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Best No-Bake Pumpkin Cheesecake Bars: Easy 20-Min Recipe

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These no-bake pumpkin cheesecake bars are a creamy, spiced, no-fuss dessert that comes together in twenty minutes flat. No oven required, just a buttery graham cracker crust, a silky pumpkin cheesecake filling, and a cloud of whipped cream on top.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed fine)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons granulated sugar (for the whipped cream)
  • 1 cup heavy whipping cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Pinch of cinnamon for dusting
  • Optional: caramel sauce, chopped pecans, or candied ginger for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and pinch of salt. Pour melted butter over the mixture and stir with a fork until every crumb is moistened. Press the mixture firmly into the bottom of a 9×13-inch dish. Use the bottom of a measuring cup or a glass to press it down evenly. Place the dish in the refrigerator while you make the filling.
  2. Make the Pumpkin Base: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and ginger. Beat on medium speed until fully combined and smooth. Set aside.
  3. Whip the Cream: In a separate chilled bowl, pour the cold heavy whipping cream and add 2 tablespoons of granulated sugar. Beat on high speed until stiff peaks form. Be careful not to overwhip.
  4. Fold Everything Together: Take about one-third of the whipped cream and gently fold it into the pumpkin mixture using a spatula. Add the remaining whipped cream and fold gently until no white streaks remain.
  5. Assemble and Chill: Remove the crust from the refrigerator. Spoon the pumpkin cheesecake filling over the crust and spread it evenly with a spatula. Give the dish a few gentle taps on the counter to release any air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is better.
  6. Add the Topping: Just before serving, make the whipped cream topping. Beat the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe over the chilled cheesecake layer. Dust with a light sprinkle of cinnamon. If desired, drizzle caramel sauce and add chopped pecans.
  7. Slice and Serve: Use a sharp knife to cut clean slices. Wipe the knife between cuts for the prettiest presentation. Serve cold directly from the refrigerator.

Notes

Cream cheese must be at room temperature for a smooth filling. For clean slices, use a hot knife. The bars actually get better after a day in the fridge. For a gluten-free version, use gluten-free graham crackers. For a vegan version, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, pumpkin cheesecake bars, no-bake dessert, fall dessert, pumpkin dessert, easy cheesecake bars

Find it online: https://daintydine.com/best-no-bake-pumpkin-cheesecake-bars-easy-20-min-recipe/