Description
These No-Bake Pumpkin Cheesecake Bars are a delightful fall dessert that combines the creaminess of cheesecake with the warm flavors of pumpkin pie. Perfect for holiday gatherings or any time you crave a seasonal treat!
Ingredients
Graham cracker crust
- 2 ¼ cups (248 g) graham cracker crumbs
- 9 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- ¼ teaspoon salt (omit if using salted butter)
Cheesecake filling
- 16 ounces (453 g) block-style cream cheese, room temperature
- 15 ounces (425 g) canned pumpkin puree
- 1 ¼ cups (142 g) confectioner’s sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (341 g) heavy cream, very cold
Instructions
- Graham cracker crust – Process graham crackers into crumbs, mix with butter, sugar, and salt. Press into pan.
- Cheesecake filling – Blend cream cheese until smooth, add pumpkin, sugar, spices. Whip cold cream to stiff peaks, fold into pumpkin mixture. Pour over crust and refrigerate.
Notes
- Cool Whip substitute: 1.5 cups of heavy cream can be substituted with an 8 ounce tub of Cool Whip. Skip the step of whipping your cream, then fold Cool Whip into cream cheese mixture as directed.
- Storage: No-bake cheesecake will keep for 5 days in the refrigerator in a sealed container, and is best after resting for at least 8 hours. This is a great dessert to make a day or two ahead of an event.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 215mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3.4g
- Trans Fat: 0.2g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
