When the holiday season rolls around, especially for big occasions like Thanksgiving or Christmas, my kitchen becomes a hub of activity. One of my favorite strategies for keeping the day flowing smoothly is to include at least one show-stopping dessert that doesn’t require precious oven space. These no-bake pumpkin cheesecake bars fit that bill perfectly, freeing up your oven for turkeys, casseroles, and roasted vegetables. This recipe is a game-changer, simplifying your holiday preparations without compromising on taste or presentation. It’s a truly versatile dessert that brings comfort and joy, making it an excellent choice for any autumn or winter celebration where deliciousness and ease are top priorities.

Just like my popular no bake vanilla cheesecake, this pumpkin version foregoes the use of gelatin, which can sometimes be tricky to work with. Instead, I incorporate whipped heavy cream into the velvety cream cheese mixture. This not only lightens the texture of the cheesecake filling but also provides the necessary stability, allowing it to set beautifully in the refrigerator. For the crust, I opted for a spiced gingersnap base, as the warm, zesty notes of gingersnap cookies beautifully complement the sweet and earthy flavor of pumpkin. However, if gingersnaps aren’t your preference, you can easily substitute them with an equal amount of classic graham cracker crumbs for a more traditional cheesecake base. This flexibility ensures everyone can enjoy a slice of this delightful dessert.

If you’re looking to expand your repertoire of Thanksgiving cheesecake recipes that *do* require baking, don’t miss out on my decadent pecan pie cheesecake or the comforting apple crisp cheesecake! And for those who simply can’t get enough pumpkin, my pumpkin cupcakes with marshmallow frosting are another fantastic, crowd-pleasing option that captures the essence of fall in every bite.

Why These No Bake Pumpkin Cheesecake Bars Are Your Holiday Essential 🎃

These no-bake pumpkin cheesecake bars aren’t just delicious; they are incredibly practical and perfectly suited for the hustle and bustle of holiday entertaining. Here’s why they’ll become your go-to festive dessert:

• No Oven Required: This is arguably the biggest advantage, especially during Thanksgiving or Christmas. Oven space is always at a premium, with turkeys, roasts, and multiple side dishes vying for their turn. By choosing a no-bake dessert, you free up your oven, reduce stress, and simplify your meal preparation timeline, allowing you to focus on other culinary delights.
• Gelatin-Free Stability: Many no-bake recipes rely on gelatin to set, which can be a tricky ingredient for some home bakers to work with, and it’s also not suitable for vegetarians. Our recipe masterfully avoids gelatin by utilizing the natural thickening power of whipped heavy cream, which gives the cheesecake its firm yet airy texture. This makes the recipe more accessible and easier to execute for everyone.
• Super Simple to Make: The process for these bars is straightforward and forgiving, making them ideal for bakers of all skill levels. From crushing the cookies for the crust to gently folding the whipped cream into the pumpkin mixture, each step is designed for ease. There’s no complex baking, no water baths, and minimal risk of cracking – just simple mixing and chilling.
• Excellent Make-Ahead Option: One of the best features of these cheesecake bars is that they *must* be made ahead of time. This is a huge bonus for holiday hosting! You can prepare the entire dessert a full day (or even two) before your event, allowing it ample time to chill and set properly. This means on the day of your celebration, all you need to do is slice, decorate, and serve, leaving you more time to enjoy with your loved ones. Simply add your fresh whipped cream topping right before serving for the best results.

Essential Ingredients for Your Pumpkin Cheesecake Bars

Creating these heavenly no-bake pumpkin cheesecake bars requires just a handful of quality ingredients. Let’s dive into what you’ll need and some key tips for each:

• Pumpkin Puree: This is the star of our filling, providing that essential autumn flavor and beautiful orange hue. It’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling comes pre-sweetened and spiced, which would throw off the flavor balance of our cheesecake. Always check the label to ensure you’re getting pure pumpkin.
• Gingersnap Cookies: These cookies form the flavorful base of our crust, adding a wonderful warmth and spicy kick that pairs exquisitely with pumpkin. Their crisp texture holds up well when crushed and mixed with butter. However, if you prefer a milder flavor or can’t find gingersnaps, feel free to swap them out for an equal amount of finely crushed graham cracker crumbs or even vanilla wafers for a different twist.
• Cream Cheese: For the lusciously smooth and rich cheesecake filling, you absolutely must use full-fat cream cheese. Brands like Philadelphia are consistently reliable. If you’re in the UK, I’ve personally found that Longley Farms cream cheese offers the closest consistency and flavor to American-style cream cheese, providing that desired richness without being too soft or watery. Ensure your cream cheese is at room temperature before mixing; this is vital for achieving a smooth, lump-free filling.
• Heavy Cream: This is the secret weapon for achieving a stable, airy filling without gelatin. We’ll be whipping cold heavy cream to stiff peaks, which then gets folded into the cream cheese mixture. The fat content in heavy cream (typically 36% or more) allows it to hold its shape and provide structural support to the cheesecake. Make sure it’s very cold for optimal whipping.
• Unsalted Butter: Essential for binding the cookie crumbs together to form a sturdy and flavorful crust. Using unsalted butter gives you control over the overall saltiness of the dessert.
• Light Brown Sugar: Adds a touch of sweetness and a deeper, molasses-rich flavor to the gingersnap crust, complementing the spices.
• Kosher Salt: A pinch of salt enhances all the flavors, balancing the sweetness in both the crust and the filling. Don’t skip it!
• Confectioners’ Sugar: Also known as powdered sugar, this is used in the cheesecake filling. Sifting it is important to prevent lumps and ensure a super smooth texture.
• Vanilla Extract: High-quality vanilla extract adds depth and warmth to the pumpkin cheesecake, bridging the gap between sweet and spicy notes.
• Pumpkin Pie Spice & Ground Cinnamon: These spices are key to the classic pumpkin flavor profile. A combination of pumpkin pie spice (which typically includes cinnamon, nutmeg, ginger, and cloves) and an extra dash of ground cinnamon ensures a robust and fragrant filling.

1. Step 1: Prepare the Gingersnap Crust. In a spacious mixing bowl, combine your finely crushed gingersnap cookie crumbs with the melted unsalted butter, a pinch of kosher salt, and the light brown sugar. Use a spatula or your hands to mix everything thoroughly until all the cookie crumbs are evenly moistened and there are no dry patches remaining. This ensures a cohesive and flavorful crust.

2. Step 2: Form and Freeze the Crust. Line an 8×8-inch baking pan with parchment paper, allowing an overhang on two sides (or create an “X” pattern with two strips) to make lifting the finished bars out much easier. Pour the crumb mixture into the prepared pan. Using the bottom of a flat measuring cup or a rubber spatula, press the crumbs down firmly and evenly across the bottom of the pan. The more compact the crust, the better its structure. Place the pan in the freezer for 20 minutes to allow the butter to solidify and set the crust.

3. Step 3: Whip the Heavy Cream. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer), whip the cold heavy cream on medium-high speed. Continue beating for about 5 minutes, or until you achieve firm, stiff peaks. Be careful not to over-whip it into butter. Once done, gently transfer the whipped cream to a separate bowl and set it aside.

4. Step 4: Prepare the Cream Cheese Filling. Using the same stand mixer bowl (no need to wash if you whipped the cream first), switch to the paddle attachment. Add the room-temperature cream cheese and beat it on medium speed until it is completely smooth and free of any lumps. This is a critical step for a silky cheesecake. Then, add in the pumpkin puree, sifted confectioners’ sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and the remaining kosher salt. Beat on medium-high speed until all the ingredients are fully incorporated and the mixture is uniformly smooth and creamy.

5. Step 5: Fold in the Whipped Cream. Now for the magic! With a rubber spatula, very gently fold the whipped cream into the smooth pumpkin cheesecake mixture. Use an ‘over and under’ motion, being careful not to deflate the whipped cream. Mix until just combined and no streaks of white cream remain. The goal is to maintain as much air as possible for a light, fluffy filling.

6. Step 6: Assemble and Chill. Retrieve your chilled gingersnap crust from the freezer. Carefully pour the pumpkin cheesecake filling evenly over the crust. Use a small offset spatula to gently smooth the top surface of the filling. Cover the pan tightly with plastic wrap, ensuring it doesn’t touch the top of the cheesecake. Transfer the pan to the refrigerator and chill for a minimum of 12 hours. For the best, firmest set and most vibrant flavor, chilling overnight is highly recommended. The longer it chills, the better it sets. Once thoroughly chilled, lift the cheesecake out of the pan using the parchment paper overhang and slice into individual bars. Decorate as desired just before serving!

My Top Tricks, Tips, & More For Achieving Perfect No Bake Pumpkin Cheesecake Bars!

Even though these no-bake bars are simple, a few expert tips can elevate them from good to absolutely phenomenal:

• Pack the Crust Down Firmly: This step is more important than you might think! After pouring the crumb mixture into your prepared pan, don’t just gently pat it down. Use the bottom of a flat-bottomed measuring cup, a clean glass, or a rubber spatula to really press and compact those crumbs into an even, solid layer. This firm packing is crucial for giving your bars a sturdy base that won’t crumble when sliced and will hold the filling beautifully.
• Chill Overnight for the Best Set: While you might be tempted to cut into these bars after just a few hours, patience is truly a virtue here. Allowing the pumpkin bars to chill for at least 12 hours, or ideally overnight, is absolutely essential. This extended chilling time gives the cream cheese and whipped cream ample opportunity to fully set and firm up, resulting in a perfectly sliceable, stable bar with a luxurious texture. The longer it chills, the more developed the flavors become.
• Master the Slicing Technique: For beautiful, clean-cut bars, employ a simple trick: use a sharp, thin-bladed knife. Before each slice, run the knife under hot water and then carefully wipe it completely clean with a paper towel. The warm, clean blade will glide through the cheesecake smoothly, preventing sticking and dragging, and ensuring picture-perfect slices every time. Repeat this cleaning and warming process for each cut.
• Creative Decorating Ideas: I personally love to decorate each bar with a lovely swirl of fresh whipped cream using a Wilton 1M piping tip, as seen with my vanilla bean whipped cream. However, the possibilities are endless! Consider dusting with a sprinkle of cinnamon or pumpkin pie spice, adding a candied pecan or a gingersnap crumb garnish, or drizzling with a rich salted caramel sauce. A sprinkle of flaky sea salt on top of caramel would also be divine!
• Room Temperature Cream Cheese is Non-Negotiable: Make sure your cream cheese is completely at room temperature before you start mixing. Cold cream cheese will result in a lumpy filling, no matter how much you beat it. Take it out of the fridge at least an hour or two before you plan to bake.
• Cold Heavy Cream for Whipping: Conversely, your heavy cream should be as cold as possible to whip properly. A chilled bowl and whisk attachment can also help speed up the process and ensure stiffer peaks.

Even More Irresistible Thanksgiving Desserts to Try!

Looking for more dessert inspiration to complete your holiday spread? These festive recipes are sure to impress your guests:

If you’ve made this incredibly easy and delicious recipe for no-bake pumpkin cheesecake bars, please do me a favor and make sure to leave a ⭐️ rating and review below! Your feedback is invaluable and helps other home bakers discover this fantastic dessert. I absolutely adore seeing your culinary creations, so don’t hesitate to tag me on Instagram @alpineella so I can admire what you’ve made! You can also stay up-to-date with my latest recipes and kitchen adventures by following along on Pinterest, Facebook, and TikTok!

No Bake Pumpkin Cheesecake Bars

By Ella Gilbert

Nutrition