These no bake pumpkin cheesecake bars are a delicious addition to your pumpkin dessert recipe book. With a gingernut crust, topped with a creamy pumpkin spice cheesecake filling. If you are craving those fall flavors you will love these no bake pumpkin bars!
I love this no bake pumpkin cheesecake when the holiday season comes around. It's the perfect gluten free no bake dessert. As always I used gluten-free ingredients.
If you love pumpkin recipes then you will also love this gluten free pumpkin bread, gluten free pumpkin donuts, and gluten free pumpkin brownies.
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⭐ Why we love this recipe
- No bake - I love that it's a no-bake fall dessert and is so easy to make.
- Pumpkin dessert - This recipe is perfect with canned or homemade pumpkin puree and is full of those delicious fall flavors.
- Gluten free - The cheesecake filling is naturally gluten free and the base is easily made gluten free. I used gluten-free gingernuts for the cheesecake crust.
- Make ahead - This can be made up to 3 days in advance. Making it a perfect make-ahead fall dessert to serve at a family gathering or preparing for Thanksgiving.
📝 Ingredients notes
- Gingernut Cookies - The flavor from the Gingernut or gingersnaps works well with the flavors used in the filling. Making it the ultimate combination for no bake pumpkin bars. I used gluten free gingersnap cookies to make gluten-free pumpkin cheesecake. You can also use your preferred base, see my substitutions below for suggestions.
- Pumpkin Puree - I recommend using canned pumpkin puree. Be sure to stain any additional liquid through a cheesecloth before adding the pumpkin puree as the excess liquid in the pumpkin puree can result in the cheesecake not firming up well. I have tested this recipe with homemade pumpkin puree and as it holds a lot more liquid requires a lot of straining to be sure that there is no additional liquid.
- Butter - Melted butter will combine with the cookie crumbs making a delicious no-bake cheesecake crust. I used unsalted butter and melted it in the microwave.
- Full-fat Cream Cheese - Always use full-fat cream cheese as the higher fat content is required for a firm setting. I made Philadelphia cream cheese pumpkin cheesecake bars as this is my preferred brand.
- Powdered sugar - AKA Icing sugar
- Heavy Cream - Also known as Double Cream. This recipe requires full-fat cream for the cheesecake filling to firm up.
- Vanilla extract - Adds additional flavor.
- Spices - I decided to make my own pumpkin spice as I wanted to have control over the flavor of the cheesecake filling. This recipe uses ground Cinnamon, allspice, and nutmeg to add to the fall flavors and enhance the pumpkin puree.
See the recipe card below for full ingredients & measurements.
⚡ Substitutions & Variations
- Gluten free - This cheesecake filling is naturally gluten free. To make the base gluten-free use gluten free gingersnaps (That's what I used), Gluten-free gingernuts, gluten free graham style crackers of GF digestive biscuits when making the base.
- Cheesecake crust - If you don't want a ginger flavor to the cheesecake crust you can use graham crackers, digestives, or your preferred hard cookie. I have previously used different crust bases when making no-bake cheesecakes, Such as a gluten free shortbread base in my Millionaires cheesecake, and digestives in my Gluten free cheesecake.
- Serving suggestions - I topped it with creme chantilly and then drizzled it with caramel sauce but the pumpkin cheesecake bars are perfect served without the cream if preferred.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make No Bake Pumpkin cheesecake bars.
See the recipe card below for more detailed recipe instructions.
How to Make the Gingersnap Base
Step 1: Place the gingernuts in a food blender until they resemble fine crumbs (See image 1). Add the crumbs to a mixing bowl. Melt the butter and add to the crumb mixture, Mix well until fully combined.
Step 2: Line an 8x8 baking pan with parchment paper. Transfer the mixture into the tin spread it evenly, and press down firmly on the crumb mixture until it feels firm and compact in the tin (See image 2).
Place in the fridge to set while making the filling. I recommend leaving it to set in the refrigerator for a minimum of 1 hour.
Tip: When lining the baking pan be sure to trim the parchment paper longer than needed as this will make the cheesecake easier to lift out of the pan when it has set.
Making the Pumpkin Cheesecake Filling
Step 3: In a large bowl whip the heavy cream with an electric handheld whisk until it forms stiff peaks (See image 3). Set the bowl aside.
Step 4: In a separate bowl beat cream cheese until soft. Add in the pumpkin puree (See tips below regarding pumpkin puree and cream cheese), powdered sugar, vanilla, cinnamon, allspice, nutmeg, and salt. Beat until the mixture is smooth and thick.
Tips
Cream Cheese
I used Philadelphia full-fat cream cheese as this is my preferred brand. If in the US be sure to use block cream cheese as the tubs have a higher moisture content.
Dry the cream cheese with a clean kitchen towel or paper towel to remove any excess water as the increased moisture will result in a cheesecake filling that won't set well.
Pumpkin Puree
I recommend using canned pumpkin puree for making the no-bake pumpkin cheesecake.
Always strain the pumpkin puree through a cheesecloth to remove any excess liquid. You will be surprised at how much liquid it contains.
I have tested using homemade pumpkin puree and it works well if the pumpkin is well strained of the excess liquid.
As this is a no-bake cheesecake we want to reduce any extra liquid that could result in the cheesecake not setting.
Assembling the Pumpkin Cheesecake Bars
Step 5: Add the whipped cream to the pumpkin cream cheese and fold in gently until it is fully combined and no streaks appear (See image 5).
Step 6: Transfer the pumpkin cheesecake filling on top of the gingernut base that was prepared earlier spread it evenly and smooth it out on top of the mixture.
Step 7: Once the top of the cheesecake is nice and smooth place (See image 7) in the fridge to set for at least 8 hours but preferably overnight for best results.
Step 8: Once set remove from the fridge and with a sharp knife slice into even-sized squares and serve with your preferred topping.
💡 Pro Recipe Tips
- Tip #1: Gingersnap Base - Be sure to pack the base firmly into the pan to make a firm strong base.
- Tip #2: Whipping the Cream - Whip the cream into stiff peaks as this is required to make the filling set well. Don't overwhip it until it starts to turn to butter.
- Tip #3: Remove excess liquid - Excess liquid is easily removed from the pumpkin puree by using a cheese cloth and from the cream cheese using paper towels. (See more tips above for pumpkin puree and cream cheese) If the liquid is not removed it will result in a sloppy cheesecake that will not firm up.
- Tip #4: Leave to set - Place the cheesecake in the fridge to set for a minimum of 8 hours but preferably overnight for best results.
🍰 Serving Suggestions
I have made this recipe lots of times and often eat it as is but when it's a special occasion I like to add a little something extra.
I have included some suggestions below that you might like to try or use a combination of some of the topping suggestions.
- Whipped Cream Topping - I top lots of desserts with Chantilly whipped cream it is so easy to make.
- Caramel Sauce - I often have homemade caramel sauce which just goes so well with pumpkin cheesecake. You can use your preferred caramel sauce check out the caramel sauce that I use for my Billy Miner pie or use ready-made caramel sauce.
- Additional Pumpkin Spice - Just a small pinch of pumpkin spice or ground cinnamon on top of the cheesecake can reinforce the pumpkin flavor.
- Dusting of Powdered Sugar - A simple dusting of powdered sugar on top can provide an elegant finishing touch.
- Candied Nuts - Sprinkle some chopped candied pecans or walnuts on top for a crunchy, sweet contrast to the creamy cheesecake.
❓ Recipe FAQs
Store no bake pumpkin cheesecake bars in a sealed container in the fridge for up to 3 days.
Yes, As no bake cheesecake requires at least 8 hours in the fridge to set the pumpkin cheesecake bars are best made at least the day before serving.
Yes, As pumpkin cheesecake filling is naturally gluten free. To make the crust gluten free I used gluten free gingernuts to make gluten free pumpkin cheesecake bars.
🧡 More Pumpkin recipes
If you tried this No Bake Pumpkin Cheesecake Bars recipe. Please leave a star 🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
No Bake Pumpkin Cheesecake Bars
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 8 x 8 square baking tin
- Parchment paper
- Stand mixer or hand-held mixer
Ingredients
Pumpkin Cheesecake base
- 320 Grams Gingernut Cookies or Ginger snap cookies I used gluten free ginger snaps cookies to make gluten free pumpkin cheesecake.
- 150 Grams Unsalted Butter Melted
Pumpkin cheesecake filling
- 450 ml Heavy Cream AKA Double cream
- 500 grams Full fat Cream Cheese Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full-fat cream cheese (See Notes below).
- 250 grams Pumpkin Puree (See notes below)
- 150 grams Powdered sugar AKA Icing sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon All spice
- ¼ teaspoon Salt
Optional Cream topping
- 300 ml Heavy Cream AKA Double cream
- 50 grams Powdered Sugar AKA Icing sugar
- ½ teaspoon Vanilla extract
Instructions
How to make gingernut cheesecake base
- Line the bottom and sides of the 8x8 baking tin with parchment paper having a slight overhang as this will make releasing the cheesecake from the tin easier.
- Place the gingernuts in a food blender until it resembles fine crumbs. If you don't have a food blender place the gingernuts in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs. Add the crumbs into a mixing bowl.
- Melt the butter and add to the crumb mixture, Mix well until fully combined.
- Transfer the mixture into the tin spread it evenly, and press down firmly on the crumb mixture until it feels firm and compact in the tin. Place in the fridge to set while making the filling. I recommend leaving it to set in the refrigerator for a minimum of 1 hour.
How to make Pumpkin cheesecake filling
- In a large bowl whip the heavy cream with an electric handheld whisk until it forms stiff peaks (See image 3). Set the bowl aside.
- In a separate bowl beat cream cheese until soft. Add in the pumpkin puree (See tips below regarding pumpkin puree and cream cheese), powdered sugar, vanilla, cinnamon, allspice, nutmeg, and salt. Beat until the mixture is smooth and thick.
- Add the whipped cream to the pumpkin cream cheese and fold in gently until it is fully combined and no streaks appear (See image 5).
- Transfer the pumpkin cheesecake filling to the tin prepared earlier and spread it evenly and smooth it out on top of the mixture. Place in the fridge to set for at least 8 hours preferably overnight for best results.
- When fully set remove the cheesecake from the refrigerator and use the parchment paper to carefully lift it from the tin. Slice into your desired size of cheesecake bars.
Cream and caramel topping (Optional serving suggestion)
- Before serving sieve the powdered sugar and place the cheesecake bar on a serving plate.
- Whisk the Heavy cream, Vanilla extract, and powdered sugar together. Whisk well until the cream is smooth and is starting to thicken. Be careful not to over whisk.
- Place the cream inside a piping bag with your preferred nozzle tip and pipe on top of the pumpkin cheesecake slices and then drizzle with caramel sauce.
- Enjoy!
Notes
Tips
Cream Cheese
I used Philadelphia full-fat cream cheese as this is my preferred brand. If in the US be sure to use block cream cheese as the tubs have a higher moisture content. Dry the cream cheese with a clean kitchen towel or paper towel to remove any excess water as the increased moisture will result in a cheesecake filling that won't set well.Pumpkin Puree
I recommend using canned pumpkin puree for making the no-bake pumpkin cheesecake. Always strain the pumpkin puree through a cheesecloth to remove any excess liquid. You will be surprised at how much liquid it contains. I have tested using homemade pumpkin puree and it works well if the pumpkin is well strained of the excess liquid. As this is a no-bake cheesecake we want to reduce any extra liquid that could result in the cheesecake not setting.Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this No Bake Pumpkin Cheesecake Bars recipe.
Dave says
Made this for my Dad and it went down a treat. Has to be one of the nicest cheesecakes I've had.
Amanda says
Thank you Dave for the review. I am so happy you liked the recipe.
Protima says
Hi, can I make this in a 9” springform pan or would this quantity be too little for that size pan? Thanks
Amanda says
Hi Protima, Yes the cheesecake can be made in a springform pan. Line the sides of the pan to make it easier to release and it will have a neater finish.