Last updated on October 23, 2026
These no bake pumpkin cheesecake bars are a buttery gingersnap crust filled with a creamy pumpkin filling and topped with optional whipped cream. This recipe makes 16 squares and needs around 25 minutes of active prep time plus at least six hours for chilling.
If you want to make your fall meal special, check out our assortment of pumpkin desserts, from cheesecake and mousse to pies and baked goods.
The filling is light and creamy, made with softened cream cheese and fresh whipped heavy cream. No eggs, no gelatin, no sour cream in the filling and the crust is set in the fridge. Make the bars a day ahead to provide plenty of time for them to firm up.
Table of Contents
Why We Love These Pumpkin Cheesecake Bars
A Spiced Crust in Every Bite
Gingersnap crumbs bring warm spice and a buttery contrast to the creamy pumpkin filling.
Creamy Filling with a Light Texture
Whipped heavy cream is folded into the pumpkin and cream cheese base, giving the filling its airy texture without an egg custard.
Simple to Portion for a Dessert Table
A square pan makes it easy to cut even portions. Keep the bars chilled and garnish only the portions you plan to serve.
No Bake Pumpkin Cheesecake Bars
- Total Time: 6 hours 25 minutes
- Yield: 16 bars 1x
Description
Creamy pumpkin cheesecake bars include a buttery gingersnap crust and an optional whipped cream topping. Prepare the crust and filling in approximately 25 minutes, then chill for at least six hours before cutting into 16 squares.
Ingredients
For the Gingersnap Crust
- 2 cups fine gingersnap cookie crumbs
- ¼ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 16 oz full-fat block cream cheese, softened
- 1 cup plain canned pumpkin purée, measured before gently blotting away surface moisture
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup heavy whipping cream, cold, measured before whipping
Optional Toppings
- Additional whipped cream
- Crushed gingersnap cookies
- Ground cinnamon
Instructions
- Prepare the Crust
Line a 9-inch square pan with parchment paper, leaving an overhang on two sides. Mix the gingersnap crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into an even layer across the bottom of the pan. Refrigerate while making the filling. - Mix the Pumpkin Filling
Beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat until evenly combined, scraping the bowl as needed. - Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. Stop when the peaks hold their shape and the cream is still smooth. - Fold and Assemble
Fold the whipped cream into the pumpkin mixture in two or three additions using a spatula. Once combined, spread the filling over the chilled crust and smooth the surface. - Chill Until Firm
Cover without touching the filling and refrigerate for at least six hours, or overnight. If the center is still loose, continue refrigerating before slicing. - Slice and Serve
Carefully lift the chilled cheesecake from the pan using the parchment. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Garnish shortly before serving and keep the remaining bars refrigerated.
Notes
- Pan size: An 8-inch square pan produces taller bars. Chill until firm throughout.
- Pumpkin: Use plain pumpkin purée. Measure one cup, then gently blot away surface moisture without adding more pumpkin afterward.
- Cream cheese and cream: Soften the cream cheese before mixing; keep the heavy whipping cream cold.
- Prep Time: 25 minutes
- Chill Time: 6 hours (minimum)
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: Per Bar
- Calories: 310
- Sugar: 19g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
Ingredients for No Bake Pumpkin Cheesecake Bars
The crust needs fine cookie crumbs, granulated sugar, and melted butter. The filling combines cream cheese, pumpkin purée, powdered sugar, vanilla, warm spices, and heavy whipping cream.
A few ingredient details make the preparation easier:
| Ingredient | What to use | Why it matters |
|---|---|---|
| Gingersnaps | Crisp cookies crushed into fine crumbs | Large pieces make the crust harder to compact evenly. |
| Butter | Unsalted butter, melted | Melted butter distributes through the crumbs. |
| Cream cheese | Full-fat block cream cheese, softened | It mixes more smoothly than cold cream cheese. |
| Pumpkin | Plain canned pumpkin purée | Pumpkin pie filling already contains sweetener and spices. |
| Heavy whipping cream | Cold, measured while liquid | Whip it separately before folding it into the filling. |
| Powdered sugar | ⅔ cup for the filling | Use the same amount in the article and recipe card. |
Gingersnap Crust
Use 2 cups of fine gingersnap crumbs, ¼ cup granulated sugar, and 7 tablespoons melted unsalted butter.
Mix until the crumbs are evenly moistened, then press them firmly across the bottom of the lined pan. Pay attention to the corners so the crust has an even thickness.
Pumpkin Cheesecake Filling
Use 16 ounces softened cream cheese, 1 cup pumpkin purée, ⅔ cup powdered sugar, 1 teaspoon vanilla, 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and 1 cup cold heavy whipping cream.
Measure the pumpkin, then gently blot away visible surface moisture with paper towels. Do not add extra pumpkin to replace the moisture removed.
If your spice jar is empty, you can prepare a homemade pumpkin pie spice blend, then measure 1½ teaspoons of the finished blend for this recipe.
Optional Toppings
Finish the bars with a small dollop of whipped cream, crushed gingersnaps, or a light dusting of cinnamon. Any cream used for decorating is additional to the cup used in the filling.
How to Make No Bake Pumpkin Cheesecake Bars
1. Prepare the Pan and Crust
Line a 9-inch square pan with parchment paper, leaving enough overhang to help lift out the chilled cheesecake.
Combine the cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly and evenly into the pan, then refrigerate while you prepare the filling.
An 8-inch square pan also works with the existing recipe quantities and produces taller bars. Allow the filling to become firm throughout before cutting.
2. Beat the Pumpkin Base
Beat the softened cream cheese until smooth. Add the powdered sugar, pumpkin purée, vanilla, pumpkin pie spice, and cinnamon.
Mix until evenly combined, scraping the sides and bottom of the bowl. Smooth out any cream cheese lumps at this stage, before adding the whipped cream.
3. Whip the Cold Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. When you lift the beaters, the peaks should hold their shape.
Stop before the cream becomes grainy. The cream cheese needs to be softened for mixing, but the heavy cream should stay cold until you whip it.
4. Fold and Fill
Add the whipped cream to the pumpkin base in two or three additions. Use a spatula to fold gently, lifting the mixture from the bottom of the bowl until the white streaks disappear.
Spread the filling over the chilled crust and smooth the top. Avoid using the electric mixer after adding the whipped cream.
5. Chill Thoroughly
Cover the pan without pressing the covering into the filling. Refrigerate for at least six hours, or overnight.
The cheesecake should feel firm enough to portion before you lift or slice it. Keep it refrigerated longer if the center is still loose.
6. Slice and Garnish
Lift the chilled cheesecake carefully using the parchment overhang and support it as you transfer it to a cutting board.
Use a sharp knife to cut four rows in each direction for 16 squares. Wipe the blade between cuts. Add the toppings shortly before serving and return the remaining bars to the refrigerator.
Tips for a Firm Filling and Neat Slices
- Start with softened cream cheese. Cold cream cheese can leave small lumps that are difficult to remove once the whipped cream has been folded in.
- Use the measured amount of pumpkin. Adding the rest of a can changes the filling’s moisture and proportions.
- Whip the cream before adding it. Pouring liquid cream directly into the pumpkin mixture does not follow this recipe’s method.
- Fold gently. The air incorporated into the whipped cream helps give the filling its light texture.
- Allow the full chilling time. These easy pumpkin cheesecake bars need refrigerator time even though the active preparation is short.
- Cut while cold. For a cleaner edge, warm the knife briefly in hot water, dry it thoroughly, and wipe it between slices.
Variations and Individual Portions
Pumpkin Cheesecake Bars with Graham Cracker Crust
Graham cracker crumbs are an alternative already listed in the recipe card. They give the crust a milder flavor than gingersnaps.
Use fine crumbs and check that the mixture holds together when pressed. Different cookies absorb butter differently, so the crust texture may vary. The gingersnap version remains the main version described here.
Individual Cheesecake Cups
For a recipe designed around individual servings, try our No Bake Pumpkin Cheesecake Cups. Follow that recipe’s quantities and chilling instructions when preparing jars or dessert glasses.
Prefer a Layered Pudding Dessert?
Our No Bake Pumpkin Lush offers a different format with distinct creamy layers. It is a useful alternative when you want a layered dessert rather than one pumpkin cheesecake filling.
Make-Ahead and Storage Tips
These no-bake cheesecake bars are easy to prepare ahead of time. Keep them chilled and add the toppings just before serving for the best texture.
Prepare the Day Before
- Make ahead: Assemble the crust and cheesecake filling the day before serving.
- Chill overnight: Cover and refrigerate to give the filling enough time to set.
- Add toppings last: Finish with whipped cream and other garnishes just before serving.
- Slice when ready: Cut the chilled bars into portions for clean, neat edges.
Tip: Preparing the bars overnight leaves only slicing and decorating for the day of your gathering.
Refrigerate the Bars
- Storage: Keep the bars covered in the refrigerator for up to 3 days after preparation.
- Keep them separate: Store in a single layer when possible to protect the toppings.
- Safe temperature: Maintain a refrigerator temperature of 40°F (4°C) or colder.
- Party serving: Bring out small trays and keep the remaining bars refrigerated.
Tip: Don’t leave the bars unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).
Freezing
- Freeze without toppings: Wrap the cheesecake bars tightly and place them in a freezer-safe container.
- Storage time: Freeze for up to 1 month.
- Thaw safely: Transfer to the refrigerator and thaw overnight before serving.
- Add fresh toppings: Garnish after thawing for the best appearance and texture.
Tip: Freezing may slightly change the creamy filling and soften the crust. For the best results, refrigerate overnight instead of freezing when serving the next day.
Serving for Thanksgiving or a Fall Gathering
These no bake pumpkin cheesecake squares are perfect for Thanksgiving dinner, fall parties, or holiday dessert tables. Serve them chilled with a little whipped cream and a sprinkle of cookie crumbs.
- Serve cold: Keep the bars refrigerated until ready to enjoy.
- Add toppings last: Finish with whipped cream and cookie crumbs just before serving.
- Arrange neatly: Place the squares in a single layer so guests can pick up each portion easily.
- Offer more variety: Pair them with other treats from our no bake Thanksgiving desserts collection for a festive dessert spread.
Want something chewy alongside the creamy bars? Try our Pumpkin Rice Krispie Treats. Serve both in small portions so guests can enjoy a little of each.
Serving tip: For gatherings away from home, transport the bars in a covered container inside a cooler with ice packs. Keep them chilled and add delicate toppings after arrival.
Frequently Asked Questions
Another Pumpkin Cheesecake Treat to Try
For a bite-sized dessert with a chocolate coating, try our No Bake Pumpkin Cheesecake Truffles. They offer another way to serve pumpkin cheesecake flavor on a mixed dessert tray.