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No-Bake Pumpkin Cheesecake Bars

No-Bake Pumpkin Cheesecake Bars

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  • Total Time: 6 hours 25 minutes

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 16 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 8 oz whipped topping (or homemade stiff whipped cream)
  • Extra whipped cream and pecans for garnish (optional)

Instructions

  1. Step 1: Prepare the Graham Cracker Crust. Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat measuring cup. Place the pan in the freezer for 10 minutes to set while you prepare the filling.
  2. Step 2: Cream the Cheese and Sugar. In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer. Mix on medium speed until the texture is completely smooth and free of lumps. This step is crucial for achieving a silky mouthfeel.
  3. Step 3: Incorporate the Pumpkin and Spices. Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Continue to beat on medium speed until the color is uniform and the spices are well-distributed. Ensure you are using pure pumpkin puree and not the pre-sweetened pie filling for the best results.
  4. Step 4: Fold in the Whipped Topping. Gently fold in the whipped topping using a rubber spatula. Use a slow “over and under” motion to keep the air in the mixture. This ensures your cheesecake bars remain light and fluffy rather than dense. Continue folding until no white streaks remain.
  5. Step 5: Assemble and Chill. Spread the pumpkin filling evenly over the chilled crust. Use an offset spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 6 hours, though overnight is preferred for the best slicing consistency.
  6. Step 6: Slice and Serve. Once fully set, lift the cheesecake out of the pan using the parchment paper overhang. Use a sharp, warm knife to cut into 16 squares. Wipe the knife clean between each cut for professional-looking edges. Add a dollop of whipped cream and a sprinkle of cinnamon before serving.
  • Cook Time: 6 hours 25 minutes (includes chilling)
  • Diet: Vegetarian

Find it online: https://www.dailyhighprotein.com/no-bake-pumpkin-cheesecake-bars/