Let me introduce you to your new favorite no bake pumpkin cheesecake recipe! Made with a Gingersnap Cookie Crust, whipped topping and a few other goodies, these Pumpkin Cheesecake Bars are simple enough for a casual fall celebration and decadent enough for Thanksgiving dinner
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The easiest batch of pumpkin cheesecake bars you’ll ever make!
What is your all-time favorite dessert? These creamy, delicious No Bake Pumpkin Cheesecake Bars are at the top of my list. Don’t get me wrong – I absolutely love pie and absolutely adore a good fruit crisp served warm with ice cream.
I’ll also 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!
So when fall rolls around, I can’t pass up an opportunity to make pumpkin cheesecake bars! Much like my No Bake OREO Cheesecake, and my No Bake Peanut Butter Cheesecake, these are no-bake, making them super simple yet with 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!
How these pumpkin cheesecake bars come together:
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 Food Processor
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.
Layer the pumpkin cheesecake fill and whipped topping
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.
Slice and Garnish with Ginger Snap Cookies
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’s a quick reference grocery list of the ingredients you’ll need to make these awesome No Bake Pumpkin Cheesecake Bars:
- Box of Gingersnap Cookies
- Butter
- Sugar
- 2- (8 oz.) blocks, cream cheese
- Light brown sugar
- 1 can, pumpkin puree
- Vanilla extract
- Pumpkin Pie Spice
- 2- (8 oz.) containers, frozen whipped topping, or you can use my Homemade Cool Whip recipe.
(Get the full instructions and amounts of ingredients in the recipe below.)
If you loved these delicious no bake pumpkin cheesecake bars, then check out some of my other delicious pumpkin desserts and treats:
- Pumpkin Crumb Cake
- Recipe for Pumpkin Caramel Cream Cheese Poke Cake
- Recipe for Pumpkin Spice Sugar Cookie Bars
- Pumpkin Sheet Cake
- Pumpkin Meringue Pie
- Layered Pumpkin Dessert
- Caramel Pumpkin Spice Cupcakes
If you love no bake desserts, check out these other recipe ideas:
- No Bake Cherry Cheesecake
- No Bake Pumpkin Pie
- No Bake Chocolate Pie
- Blueberry Cheesecake Bars
- No Bake Peanut Butter Pie
- Eggnog Cheesecake Bars
- No Bake Lemon Cheesecake Bars
- No Bake Chocolate Cheesecake
- Creamy Strawberry Pie
Here is the easy, delicious recipe for my No Bake Pumpkin Cheesecake Bars:
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No Bake Pumpkin Cheesecake
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
Crust:
- 1 (16 oz. box) Ginger Snap Cookies, divided
- 6 Tablespoons butter melted
- 3 Tablespoons sugar
Filling:
- 2 (8 oz. pkgs.) cream cheese room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 (15 oz. can) pumpkin puree
- 1 teaspoon vanilla extract
- 1 Tablespoon pumpkin pie spice
- 2 (8 oz. cartons) Cool Whip, divided thawed
Instructions
- Line a 9 x 13" pan with aluminum foil. (This is optional step. Lining the pan with foil is helpful when you want to lift the bars out of the pan. You can also spray the pan with non-stick spray, which will help remove the bars from the pan individually.)
- Reserve 15 Ginger snap cookies or garnish. Place the remaining package of cookies into the food processor, and crush until you get crumbs. Add the melted butter and sugar, and pulse a few more times until combine. Pour the crumb mixture out into the prepared pan. Firmly and evenly press into the bottom of the pan. Refrigerate for at least 30 minutes.
Cheesecake Filling:
- With a hand or stand mixer, cream together the cream cheese and sugars until evenly combined and fluffy. Add the pumpkin puree, vanilla and pumpkin pie spice. Combine until smooth, stopping the mixer to scrape down the sides of the bowl. Fold in ONE container of thawed frozen whipped topping until evenly combined. As an alternative to Cool Whip, you could also use my homemade Cool Whip recipe. Pour the filling out into the chilled crust, and spread evenly. Refrigerate for 1-2 hours for the filling to become firm.
- Just before serving, top the cheesecake with the second container of thawed whipped topping, spreading evenly over the top. Slice into 15 squares, and add a reserved Ginger Snap cookie as a garnish to each slice.
Notes
Nutrition
Hi Erin, What a beautiful dessert and the best part is it’s a “no-bake” dessert! Pinned! Your photos are absolutely gorgeous by the way! Well Done! Blessings, Janet
This would be good with the Thanksgiving dinner! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!
These bars look AMAZING !!
My mouth is watering right now 🙂
These look delicious! And perfect, since we don’t have a working oven right now. 🙁
I’m so happy it’s fall. I love all these pumpkin desserts. This looks delicious! Thanks for joining the Family Joy Link Party!
Oooooh! Gingersnap crust! I love it. Thanks for partying with us on Creative K Kids Tasty Tuesdays. I always love to see what you share with us.
Pumpkin + Cheesecake = PERFECTION!
I’m so wanting this right now! Will definitely try this recipe out!
Thanks for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely weekend.
xoxo
This recipe looks absolutely delicious! I can’t wait to make these! Thanks so much for sharing the recipe!
Looks decadent. Thank you for sharing with us at #HomeMattersParty. See you again next week.
Oh this looks so yummy and perfect for fall. Thanks for sharing at the Monday Funday Party. — Emily
That looks super yummy. Perfect fall dessert. I will be featuring this tonight at my Fall into Fall party that opens at 8pm EST. Please stop by and pick up an I’ve Been Featured button. Thanks. http://diybydesign.blogspot.com
My daughter made these for Thanksgiving they are so delicious, you must try them.
These bars are picture perfect and I could eat them year round.
I could go for a piece of this right now! Yum! Thanks for sharing with Merry Monday – I’ll be featuring your pumpkin cheesecake bars at our upcoming party.
Love no-bake desserts and I’ll definitely be trying this pumpkin cheesecake. Pinned and featured this on a pumpkin roundup.
LOVE the no bake cakes and this one will move to the top of my list! Thank you for sharing. Have a wonderful holiday.
Mary in Northern VA
I love the ginger snap on top. A great flavor with the pumpkin. Thanks for sharing at the What’s for Dinner party – have a fabulous week!
We love pumpkin and this no bake pumpkin cheese looks absolutely marvelous. Thank you for sharing at Happiness is Homemade.
This looks like the perfect Fall dessert. LOVE anything pumpkin and no-bake!
These look delicious! Thank you for joining the To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party! Pinned this! Hope to see you again next week!
I love gingersnaps. I bet they make a great crust! Thanks for sharing with SYC.
hugs,
Jann
Congratulations!
Your post is featured on Full Plate Thursday this week and it will be pinned to our features board. Hope you have a lovely day and thanks so much for sharing your post with us!
Miz Helen
Hi! Just wondering if you have ever tried this using homemade whipped cream. If so, how did it hold up?
Oh I like that this is no-bake! Adding it to my lust of pumpkin things to make
I love no-bake recipes and the only thing I’m missing are the cookies. Thanks for sharing this recipe with us at #OMHGWW.
Is 1/3 fat cream cheese an alternative to full fat cream cheese?
I made it in a pie shell used half amounts and everyone loved it
These no bake pumpkin cheesecake bars seems delicious , super excited to try this cheesecake. Thank you for this delicious one.