No-Bake Pumpkin Cheesecake Bars... Better than Pie!

Pies take a lot of time to make and they can be expensive to buy. These No-Bake Pumpkin Cheesecake Bars are a) insane, b) easy to slice into the perfect-sized piece, and c) no-bake, that’s right, NO-BAKE, so they’re not going to be jamming up your oven while you’re stressing about cooking that still-frozen turkey. Make them a night or two before and you’ll be stress-free whether you’re on your way to grandma’s or hosting the family at home.

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  • No-Bake Pumpkin Cheesecake Bars
  • Yields 12-18 bars
  • Prep Time: 20 Minutes
  • Inactive Time: Overnight
  • Ingredients:
  • 3 cups graham cracker crumbs (about 2 sleeves of crackers pulverized in a food processor)
  • 1/2 cup packed brown sugar
  • 14 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ tsp fresh grated nutmeg, plus more for garnish
  • ½ teaspoon salt
  • whipped cream (optional)
  • Directions
  • 1. Lightly oil a 13x9 baking dish with nonstick cooking spray, and then line with a sheet of parchment paper. Spray again lightly.
  • 2. In a bowl, combine the graham cracker crumbs and brown sugar. Using your fingertips, mix together until combined. Add the melted butter and combine thoroughly using a fork. Press mixture firmly into the baking dish. Place in freezer for 20 minutes to set.
  • 3. In a large, chilled bowl, combine the cream cheese, pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg and salt. Beat with hand mixer or stand mixer until completely combined and fluffy.
  • 4. Spread mixture evenly over the chilled crust. Place in fridge to chill overnight, until the cheese mixture sets.
  • 5. If desired, serve with a dollop of whipped cream and more freshly grated nutmeg.
No-Bake Pumpkin Cheesecake Bars
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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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