No Bake Pumpkin Cheesecake Bars – Quick, Creamy & Delicious
These No Bake Pumpkin Cheesecake Bars are a delightful autumn treat that combines the flavors of pumpkin, cream cheese, and a buttery graham cracker crust. Perfect for gatherings, they offer all the deliciousness of pumpkin pie without the need for baking.
- Prep Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 bars
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 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. 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. Press the mixture into the bottom of a 9×9-inch baking dish, making sure it creates an even layer. Use the back of a measuring cup to pack it down firmly. Place it in the refrigerator to set while you prepare the filling.
3. In a separate large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
4. Add in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and the mixture is smooth.
5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
6. Pour the pumpkin cheesecake filling over the chilled crust. Spread it evenly using a rubber spatula.
7. Cover the baking dish with plastic wrap and refrigerate for at least 3 hours (or overnight) until set.
8. Once set, lift the cheesecake bars out of the dish using parchment paper (if used). Cut into 12 squares and serve chilled.
Notes
- You can garnish the bars with whipped cream or a sprinkle of cinnamon before serving for an extra touch.
- For a healthier option, you can use a low-fat cream cheese and reduce the sugar in the filling.
- Store any leftovers in the refrigerator, covered, for up to 5 days.
Find it online: https://cookingwithramsay.com/no-bake-pumpkin-cheesecake-bars/