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Every autumn, when the leaves begin to blanket the ground and the air feels crisp against my cheeks, I find comfort in the kitchens of my childhood. Picture this: the intoxicating scent of warm spices wafting through the air, butter softening on the counter, and the vibrant orange of pumpkin filling the bowl. It was during one of those cozy days that I stumbled upon a recipe for No Bake Pumpkin Cheesecake Barsโa delightful creation that quickly became a staple in my home.
These luscious bars are everything I adore about fall; they are rich and creamy, with a crunchy gingersnap crust that plays wonderfully against the velvety pumpkin filling. The first bite is like a soft embrace, and the flavors transport you to evenings spent wrapped in blankets, sipping on spiced cider. If you havenโt tried making them yet, let me be the enthusiastic friend who nudges you to whisk these beauties into existence! Just imagine the joy on your loved ones’ faces when they savor this delightful treat.
Why Youโll Love This Recipe
- Easy as Pie: No baking required! Perfect for even the most novice of bakers.
- Quick Prep: Whip these bars up in under an hour, then refrigerate until theyโre ready to dazzle.
- Healthier Indulgence: With a balance of flavor and texture, you can enjoy this treat without the guilt.
- Flavor Explosion: Pumpkin spice season at its finest, with cozy notes that warm your soul!
- Crowd-Pleasing: Perfect for birthdays, Thanksgiving, or just becauseโeveryone will love them!
Ingredients
- 1ยพ cups gingersnap cookie crumbs (about 40 small cookies): Adds a delightful crunch and warming spices.
- 8 tbsp unsalted butter (melted): This helps bind your crust together for that perfect hold.
- 2 tbsp brown sugar (tightly packed): Introduces a hint of caramel sweetness to your crust.
- ยผ tsp cinnamon: A warm, holiday flavor that ties all the elements together.
- 1ยผ cups heavy cream (cold): Creates a fluffy, light texture in your filling.
- 16 oz full-fat cream cheese (room temperature): The creamy base that provides richness to the cheesecake.
- ยฝ cup white granulated sugar: Balances the earthy flavors of pumpkin and spices.
- ยพ cup powdered sugar (sifted): Sweetens the mix and helps achieve that silky smoothness.
- 1 cup canned pumpkin purรฉe: The star of the show; makes your bars fabulously seasonal.
- 2 tsp pumpkin pie spice: A fragrant mix that elevates the pumpkin flavor.
- ยฝ tbsp vanilla extract: Adds a lovely undertone of sweetness.
- ยผ tsp salt: Enhances all the flavors, making them pop.
Full recipe card is below.
How to Make It
Line the Baking Dish
Start by lining a square baking dish with parchment paper or foil, leaving a generous overhang. This little trick makes it easier to pull out your delicious creation later!
Prepare the Crust
In a large bowl, mix the gingersnap cookie crumbs, melted butter, brown sugar, and cinnamon until fully combined. It should resemble damp sand. Oh, the aroma! Press this mixture tightly into the bottom of your baking dish using the bottom of a glass, creating an even layer of deliciousness. Pop it in the freezer to set while you whip up the batter.
Whip the Cream
Pour the cold heavy cream into a mixing bowl. With a handheld or stand mixer fitted with a whisk attachment, beat the cream on high for about 4-5 minutes until stiff peaks form. It should hold firm beautifully when you lift the beaters. For best results, keep this fluffy goodness chilled until ready to mix in.
Cream the Cheese
In another clean mixing bowl, combine softened cream cheese and white granulated sugar. Beat them together on medium-low speed for about 2-3 minutes until silky and smooth. Don’t forget to scrape down the bowl for an even consistency!
Mix the Filling
Add in the sifted powdered sugar, pumpkin purรฉe, pumpkin pie spice, vanilla extract, and salt. Mix on low for 1-2 minutes until everything is well-combined. The smell will have you dreaming of cozy fall nights!
Fold in the Whipped Cream
Gently fold in that lovely whipped cream into the pumpkin mixture using a spatula. Be cautious not to deflate it too much; we want dreamy, fluffy bars! Pour this delightful filling over your crust and spread it out evenly.
Chill and Set
Cover the dish tightly with plastic wrap and let it rest in the fridge for a minimum of 6 hoursโbut if you can wait overnight, itโll only get better!
Cut and Serve
When itโs time to serve, lift the cheesecake out by the overhang of the parchment or foil. If itโs a bit too soft, freeze it for an additional 20-30 minutes until firmer. Cut into bars with a sharp knife and enjoy right away! Store any leftovers in the fridge.
Pro Tips for Success
- Room Temperature Cream Cheese: Make sure your cream cheese is softened completely to prevent lumps and achieve that creamy texture.
- Cold Cream is Key: Always start with cold heavy cream for perfect whipping.
- Gently Fold: When incorporating your whipped cream, remember to fold gently to keep that light and airy texture.
- Chill Longer for Better Flavor: The longer the bars sit in the fridge, the more the flavors meld together, creating a richer taste.
Flavor Variations
- Swap gingersnap cookie crumbs for graham cracker crumbs for a different twist.
- Add a dash of nutmeg or cardamom to the filling for a spicier kick.
- Consider using maple syrup in place of sugar for a fall-inspired sweetness!
Serving Suggestions
These delightful bars pair beautifully with hot coffee or creamy chai tea! For presentation, serve them on a rustic wooden platter garnished with pecans or whipped cream drizzled with caramel sauce.
Make-Ahead & Storage
You can whip these up two days in advance! Store them tightly covered in the fridge for freshness. They last up to a week if kept sealed!
Leftovers
Got leftovers? Try crumbling them over vanilla ice cream for an indulgent dessert! Or mix a few pieces into your morning yogurt for a special breakfast treat.
Freezing
Yes, you can freeze these bars! Wrap them in plastic wrap and then in foil for maximum freshness. They can be stored in the freezer for up to two months. When youโre ready to enjoy, simply thaw them in the fridge overnight.
Reheating
These bars are best served chilled, so no reheating needed! If you accidentally left them out and they warm up a bit, just pop them back into the fridge to regain their heavenly chill.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture might be a bit differentโfull-fat cream cheese yields the best results!
How can I make these bars even more pumpkin-forward?
Feel free to add an extra ยผ cup of pumpkin purรฉeโjust adjust the powdered sugar to maintain the sweetness you desire!
What can I substitute for gingersnap cookies?
Graham crackers or vanilla wafer cookies will work! It will change the flavor profile slightly but still be delicious.
How do I know when the bars are set?
They should feel firm to the touch and hold their shape. Leaving them overnight in the fridge is key to achieving the right consistency.
Final Thoughts
As the days grow shorter and the nights cozier, there’s nothing quite as satisfying as a sweet treat that makes you feel right at home. These No Bake Pumpkin Cheesecake Bars are a hug in dessert formโsimple to make, incredibly delicious, and guaranteed to impress. So, gather your loved ones, put on your favorite flannel shirt, and get ready to create some delightful kitchen memories! Enjoy every bite, and remember: baking is about loving those around you. Happy baking, dear friends! ๐งก
No Bake Pumpkin Cheesecake Bars
Ingredients
Method
- Line a square baking dish with parchment paper or foil, leaving a generous overhang for easy removal.
- In a large bowl, mix the gingersnap cookie crumbs, melted butter, brown sugar, and cinnamon until fully combined.
- Press the mixture tightly into the bottom of the baking dish to form an even layer, then freeze it to set.
- In a mixing bowl, pour the cold heavy cream and whip on high until stiff peaks form, then keep it chilled.
- In another bowl, combine the softened cream cheese and white granulated sugar, beating until silky smooth.
- Add the sifted powdered sugar, pumpkin purรฉe, pumpkin pie spice, vanilla extract, and salt to the cream cheese mixture, mixing until well combined.
- Gently fold the whipped cream into the pumpkin mixture until incorporated, and pour this filling over the crust.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- When ready to serve, lift the bars out using the parchment overhang, cut into bars, and enjoy!
