A gingersnap cookie base topped with a creamy pumpkin cheesecake center, topped with a frozen whipped topping and crumbled gingersnaps.

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Close up square image of a slice of no bake pumpkin cheesecake.

A no bake pumpkin cheesecake bars recipe that is so simple to make you won't believe it. A delicious gingersnap crust giving that slight sweet spiced crunch topped with a creamy pumpkin flavor cheesecake layer and topped with frozen whipped topping.

A slice of no bake pumpkin cheesecake bars on a plate in front of a serving plate of them. — No Bake Pumpkin Cheesecake Bars

Naturally, with all things pumpkin, fall is my favorite time of year to prepare this dessert. It's perfect for after a Thanksgiving meal, or any time during fall, just because.

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What makes this recipe so yummy
Groceries you'll need: Ingredients
Recipe walkthrough: Instructions
Recipe variations and substitute ideas
Necessary gear: Equipment
More pumpkin recipes I think you'll love
How to store leftovers
Mel's kitchen notes
No Bake Pumpkin Cheesecake Bars
💬 Comments

What makes this recipe so yummy

With it being a no bake cheesecake the time and effort involved is minimal.
Other than the refrigeration periods this dessert only takes 20 minutes of your time.

Groceries you'll need: Ingredients

Ingredients needed to make a no bake pumpkin cheesecake bars recipe.

Ginger Snap Cookies
Granulated Sugar
Butter, unsalted and melted
Heavy Cream
Pumpkin Puree
Cream Cheese
Powdered Sugar
Cheesecake Pudding Mix
Pumpkin Pie Spice
Frozen Whipped Topping

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

Collage of four images showing no bake pumpkin cheesecake bars recipe steps.

Step 1: Add the gingersnap cookies to the bowl of a food processor and mix for about a minute then add the melted butter and granulated sugar and mix again.
Step 2: Line a 9x13" baking dish with foil and press the cookie mixture into the bottom of the dish using the bottom of a glass. Refrigerate for 30 minutes.
Step 3: In the bowl of a stand mixer beat the heavy cream with the whisk attachment, until stiff peaks form. Change to the paddle attachment and add the blocks of cream cheese, pumpkin puree, pumpkin pie spice, powdered sugar and 1 box of the instant pudding mix and mix until totally combined. Scrape down the sides of the bowl if needed.
Step 4: Pour over the top of the cookie base and level off with an offset spatula, or the back of a spoon, then refrigerate again another 30 minutes.

Collage of two images showing how to make no bake cheesecake bars.

Step 5: Add the remaining heavy cream, whipped topping (I like to use Cool Whip) and 1 box of instant pudding mix and mix until combined.
Step 6: Spoon over the top of the pumpkin cheesecake layer and refrigerate again for another 30 minutes (or more is better).
Step 7: Life the foil lining out of the dish and cut into squares to serve. Crumble gingersnap cookies over the top.

Hint: If you don't have a food processor, you could add the cookies to a resealable bag and crush with a rolling pin. Then mix the other ingredients after.

Using foil to line the dish and lift it out will help you to cut beautiful squares and dish it up all pretty, instead of digging the squares out of the dish.

Recipe variations and substitute ideas

Vanilla Instant Pudding Mix - instead of the cheesecake flavored.
Graham Cracker Crust - instead of a gingersnap cookie crust.
Brown Sugar - instead of powdered sugar, but you won't need as much.
Vanilla Extract - for a touch of a little extra.
Homemade pumpkin puree - make your own if you don't like using canned pumpkin puree.
Sour Cream - you could exchange a little sour cream for some of the cream cheese.
Ground Ginger - if you don't have gingersnap cookies but want that flavor you could add a little ground ginger to, say, Graham crackers for the crust.

Slice of pumpkin cheesecake bars with a fork imprint in the front.

The Cagle Diaries

Necessary gear: Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

During the making of this recipe I used a food processor, a stand mixer and a 9 x 13" baking dish.

I have some affiliate links in the recipe card below, for recommendations.

More pumpkin recipes I think you'll love

I love everything pumpkin and so am always looking to add pumpkin desserts to my site. Below are some of my favorites;

You should also try this Little Debbies favorite Oatmeal Creme Pie Cheesecake.

How to store leftovers

This pumpkin cheesecake recipe will need to be stored in the refrigerator and only brought out to serve a slice. Cover dish with cling wrap and refrigerate for up to 4 days.

This does freeze well. Wrap with foil first then with plastic wrap. Freeze for up to 6 months.

Mel's kitchen notes

Clean off the blade of your sharp knife after each slice to keep the slices looking pretty.

Close up of a slice of no bake pumpkin cheesecake bars with a fork print in the front corner.

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