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Creamy No-Bake Pumpkin Pie Cheesecake Bars

no bake pumpkin pie cheesecake bars - featured image
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These no-bake pumpkin pie cheesecake bars offer a smooth, luscious texture with a perfect pumpkin spice kick, making them an easy and cozy fall dessert without the need for an oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full crackers, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 oz (450 g) cream cheese, softened
  • ¾ cup canned pumpkin puree
  • ¾ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup heavy whipping cream, cold

Instructions

  1. Crush graham crackers into fine crumbs using a food processor or rolling pin.
  2. In a medium bowl, combine graham cracker crumbs with melted butter, sugar, and cinnamon. Mix until evenly coated and crumb mixture feels like wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom of an 8×8-inch baking pan. Chill in the refrigerator while preparing the filling.
  4. Beat cream cheese in a large bowl until smooth and creamy with no lumps.
  5. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix well until combined and silky.
  6. In a separate chilled bowl, whip heavy cream on medium-high speed until stiff peaks form (about 3-5 minutes).
  7. Gently fold the whipped cream into the pumpkin mixture using a spatula with slow, deliberate folding motions to keep the mixture airy and light.
  8. Pour the filling over the chilled crust and smooth the top with a spatula.
  9. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
  10. Cut into bars using a sharp knife warmed under hot water for cleaner cuts. Optionally, sprinkle with cinnamon or top with whipped cream before serving.

Notes

Beat cream cheese until completely smooth for best texture. Chill the mixing bowl before whipping cream to achieve stiff peaks. Fold whipped cream gently to keep the filling light and airy. Chill bars for at least 4 hours or overnight for best firmness and flavor. Use a sharp knife warmed under hot water for clean cuts. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

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

Find it online: https://morselora.com/creamy-no-bake-pumpkin-pie-cheesecake-bars-easy-fall-dessert-recipe/