Description

A stress-free, no-bake holiday dessert featuring a creamy pumpkin cheesecake filling on a crunchy gingersnap crust. Perfect for making ahead and serving at gatherings.

Ingredients

Scale

2 cups crushed gingersnap cookies (about 200g)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
24 ounces full-fat block cream cheese, softened
1 cup heavy whipping cream
8 ounces whipped topping (e.g., Cool Whip), thawed
15 ounces 100% pure pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 cup powdered sugar

Instructions

Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly spray with cooking spray.
Crush gingersnap cookies into fine crumbs. In a medium bowl, mix crumbs with melted butter, sugar, and cinnamon until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while making the filling.
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down the sides.
Add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla to the cream cheese. Beat on low speed just until combined.
In a separate bowl or directly into the mixture, gently fold in the thawed whipped topping using a rubber spatula until uniform and fluffy.
Pour the pumpkin mixture over the chilled crust and spread evenly. Tap the pan gently to release air bubbles.
Cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until firm.
Lift the bars out of the pan using the parchment overhang. Cut into squares using a sharp knife dipped in hot water and wiped dry between cuts.
Serve chilled.

Notes

Ensure cream cheese is full-fat and softened to avoid lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Chill for at least 4 hours to ensure the bars set properly. For clean cuts, dip the knife in hot water and wipe dry between each slice.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 22
Sodium: 180
Fat: 18
Saturated Fat: 10
Carbohydrates: 35
Fiber: 1
Protein: 4

Keywords: no-bake, pumpkin cheesecake, holiday dessert, gingersnap crust, make-ahead, Thanksgiving dessert, easy dessert