Pumpkin Cheesecake Bars No Crust
- January 19, 2022
The light, creamy pumpkin cheesecake is full of flavor on top of the buttery graham cracker crust.These bars are full of fall flavor (think pumpkin, cinnamon, nutmeg, ginger, etc.).Why you should try this recipe: You don’t have to turn the oven on and the cheesecake won’t crack!This eggless pumpkin cheesecake is stabilized by frozen whipped topping, which is found at your local grocery store.The graham cracker crust becomes a solid base in the freezer, and the cheesecake absorbs all the pumpkin spice flavors in the refrigerator.Make these no bake pumpkin cheesecake bars this fall and your friends will thank you (if you can share!).If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.The light, creamy pumpkin cheesecake is full of flavor on top of the buttery graham cracker crust.7 tablespoons (100 g) unsalted butter , melted Pumpkin Cheesecake Filling 1 cup (8 oz.In a mixing bowl, whisk together graham cracker crumbs, brown sugar and cinnamon.Pumpkin Cheesecake Filling In the bowl of a stand mixer (or use a hand mixer), mix cream cheese, pumpkin, brown sugar, cinnamon, ginger, nutmeg and vanilla until well combined.Transfer pumpkin cheesecake filling onto prepared graham cracker crust and spread evenly.Gently tap baking pan on the counter to remove any air bubbles.Notes Store no-bake pumpkin cheesecake bars covered in the refrigerator for up to 5 days. .
Pumpkin Cheesecake Bars
They are like the lovechild of an ultra creamy cheesecake and a slice of homemade pumpkin pie!The return of Fall means colorful leaves and cooler air, hot apple cider and wrapping yourself in flannel sheets, big comfy sweaters and spicy cinnamon candles….It’s the time of year to pile your grocery cart high with canned pumpkin, before everyone else beats you to it and there’s none left!Easy Pumpkin Bars: pulverize 10 graham cracker sheets in a food processor with 3 tbsp oil or butter, then press the crumbs down into a parchment-lined pan before spreading the filling on top.Keto Pumpkin Bars: stir 1 1/2 cup almond flour with 5 tbsp melted coconut oil or butter and 1 tbsp liquid sweetener of choice or water, then press into a parchment-lined pan and spread the pumpkin filling on top.Bring the cream cheese to room temperature, because softer cream cheese means you won’t have to blend it as long later and risk introducing air into the batter, which can cause cracking during the baking process when the air bubbles burst.If you have an extra baking pan on hand (any size), fill it half way with water and place it on the oven’s lower rack.This optional step is another trick to avoid cracked tops on the cheesecake bars, because it adds moisture to the oven environment.For firmer bars, I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), because they firm up considerably.Leftovers can be covered and refrigerated for 3-4 days or frozen in an airtight container for a few months.Blend all ingredients – don’t over-blend, which can introduce air into the bars and cause cracking later.Smooth the batter evenly into the prepared 8-inch pan, and place on the oven's middle rack.I recommend refrigerating a few hours or overnight (very loosely covered with a cloth towel), during which time they firm up quite a bit. .
No Bake Pumpkin Cheesecake Bars (20 min. prep!) > CHUNKY IN
I make these no bake pumpkin cheesecake bars for every Thanksgiving party I attend and they’re quite a hit!This recipe was inspired by my love of all things pumpkin and cheesecakes.I wanted to find a way to make an easy pumpkin treat, and one that is sure to impress at family gatherings.Sugar-free diets: Swap the confectioner’s sugar for erythritrol, a low-glycemic sweetener (sugar-free) and reduce/omit the whipped topping.Follow these easy steps to make the no bake pumpkin cheesecake bar crust first.3. press into a 9×9 inch pan lined with parchment paper.After making the filling, I recommend refrigerating for at least 2 hours before eating.I serve a tall glass of milk or a scoop of ice cream with mine.You may also drizzle some caramel on top or serve this with cinnamon fried apples.I recommend using a tin pan or a glass dish with a lid.do not mix the whipped topping, rather, fold it in to make pretty swirls.
No-Bake Pumpkin Cheesecake Bars
The crust of these bars is an amazing mixture of crushed Malt-O-Meal® Cinnamon Toasters, brown sugar and butter.These pumpkin cheesecake bars are an easy and inexpensive dessert that the kids and the whole family will love.Ingredients For the crust: 4 cups Malt-O-Meal Cinnamon Toasters cereal, crushed fine.Malt-O-Meal Cinnamon Toasters cereal, crushed fine 1/4 cup packed dark brown sugar.packed dark brown sugar 1/2 cup melted butter For the cheesecake mixture: 1 (8 ounce) package cream cheese, softened.pumpkin pie spice, and extra pumpkin pie spice for topping (if desired) 1 (8 ounce) tub thawed whipped topping, divided Instructions In a medium bowl, combine crushed cereal, brown sugar and melted butter.Slice into bars and serve with remaining whipped topping and sprinkle with pumpkin pie spice, if desired. .
Pumpkin Cream Cheese Bars
This dessert will be on your fall treat recipe list every year.If you follow me on Instagram you know that we had our annual Halloween Bunko and of course I needed a costume for the night.Sometimes I’m in the mood to get dressed up and sometimes I’m happy to put on some black ears and call myself a cat.It tastes like a pumpkin bread generously swirled with a sweet cream cheese mixture.It’s one of those traditional recipes that you’ll want to make every year.You can add nuts if you like. .
No Bake Pumpkin Pie Cheesecake Bars
No Bake Pumpkin Pie Cheesecake Bars have luscious layers of tasty cheesecake, spiced pumpkin pie and creamy whipped topping all nestled in a bed of graham cracker crust.These easy pumpkin cheesecake bars are going to impress anyone you decide to share them with.Or make these little cookie Witch Hats, for a sweet and fun project with kids.Pumpkin Pie Cheesecake Bars Recipe is Great for Fall.Your family is going to LOVE it…well as long as they like pumpkin pie and cheesecake!But, they will eat a ton of this pumpkin cheesecake bars recipe.No bake desserts are always a good idea, especially around Thanksgiving and Christmas when the oven is packed with juicy turkey, ham or a multitude of side dishes.Pumpkin Cheesecake Layered Dessert is Creamy with a Buttery Graham Cracker Crust.These pumpkin bars are so easy to put together, the hardest part is waiting for it to be done setting up in the refrigerator so that you can eat it.Pumpkin pie filling has a bunch of added sure and we need the non-sweetened one for this cheesecake recipe.These Pumpkin Cheesecake Layered Bars have Creamy Fall Flavors.It’s Easy- This pumpkin pie cheesecake is an easy, no-fail recipe to put together and doesn’t need a ton of ingredients.This pumpkin pie cheesecake is an easy, no-fail recipe to put together and doesn’t need a ton of ingredients.It’s Delicious- This pumpkin cheesecake recipe is creamy and full of flavor.This frozen whipped topping is the secret to really hold the cheesecake layer together.Make sure to delicately fold it into the cheesecake mixture so it doesn’t deflate.Firmly press the graham cracker crust into the pan using the bottom of a glass or measuring cup.You will want to use full fat, good quality cream cheese (I like Philadelphia in my no bake pumpkin cheesecake).These Pumpkin Bars are Made with a Philadelphia Cream Cheese Cheesecake Filling.In a medium sized bowl, combine together graham cracker crumbs and melted butter.In the bowl of a stand mixer, add in the cream cheese, 3 tablespoons milk, sugar, and vanilla extract.Add the rest of the frozen whipped topping over the cream cheese layer.Can pumpkin pie cheesecake bars be frozen?It takes 5-12 hours to set up and can be made 3 days in advance of when you need it.How to Refrigerate Pumpkin Cheesecake Bars: Store the pumpkin cheesecake bars in a glass container or BPA-free airtight plastic container or zipper bag.Print Recipe 5 from 11 votes No Bake Pumpkin Pie Cheesecake Bars No Bake Pumpkin Pie Cheesecake Bars have luscious layers of tasty cheesecake, spiced pumpkin pie and creamy whipped topping all nestled in a bed of graham cracker crust.These easy pumpkin cheesecake bars are going to impress anyone you decide to share them with.Prep Time 20 mins Refrigeration Time 4 hrs 15 mins Total Time 4 hrs 35 mins Servings: 12 Calories: 476 kcal Author: Tristin – Home Cooked Harvest Ingredients For the Crust 12 full sheets graham cracker.8 tablespoons unsalted butter melted, full stick For Cream Cheese Layer 24 ounces cream cheese three 8-oz packages at room temperature.8 ounces frozen whipped topping Instructions In a medium sized bowl, combine together graham cracker crumbs and melted butter.In the bowl of a stand mixer, add in the cream cheese, 3 tablespoons milk, sugar, and vanilla extract.Add the rest of the frozen whipped topping over the cream cheese layer.Use a pre-made graham cracker crust instead of making your own, just cut the ingredients in half.The no bake cheesecake bars will last for about 4-5 days in an airtight container in the refrigerator.Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. .
Best No Bake Pumpkin Cheesecake Bars Recipe
Pumpkin cheesecake bars are a contemporary classic, but as soon as I started developing this recipe, I found one big catch: To create a structurally sound cheesecake, you need a lot of cream cheese, but if you have too much cream cheese, it totally drowns out the pumpkin flavor.While a lot of people associate this spice blend (usually with cinnamon, nutmeg, ginger, and cloves) with pumpkin (or really any autumn) desserts, I find it distracting.A note about getting the bars out of the pan: If the tender crust starts to bend as you try to pull the bars out, just cut some squares out alongside an exposed edge (so, not one of the edges with the parchment overhang); I learned this trick from one of our food stylists, Samantha Seneviratne. .
Pumpkin Cheesecake Bars
One minute I can’t get enough of the air conditioning and then next we are full on into the Fall season.Truth be told it’s still warm here, but these Pumpkin Cheesecake Bars needed to hit the page.Just using a 9×9 pan and some parchment paper I was able to whip these Pumpkin Cheesecake Bars together after work one day.The nutrition calculator sets these bars at zero carbs due to rounding, so don’t think you can eat as many as you want.don’t feel like you have to make these Pumpkin Cheesecake bars in a 9×9 pan.Pumpkin Cheesecake Bars A delightfully easy and no fail keto Fall dessert.No crust means this Pumpkin Cheesecake Bars are lower in carbs and fewer time in the oven.Print Recipe Pin Recipe Prep Time: 20 minutes Cook Time: 40 minutes cooling time: 2 hours Servings: 25 bites Calories: 89 kcal Ingredients Cheesecake layer 16 oz cream cheese room temp.½ cup sour cream room temp.¼ cup cream Instructions Line a 9×9 baking dish with parchment paper and preheat your oven to 350*.Pour cream cheese mixture into your parchment lined baking dish.Using a large spoon place dollops of pumpkin mixture on top of the cream cheese layer, leaving space in between.Using a butter knife or a chopstick gently drag the pumpkin through the cheesecake layer.I’m super careful about what I put into my body by selecting and eating healthy food, so it’s kind of silly I haven’t been more careful about what I put into my body through the skincare products I use. .
No Bake Pumpkin Cheesecake Bars
If you are looking for an easy to make, Fall dessert recipe, then you must try these No Bake Pumpkin Cheesecake Bars.You still get that creamy pumpkin flavor on top of a crispy graham cracker crust.It is the perfect dessert to serve for your Fall Harvest parties and also at Thanksgiving and Christmas!The easiest and fastest way to make the crumbs is to break the graham crackers along their perforations and place them in a large capacity food processor.I have a 12 cup Hamilton Beach Food Processor, and I can fit all of the graham crackers in the container at once.Occasionally shake the bag to bring the larger chunks of the graham crackers to the top surface.Start by melting a stick of butter in a medium size, microwave safe bowl.Once melted, add the graham cracker crumbs and granulated sugar to the bowl and mix until combined.An easy to make no bake graham cracker crust is the base for this delicious Fall dessert recipe.While the crust is in the freezer, prepare the no bake pumpkin cheesecake bar filling.Start by placing a bar of room temperature cream cheese in a large mixing bowl.The best way to soften cream cheese is to remove the cardboard packaging and let it sit at room temperature for 45-60 minutes.Follow these quick tips to soften cream cheese before making your No Bake Pumpkin Cheesecake Bars.Open the cream cheese packaging and cut the entire block into 1- 2 inch cubes.Once the pumpkin filling has been mixed, fold in the whipped topping until it is fully incorporated.Next, add the brown sugar and pumpkin pie spice and then continue to beat until the mixture is thoroughly combined.Continue to mix until the whipped topping is fully incorporated in the filling and the color is consistent throughout.Then remove the baking dish from the freezer and spoon the prepared filling on top of the crust.Then place the dish back in the freezer and let it chill for 1-2 hours or until firm and set.Once the filling has been added on top of the crust, place it in the freezer until set and firm. .
Easy No Bake Pumpkin Cheesecake Bars
These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a healthy graham cracker crust.This time of year I find that I always have Libby’s pureed pumpkin on hand.Pumpkin pie filling is sweetened and loaded with sugar.This is a homemade low carb crust and is so easy to make and doesn’t require any baking.When toasted add it to an 8×8 baking dish along with powdered sweetener, melted butter, salt, and cinnamon.Beat cream cheese and powdered sweetener in a mixing bowl until smooth.Since this is a no-bake recipe with whipped topping I recommend powdered monkfruit sweetener.Monkfruit is natural, zero-calorie, zero-carb, and won’t spike blood sugar.If you aren’t looking to make this a low carb recipe, you can use the same amount of powdered Confectioner’s sugar.Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.Most people who complain about almond flour use aren’t using blanched, and hence why they do not like it.Refrigerate it for a minimum of 4 hours or overnight, for best results, freeze the bars.These bars are cream-based and made without eggs (which provide structure) so it will soften up a lot, especially if haven’t refrigerated for a longer period of time.I prefer freezing for this reason it eliminates a lot of the guessing.You can serve the bars frozen or freeze the leftovers for up to a couple of months.I find that other brands are sometimes too sticky which can be hard to work with. .