No-Bake Pumpkin Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¾ cup granulated sugar - 16 oz cream cheese, softened - 1 cup pumpkin puree For these bars, the crust is a key part. I use graham cracker crumbs to give it a nice crunch. Melted unsalted butter helps bind the crumbs together. Granulated sugar adds sweetness to the crust and filling. Cream cheese is the base of the filling, giving it that rich, creamy texture. Pumpkin puree brings in that classic pumpkin flavor, making it perfect for fall. - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger Spices add warmth and depth to the flavor. Vanilla extract enhances the sweetness and richness. Ground cinnamon brings a warm, cozy taste that pairs well with pumpkin. Nutmeg adds a hint of spice, while ginger offers a nice zing. Together, they create a perfect autumn treat. - 1 cup heavy whipping cream - 2 tablespoons powdered sugar For a lovely finish, I whip heavy cream and mix in powdered sugar. This topping gives a light and airy feel. You can add extra whipped cream on top of the bars for a stunning presentation. A sprinkle of cinnamon on top looks great too! To start, grab a mixing bowl. Combine 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter. Mix until the crumbs look wet and crumbly. Now, take a parchment-lined 9x9 inch baking pan. Press the mixture evenly into the pan’s bottom. Use a flat-bottomed glass to help press it firmly. This step helps make the crust strong. Place the pan in the fridge to set while you make the filling. Next, we make the filling. In a large bowl, beat 16 oz softened cream cheese with an electric mixer. Mix until it’s smooth and creamy. Then, add ¾ cup granulated sugar and blend until well mixed. Now comes the fun part! Add 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Beat this mixture until fully combined. It should be a smooth and rich orange color. In a separate bowl, beat 1 cup heavy whipping cream. Use an electric mixer to whip until soft peaks form. Gradually add 2 tablespoons powdered sugar while you keep mixing. Continue until you see stiff peaks. This whipped cream adds lightness to our bars. Now, gently fold the whipped cream into the pumpkin cheesecake filling. Do this carefully so you don’t deflate the mixture. You want a light and airy texture. Next, pour the filling over the chilled crust. Spread it evenly with a spatula. Cover the pan with plastic wrap and put it back in the fridge. Let it chill for at least 4 hours, or until it's fully set. To make a great crust, mix graham cracker crumbs and melted butter. Use a bowl and stir until crumbly. Then, press the mixture into the bottom of your baking pan. I like to use a flat-bottomed glass. This helps get a firm and even layer. Parchment paper is key too. Line your pan with it before adding the crust. This makes it easy to lift the bars out later. When you beat the cream cheese, make sure it’s soft. Cold cream cheese will not mix well. Use an electric mixer to get a smooth and creamy texture. After mixing, add the sugar until it blends in. When you whip the cream, watch for soft peaks first. Then add powdered sugar slowly. If you beat too long, it can turn into butter. That’s not what we want. Garnishing the cheesecake bars can make them look fancy. You can top them with extra whipped cream. A sprinkle of cinnamon adds a nice touch. If you want more flavor, try drizzling caramel or chocolate on top. Pair these bars with a nice cup of coffee or tea. They make a great dessert for friends and family. {{image_2}} You can change the flavor of your pumpkin cheesecake bars in fun ways. One great option is adding chocolate or caramel. Just drizzle some melted chocolate or caramel on top. This adds a rich, sweet touch that everyone will love. You can also mix in different spices. Try adding allspice or cloves for a unique twist. Vanilla bean extract can give your bars a deeper flavor too. Experiment with what you like best! If you need gluten-free options, use gluten-free graham cracker crumbs for the crust. These work just as well and taste great. For those who follow a vegan diet, you can swap the cream cheese with vegan cream cheese. There are also plant-based whipped creams on the market that can replace heavy whipping cream. These options let everyone enjoy this tasty treat! You may want to adjust the recipe based on your gathering size. If you need more bars, simply double the recipe and use a larger baking pan. A 9x13 inch pan works well for larger batches. For smaller gatherings, you can halve the recipe. Just be sure to use a smaller pan, like an 8x8 inch one. When cutting, use a sharp knife and clean it between slices for neat portions. This keeps your bars looking lovely! To keep your no-bake pumpkin cheesecake bars fresh, use an airtight container. This will prevent them from absorbing odors and drying out. You can store them in the refrigerator for up to five days. Make sure to place a piece of parchment paper between layers if stacking. This helps keep the bars intact. If you want to enjoy these bars later, they freeze well. Wrap each bar in plastic wrap and then place them in a freezer-safe bag. Make sure to remove as much air as possible. These bars can last in the freezer for up to three months. When you’re ready to eat, let them thaw in the fridge overnight. This keeps them creamy and delicious. Check for changes in color or smell. If the bars smell off or look discolored, it’s best to discard them. Also, if you notice any mold, do not eat them. To maintain freshness, always store them in the fridge and avoid leaving them out for too long. This keeps your dessert tasty and safe to enjoy. You should refrigerate the bars for at least four hours. This time lets the filling set up nicely. If you can, let them chill overnight. The longer they sit, the better they taste. Yes, you can easily make these bars a day or two in advance. This is great for parties or family gatherings. Just cover them well in the fridge to keep them fresh. You can use Greek yogurt or mascarpone cheese as a substitute. Both will give a creamy texture. Just keep in mind that the flavor might change a bit. Yes, you can use coconut cream for a dairy-free option. It will still whip up nicely. You can also use half-and-half, but it won’t be as thick. For clean slices, use a sharp knife. Dip the knife in warm water, then dry it off. This helps the knife glide through the bars without sticking. No-Bake Pumpkin Cheesecake Bars are simple and fun to make. You learned about key ingredients and how to prepare each layer. We discussed tips for a great crust and avoiding mistakes while mixing. I shared ways to customize your dessert and how to store leftovers perfectly. Enjoy making these bars for any occasion. They are sure to impress your family and friends!$

Indulge in the delightful taste of fall with these no-bake pumpkin cheesecake bars! This simple recipe combines creamy pumpkin filling with a crunchy graham cracker crust for a perfect treat to impress your friends and family. Discover how to whip up this delicious dessert in just a few easy steps. Ready to sweeten your autumn gatherings? Click to explore and make these irresistible bars today!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¾ cup granulated sugar

16 oz cream cheese, softened

1 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup heavy whipping cream

2 tablespoons powdered sugar

Instructions

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until well combined and crumbly. Press the mixture into the bottom of a parchment-lined 9x9 inch baking pan. Use a flat-bottomed glass to press it firmly and evenly. Place in the refrigerator to set while you make the filling.

Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add granulated sugar and mix until well combined.

Add pumpkin and spices: Add pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ginger to the cream cheese mixture. Beat until everything is thoroughly combined and the mixture is smooth.

Whip the cream: In a separate bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form.

Combine mixtures: Gently fold the whipped cream into the pumpkin cheesecake filling until fully incorporated, being careful not to deflate the mixture.

Assemble the bars: Pour the pumpkin cheesecake filling over the chilled crust in the baking pan. Spread it evenly with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Slice and serve: Once set, remove the cheesecake from the pan using the parchment paper. Cut into bars and serve chilled. Optional: top with extra whipped cream or a sprinkle of cinnamon before serving.

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12