Description
Delight in these creamy No Bake Pumpkin Cheesecake Bars, featuring a crunchy graham cracker crust, a smooth cream cheese cheesecake layer, and a spiced pumpkin topping. Perfect for fall gatherings or anytime you crave a rich, festive dessert without turning on the oven.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp salt
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until well combined to create a crumbly mixture.
- Form the crust: Press the graham cracker mixture evenly into the bottom of a 9×9 inch pan lined with parchment paper, ensuring it is compacted firmly. Chill in the refrigerator to set while you prepare the filling.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; continue beating until fully incorporated and the texture is silky.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to over-beat.
- Combine cheesecake and whipped cream: Gently fold the whipped cream into the cream cheese mixture, mixing until smooth and fully blended without deflating the cream.
- Assemble cheesecake layer: Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula. Return the pan to the refrigerator to keep firm.
- Prepare the pumpkin layer: In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and salt until all spices and sugar are well incorporated.
- Add pumpkin topping: Spread the pumpkin mixture evenly over the cheesecake layer, smoothing the surface with a spatula to create an even top layer.
- Chill and set: Cover the pan tightly and refrigerate for at least 4 hours or overnight, allowing the bars to fully set and flavors to meld.
- Serve: Once set, remove the bars from the pan using the parchment paper edges. Slice into bars and serve chilled for a refreshing and festive dessert experience.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Use parchment paper for easy removal of bars from the pan.
- For firmer bars, refrigerate overnight.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Add a dollop of whipped cream or a sprinkle of cinnamon on top before serving for extra presentation.
