Let me introduce you to your new favorite fall dessert! Made with a Gingersnap Cookie Crust, whipped topping and a few other goodies, these No Bake Pumpkin Cheesecake Bars are simple enough for a casual fall celebration and decadent enough for Thanksgiving dinner!
What is your all-time favorite dessert? Honestly, I don’t think I could nail down just one. I absolutely love pie, absolutely adore a good fruit crisp served warm with ice cream and I’ll never turn down an amazing slice of chocolate cake. But when it comes to cheesecake I can never get enough! The wonderfully rich, creamy consistency, along with the crumbly crust is absolutely irresistible! I especially love making no-bake cheesecake desserts, like my OREO Lovers No Bake Cheesecake Bars, and my Chocolate and Peanut Butter Mousse Bars, as they’re super simple, and have the same flavors and creamy consistency that I love with cheesecake.
I decided to adapt my two other no-bake cheesecake bars, and make a delicious pumpkin version using Ginger Snap Cookies. Let me introduce you to your new favorite fall dessert; my No Bake Pumpkin Cheesecake Bars!
This dessert not only requires no baking, but can also be made in advance for any fall get-together, or even Thanksgiving dinner! You’ll start with a simple Ginger Snap Cookie Crust pressed into the bottom of a 9 x 13″ pan. Make sure to reserve about 15 of the cookies from the package to use as a pretty garnish for your dessert squares. I like to use my Ninja Nutri Blender System (BL682) to crush the cookies and blend in the butter and sugar to make the crust. However if you don’t have a food processor, simply place the cookies in a resealable plastic bag, a crush with a rolling pin.
When you’ve got the crust mixture ready to go, simply pour into your 9 x 13″ pan, and press firmly into the bottom. Using the bottom of a glass or a measuring cup helps get the crust firmly packed to the bottom of the pan. Refrigerate your crust for at least 30 minutes to get it to set.
Once you’ve got your crust chilling in the fridge, you’re now ready to make that glorious pumpkin filling. This filling is quite simple, and comes together easily with a hand or stand mixer. Begin by creaming together your cream cheese and sugars. You’ll then add the pumpkin, vanilla and pumpkin pie spice. Make sure these are smooth and mixed together well. You’ll then fold in one of the thawed containers of whipped topping. You’ll have a beautifully creamy pumpkin filling that can now be poured into your chilled crust. Evenly spread the filling and refrigerate this for at least 30 minutes or even up to a day in advance. Just before serving, top your dessert with the second container of whipped topping.
Once you’re ready to serve your cheesecake bars, cut into 15 squares or slices. Top each square with one of the reserved cookies – they make a fantastic garnish to your dessert bars, and bring together the flavors of the crust, filling and topping perfectly!
As you can see, I lined my 9×13″ pan with aluminum foil. This is totally optional, but it is a nice way to lift the entire dessert out of the pan all at once, and makes cutting the squares evenly and neatly. When ready to cut the bars, simply lift the dessert out of the pan, place on a cutting surface, and gently peel back the foil.
These cool, creamy cheesecake bars are amazing, and the perfect dessert treat for just about any fall occasion! Treat the staff at your kids school, bring to an office holiday party, or even enjoy with friends and neighbors for a fun outdoor fall cookout. The possibilities are endless!
Here is the easy, delicious recipe for my No Bake Pumpkin Cheesecake Bars: