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A slice of no bake pumpkin cheesecake bars with cream topping and drizzled in caramel sauce on a white plate.
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5 from 2 votes

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 filled with a creamy pumpkin spiced cheesecake filling. If you are craving those fall flavors you will love these no bake pumpkin bars!
Prep Time30 minutes
Cook Time0 minutes
Setting in the refrigerator8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 16 Slices
Calories: 385kcal
Author: Amanda

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

Gluten Free: If you require gluten free pumpkin cheesecake bars be sure that you use gluten free gingernuts when making the cheesecake crust. 
Storage: Store no bake pumpkin cheesecake bars in a sealed container in the fridge for up to 3 days.

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

Serving: 1Serving | Calories: 385kcal | Carbohydrates: 27.8g | Protein: 3.7g | Fat: 29.2g | Saturated Fat: 18.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.4g | Cholesterol: 51.9mg | Sodium: 210.5mg | Potassium: 30.3mg | Fiber: 0.6g | Sugar: 19.9g