No Bake Pumpkin Cheesecake Bars
No bake pumpkin cheesecake bars (small batch) can be made in about 20 minutes and ready to eat in a few hours. They're easy and have a great spiced pumpkin flavor. Use ginger cookies, graham crackers, or oreos for the crust!
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Servings: 8 small bars
Equipment
- Large mixing bowl
- medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups, spoons
- Large serving spoon
- 8x8 square pan
- Parchment Paper
- lid or plastic to cover pan for chilling
Ingredients
Crust
- 1 cup gingersnap cookie crumbs
- ¼ cup butter melted
- ⅛ teaspoon kosher salt
Pumpkin Filling
- 8 ounces cream cheese softened
- ¾ cup pumpkin puree
- ¼ heaping cup granulated sugar or adjust to preference
- ¼ cup heavy whipping cream
- ¾ teaspoon pumpkin pie spice or adjust to preference
- ½ teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar
- ⅛ teaspoon kosher salt
Instructions
- Line 8x8 pan with parchment paper. Set aside.
- (using a food processor or high powered blender, crush cookies to sand texture). Also, set out cream cheese at least 30 minutes before making filling, to get to room temperature (see notes for tips if it's not soft enough)
- Stir together 1 cup gingersnap cookie crumbs, ¼ cup melted butter, ⅛ teaspoon kosher salt. Crumbs should be wet looking, and hold together when pressed. Adjust butter if needed.
- Press cookie crumbs into pan. Use the bottom of a measuring cup to press it together.
- Mix the following ingredients until smooth: 8 ounces cream cheese, ¾ cup pumpkin puree, ¼ heaping cup granulated sugar, ¼ cup heavy whipping cream, ¾ teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, ¼ teaspoon apple cider vinegar, and ⅛ teaspoon kosher salt.
- Transfer to pan, smooth over crust.
- Refrigerate for at least 4 hours before serving.
- Slice and enjoy.
Notes
- Crust options: graham cracker and oreo crusts are great with this pumpkin filling. Crush cookies, and start with adding ¼ cup melted butter, ⅛ teaspoon kosher salt. Add additional butter until crumbs stick together when pressed.
- If making graham cracker crust, you can add an additional teaspoon of pumpkin pie spice to the crumbs.
- If your cream cheese isn't softened enough, you can mix it with the ingredients, then heat in microwave in increments, mixing between heating it. Repeat until cream cheese flecks are softened and filling is smooth.
- Adjust pumpkin pie spice in filling to your preference. I already add more than in most recipes, so you could start with ½ teaspoon instead of ¾ teaspoons.
- These are best right out of the fridge or freezer. The filling does soften if it's out for a while. If serving and they'll be out, consider dividing up the filling into individual cups/jars, and top with the crumbled cookies or press crust into each cup.
- Freeze for an hour to get an easy, clean cut with these bars.
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