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Creamy No Bake Pumpkin Cheesecake Bars

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These creamy no bake pumpkin cheesecake bars feature a buttery graham cracker crust and a mousse-like pumpkin cheesecake layer, spiced just right for autumn. They’re easy to make, require no oven, and are perfect for fall gatherings or holiday parties.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup heavy whipping cream
  • 2/3 cup powdered sugar, sifted
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Whipped cream (optional, for topping)
  • Pumpkin pie spice or cinnamon (optional, for topping)
  • Chopped pecans or walnuts (optional, for topping)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Chill in the fridge for at least 10 minutes.
  4. In a large bowl, beat softened cream cheese with a hand mixer until smooth and fluffy (about 2 minutes).
  5. Add powdered sugar and beat until fully incorporated.
  6. Scrape down the sides, then add pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until just combined.
  7. Pour in heavy whipping cream and beat until the mixture is light and airy (1-2 minutes).
  8. Remove the crust from the fridge. Spread the pumpkin cheesecake mixture evenly over the crust and smooth the top.
  9. For a marble effect, drop small spoonfuls of pumpkin puree on top and swirl gently with a knife (optional).
  10. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results.
  11. Once set, cut into bars (about 16 squares). Top each bar with whipped cream, a sprinkle of pumpkin pie spice, and chopped nuts if desired.
  12. Serve chilled. For clean slices, wipe your knife between cuts.

Notes

Use room temperature cream cheese for a smooth filling. Chill bars for at least 4 hours, ideally overnight, for best texture. For gluten-free or dairy-free adaptations, substitute with appropriate ingredients. Bars freeze well for up to 2 months. For a nut-free version, omit the nut topping.

Nutrition

Keywords: pumpkin cheesecake bars, no bake dessert, fall recipe, easy pumpkin bars, Thanksgiving dessert, autumn treats, creamy cheesecake, party dessert

Find it online: https://yumyep.com/creamy-no-bake-pumpkin-cheesecake-bars-easy-fall-dessert-for-parties/