Add brown sugar and pumpkin pie spice continuing to beat the mixture until thoroughly combined. These bars look AMAZING !! 3 Hr (s) 15 Min (s) (incl. 1. Pour out into the chilled crust, and spread evenly. Pour into a 8” springform pan and pat into an even layer. https://delightfulemade.com/2016/09/11/no-bake-pumpkin-cheesecake-bars No bake pumpkin cheesecake bars are the perfect fall dessert. Thanks for joining the Family Joy Link Party! (2 - 8 oz. Your post is featured on Full Plate Thursday this week and it will be pinned to our features board. Pumpkin + Cheesecake = PERFECTION! For the filling: With a hand or stand mixer, cream together the cream cheese and sugars until evenly combined and fluffy. I'm so happy it's fall. Wishing you a lovely weekend. 5. Thanks for sharing at the What's for Dinner party - have a fabulous week! xoxo. refrigerating) 15 Min (s) Prep. This would be good with the Thanksgiving dinner! I bet they make a great crust! I love it. I love all these pumpkin desserts. 4. Check out our other pumpkin recipes on our Pumpkin Recipe Page. I love the ginger snap on top. I always love to see what you share with us. Pinned! hugs, Place the remaining package of cookies into the food processor, and crush until you get crumbs. Optional – whipped topping and/or chopped nuts for topping, No Bake Pumpkin Cheesecake Bars Recipe – A Delicious, Easy To Make Dessert, 5 Must-Do Fall Chores For Your Outdoors! -- Emily, That looks super yummy. Add brown sugar and pumpkin pie spice continuing to beat the mixture until thoroughly combined.Gently fold in the whipped topping. In a medium bowl, mix together the graham cracker crumbs, sugar and butter until combined. Recipe courtesy of Old World Garden Farms. In a large mixing bowl beat together the cream cheese and pumpkin until smooth. Oooooh! Oh this looks so yummy and perfect for fall. Thanks for sharing at the Monday Funday Party. In a medium bowl, mix together the graham cracker crumbs, sugar and butter until combined. Fold in ONE container of thawed frozen whipped topping until evenly combined. Thank you for sharing with us at #HomeMattersParty. Today I’m sharing my recipe for no bake pumpkin cheesecake bars … Add the melted butter and sugar, and pulse a few more times until combine. Pour the crumb mixture out into the prepared pan. Firmly and evenly press into the bottom of the pan. Optional: whipped topping and/or chopped nuts for topping. Refrigerate for at least 30 minutes. We love to use fresh pumpkin whenever possible (See How To Make Your Own Pumpkin Puree), however, there are times when canned pumpkin puree comes to the rescue. Gingersnap crust! Firmly press the mixture into the bottom of the pan. Grease an 8×8 baking dish with butter or olive oil. Your photos are absolutely gorgeous by the way! Well Done! 167 | The Turquoise Home, Tasty Tuesdays: Favorite Recipes from September's Tasty Tuesday's Parties - Creative K Kids, 2- (8 oz.) I'm so wanting this right now! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted! Gently fold in the whipped topping. I love gingersnaps. Thanks for sharing with SYC. Add the pumpkin puree, vanilla and pumpkin pie spice. You can also like and follow us on Facebook, Twitter or Instagram to receive all of our latest tips and articles. Firmly press the mixture into the bottom of the pan. :(. 2. Looks decadent. I will be featuring this tonight at my Fall into Fall party that opens at 8pm EST. I needed to make a dessert last week but didn’t have a lot of time to spend in the kitchen. You can also spray the pan with non-stick spray, which will help remove the bars from the pan individually.). I opened up the pantry and when I saw canned pumpkin (we use Farmer’s Market organic canned pumpkin) I knew that I could make No Bake Pumpkin Cheesecake Bars in less than 30 minutes. Thanks for sharing (and for linking up to the #SHINEbloghop). In a large mixing bowl beat together the cream cheese and pumpkin until smooth. You still get that creamy pumpkin flavor on top of a crispy graham cracker crust but they are easier to prepare and there is no baking involved! Grease an 8×8 baking dish with butter or olive oil. Fall is in full swing and with that comes all the pumpkin desserts. In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Miz Helen, https://delightfulemade.com/contact/delightful-e-made-privacy-policy/, Click Here For Full Nutrition, Exchanges, and My Plate Info, https://delightfulemade.com/2016/09/11/no-bake-pumpkin-cheesecake-bars/, Perfect Pumpkin Projects and Recipes - The Silly Pearl, Perfect Pumpkin Projects & Recipes | Yesterday On Tuesday, 12 Perfect Pumpkin Projects and Recipes - Cupcakes and Crinoline, 10 PUMPKIN FLAVORED RECIPES - PLACE OF MY TASTE, 10 Pumpkin-licious Fall Dessert Recipes {Work it Wednesday} - The Happy Housie, 10 Pumpkin-Flavored Recipes | Work it Wednesday No. Refrigerate for another 30 minutes. 3. After 30 minutes (or just before serving), top the cheesecake with the second container of thawed whipped topping, spreading evenly over the top. Jann, Congratulations! Slice into 15 squares, and add a reserved Ginger Snap cookie. Remove the crust from the freezer and spoon in the filling, smoothing the top. No Bake Pumpkin Cheesecake Bars are a light and refreshing alternative to standard cheesecake. Prior to serving, add additional whipped topping, chopped nuts, or caramel topping. Will definitely try this recipe out! (This is optional step. Place in the freezer and chill for at least 20 minutes. Thanks. Preparing For Winter. See you again next week. Reserve 15 Ginger snap cookies. This looks delicious! Log in, Hi Erin, What a beautiful dessert and the best part is it's a "no-bake" dessert! containers) thawed frozen whipped topping, divided, Line a 9 x 13" pan with aluminum foil. No Bake Pumpkin Cheesecake Bars are a light and refreshing alternative to standard cheesecake. http://diybydesign.blogspot.com. Please stop by and pick up an I've Been Featured button. Remove the crust from the freezer and spoon in the filling, smoothing the top. containers, frozen whipped topping, 1 (16 oz.) I can't wait to make these! Beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. A great flavor with the pumpkin. Hope you have a lovely day and thanks so much for sharing your post with us! Thanks so much for sharing the recipe! My mouth is watering right now :), These look delicious! This article may contain affiliate links. Place in the freezer and chill for at least 20 minutes. This recipe looks absolutely delicious! Perfect fall dessert. Fold in 1/2 of the … If you are looking for an easy to make, delicious dessert, then you must try No Bake Pumpkin Cheesecake Bars. You still get that creamy pumpkin flavor on top of a crispy graham cracker crust but they are easier to prepare and there is no baking involved! box, Ginger Snap Cookies, divided, 16 oz. If you would like to receive our DIY, Gardening and Recipe articles each week, sign up via email at the bottom of this post. Thanks for partying with us on Creative K Kids Tasty Tuesdays. No Bake Pumpkin Cheesecake Bars Add the pumpkin purée, pumpkin pie spice and salt and beat an additional minute. Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in … Lining the pan with foil is helpful when you want to lift the bars out of the pan. And perfect, since we don't have a working oven right now. blocks) cream cheese, room temperature, 2 (8 oz. Blessings, Janet. And that was certainly the case when I needed to make a dessert quickly. 3 Hr (s) Check out our other pumpkin recipes on our Pumpkin Recipe Page. Refrigerate any leftovers in an airtight container for up to 5 days. Combined until smooth, stopping the mixer to scrape down the sides of the bowl. The light, creamy pumpkin cheesecake is full of flavor on top of the buttery graham cracker crust.