Pumpkin Cheesecake Bars are a game changer when you want all the flavors of fall without turning on your oven. These no bake pumpkin cheesecake bars come together in just 20 minutes of prep time and taste like the perfect cross between pumpkin pie and cheesecake.
No Bake Pumpkin Cheesecake Bars
What I love most about these pumpkin cream cheese bars is how incredibly simple they are to make. You get that rich, creamy cheesecake texture with warm pumpkin pie spices, all sitting on a perfectly spiced gingersnap crust. They’re perfect for Thanksgiving dessert, fall potlucks, or when you need something special but don’t have time to bake.
Ingredients & Equipment
Here’s what you’ll need to make these pumpkin pie cheesecake bars:
- Ginger snap cookies
- Sugar
- Pumpkin pie spice
- Butter
- Cream cheese
- Pumpkin puree
- Vanilla extract
- Frozen whipped topping
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Food processor
- 8×8 baking dish
- Parchment paper
- Electric mixer or hand mixer
- Measuring cups and spoons
Step By Step Directions
This recipe makes 16 servings. It takes 20 minutes of prep time and 4 hours of chill time.
Step 1. Place the ginger snap cookies in a food processor and pulse until finely ground.
Step 2. Add the sugar, pumpkin spice and butter to the food processor and pulse until the mixture begins to stick together and clump.
Step 3. Line an 8×8 baking dish with parchment paper and press the crust mixture into the bottom of the pan.
Step 4. Beat together the cream cheese, sugar, pumpkin puree, vanilla extract, and pumpkin spice until smooth and creamy.
Step 5. Fold in the frozen whipped topping.
Step 6. Spread the mixture in an even layer in the pan and place in the refrigerator to chill for at least 4 hours or overnight.
Step 7. Cut into bars and serve.
Variations
- Chocolate Crust – Use chocolate graham crackers instead of gingersnap cookies for a different flavor base.
- Caramel Swirl – Drizzle caramel sauce over the cheesecake layer before chilling and swirl with a knife.
- Mini Pumpkin Cheesecake Bites – Press the crust into mini muffin tins and portion the filling for individual servings.
- Pecan Topping – Sprinkle chopped toasted pecans on top before chilling for extra crunch.
- Maple Flavor – Replace vanilla extract with maple extract for a deeper fall flavor.
- Graham Cracker Crust – Substitute graham crackers for gingersnaps if you prefer a milder crust.
Leftovers & Storage
Store these pumpkin pie squares covered in the refrigerator for up to 5 days. The bars actually taste even better after the first day as the flavors have time to meld together. You can also freeze individual bars wrapped in plastic wrap for up to 2 months.
Tips & Tricks
- Make sure your cream cheese is completely softened before mixing to avoid lumps in your cheesecake layer.
- Line your pan with parchment paper for easy removal and clean cuts.
- Use a sharp knife dipped in warm water between cuts for the cleanest bar edges.
- Let the bars sit at room temperature for 5-10 minutes before cutting for easier slicing.
- Press the crust firmly into the pan so it holds together when you cut the bars.
- These can be made up to 2 days ahead, making them perfect for holiday entertaining.
Recipe FAQs
Can I make these without a food processor?
Yes! Place the gingersnap cookies in a sealed bag and crush them with a rolling pin until finely ground, then mix with the other crust ingredients in a bowl.
Can I use fresh whipped cream instead of frozen whipped topping?
You can, but the texture will be a bit softer. If using fresh whipped cream, whip 1 cup heavy cream to stiff peaks and fold it in gently.
How do I know when the bars are set enough to cut?
The cheesecake layer should feel firm when you gently touch the surface. If it’s still soft or jiggly, give it another hour or two in the fridge.
Can I make these ahead of time?
Absolutely! These pumpkin cheesecake bars are perfect make-ahead desserts. They’ll keep covered in the fridge for up to 5 days and taste great after chilling overnight.
What if I don’t have pumpkin pie spice?
You can make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
Can I double this recipe?
Yes! Double all ingredients and use a 9×13 inch pan. The chill time will remain the same.
More Pumpkin Recipes
- Pumpkin Blondies
- Pumpkin Custard Pie
- Pumpkin Brownies
- Pumpkin Oatmeal Cookies
- Pumpkin Pie Crisp
- Pumpkin Cheesecake Trifle
- Pumpkin Pie Sugar Cookies
- Pumpkin Lush
- Pumpkin Cinnamon Roll Bake
- Pumpkin Poke Cake
- Cake Mix Pumpkin Loaf
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
Ingredients
For the Crust:
For the Cheesecake:
- 8 ounces cream cheese softened
- 1/2 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 8 ounces frozen whipped topping thawed
Instructions
- Place the ginger snap cookies in a food processor and pulse until finely ground.
- Add the sugar, pumpkin pie spice, and butter to the food processor and pulse until the mixture begins to stick together and clump.
- Line an 8x8 baking dish with parchment paper and press the crust mixture into the bottom of the pan.
- Beat together the cream cheese, sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and creamy.
- Fold in the frozen whipped topping.
- Spread the mixture in an even layer in the pan and place in the refrigerator to chill for at least 4 hours or overnight.
- Cut into bars and serve.
Notes
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