No Bake Pumpkin Cheesecake Bars

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.

📝 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.

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.

🍰 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.