When the oven is already packed with turkey, stuffing, and rolls, the last thing any Thanksgiving host needs is a dessert that requires an hour of baking time. This no bake pumpkin cheesecake bars gingersnap crust recipe is the perfect solution—a gorgeous, decadent dessert that requires zero oven time and is completely finished and chilling in the refrigerator in under 30 minutes!
This recipe takes the cozy, spicy flavor of pumpkin pie and combines it with the rich, creamy tang of a classic cheesecake. The crust is made from crunchy gingersnap cookies, whose spicy warmth pairs beautifully with the sweet, light pumpkin filling. This dessert is designed for ease: it’s simple to make, travels beautifully, and is guaranteed to be a crowd-pleaser, earning it a permanent spot on your list of essential Thanksgiving recipes.
Why This No-Bake Bar is a Thanksgiving Essential
This specific recipe is a true hero in the Thanksgiving recipes category, primarily due to its convenience and superior texture.
- Oven-Free Zone: This is the most critical benefit. It requires no baking, freeing up your oven and stovetop for the main meal and eliminating the risk of a cracked or sunken cheesecake.
- Fluffy, Light Filling: Unlike traditional baked cheesecakes which are dense, this filling uses whipped topping (like Cool Whip) combined with cream cheese. This results in an incredibly light, airy, and fluffy texture that is cool and refreshing, offering a welcome contrast to the heavy holiday meal.
- The Spicy Crust: Using Gingersnap cookies for the crust elevates the flavor beyond a standard graham cracker base. The ginger, molasses, and cinnamon in the cookies create a warm, spicy foundation that is distinctly autumnal and complements the pumpkin perfectly.
- Master Make-Ahead: This dessert must be made ahead (at least 1–2 hours, preferably overnight) to allow the filling to set, making your Thanksgiving Day completely dessert-prep-free!
The Anatomy of a Perfect No-Bake Bar
Achieving a clean slice, a sturdy crust, and a smooth filling depends on proper preparation and cooling techniques.
The Gingersnap Crust
The crust must be firmly packed to hold up to the creamy filling.
- Cookie Prep: You can crush the gingersnap cookies quickly in a food processor, or place them in a zip-top bag and crush them with a rolling pin.
- Firming Up: After mixing the crumbs with melted butter and sugar, firmly press the mixture into the bottom of the pan. Using the bottom of a glass or a measuring cup helps create an even, tightly packed base. The initial 30-minute chill is essential for setting the crust before adding the filling.
The Creamy Filling
The filling relies on room temperature ingredients and the whipped topping for stabilization.
- Room Temperature Cream Cheese: The cream cheese must be soft and at room temperature before mixing. This prevents lumps, ensuring a perfectly smooth and uniform filling texture.
- Whipping, Not Mixing: Use a hand or stand mixer to cream the sugars and cream cheese until fluffy. Then, gently fold in the thawed whipped topping. Do not beat or over-mix the whipped topping, as this will deflate the air and make the filling dense. The goal is to keep it light and airy.
- Double Chill: The filling requires at least 1–2 hours in the refrigerator to become firm. For the cleanest slices, chill it overnight.
Step-by-Step: The No-Bake Assembly
This entire process is done on the countertop and requires minimal active time.
| Step | Action | Notes |
| Prep Time | 30 Minutes | |
| Chill Time | 2+ Hours (Overnight is best) | |
| Yields | 20 Squares |
Part 1: Crust and Filling
- Prep Pan: Line a 9×13 inch pan with aluminum foil or parchment paper, leaving an overhang on the sides for easy removal.
- Make Crust: Crush the gingersnap cookies. Mix the crumbs with melted butter and sugar. Press the mixture firmly and evenly into the bottom of the prepared pan. Refrigerate for 30 minutes.
- Make Filling: Use a mixer to cream the softened cream cheese, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, vanilla, and pumpkin pie spice; mix until smooth.
- Fold in Topping: Gently fold in ONE container of thawed frozen whipped topping until evenly combined. Pour the filling over the chilled crust and spread evenly.
Part 2: Chill and Garnish
- Chill: Refrigerate for 1-2 hours to allow the filling to set.
- Top and Serve: Just before serving, top the cheesecake bars with the second container of thawed whipped topping, spreading evenly over the top.
- Garnish and Slice: Slice into squares and garnish each piece with a reserved whole gingersnap cookie for a final, professional touch that ties the flavors together.
Pro-Tips and Variations for Decadence
Make your no bake pumpkin cheesecake bars gingersnap crust version truly your own with these simple hacks.
Ultimate Garnish
- Spiced Whip: Instead of using the whipped topping straight from the container, you can mix 1 teaspoon of pumpkin pie spice or cinnamon into the second container of whipped topping before spreading it on top.
- Caramel Drizzle: Drizzle the top of the finished bars with a fine stream of salted caramel sauce for an extra layer of flavor before serving.
Flavor Swaps
- Crust Alternatives: If you can’t find gingersnaps, use Biscoff cookies or a blend of graham crackers and ground cinnamon for the crust.
- Cream Cheese Boost: If you prefer a lighter tang, use 1/2 of the cream cheese and replace the other half with an equal amount of softened Neufchâtel cheese.
Conclusion: The Easiest, Creamiest Holiday Treat
This No Bake Pumpkin Cheesecake Bars recipe is a dream come true for the busy holiday season. It completely eliminates oven time, guarantees a creamy, smooth filling, and comes together in minutes. Embrace the ease of this Thanksgiving recipe and enjoy having the most decadent, stress-free dessert ready to go!
Easy No-Bake Pumpkin Cheesecake Bars
Equipment
- 9×13-inch baking pan
- hand mixer or stand mixer
- mixing bowls
- rubber spatula
- Food processor (optional)
Ingredients
- 3 cups Gingersnap cookies, crushed
- 10 tbsp Butter, melted
- 2 tbsp Granulated sugar (for crust)
- 16 oz Cream cheese, softened to room temperature
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 cup Pumpkin puree (not pie filling)
- 1.5 tsp Vanilla extract
- 2 tsp Pumpkin pie spice
- 16 oz Frozen whipped topping, thawed (divided)
- 20 Whole gingersnap cookies, for garnish
Instructions
- Line a 9×13-inch pan with parchment or foil, leaving an overhang for easy lifting.
- Combine crushed gingersnap cookies, melted butter, and sugar. Firmly press the mixture into the bottom of the pan using the bottom of a glass. Chill for 30 minutes.
- Beat softened cream cheese with granulated sugar and brown sugar until smooth and fluffy. Add pumpkin puree, vanilla, and pumpkin pie spice; mix until smooth.
- Gently fold in half (8 oz) of the thawed whipped topping until the filling is light and uniform. Pour over the chilled crust and spread evenly.
- Refrigerate for at least 1–2 hours, or preferably overnight, until fully set.
- Spread the remaining 8 oz of whipped topping over the chilled bars. Slice into squares and garnish each piece with a whole gingersnap cookie.