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Creamy No-Bake Pumpkin Cheesecake Bars

No-Bake Pumpkin Cheesecake Bars - featured image
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Rich, silky, and perfectly spiced no-bake pumpkin cheesecake bars with a buttery graham cracker crust. This easy fall dessert captures the cozy flavors of autumn without heating up the kitchen.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • For the Cheesecake Filling:
  • 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • ½ cup 100% pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • A generous pinch of salt
  • For the Optional Topping:
  • ½ cup heavy cream, whipped to soft peaks
  • 1 tablespoon maple syrup

Instructions

  1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and spray lightly with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass to pack it down tightly. Refrigerate while making the filling.
  4. In a large mixing bowl, beat the softened cream cheese on medium-high speed until completely smooth and creamy (about 2 minutes). Scrape down the sides.
  5. Add powdered sugar and vanilla extract to the cream cheese. Beat on low speed until combined, then increase to medium-high and beat for another minute until fluffy.
  6. Add pumpkin puree, pumpkin pie spice, and salt. Beat on low speed just until combined. Do not overmix.
  7. Remove the crust from the refrigerator. Spread the pumpkin cheesecake filling evenly over the crust and smooth the top.
  8. If using the optional topping, gently fold whipped heavy cream and maple syrup into the pumpkin mixture before spreading.
  9. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until set.
  10. Lift the bars out of the pan using the parchment paper overhang. Slice into squares using a sharp knife dipped in hot water and wiped clean between cuts.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Use 100% pure pumpkin puree, not pumpkin pie filling. Chill bars for at least 4 hours or overnight for best slicing results. For clean cuts, dip the knife in hot water and wipe dry between each slice.

Nutrition

Keywords: pumpkin cheesecake, no-bake dessert, fall recipes, easy dessert, pumpkin bars, autumn baking, gluten-free option, dairy-free option

Find it online: https://bitesienna.com/creamy-no-bake-pumpkin-cheesecake-bars-best-easy-fall-recipe/