No Bake Pumpkin Cheesecake

5 from 2 votes

No Bake Pumpkin Cheesecake

These no bake pumpkin cheesecake bars have a gingersnap cookie crust and they don't use gelatin! Perfect for Thanksgiving or Friendsgiving!

Prep Time20

Chill Time12

Total Time12 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 350kcal

Author: Ella Gilbert

Equipment

8x8 inch baking pan

Ingredients

Gingersnap Crust

2 ¼ cups gingersnap cookie crumbs
1 stick unsalted butter melted
pinch kosher salt
4 tablespoons light brown sugar

Pumpkin Cheesecake

1 cup pumpkin puree
2 cups heavy cream cold
12 ounces cream cheese room temperature
2 teaspoons vanilla extract
1 ⅓ cup confectioners' sugar sifted
2 teaspoons pumpkin pie spice
½ teaspoons ground cinnamon
¼ teaspoon kosher salt

Metric - US Customary

Instructions

In a large mixing bowl, whisk your crushed cookie crumbs with your melted butter, sugar, and salt. Make sure all the crumbs are moist and there aren't any dry patches.
2 ¼ cups gingersnap cookie crumbs, 1 stick unsalted butter, pinch kosher salt, 4 tablespoons light brown sugar
Line a 8x8inch pan with parchment paper two ways, that way it’ll be easy to lift it out. So you want to make an X with the parchment paper!
Pour the crumbs into your prepared pan. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer. Place in the freezer for 20 minutes.
In a stand mixer with the whisk attachment or using a hand held electric mixer, whisk the cold heavy cream for about 5 minutes until you have stiff peaks. Set aside.
2 cups heavy cream
In a stand mixer with the paddle attachment, beat the cream cheese on medium speed until completely smooth - you don't want any lumps at all.
12 ounces cream cheese
Add in your sifted confectioners' sugar, vanilla extract, pumpkin puree, salt, and spices. Beat on medium-high until incorporated and smooth.
1 cup pumpkin puree, 2 teaspoons vanilla extract, 1 ⅓ cup confectioners' sugar, 2 teaspoons pumpkin pie spice, ¼ teaspoon kosher salt, ½ teaspoons ground cinnamon
Use a rubber spatula to gently fold in your whipped cream, being careful to not deflate the cream.
Pour the filling into your chilled crust. Use a small offset spatula to smooth out the top. Cover in plastic wrap and keep in the fridge overnight. 12 hours is best! Take out of the fridge and lift the cheesecake out of the pan, then slice into bars. I decorated my bars with whipped cream.

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘metric’ above ingredients.

Cheesecake Crust: Feel free to swap out the gingersnap cookie crumbs for graham cracker crumbs!

Pumpkin: Make sure you're using 100% pumpkin puree, not pumpkin pie filling.

Topping: Top the cheesecake bars with whipped cream or salted caramel!

Pan Size: I'm using an 8x8-inch pan. You can use a 9x9-inch pan just note that the bars won't be as thick.

Storage: Keep your cheesecake in the fridge for up to 5 days. It does not freeze well.

Nutrition