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The Best No-Bake Pumpkin Cheesecake Bars (Kid-Approved)

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These no-bake pumpkin cheesecake bars are a quick and easy fall dessert that comes together in just 20 minutes. With a creamy, spiced pumpkin filling and a crunchy gingersnap crust, they are a guaranteed crowd-pleaser for busy families.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 can (15 ounces or 425g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 box (3.4 ounces or 96g) instant vanilla pudding mix
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Prepare the Crust: In a medium bowl, combine the 2 cups of gingersnap crumbs, 2 tablespoons of sugar, and 6 tablespoons of melted butter. Stir with a fork until the mixture looks like wet sand and holds together when you press it.
  2. Press the Crust: Line your 9×9-inch baking dish with a sheet of parchment paper, leaving some overhang on two sides. Pour the crumb mixture into the dish. Use the bottom of a flat measuring cup or a glass to press it down firmly and evenly. Pop the dish in the fridge to chill while you make the filling.
  3. Make the Filling: In a large mixing bowl, beat the 16 ounces of softened cream cheese with an electric hand mixer on medium speed until it is smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add the 1 cup of sugar and beat again until combined, another 30 seconds.
  4. Add the Pumpkin and Spices: Add the 15-ounce can of pumpkin puree, 1 teaspoon of vanilla, 1 ½ teaspoons of pumpkin pie spice, 1 teaspoon of cinnamon, and the ¼ teaspoon of salt. Mix on low speed until everything is well incorporated.
  5. Incorporate the Pudding Mix: Sprinkle the entire box of dry instant vanilla pudding mix over the pumpkin mixture. Beat on low speed until the pudding is fully incorporated and the mixture begins to thicken slightly, about 1-2 minutes. Do not overmix.
  6. Assemble the Bars: Take the chilled crust out of the fridge. Spoon the pumpkin cheesecake filling over the crust. Use your rubber spatula to spread it into an even layer. Give the pan a gentle tap on the counter to release any air bubbles.
  7. Chill: Cover the dish with plastic wrap or foil and place it in the refrigerator. The bars need at least 4 hours to set up, but overnight is best.
  8. Make the Whipped Cream: In a chilled bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and ½ teaspoon of vanilla. Beat with an electric mixer on medium-high speed until stiff peaks form.
  9. Slice and Serve: Once the bars are fully set, use the parchment paper overhang to lift the entire block out of the dish. Place it on a cutting board. Use a sharp knife to cut into 9 or 16 squares. Top each bar with a dollop of whipped cream and a drizzle of caramel sauce, if desired.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Do not substitute instant pudding mix with cook-and-serve pudding. For clean slices, run a sharp knife under hot water and wipe dry between cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy cheesecake bars, kid-friendly dessert, no-bake dessert, pumpkin cheesecake

Find it online: https://dinadishes.com/the-best-no-bake-pumpkin-cheesecake-bars-kid-approved/