Imagine sinking your fork into a creamy, dreamy dessert that captures the essence of autumn without ever turning on your oven. These No-Bake Pumpkin Cheesecake Bars are about to revolutionize your dessert game, offering a decadent treat that's impossibly easy to make and guaranteed to impress. With a buttery graham cracker crust and a luscious pumpkin cheesecake filling, these bars are the ultimate shortcut to dessert heaven that will have everyone begging for your recipe!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 package graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- Whipped cream (for topping)
Instructions
- Begin by preparing your workspace and gathering all the ingredients needed for the Pumpkin Cheesecake Bars. Ensure that the cream cheese is softened to room temperature for easy mixing.
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are evenly coated with butter and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9x9-inch (or similar size) baking dish to form an even layer. Use the back of a measuring cup or your fingers to pack it down tightly. This will be the crust for your cheesecake bars.
- In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat the cream cheese until smooth and creamy, ensuring there are no lumps.
- Next, add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice to the bowl with the cream cheese. Mix on medium speed until all ingredients are well combined and the mixture is smooth and creamy.
- Once the filling is ready, pour it over the prepared graham cracker crust in the baking dish. Use a spatula to spread it evenly across the crust.
- Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours to allow the cheesecake bars to set properly. If you are short on time, a minimum of 30 minutes can work, but longer chilling is preferable.
- After the cheesecake bars have chilled and set, remove them from the refrigerator. Using a sharp knife, cut them into 16 equal bars.
- To serve, top each bar with a dollop of whipped cream for added flavor and presentation. Enjoy your delicious no-bake Pumpkin Cheesecake Bars!
Tips
- Temperature Matters: Ensure your cream cheese is truly at room temperature to prevent lumps and achieve a silky-smooth filling.
- Crust Compression: When pressing the graham cracker crust, use the bottom of a measuring cup or glass to create a firm, even base that won't crumble.
- Chill for Success: While 30 minutes of chilling works in a pinch, letting the bars set for 2-3 hours will give you the best texture and flavor.
- Cutting Technique: For clean, beautiful slices, run your knife under hot water and wipe it dry between each cut.
- Make-Ahead Magic: These bars can be prepared up to 2 days in advance, making them perfect for entertaining or meal prep.
- Flavor Variations: Experiment with different spices like adding a pinch of cardamom or replacing pumpkin spice with cinnamon for a unique twist.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 50mg
