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Creamy No-Bake Pumpkin Cheesecake Bars

creamy no-bake pumpkin cheesecake bars - featured image
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A rich, creamy, and easy no-bake dessert perfect for fall gatherings. These bars feature a buttery graham cracker crust and a smooth pumpkin-spiced filling that sets in the fridge without any baking required.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces full-fat cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1 cup pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • Whipped cream, for topping (optional)
  • Pumpkin seeds, for garnish (optional)

Instructions

  1. Line a 9×13 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a food processor or zip-top bag, pulse or crush graham crackers into fine crumbs. Transfer to a bowl and mix with melted butter, sugar, and salt until the mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while making the filling.
  4. In a large, cold bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. Set aside in the fridge.
  5. In a separate large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides to remove lumps.
  6. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Beat on low speed until just combined.
  7. Gently fold the whipped cream into the pumpkin cream cheese mixture using a spatula until no white streaks remain, taking care not to deflate the cream.
  8. Pour the filling over the chilled crust and spread evenly. Cover with plastic wrap or foil.
  9. Refrigerate for at least 4 hours, preferably overnight, until firm.
  10. Lift the bars out of the pan using the parchment overhang. Cut into squares using a sharp knife dipped in hot water between cuts for clean edges.
  11. Top with whipped cream and pumpkin seeds if desired, and serve chilled.

Notes

[‘Ensure cream cheese is fully softened to avoid lumps.’, ‘Keep mixing bowls and beaters cold to help the cream whip properly.’, ‘Do not overmix the whipped cream into the filling to maintain a light texture.’, ‘If pumpkin puree is watery, drain it in a cheesecloth for 15 minutes before use.’, ‘For clean cuts, dip the knife in hot water and wipe dry between each slice.’, ‘Bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.’]

Nutrition

Keywords: pumpkin cheesecake, no-bake dessert, fall recipes, easy dessert, pumpkin bars, graham cracker crust, autumn baking

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