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.

  • 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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