No-Bake Pumpkin Cheesecake Bars
This fall season will not be complete without these no-bake pumpkin cheesecake bars! These mouse like bars have the perfect pumpkin flavor and a crunchy gingersnap cookie crust, making it the perfect Thanksgiving dessert. The best part is that this recipe is completely no-bake leaving you plenty of oven space for the rest of your holiday recipes!
Servings: 20
Ingredients
Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- 6 tablespoons butter, melted
- ¼ cup brown sugar
Pumpkin Cheesecake
- 1 ½ cups heavy cream
- 2 8 ounce blocks cream cheese
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup pumpkin purée
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
Instructions
Gingersnap Crust
- In a food processor, add the gingersnap cookies and process until the crumbs are a fine texture.
- Add the gingersnap cookie crumbs to a mixing bowl. Add the melted butter and the ¼ cup of brown sugar. Mix to combine, the texture will look like wet sand.
- Line a 13x9 baking dish with parchment paper so that the sides are overhanging slightly.
- Spread the cookie crumb mixture in the baking dish and use your hands to pat down the crumbs in an even layer to make the crust.
- Place baking dish in the refrigerator while preparing the filling.
Pumpkin Cheesecake
- In the bowl of a stand mixer using a whisk attachment, beat the heavy cream until stiff peaks form. This process will take about 5 minutes.
- Scrape the whipped cream into a bowl and set aside. In the stand mixer switch to the paddle attachment and beat the softened cream cheese until smooth. Add the pumpkin, both types of sugar, vanilla extract and spices. Scrape the sides and bottom of the bowl with a spatula to make sure everything is mixed thoroughly.
- Add the whipped cream to the pumpkin mixture. Use a spatula to gently mix the whipped cream into the cream cheese.
- Once combined scrape the filling mixture onto the crust. Use a spatula to smooth into an even layer.
- Refrigerate the cheesecake for at least 6-8 hours or longer if making ahead.
- When ready to serve, run a butter knife along the edges to release the cheesecake from the pan. Use the parchment paper as handles to lift the cheesecake to a cutting board.
- Cut into 20 bars, wiping the knife with a paper towel between each cut for a clean cut.
- Serve with extra whipped topping if desired.