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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/3 cup granulated sugar - 8 oz cream cheese, softened - 1 cup canned pumpkin puree - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup whipped cream (plus extra for topping) - A pinch of salt Gathering the right ingredients is key for this no-bake pumpkin cheesecake bars recipe. Start with the graham cracker crumbs. They form the base for our dessert. The melted butter and granulated sugar will help bind the crumbs together. Next, you need cream cheese. It adds that rich, creamy texture. Make sure it's softened, so it mixes well. We also need canned pumpkin puree. This gives the bars their signature flavor. Powdered sugar adds sweetness and helps create a smooth filling. The vanilla extract brings warmth to the taste. Don't forget the spices! Ground cinnamon, nutmeg, and ginger give that cozy fall flavor. Lastly, whipped cream adds lightness to the filling. Keep some aside for topping later. With all these ingredients, you'll make something truly delightful and creamy. - Mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1/3 cup of granulated sugar in a bowl. - Stir until it looks like wet sand. - Pour the mixture into a lined 9x9 inch baking pan. - Press it down firmly with a measuring cup or your fingers. - Chill the crust in the fridge for about 15 minutes. - In a large bowl, beat 8 oz of softened cream cheese until smooth. - Add 1 cup of canned pumpkin puree, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and a pinch of salt. - Mix on medium speed until it’s fully smooth and creamy. - Take 1 cup of whipped cream and gently fold it into the pumpkin mixture. - Use a spatula and mix slowly to keep it light and fluffy. - Spread the pumpkin cheesecake filling over the chilled crust. - Use a spatula to make sure it’s even. - Cover the pan with plastic wrap and refrigerate for at least 4 hours to set. - Once set, lift the cheesecake out by the edges of the parchment paper. - Cut the cheesecake into 16 bars with a sharp knife. To start, make sure your cream cheese is at room temperature. Cold cream cheese will not blend well. It can leave lumps in your mixture. Mix it until completely smooth. This step is key for a creamy filling. Use an electric mixer for the best results. Scrape down the sides of the bowl as needed. Chilling is very important for these cheesecake bars. Allow for adequate chilling time. I recommend refrigerating for at least four hours. For the best taste, serve them the next day. This extra time helps the flavors meld together. A well-chilled bar cuts better too. Presentation matters when serving these bars. Garnish with whipped cream and a sprinkle of spices. This adds a nice touch and makes them look fancy. Use a sharp knife for clean cuts. Wipe the knife between cuts to keep edges neat. This will impress your guests and make the bars look perfect. {{image_4}} You can make these bars gluten-free. Use gluten-free graham cracker crumbs. They give a similar texture. Look for brands that are made with whole grains for extra flavor. You can also use crushed nuts or oats as crust options. These alternatives keep the taste rich and satisfying. Want to change it up? Add chocolate chips or caramel to the filling. Both options add a sweet twist. You can mix in about a half cup of chocolate chips for a chocolatey taste. Caramel sauce drizzled on top gives a delicious layer of flavor. You can also try adding nuts for a crunchy texture. For a vegan version, switch to dairy-free cream cheese. Look for brands that whip well. Use coconut whipped cream instead of regular whipped cream. This keeps the bars light and creamy. You can also use maple syrup instead of sugar for a natural sweetener. I recommend storing your no-bake pumpkin cheesecake bars in an airtight container. This keeps them fresh and tasty. You can keep them in the fridge for about five days. Just make sure they are covered well to avoid drying out. Yes, you can freeze the cheesecake bars! To freeze, cut them into portions and wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag. They can last up to three months in the freezer. When you are ready to enjoy them, take the bars out and place them in the fridge overnight to thaw. For serving, add a dollop of whipped cream on top to bring back that fresh taste! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and roast it at 350°F for about 45 minutes. Once soft, scoop out the flesh and blend it until smooth. This gives you a fresh pumpkin puree that adds a great flavor. Make sure to drain any excess moisture to avoid a watery filling. If you need a substitute for whipped cream, consider Greek yogurt. It gives a nice tang and creamy texture. Another option is coconut cream. Chill a can of coconut milk overnight. Scoop out the cream and whip it until fluffy. Both options work well and add a unique twist to your bars. Cutting the bars neatly is easy with a few tips. First, use a sharp knife for clean cuts. Dip the knife in hot water, then wipe it dry before each cut. This helps prevent the filling from sticking to the knife. Cut the bars while they are cold for better results. This blog post explored how to make delicious cheesecake bars with pumpkin. We covered the key ingredients and step-by-step instructions for creating the crust and filling. Chilling tips and presentation ideas help you serve these bars perfectly. We even touched on variations for gluten-free and vegan diets. In my view, these pumpkin cheesecake bars are simple yet impressive. They can become a favorite treat for any gathering. Enjoy making and sharing this classic dessert!

No-Bake Pumpkin Cheesecake Bars

Indulge in the ultimate fall treat with No-Bake Pumpkin Cheesecake Bars! These delicious bars combine creamy pumpkin and spice flavors with a crunchy graham cracker crust, making them perfect for any gathering. With easy-to-follow instructions, you'll have a crowd-pleaser ready in no time. Click through for the full recipe and learn how to create these delightful, chilled desserts that are sure to impress!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/3 cup granulated sugar

8 oz cream cheese, softened at room temperature

1 cup canned pumpkin puree

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup whipped cream (plus additional for topping)

A pinch of salt

Instructions
 

In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture until well blended and resembles wet sand.

    Transfer the crumb mixture to a lined 9x9 inch baking pan. Using the back of a measuring cup or your fingers, press it firmly and evenly to form a solid crust. Chill in the refrigerator for approximately 15 minutes to allow it to set.

      In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, with no lumps remaining.

        Add the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt to the cream cheese. Mix on medium speed until the mixture is fully incorporated and velvety smooth.

          Carefully fold in the whipped cream using a spatula, stirring gently until the filling becomes light and fluffy, being cautious not to deflate the whipped cream.

            Pour the pumpkin cheesecake mixture over the chilled crust in the baking pan. Use a spatula to spread the filling evenly across the surface.

              Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set and firm to the touch.

                Once set, carefully lift the cheesecake out of the pan by grasping the edges of the parchment paper. Use a sharp knife to cut the cheesecake into 16 bars.

                  Serve the bars chilled, each topped with an extra dollop of whipped cream and a sprinkle of cinnamon, if desired.

                    Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 16 bars

                      - Presentation Tips: Arrange the cheesecake bars beautifully on a decorative platter. Garnish each bar with a generous dollop of whipped cream and a light sprinkle of pumpkin spice for an elegant finish. For an extra touch, consider adding a few crushed graham crackers on top for added texture and crunch.