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Description
These no-bake pumpkin cheesecake bars are a simple and delightful fall dessert. They feature a creamy pumpkin cheesecake filling on a buttery streusel crust.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 2 (8 ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- Optional Topping:
- Whipped cream
- Cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and stir until combined.
- Press the crumb mixture evenly into the bottom of an 8×8 inch baking pan lined with parchment paper, leaving an overhang for easy removal.
- Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely.
- Prepare the filling: In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cream cheese mixture until no streaks remain.
- Pour the filling over the cooled crust and spread evenly.
- Chill the bars in the refrigerator for at least 4 hours, or until firm.
- Cut into bars and serve. Top with whipped cream and a sprinkle of cinnamon, if desired.
Notes
- For a firmer cheesecake, you can bake the bars for an additional 10-15 minutes after adding the filling.
- Ensure your cream cheese is fully softened for a smooth filling.
- You can substitute gingersnap cookies for graham crackers for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American