Description
These no-bake pumpkin cheesecake bars combine a crunchy gingersnap crust with a creamy pumpkin-spiced cream cheese filling. Perfect for fall gatherings or cozy evenings, they require no oven and deliver all the autumnal warmth of a classic cheesecake in a convenient bar form.
Ingredients
2 cups crushed gingersnap cookies
1/2 cup melted unsalted butter
1/4 cup brown sugar
16 oz cream cheese, softened
1/3 cup granulated sugar
1 cup canned pumpkin puree
1 tsp vanilla extract
1/4 tsp pumpkin pie spice
1/2 cup cold milk
Instructions
Line a 9×13-inch pan with parchment paper.
Mix gingersnap crumbs, melted butter, and brown sugar. Press into the pan.
Refrigerate crust for 30 minutes.
Beat cream cheese and granulated sugar until smooth. Mix in pumpkin puree, vanilla, pumpkin pie spice, and milk.
Pour filling over chilled crust and smooth the surface.
Chill for at least 4 hours or overnight before slicing into bars.
Notes
Chill crust before adding filling to prevent cracking
Store in an airtight container in the fridge for up to 5 days
Top with whipped cream or a sprinkle of cinnamon before serving
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 9g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 0.4g
- Protein: 4g
- Cholesterol: 50mg