Description
Delight in these creamy, spiced No Bake Pumpkin Cheesecake Bars perfect for fall gatherings or a cozy dessert. Featuring a buttery graham cracker crust topped with a velvety pumpkin cheesecake filling infused with warm cinnamon, nutmeg, and ginger, these bars are easy to prepare and require no baking.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
Filling
- 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
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter, ensuring the mixture holds together when pressed.
- Set the crust: Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even layer. Use the back of a measuring cup to compact it tightly. Place the dish in the refrigerator to chill and set while preparing the filling.
- Beat cream cheese: In a separate large bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
- Add flavorings and pumpkin: Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until the mixture is well combined and smooth, ensuring the spices are evenly distributed.
- Whip heavy cream: In another bowl, whip the heavy cream using a mixer until stiff peaks form – this means the cream should hold its shape firmly when the beaters are lifted.
- Fold whipped cream: Gently fold the whipped cream into the pumpkin cheese mixture. Use a spatula to incorporate it fully without deflating the whipped cream, creating a light, airy texture.
- Assemble the bars: Pour the cheesecake filling over the chilled crust and spread evenly using a rubber spatula for a smooth top layer.
- Chill until set: Cover the baking dish tightly with plastic wrap and refrigerate for at least 3 hours or overnight to allow the bars to firm up properly.
- Cut and serve: Once fully set, remove the bars from the dish using the edges of parchment paper if used. Cut into 12 equal squares and serve chilled for the best flavor and texture.
Notes
- For best results, use full-fat cream cheese and heavy cream to ensure a rich, creamy texture.
- The bars can be stored covered in the refrigerator for up to 5 days.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- The crust can be pressed into a springform pan lined with parchment paper for easier removal.
- Optional: Garnish with whipped cream and a sprinkle of cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: no bake, pumpkin cheesecake bars, pumpkin dessert, fall dessert, no bake cheesecake, easy pumpkin bars
