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To make these bars, you need simple ingredients. Here’s what you will need: - 1 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 3/4 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup canned pumpkin puree - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup whipped cream (for topping) - Additional ground cinnamon for garnish These ingredients work together to create a smooth and creamy dessert. The pumpkin and spices give it that classic fall flavor. While the main ingredients shine, you can add some optional ones for a twist: - A splash of maple syrup for sweetness - Chopped nuts like pecans or walnuts for crunch - A dash of vanilla bean paste for a richer flavor These extras can elevate your bars and make them even more delicious. Before you start, gather these tools: - A 9x9 inch baking pan - Medium and large mixing bowls - Electric mixer or whisk - Spatula for spreading - Plastic wrap or aluminum foil for chilling Having the right tools makes the process smooth. This way, you can focus on creating these tasty bars without stress. Start by gathering your ingredients. Grab 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. In a medium bowl, mix the graham cracker crumbs and sugar together. Pour the melted butter in and stir until it looks like wet sand. Once mixed, press it firmly into the bottom of a 9x9 inch baking pan. This forms a nice, even crust for your bars. Next, you’ll make the creamy filling. Take 16 oz of softened cream cheese and place it in a large mixing bowl. Use an electric mixer to beat the cream cheese until it’s smooth. Gradually add 3/4 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until the filling is creamy and fully combined. This step is key for a rich texture. Now, it’s time to add the star ingredient: pumpkin! Stir in 1 cup of canned pumpkin puree. Then add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mix everything together until it’s well blended and smooth. The spices will give your cheesecake bars that warm, fall flavor. Pour the pumpkin cheesecake filling over the graham cracker crust. Use a spatula to spread it evenly across the crust. Make sure the top is smooth so each bar looks nice when you cut it. This is where your delicious bars start to take shape! Cover the pan with plastic wrap or aluminum foil. Place it in the fridge for at least 4 hours. This allows the cheesecake to firm up so you can slice it easily. It’s a good time to clean your kitchen and maybe plan your next meal! Once the bars are set, lift them out of the pan using the edges of the foil or parchment paper. Cut them into squares or rectangles. For a tasty finish, top each bar with a spoonful of whipped cream and a sprinkle of ground cinnamon. This adds a nice touch and makes them look even more inviting! To get the best crust, use fresh graham cracker crumbs. I like to crush them finely. Mix them with granulated sugar for a sweet touch. Next, add melted butter to the mixture. It should feel like wet sand. Press this mix firmly into the bottom of your pan. Make sure it is even and packed tight. This helps the crust hold its shape when sliced. Start with softened cream cheese. It blends better and creates a smooth texture. Use an electric mixer to beat it until creamy. Gradually add powdered sugar and vanilla extract. This step adds sweetness without lumps. Stir in the pumpkin puree and spices next. Mix until everything is well combined. The key is to keep mixing until it looks smooth. Presentation makes a big difference. Top each bar with a spoonful of whipped cream. This adds a light and fluffy touch. For extra flair, sprinkle ground cinnamon on top. It gives a nice pop of color and flavor. You can also add a few pecans or walnuts for crunch. These simple touches make your bars look fancy and inviting. {{image_2}} You can change the flavors of your cheesecake bars easily. Use crushed cookies instead of graham crackers for a new base. Try Oreo or gingersnap cookies for a fun twist. If you want a dairy-free option, swap cream cheese with a plant-based cream cheese. This keeps it creamy while fitting different diets. You can also use maple syrup instead of granulated sugar for a richer taste. Toppings can really change your bars. Whipped cream is great, but you can go beyond that. Try adding caramel sauce for a sweet touch. You might also sprinkle chopped nuts for crunch or drizzle chocolate sauce for richness. Fresh fruit like pomegranate seeds or pears can add color and flavor too. These toppings make each bite special and unique. These bars fit every season with some easy swaps. In fall, serve them with spiced apple slices. In winter, add a touch of peppermint extract to the filling. For spring, try a light berry topping for freshness. In summer, serve with a scoop of ice cream to keep it cool. Each season brings new ways to enjoy these no-bake pumpkin pie cheesecake bars, keeping them exciting all year round. To keep your No-Bake Pumpkin Pie Cheesecake Bars fresh, place them in an airtight container. If you don’t have one, wrap them tightly in plastic wrap. Store them in the fridge for up to five days. Make sure the bars are cool before sealing them. This helps keep them firm and tasty. If you want to save the bars for later, you can freeze them. Cut the bars into squares first. Then, wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to eat them, just let them thaw in the fridge overnight. These cheesecake bars are best served cold, so reheating is not necessary. However, if you prefer a warm treat, you can place a bar on a plate and microwave it for about 10-15 seconds. Be careful not to overheat. Enjoy it while it’s warm, but remember, the texture will be different. Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it is smooth and not too watery. Canned pumpkin is often easier, but fresh can taste great too! These bars last for about 5 days in the fridge. Keep them covered to avoid drying out. The flavors may get better as they sit! Yes, you can make these bars a day or two ahead. They need time to chill and set. Just make sure to cover them well in the fridge. You can use Greek yogurt or a vegan cream cheese. These swaps change the taste a bit, but they still work well. Just pick one that you enjoy! The bars are not gluten-free because of the graham crackers. However, you can use gluten-free graham cracker crumbs. This way, everyone can enjoy the treat! You can reduce or omit the sugar. Use a sugar substitute if you want sweetness. Just keep in mind that it may change the texture a little. Adjust to your taste! You can create delicious no-bake pumpkin pie cheesecake bars with simple steps. We explored key ingredients, tools, and helpful tips for the perfect dessert. Don’t forget the variations and storage info for best results. These bars are easy to make and offer room for creativity. Enjoy making them with family and friends! You’ll impress everyone with your tasty creation.

No-Bake Pumpkin Pie Cheesecake Bars

Indulge in the flavors of fall with these delicious No-Bake Pumpkin Pie Cheesecake Bars! This easy recipe mixes creamy pumpkin with a crunchy graham cracker crust and a topping of whipped cream, making it the perfect dessert for any occasion. Ready in just 20 minutes (plus chilling time), these bars are sure to impress. Click through to explore the full recipe and treat yourself to a delightful slice of autumn bliss!
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Ingredients
  

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup whipped cream (for topping)

Additional ground cinnamon for garnish

Instructions
 

Prepare the Crust: In a medium bowl, mix graham cracker crumbs and granulated sugar together. Pour in melted butter and combine until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9x9 inch baking pan to form an even crust.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in powdered sugar and vanilla extract, mixing until fully combined.

      Add Pumpkin and Spices: Stir in the pumpkin puree, ground cinnamon, nutmeg, ginger, and salt into the cream cheese mixture. Continue to beat until everything is well blended and smooth.

        Assemble the Bars: Pour the pumpkin cheesecake filling over the prepared crust, spreading it evenly with a spatula. Smooth out the top to ensure an even surface.

          Chill: Cover the baking pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the cheesecake is firm enough to slice into bars.

            Serve: Once set, lift the bars out of the pan using the edges of the foil or parchment paper. Cut into squares or rectangles. Top each bar with a spoonful of whipped cream and a sprinkle of ground cinnamon for garnish.

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 bars