar (100g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon pumpkin pie spice (2g)
  • 1/2 teaspoon ground cinnamon (1g)
  • 1/4 teaspoon salt (1g)
  • 1 cup heavy whipping cream (240ml, cold)
  • 1/2 cup heavy whipping cream (120ml, for topping)
  • 2 tablespoons powdered sugar (15g, for topping)
  • 1/4 teaspoon vanilla extract (1ml, for topping)
  • Ground cinnamon or pumpkin pie spice for dusting

Instructions

  1. Prepare your pan: Line a 9×9 inch square baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the ginger crust: Crush ginger snap cookies into fine crumbs (about 2 cups). In a medium bowl, combine cookie crumbs, melted butter, sugar, and salt (if using). Stir until every crumb is coated and the mixture looks like wet sand.
  3. Press the crust into the pan: Dump the crumb mixture into the prepared pan. Use the bottom of a measuring cup or a flat glass to press it down firmly and evenly. Refrigerate while making the filling.
  4. Soften the cream cheese: Ensure cream cheese is at room temperature (take out of fridge 30 minutes before starting).
  5. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides.
  6. Add the sugars and spices: Add powdered sugar, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until well combined and smooth, about 1 minute. Scrape the bowl again.
  7. Add the pumpkin puree: Add pumpkin puree and beat on low speed until just combined. Do not overmix.
  8. Whip the cream: In a separate medium bowl, pour in cold heavy cream. Using clean beaters, whip on medium-high speed until stiff peaks form, about 3-4 minutes.
  9. Fold the cream into the pumpkin mixture: Add one-third of the whipped cream to the pumpkin mixture and gently fold with a rubber spatula. Add remaining whipped cream in two more additions, folding gently until no white streaks remain.
  10. Spread the filling over the crust: Remove pan from refrigerator. Spoon filling onto chilled crust and spread evenly. Tap pan gently on counter to release air bubbles.
  11. Chill the bars: Cover pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  12. Make the whipped topping: Just before serving, whip remaining cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over chilled bars.
  13. Cut and serve: Use parchment handles to lift the block of bars out of the pan. Place on a cutting board and cut into squares with a sharp knife. Dust with cinnamon or pumpkin pie spice before serving.

Notes

For best results, chill overnight. Ensure cream cheese is at room temperature to avoid lumps. Press crust firmly to prevent crumbling. Fold whipped cream gently to keep filling light. Use a hot knife for clean cuts. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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