Imagine the creamy, spiced aroma wafting through your kitchen as you prepare these No Bake Pumpkin Cheesecake Bars.
With a graham cracker crust and a velvety pumpkin filling, this dessert is as simple as it’s indulgent.
The rich, smooth layers transform with each chill, blending the comforting warmth of fall spices into every bite.
Let’s bring this delightful treat to life and indulge in its cozy, no-fuss charm.
Kitchen Tools Required
- 1 9×13 inch baking dish
- 1 mixing bowl
- 1 electric mixer
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup heavy whipping cream
Cook & Prep Time
To efficiently manage your time while preparing No Bake Pumpkin Cheesecake Bars, follow this timeline:
- Reading and Preparation (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all your equipment and ingredients listed in the recipe.
- Prep Time (20 minutes)
- Minutes 0-5: Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Mix until well combined.
- Minutes 5-10: Press the graham cracker mixture evenly into the bottom of a 9×13 inch baking dish to form the crust.
- Minutes 10-15: In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Minutes 15-18: Add powdered sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the cream cheese and mix until well incorporated.
- Minutes 18-20: In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
- Assembly (5 minutes)
- Spread the pumpkin cheesecake mixture evenly over the graham cracker crust.
- Refrigeration (4 hours)
- Cover the baking dish and refrigerate for at least 4 hours or until set.
- Serving (5 minutes)
- After the bars are set, cut into bars and serve chilled.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl and mix until well combined.
Press the graham cracker mixture evenly into the bottom of a 9×13 inch baking dish to form the crust.
In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add powdered sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the cream cheese and mix until well incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the pumpkin mixture.
Spread the pumpkin cheesecake mixture evenly over the graham cracker crust.
Cover the baking dish and refrigerate for at least 4 hours or until set.
Cut into bars and serve chilled.
Serving Tips
- Whipped Cream Topping: Add a dollop of whipped cream on top of each bar for an extra creamy finish.
- Caramel Drizzle: Drizzle some caramel sauce over the bars for a sweet and indulgent touch.
- Chopped Pecans: Sprinkle chopped pecans on top for a crunchy contrast and nutty flavor.
- Cinnamon Dusting: Lightly dust with ground cinnamon for an additional layer of warming spice.
- Chocolate Shavings: Add chocolate shavings on top of the bars for a hint of chocolatey richness.
Storage
Store No Bake Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze bars individually and thaw in the fridge before serving.
Freezing
To freeze No Bake Pumpkin Cheesecake Bars, first allow them to set completely in the refrigerator.
Wrap individual bars tightly in plastic wrap.
Then place in an airtight container before freezing.
Reheating
No Bake Pumpkin Cheesecake Bars shouldn’t be reheated.
They’re meant to be served chilled. Reheating could compromise their texture and flavor.
Keep refrigerated until serving.
Final Thoughts
No Bake Pumpkin Cheesecake Bars are a delightful and easy dessert option.
They offer a rich and creamy pumpkin flavor balanced with warm spices.
The no-bake aspect makes them a perfect choice for busy days when you want a homemade treat without spending too much time in the kitchen.
These bars are ideal for fall gatherings or holiday celebrations, providing a sweet yet invigorating end to any meal.
Be sure to allow sufficient time for the bars to set in the refrigerator.
This guarantees they hold their shape and deliver the perfect texture when served.
Feel free to customize the spice levels to match your taste preferences.
Consider adding a touch more cinnamon or nutmeg for an extra burst of flavor.
Enjoy these bars chilled, and savor the creamy, spiced goodness in every bite.
Frequently Asked Questions
Can I Use a Different Type of Crust Instead of Graham Crackers?
You can swap graham cracker crumbs with crushed digestive biscuits or ginger snaps for a spiced base. Focus on achieving the correct crumb-to-butter ratio for a firm crust. Adjust sweetness to complement your chosen crust’s flavor profile.
Is It Possible to Make This Recipe Vegan?
Yes, you can make it vegan. Replace cream cheese with vegan cream cheese, use coconut cream instead of heavy cream, and swap butter with plant-based butter. Verify all ingredients, including sugar, are certified vegan for best results.
How Can I Make These Bars Gluten-Free?
Use gluten-free graham crackers for the crust. Verify all spices and baking ingredients are certified gluten-free. Double-check your powdered sugar and vanilla extract for hidden gluten sources, guaranteeing a flavorful, safe dessert without compromising taste.
What Can I Use as a Substitute for Pumpkin Puree?
You can substitute pumpkin puree with sweet potato puree. It offers a similar texture and flavor profile. Make certain the sweet potatoes are cooked and blended smoothly to maintain consistency. Adjust spices to enhance the sweet potato’s natural sweetness.
Can I Add Toppings Like Whipped Cream or Nuts Before Serving?
Yes, you can add toppings like whipped cream or nuts before serving. Whipped cream enhances creaminess, while nuts add crunch and depth. Make certain toppings are fresh and complement the spices for a balanced, flavorful experience.
No Bake Pumpkin Cheesecake Bars
Equipment
- 1 9×13 inch baking dish
- 1 Mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup heavy whipping cream
Instructions
- Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl and mix until well combined.
- Press the graham cracker mixture evenly into the bottom of a 9×13 inch baking dish to form the crust.
- In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add powdered sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the cream cheese and mix until well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the pumpkin mixture.
- Spread the pumpkin cheesecake mixture evenly over the graham cracker crust.
- Cover the baking dish and refrigerate for at least 4 hours or until set.
- Cut into bars and serve chilled.
Notes
