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Emmas Dish

Pumpkin Pie Cheesecake Bars No Bake Simple Dessert

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For these tasty bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 2 cups cream cheese, softened - 1 cup pumpkin puree - ¾ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 teaspoon pumpkin pie spice - 1 cup whipped cream (for topping) These ingredients create a rich and creamy filling with a crunchy crust. The pumpkin puree gives it that lovely fall flavor. The spices add warmth and depth. You can make your bars even better with: - Crushed pecans for garnish Adding pecans gives a nice crunch and a nutty taste. You can also use other nuts if you prefer. If you want to change things up, consider these swaps: - Use almond flour instead of graham cracker crumbs for a gluten-free option. - Swap cream cheese for Greek yogurt for a lighter filling. - Agave syrup can replace powdered sugar for a different sweetness. These substitutions help you customize the recipe to your taste or dietary needs. Enjoy experimenting! To make the crust, grab a medium bowl. Combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter and 2 tablespoons of brown sugar. Stir this mixture until it looks like wet sand. Next, take a 9x9-inch baking pan and line it with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan. Make sure it is even all over. Put the pan in the fridge to set while you work on the filling. Now, let’s create the cheesecake filling. In a large mixing bowl, beat 2 cups of softened cream cheese until it is smooth. Next, add 1 cup of pumpkin puree, ¾ cup of powdered sugar, and 1 teaspoon each of vanilla extract, ground cinnamon, and pumpkin pie spice. Also, include ½ teaspoon of ground nutmeg. Mix everything well until it becomes creamy and smooth. This step is key to getting a rich filling. After the crust has set, it is time to layer the filling. Remove the crust from the fridge. Spread the creamy cheesecake filling evenly over the crust with a spatula. Make sure the top is smooth. Cover the pan with plastic wrap and refrigerate for at least 4 hours. This helps the filling to set firm. When ready, lift the bars from the pan using the parchment paper. Cut them into squares and top each one with whipped cream. If you like, sprinkle some crushed pecans on top for extra crunch. When making pumpkin pie cheesecake bars, avoid over-mixing the filling. This can make it too thin. Also, don’t skip chilling the crust. It needs time to set and hold its shape. If you rush, the bars may fall apart when you cut them. Lastly, use softened cream cheese. Cold cream cheese will not mix well and can leave lumps. To get a creamy filling, mix the cream cheese well first. Make sure it’s smooth before adding other ingredients. When you add pumpkin puree, mix just until combined. Over-mixing can add too much air, leading to cracks as it sets. For a firmer texture, chill the bars long enough. Four hours is best, but overnight is even better. You can add a pinch of salt to balance the sweetness. A little salt makes the flavors pop. Consider adding more spices, too. A dash of ginger or cloves can give your bars a warm kick. For extra crunch, sprinkle crushed pecans on top. They add a nice texture contrast to the creamy filling. If you want a sweeter touch, drizzle caramel sauce over the bars before serving. {{image_2}} You can change the flavor of these bars easily. For a holiday twist, add some peppermint extract. It gives a fresh taste. You can also mix in some crushed ginger cookies for the crust. This adds a spicy crunch. For a summer treat, swap pumpkin for fresh berries. Use a berry puree instead of pumpkin. This makes a light, fruity dessert. You can make these bars fit your diet needs. For gluten-free options, use gluten-free graham crackers. Substitute regular cream cheese with a lactose-free version if needed. For low-sugar bars, use a sugar substitute like stevia. This keeps the taste great without added sugar. These changes let everyone enjoy this dessert. How you serve these bars can make them special. Instead of plain whipped cream, try flavored whipped cream. Add some maple syrup or vanilla for extra taste. You can also serve them with a drizzle of caramel sauce. For a fun touch, top each bar with a mini pumpkin candy. This makes each slice look festive and fun. To keep your Pumpkin Pie Cheesecake Bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you leave them in the baking pan, cover the top with plastic wrap. This helps keep the bars moist and tasty. These cheesecake bars freeze well, making them a great make-ahead treat. Cut the bars into squares before freezing. Place them in a single layer on a baking sheet until firm. Then, transfer them to an airtight container, separating layers with parchment paper. They can last up to three months in the freezer. When stored properly in the fridge, these bars last about five days. If you freeze them, they stay fresh for up to three months. Just remember to thaw them in the fridge overnight before serving. This keeps the texture nice and creamy! Yes, you can make these bars ahead of time. In fact, they taste even better after a day in the fridge. I often prepare them the day before a gathering. This way, they have time to chill and set properly. If you want a dairy-free option, use a vegan cream cheese. You can also try Greek yogurt for a lighter option. Both will give you a creamy texture, but the flavor may change a bit. The filling is set when it feels firm to the touch. After chilling for at least four hours, check the edges. They should hold their shape, and the center will not jiggle. If it’s still soft, give it more chill time. In this blog post, we covered key ingredients, step-by-step instructions, and helpful tips for making cheesecake bars. You learned about optional ingredients and creative variations to fit your taste. Remember to avoid common mistakes for perfect results. With the right storage, these bars can last over a week. Enjoy experimenting with flavors and textures. This recipe is all about making delicious cheesecake bars that anyone can love!
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Craving a sweet treat that’s easy and delicious? Try my no-bake pumpkin pie cheesecake bars! They combine creamy cheesecake and pumpkin flavors in a simple dessert. Perfect for fall or any time of year, these bars require no baking and just a few ingredients. Get ready to impress your friends and family with this delightful recipe that offers a taste of the season without all the work. Let’s dive in!

Ingredients

Main Ingredients Needed

For these tasty bars, you will need:

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 2 tablespoons brown sugar

– 2 cups cream cheese, softened

– 1 cup pumpkin puree

– ¾ cup powdered sugar

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– 1 teaspoon pumpkin pie spice

– 1 cup whipped cream (for topping)

These ingredients create a rich and creamy filling with a crunchy crust. The pumpkin puree gives it that lovely fall flavor. The spices add warmth and depth.

Optional Ingredients for Garnishing

You can make your bars even better with:

– Crushed pecans for garnish

Adding pecans gives a nice crunch and a nutty taste. You can also use other nuts if you prefer.

Substitutions and Alternative Ingredients

If you want to change things up, consider these swaps:

– Use almond flour instead of graham cracker crumbs for a gluten-free option.

– Swap cream cheese for Greek yogurt for a lighter filling.

– Agave syrup can replace powdered sugar for a different sweetness.

These substitutions help you customize the recipe to your taste or dietary needs. Enjoy experimenting!

Step-by-Step Instructions

Preparing the Crust

To make the crust, grab a medium bowl. Combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter and 2 tablespoons of brown sugar. Stir this mixture until it looks like wet sand. Next, take a 9×9-inch baking pan and line it with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan. Make sure it is even all over. Put the pan in the fridge to set while you work on the filling.

Making the Cheesecake Filling

Now, let’s create the cheesecake filling. In a large mixing bowl, beat 2 cups of softened cream cheese until it is smooth. Next, add 1 cup of pumpkin puree, ¾ cup of powdered sugar, and 1 teaspoon each of vanilla extract, ground cinnamon, and pumpkin pie spice. Also, include ½ teaspoon of ground nutmeg. Mix everything well until it becomes creamy and smooth. This step is key to getting a rich filling.

Layering and Chilling the Bars

After the crust has set, it is time to layer the filling. Remove the crust from the fridge. Spread the creamy cheesecake filling evenly over the crust with a spatula. Make sure the top is smooth. Cover the pan with plastic wrap and refrigerate for at least 4 hours. This helps the filling to set firm. When ready, lift the bars from the pan using the parchment paper. Cut them into squares and top each one with whipped cream. If you like, sprinkle some crushed pecans on top for extra crunch.

Tips & Tricks

Common Mistakes to Avoid

When making pumpkin pie cheesecake bars, avoid over-mixing the filling. This can make it too thin. Also, don’t skip chilling the crust. It needs time to set and hold its shape. If you rush, the bars may fall apart when you cut them. Lastly, use softened cream cheese. Cold cream cheese will not mix well and can leave lumps.

How to Achieve the Perfect Consistency

To get a creamy filling, mix the cream cheese well first. Make sure it’s smooth before adding other ingredients. When you add pumpkin puree, mix just until combined. Over-mixing can add too much air, leading to cracks as it sets. For a firmer texture, chill the bars long enough. Four hours is best, but overnight is even better.

Enhancements for Flavor and Texture

You can add a pinch of salt to balance the sweetness. A little salt makes the flavors pop. Consider adding more spices, too. A dash of ginger or cloves can give your bars a warm kick. For extra crunch, sprinkle crushed pecans on top. They add a nice texture contrast to the creamy filling. If you want a sweeter touch, drizzle caramel sauce over the bars before serving.

Variations

Seasonal Flavor Adaptations

You can change the flavor of these bars easily. For a holiday twist, add some peppermint extract. It gives a fresh taste. You can also mix in some crushed ginger cookies for the crust. This adds a spicy crunch. For a summer treat, swap pumpkin for fresh berries. Use a berry puree instead of pumpkin. This makes a light, fruity dessert.

Diet-Friendly Alternatives

You can make these bars fit your diet needs. For gluten-free options, use gluten-free graham crackers. Substitute regular cream cheese with a lactose-free version if needed. For low-sugar bars, use a sugar substitute like stevia. This keeps the taste great without added sugar. These changes let everyone enjoy this dessert.

Creative Serving Suggestions

How you serve these bars can make them special. Instead of plain whipped cream, try flavored whipped cream. Add some maple syrup or vanilla for extra taste. You can also serve them with a drizzle of caramel sauce. For a fun touch, top each bar with a mini pumpkin candy. This makes each slice look festive and fun.

Storage Info

Best Practices for Refrigeration

To keep your Pumpkin Pie Cheesecake Bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you leave them in the baking pan, cover the top with plastic wrap. This helps keep the bars moist and tasty.

Freezing Instructions

These cheesecake bars freeze well, making them a great make-ahead treat. Cut the bars into squares before freezing. Place them in a single layer on a baking sheet until firm. Then, transfer them to an airtight container, separating layers with parchment paper. They can last up to three months in the freezer.

How Long Do They Last?

When stored properly in the fridge, these bars last about five days. If you freeze them, they stay fresh for up to three months. Just remember to thaw them in the fridge overnight before serving. This keeps the texture nice and creamy!

FAQs

Can I make this recipe in advance?

Yes, you can make these bars ahead of time. In fact, they taste even better after a day in the fridge. I often prepare them the day before a gathering. This way, they have time to chill and set properly.

What can I use instead of cream cheese?

If you want a dairy-free option, use a vegan cream cheese. You can also try Greek yogurt for a lighter option. Both will give you a creamy texture, but the flavor may change a bit.

How do I know when the filling is set?

The filling is set when it feels firm to the touch. After chilling for at least four hours, check the edges. They should hold their shape, and the center will not jiggle. If it’s still soft, give it more chill time.

In this blog post, we covered key ingredients, step-by-step instructions, and helpful tips for making cheesecake bars. You learned about optional ingredients and creative variations to fit your taste. Remember to avoid common mistakes for perfect results. With the right storage, these bars can last over a week. Enjoy experimenting with flavors and textures. This recipe is all about making delicious cheesecake bars that anyone can love!

For these tasty bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 2 cups cream cheese, softened - 1 cup pumpkin puree - ¾ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 teaspoon pumpkin pie spice - 1 cup whipped cream (for topping) These ingredients create a rich and creamy filling with a crunchy crust. The pumpkin puree gives it that lovely fall flavor. The spices add warmth and depth. You can make your bars even better with: - Crushed pecans for garnish Adding pecans gives a nice crunch and a nutty taste. You can also use other nuts if you prefer. If you want to change things up, consider these swaps: - Use almond flour instead of graham cracker crumbs for a gluten-free option. - Swap cream cheese for Greek yogurt for a lighter filling. - Agave syrup can replace powdered sugar for a different sweetness. These substitutions help you customize the recipe to your taste or dietary needs. Enjoy experimenting! To make the crust, grab a medium bowl. Combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter and 2 tablespoons of brown sugar. Stir this mixture until it looks like wet sand. Next, take a 9x9-inch baking pan and line it with parchment paper. Press the graham cracker mixture firmly into the bottom of the pan. Make sure it is even all over. Put the pan in the fridge to set while you work on the filling. Now, let’s create the cheesecake filling. In a large mixing bowl, beat 2 cups of softened cream cheese until it is smooth. Next, add 1 cup of pumpkin puree, ¾ cup of powdered sugar, and 1 teaspoon each of vanilla extract, ground cinnamon, and pumpkin pie spice. Also, include ½ teaspoon of ground nutmeg. Mix everything well until it becomes creamy and smooth. This step is key to getting a rich filling. After the crust has set, it is time to layer the filling. Remove the crust from the fridge. Spread the creamy cheesecake filling evenly over the crust with a spatula. Make sure the top is smooth. Cover the pan with plastic wrap and refrigerate for at least 4 hours. This helps the filling to set firm. When ready, lift the bars from the pan using the parchment paper. Cut them into squares and top each one with whipped cream. If you like, sprinkle some crushed pecans on top for extra crunch. When making pumpkin pie cheesecake bars, avoid over-mixing the filling. This can make it too thin. Also, don’t skip chilling the crust. It needs time to set and hold its shape. If you rush, the bars may fall apart when you cut them. Lastly, use softened cream cheese. Cold cream cheese will not mix well and can leave lumps. To get a creamy filling, mix the cream cheese well first. Make sure it’s smooth before adding other ingredients. When you add pumpkin puree, mix just until combined. Over-mixing can add too much air, leading to cracks as it sets. For a firmer texture, chill the bars long enough. Four hours is best, but overnight is even better. You can add a pinch of salt to balance the sweetness. A little salt makes the flavors pop. Consider adding more spices, too. A dash of ginger or cloves can give your bars a warm kick. For extra crunch, sprinkle crushed pecans on top. They add a nice texture contrast to the creamy filling. If you want a sweeter touch, drizzle caramel sauce over the bars before serving. {{image_2}} You can change the flavor of these bars easily. For a holiday twist, add some peppermint extract. It gives a fresh taste. You can also mix in some crushed ginger cookies for the crust. This adds a spicy crunch. For a summer treat, swap pumpkin for fresh berries. Use a berry puree instead of pumpkin. This makes a light, fruity dessert. You can make these bars fit your diet needs. For gluten-free options, use gluten-free graham crackers. Substitute regular cream cheese with a lactose-free version if needed. For low-sugar bars, use a sugar substitute like stevia. This keeps the taste great without added sugar. These changes let everyone enjoy this dessert. How you serve these bars can make them special. Instead of plain whipped cream, try flavored whipped cream. Add some maple syrup or vanilla for extra taste. You can also serve them with a drizzle of caramel sauce. For a fun touch, top each bar with a mini pumpkin candy. This makes each slice look festive and fun. To keep your Pumpkin Pie Cheesecake Bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. If you leave them in the baking pan, cover the top with plastic wrap. This helps keep the bars moist and tasty. These cheesecake bars freeze well, making them a great make-ahead treat. Cut the bars into squares before freezing. Place them in a single layer on a baking sheet until firm. Then, transfer them to an airtight container, separating layers with parchment paper. They can last up to three months in the freezer. When stored properly in the fridge, these bars last about five days. If you freeze them, they stay fresh for up to three months. Just remember to thaw them in the fridge overnight before serving. This keeps the texture nice and creamy! Yes, you can make these bars ahead of time. In fact, they taste even better after a day in the fridge. I often prepare them the day before a gathering. This way, they have time to chill and set properly. If you want a dairy-free option, use a vegan cream cheese. You can also try Greek yogurt for a lighter option. Both will give you a creamy texture, but the flavor may change a bit. The filling is set when it feels firm to the touch. After chilling for at least four hours, check the edges. They should hold their shape, and the center will not jiggle. If it’s still soft, give it more chill time. In this blog post, we covered key ingredients, step-by-step instructions, and helpful tips for making cheesecake bars. You learned about optional ingredients and creative variations to fit your taste. Remember to avoid common mistakes for perfect results. With the right storage, these bars can last over a week. Enjoy experimenting with flavors and textures. This recipe is all about making delicious cheesecake bars that anyone can love!

Pumpkin Pie Cheesecake Bars No Bake

Indulge in the ultimate fall dessert with these Pumpkin Pie Cheesecake Bars! Combining the creamy delight of cheesecake with the classic flavor of pumpkin pie, these scrumptious bars are perfect for any gathering. With an easy graham cracker crust and a luscious filling, they come together in just 20 minutes, plus chilling time. Click through to discover the simple recipe and impress your friends and family with this tasty treat!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons brown sugar

2 cups cream cheese, softened

1 cup pumpkin puree

¾ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon pumpkin pie spice

1 cup whipped cream (for topping)

Optional: crushed pecans for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until the mixture resembles wet sand.

    Press the Crust: Firmly press the graham cracker mixture into the bottom of a lined 9x9-inch baking pan, making sure it’s evenly distributed. Place in the fridge to set while you prepare the filling.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and pumpkin pie spice. Continue to mix until everything is well blended and creamy.

        Layer the Filling: Remove the crust from the fridge and evenly spread the cheesecake filling over the chilled crust. Smooth the top with a spatula.

          Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set firm.

            Serve: Once set, lift the bars out of the pan using the liner. Cut into squares and top each piece with a generous dollop of whipped cream. Sprinkle with crushed pecans if desired.

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

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