No Bake Pumpkin Cheesecake Bars

No bake pumpkin cheesecake bars are a cross between good ol' pumpkin pie and tangy cheesecake. With a buttery gingersnap crust and mousse-like filling, these bars are the perfect treat to make this fall season.

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STEP 1: Place the gingersnap cookies, cinnamon and salt inside a food processor. Blend until the cookies are finely ground. Then, pour inside a medium-size bowl. Stir in the melted butter and mix together.

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STEP 2: Press the crust into the pan and pack very tightly. I use the bottom of a measuring cup. Freeze for 10-15 minutes.

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STEP 3: Using a hand mixer, beat the cream cheese on medium speed until smooth. Add ¼ cup sugar and brown sugar and beat on medium speed until combined.

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STEP 4: Add the pumpkin pie spice, cinnamon, pumpkin puree, and vanilla extract. Beat until smooth and lump free.

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STEP 5: Gently fold the whipped cream into the cheesecake filling.

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STEP 6: Remove the crust from the freezer and spread the filling onto the crust. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

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STEP 7: Using a clean sharp knife, cut into slices. Wipe the knife clean after each cut for neat slices. Top each cheesecake with piped whipped cream, candied pecans or a dust of cinnamon.

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CLICK THE BUTTON BELOW FOR THE RECIPE

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No Bake Pumpkin Cheesecake Bars

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