Description
These elegant, no-bake Pumpkin Spice Cheesecake Bars capture the essence of autumn in a velvety, sophisticated treat. By layering a crisp, buttery graham cracker crust with a luscious, spiced cream cheese and pumpkin filling, this recipe offers the indulgence of a classic cheesecake without the stress of baking. It is a perfect, time-saving dessert for holiday gatherings or quiet moments of indulgence, ensuring a foolproof result every time that melts perfectly on the tongue.
Ingredients
1.5 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened at room temperature
1 cup pure pumpkin puree
1/2 cup powdered sugar
1 teaspoon vanilla extract
1.5 teaspoons pumpkin pie spice
1 cup whipped topping or heavy cream (whipped to stiff peaks)
Instructions
In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of an 8×8 inch square baking pan lined with parchment paper.
Chill the crust in the freezer for 15 minutes to set.
In a large bowl, beat the softened cream cheese until smooth and free of lumps.
Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese, mixing until fully incorporated.
Gently fold in the whipped topping until the mixture is light and smooth.
Spread the filling evenly over the chilled crust.
Refrigerate the bars for at least 4 hours, or overnight, until set.
Lift from the pan using the parchment paper edges and slice into squares before serving.
Notes
Ensure the cream cheese is at room temperature to prevent lumps. For the best texture, use genuine pumpkin puree rather than pumpkin pie filling. Store in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg