Unlike regular cheesecake, no-bake cheesecake doesn't involve the oven or using any extra steps. It’s lightly sweet and perfectly refreshing! These no-bake pumpkin cheesecake bars will surely be a hit at any holiday party this year. With only a few steps and seven total ingredients, you can make this rich and creamy treat in no time.
Eat Well.
SERVES 9 SERVING
PREP TIME10 MINS
COOL TIME8 HOURS
Pumpkin Cheesecake Bars
Graham Cracker Crust
Graham Cracker Crumbs
1 1/2 cups
Unsalted Butter
6 tbsp
Brown Sugar
1/4 cup
Cinnamon
1/2 tsp
Cheesecake
Whipped Cream
2 cups
Cream Cheese (room temperature)
8 oz
Pumpkin Puree
1 cup
Confectioner's Sugar
1 cup
Vanilla Extract
1 tsp
Pumpkin Pie Spice
1/2 tsp
Salt
1/2 tsp
Caramel Sauce
4 tbsp
Directions
1. Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
2. Pour into a 8×8 inch dish and freeze for 15 minutes.
3. Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cheese until smooth and creamy. Add the pumpkin, confectioners sugar, vanilla extract, pumpkin pie spice and salt and beat until well combined. The mixture should be smooth and creamy.
4. Fold one cup of the whipped cream into the pumpkin mixture using a rubber spatula. Combine slowly and don’t over mix. Spread evenly on top of pie crust and then add spoonfuls of the remaining whipped cream on top of the cheesecake and spread with a knife.
5. Refrigerate for at least 8 hours but preferably overnight.
6. Remove from the pan using the parchment paper and with a clean sharp knife, cut into bars for serving.
Serve the cheesecake with caramel sauce and more whipped cream. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
