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Creamy No-Bake Pumpkin Cheesecake Bars Easy Gingersnap Crust Recipe

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A rich and satisfying no-bake pumpkin cheesecake bar with a spicy gingersnap crust, perfect for cozy fall gatherings and easy to prepare without an oven.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (245g) pure pumpkin puree
  • 3/4 cup (90g) powdered sugar
  • 1 cup (240ml) heavy cream, whipped to stiff peaks
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • A pinch of ground cloves
  • 1 tablespoon lemon juice

Instructions

  1. Crush about 2 cups (200g) of gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
  2. Transfer the crumbs to a mixing bowl and stir in 6 tablespoons (85g) of melted unsalted butter and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and feel like wet sand.
  3. Line an 8×8-inch (20×20 cm) square pan with parchment paper, leaving some overhang for easy lifting later.
  4. Press the gingersnap mixture firmly and evenly into the bottom of the pan. Use the bottom of a flat measuring cup or your fingers to compact it well. Pop it in the fridge while you prepare the filling.
  5. In a large bowl, beat 16 ounces (450g) of softened cream cheese until smooth and creamy.
  6. Add 3/4 cup (90g) powdered sugar and beat again until fully combined.
  7. Mix in 1 cup (245g) of pure pumpkin puree, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice.
  8. Add the spices: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves. Stir until everything is well blended.
  9. In a separate chilled bowl, whip 1 cup (240ml) of heavy cream with an electric mixer until stiff peaks form.
  10. Gently fold the whipped cream into the pumpkin and cream cheese mixture, being careful not to deflate the cream.
  11. Spread the filling evenly over the chilled gingersnap crust and smooth the top with a spatula.
  12. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the filling to firm up and the flavors to meld.
  13. Once set, use the parchment overhang to lift the cheesecake slab out of the pan.
  14. Cut into bars with a sharp knife, wiping the knife clean between cuts for smooth edges.

Notes

If the crust feels too crumbly, add a tablespoon more melted butter next time. Let cream cheese sit at room temperature for at least 30 minutes for easier mixing and fewer lumps. Chill the bars overnight for best texture and flavor. Run knife under hot water and dry before slicing for clean edges. For gluten-free, substitute gingersnap cookies with gluten-free cookies or graham crackers with added ginger. For dairy-free, use coconut cream and plant-based cream cheese alternatives.

Nutrition

Keywords: pumpkin cheesecake bars, no-bake pumpkin dessert, gingersnap crust, fall dessert, easy pumpkin bars, no-bake cheesecake, autumn dessert

Find it online: https://blixfood.com/creamy-no-bake-pumpkin-cheesecake-bars-easy-gingersnap-crust-recipe/