Description
These no-bake pumpkin cheesecake bars are a simple and delicious dessert. Enjoy the flavors of pumpkin and cheesecake without turning on your oven.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Optional: Whipped cream and pumpkin spice for topping
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a 9×13 inch pan.
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Pour the pumpkin cheesecake mixture over the graham cracker crust.
- Refrigerate for at least 4 hours, or preferably overnight.
- Cut into bars and top with whipped cream and pumpkin spice, if desired.
Notes
- For a smoother crust, use a food processor to finely grind the graham crackers.
- Ensure cream cheese is fully softened for a lump-free filling.
- Refrigerating overnight will allow the bars to set properly.
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg