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.
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
- 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
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.
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.
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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.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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No Bake Pumpkin Cheesecake Bars
Video
Ingredients
- 16 Ounces Gingersnap Cookies
- 6 Tablespoons Unsalted Butter melted
- 3 Tablespoons Granulated Sugar
- 2 (8 Ounce) Blocks Cream Cheese room temperature
- 1-½ Cups Heavy Whipping Cream divided
- 2 (3.2 Ounce) Boxes Cheesecake Instant Pudding Mix
- 1 (15 Ounce) Can Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
- 1 Cup Powdered Sugar
- 1 (16 Ounce) Container Whipped Cream Topping
Instructions
- Add the gingersnap cookies (reserving a handful to crumble on top afterward) to a food processor and mix for a minute. Then add the melted butter and sugar and mix again.16 Ounces Gingersnap Cookies, 6 Tablespoons Unsalted Butter, 3 Tablespoons Granulated Sugar
- Line a 9x13" dish with foil and spray with cooking spray.
- Press the crushed gingersnap cookie mixture into the bottom of the dish. Use the bottom of a flat measuring cup, or a glass if you like, to get it nice and even. Refrigerate for 30 minutes.
- In the meantime, add one cup of cream to the bowl of a stand mixer and whip the cream until stiff peaks form. Add the pumpkin puree, cream cheese, pumpkin pie spice, 1 package of cheesecake instant pudding and the powdered sugar. Mix well until smooth.2 (8 Ounce) Blocks Cream Cheese, 1-½ Cups Heavy Whipping Cream, 2 (3.2 Ounce) Boxes Cheesecake Instant Pudding Mix, 1 (15 Ounce) Can Pumpkin Puree, 2 teaspoons Pumpkin Pie Spice, 1 Cup Powdered Sugar
- Spoon this mixture on top of the gingersnap cookie base, using the back of a spoon level this layer out then place in the refrigerator for 30 minutes.
- Clean the mixing bowl and add the ½ cup cream and whip up - add the frozen whipped topping and the other package of cheesecake instant pudding.1-½ Cups Heavy Whipping Cream, 1 (16 Ounce) Container Whipped Cream Topping
- Spoon this layer on top of the pumpkin layer and use the back of a spoon to even out.
- Put back into the refrigerator and chill for a further 30 minutes (longer would be better - I leave overnight).
- Sprinkle crumbled gingersnap cookies over the top and serve.
Notes
Nutrition
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