No Bake Pumpkin Cheesecake Bars

Ingredients

• 320 gGingernut biscuits or ginger snap cookies
• 150 g, meltedUnsalted butter
• 450 mlDouble cream
• 500 gFull-fat cream cheese
• 250 gPumpkin purée
• 150 gIcing sugar
• 1 teaspoon (5 ml)Vanilla extract
• 1 teaspoon (5 ml)Ground cinnamon
• 1/4 teaspoon (1.25 ml)Ground nutmeg
• 1/4 teaspoon (1.25 ml)Allspice
• 1/4 teaspoon (1.25 ml)Salt
• 300 mlDouble cream
• 50 gIcing sugar
• 1/2 teaspoon (2.5 ml)Vanilla extract

Instructions

1. 1

   Line the tin

   Line the base and sides of an 8 × 8-inch tin with baking parchment, leaving a little overhang to help lift out the cheesecake.

2. 2

   Crush the biscuits

   Blitz the gingernuts to fine crumbs in a food processor. Alternatively, put them in a food bag and crush with a rolling pin or wooden spoon, then tip the crumbs into a mixing bowl.

3. 3

   Mix the base

   Melt the butter and stir it into the biscuit crumbs until thoroughly combined.

4. 4

   Chill the base

   Tip the mixture into the prepared tin, spread it evenly and press it down firmly until compact. Refrigerate while you make the filling; chilling for at least 1 hour is recommended.

5. 5

   Whip the cream

   In a large bowl, whisk 450 ml of double cream with an electric hand whisk until it forms stiff peaks. Set aside.

6. 6

   Mix the filling

   In a separate bowl, beat the cream cheese until soft. Add the pumpkin purée, 150 g icing sugar, 1 teaspoon vanilla, cinnamon, nutmeg, allspice and salt, then beat until smooth and thick.

7. 7

   Fold in cream

   Gently fold the whipped cream into the pumpkin and cream cheese mixture until combined, with no visible streaks.

8. 8

   Chill the cheesecake

   Spoon the filling onto the chilled base and spread it evenly, smoothing the top. Refrigerate for at least 8 hours, preferably overnight, until set.

9. 9

   Cut into bars

   Once fully set, use the parchment overhang to lift the cheesecake carefully from the tin. Cut it into bars as desired.

10. 10

    Prepare the topping

    Just before serving, sift the 50 g icing sugar and place each cheesecake bar on a serving plate.

11. 11

    Whip the topping

    Whisk the remaining 300 ml double cream with the 1/2 teaspoon vanilla and sifted icing sugar until smooth and beginning to thicken. Take care not to over-whip.

12. 12

    Pipe and serve

    Transfer the cream to a piping bag fitted with your preferred nozzle and pipe it over the bars. Drizzle with caramel sauce to serve.

What are pumpkin cheesecake bars?

These are chilled, sliced portions of cheesecake made with a spiced pumpkin and cream cheese filling on a gingernut biscuit base. They take the familiar American combination of pumpkin and warming spices and serve it in a convenient bar form.

Here, whipped cream lightens the rich filling, while the ginger biscuits add a crisp, gently spiced contrast. The long refrigeration gives the no-bake mixture time to firm up for neat slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 4g protein, 28g carbs, 29g fat.

The biscuit base and icing sugar supply most of the carbohydrates, while the butter, double cream and full-fat cream cheese account for much of the fat. Cream cheese and cream contribute some protein, but this is primarily a rich dessert rather than a protein-focused dish. Serve a bar after a balanced meal, or pair it with fresh fruit for a contrasting finish.

Build a firm biscuit base

Fine crumbs: crush the gingernuts evenly so the melted butter can coat them throughout. A food processor is quick, but a sealed food bag and rolling pin work too.

Press firmly: compact the mixture across the base of the tin, paying attention to the corners. A well-packed layer is less likely to crumble when you lift and cut the bars.

Keep the filling light

Stiff peaks: whip the first quantity of double cream until it holds its shape. This gives the filling structure, so stop once the peaks are firm rather than continuing until the cream looks grainy.

Gentle folding: combine the whipped cream with the pumpkin mixture using a folding motion. Stop when no streaks remain to keep as much air in the filling as possible.

Choose the pumpkin purée

Plain purée: use pumpkin purée rather than pumpkin pie filling, which may already contain sugar and spices. If the purée seems watery, draining off excess liquid helps avoid a loose filling.

Soft cream cheese: let the cream cheese soften enough to beat smoothly before adding the other filling ingredients. This makes it easier to avoid lumps.

Allow enough chilling time

Base first: chill the pressed biscuit layer for at least 1 hour while preparing the filling. This helps it hold together when the filling is spread on top.

Filling next: refrigerate the assembled cheesecake for at least 8 hours, ideally overnight. It should feel set before you lift it from the tin or attempt to cut it.

Finish and serve

Neat slices: lift the cheesecake using the parchment overhang and cut it once it is thoroughly chilled. Wipe the knife between cuts if you want cleaner edges.

Cream topping: pipe the lightly sweetened cream shortly before serving and add caramel sauce as suggested. The bars are also good without the optional topping, or alongside coffee or tea.

Recipe notes & tips

• Use gluten-free ginger snaps if you want to make the biscuit base gluten-free.
• Line the tin with enough parchment overhang to lift the cheesecake out safely.
• Scrape down the bowl as you beat the filling so the cream cheese mixture becomes evenly smooth.
• Fold the whipped cream in gently rather than beating it into the pumpkin mixture.
• Make the bars the day before serving to allow the filling its preferred overnight chill.
• Whip the topping only until it starts to thicken, then pipe it just before serving.

Variations

• Gluten-free base: choose ginger snaps labelled gluten-free and check the other ingredient labels.
• More spice: increase the cinnamon slightly if you prefer a stronger warming flavour.
• Plain finish: leave off the piped cream and caramel for a simpler serving.
• Caramel topping: drizzle caramel sauce over the piped cream just before serving.
• Individual portions: cut the chilled cheesecake into smaller squares for a buffet or dessert platter.

Common mistakes to avoid

• Loose base: press the crumbs firmly into the tin and chill for at least 1 hour.
• Lumpy filling: soften the cream cheese and beat it smooth before adding the purée and sugar.
• Watery filling: use plain pumpkin purée and drain away any excess liquid if needed.
• Deflated mixture: fold in the whipped cream gently and stop once it is evenly combined.
• Soft bars: give the cheesecake at least 8 hours in the fridge, preferably overnight, before slicing.
• Over-whipped topping: stop whisking when the cream is smooth and just beginning to thicken.

How to store

Keep the bars covered in the refrigerator and eat within 3 days. Store the whipped cream topping separately if possible, and add it shortly before serving; these bars are best served chilled and are not suitable for reheating.

Frequently asked questions