Description

These No Bake Pumpkin Cheesecake Bars are a delightful fall dessert that combines creamy pumpkin cheesecake and a crunchy graham cracker crust, topped with fluffy whipped cream.

Ingredients

Scale

1 ½ cups (180 grams) graham cracker crumbs

¼ cup (55 grams) light brown sugar

6 tablespoons (85 grams) salted butter

½ teaspoon (1.5 grams) ground cinnamon

1 ½ cups (375 ml) heavy cream

¼ cup (30 grams) powdered sugar

1 teaspoon (5 ml) vanilla extract

16 ounce (450 grams) cream cheese

¾ cup (165 grams) brown sugar

1 cup (244 grams) canned pumpkin puree

2 teaspoon (4 g) pumpkin pie spice

1 teaspoon (5 ml) vanilla extract

Instructions

In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter, and ground cinnamon. Mix until well combined and resembling wet sand.
Press the crust mixture into the bottom of a lined 9×9 inch baking pan. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy.
Add pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until fully incorporated.
In another bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pumpkin cheesecake mixture until combined.
Spread the pumpkin cheesecake mixture over the chilled crust, smoothing the top.
Refrigerate for at least 4 hours or until set. Cut into bars and serve with additional whipped cream if desired.

Notes

Make sure to use room temperature cream cheese for a smooth filling. Refrigerating longer enhances the flavors.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320 kcal
Sugar: 23 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 75 mg

Keywords: No Bake Pumpkin Cheesecake Bars, Pumpkin Dessert, Cheesecake Bars, Fall Desserts