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Creamy No-Bake Pumpkin Cheesecake Bars: Easy Fall Dessert

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These creamy no-bake pumpkin cheesecake bars deliver all the rich, spiced flavor of a traditional pumpkin cheesecake without any of the fuss. They come together in about twenty minutes of active time and require no oven, making them the perfect fall dessert for busy nights or entertaining.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar (for crust)
  • ½ cup unsalted butter, melted
  • 16 ounces cream cheese, cold from the fridge
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup granulated sugar (for filling)

Instructions

  1. Prepare the Crust: In a medium bowl, combine 2 cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter. Stir with a fork until the mixture looks like wet sand and holds together when pressed. Press this firmly into the bottom of your parchment-lined 9×9-inch pan. Use the bottom of a measuring cup to really pack it down. Pop the pan in the fridge while you make the filling.
  2. Make the Filling: In your food processor, add 16 ounces cold cream cheese (cut into chunks), 1 cup pumpkin puree, 1 cup powdered sugar, ½ cup heavy cream, 1½ teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Process for about 30 seconds until completely smooth. Stop and scrape down the sides and the lid—there’s always some cream cheese hiding up there. Process for another 15 seconds. The mixture should be thick, glossy, and perfectly uniform.
  3. Assemble the Bars: Take the crust out of the fridge. Pour the filling over the crust and spread it evenly with a spatula. Give the pan a few gentle taps on the counter to release any air bubbles. Smooth the top as best you can.
  4. Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is best. I know it’s hard to wait, but this step is non-negotiable for clean slices. The filling needs time to firm up completely.
  5. Slice and Serve: Once fully chilled, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board. Use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for the neatest edges. Serve cold straight from the fridge.

Notes

For best results, use cold cream cheese straight from the fridge. The food processor is key for a silky smooth filling. Press the crust firmly to prevent crumbling. Chill for at least 6 hours, but overnight is ideal for clean slices. Use a hot knife for neat cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake pumpkin cheesecake bars, easy fall dessert, pumpkin cheesecake, no-bake cheesecake, pumpkin bars, fall dessert, Thanksgiving dessert

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