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No Bake Pumpkin Cheesecake Bars Recipe

No Bake Pumpkin Cheesecake Bars Recipe
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★★★★★

5.2 from 17 reviews

These No Bake Pumpkin Cheesecake Bars are a creamy, spiced dessert perfect for fall or any pumpkin lover. Featuring a buttery graham cracker crust and a smooth, lightly sweetened pumpkin cream cheese filling, they require no oven and come together quickly. Chilled until set, these bars are easy to slice and serve as a festive treat with warm cinnamon, nutmeg, and ginger flavors.

Ingredients

Scale

Crust

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar

Filling

  • 16 ounces cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 1 cup heavy cream

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter.
  2. Form the crust layer: Press the mixture firmly into the bottom of a 9×9-inch baking dish, using the back of a measuring cup to create an even, compact layer. Place the dish in the refrigerator to set while you prepare the filling.
  3. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
  4. Add pumpkin and spices: Mix in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger until the mixture is thoroughly combined and smooth.
  5. Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring it is light and airy.
  6. Fold in whipped cream: Gently fold the whipped cream into the pumpkin mixture until fully incorporated, creating a creamy and fluffy filling.
  7. Assemble the bars: Pour the pumpkin cheesecake filling over the chilled crust and spread evenly using a rubber spatula or spatula.
  8. Chill to set: Cover the baking dish with plastic wrap and refrigerate for at least 3 hours, or overnight, until the cheesecake bars are fully set.
  9. Serve: Once set, use parchment paper (if used) to lift the cheesecake bars out of the dish, cut into 12 equal squares, and serve chilled for best flavor and texture.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • For easier removal, line the baking dish with parchment paper before pressing in the crust.
  • Keep the bars refrigerated until serving to maintain their shape and creaminess.
  • Optional toppings include whipped cream, a sprinkle of cinnamon, or chopped pecans for extra texture.
  • These bars can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin cheesecake, no bake dessert, pumpkin bars, fall dessert, easy cheesecake

Find it online: https://www.sanacooks.com/no-bake-pumpkin-cheesecake-bars-recipe/