No-bake pumpkin cheesecake bars recipe lets you lean into fall desserts


No-Bake Pumpkin Cheesecake Bars

Energetic time:30 minutes

Complete time:30 minutes, plus at the least 8 hours’ chilling time

Servings:12 (makes 12 bars)

Energetic time:30 minutes

Complete time:30 minutes, plus at the least 8 hours’ chilling time

Servings:12 (makes 12 bars)


This dessert fulfills all of the dreamy expectations its identify conjures, after which some. The bars — with their wealthy, cream cheese filling woven with warmly-spiced pumpkin puree and set on a graham cracker crumb crust — are easy to make, without having for the oven.

However wait, there’s extra. They’re additionally better-for-you than you would possibly anticipate, because of a number of small tweaks to the standard recipe.

First, whereas the filling is made with common cream cheese, which I discover important for the proper density, a modest measure of it’s blended with Greek yogurt, which provides a pleasant, mild tang and silky texture to the combo.

Second, the bars are gently sweetened with a minimal quantity of confectioners’ sugar, together with unrefined maple syrup.

Third, the crust is kissed with buttery taste, but it surely will get there with only a tablespoon of butter blended with healthful oil.

However maybe crucial issue for becoming desserts into your life extra healthfully is the smart-size portioning constructed into these bars. Quite than being toweringly excessive as many bars are, these are simply the proper peak to ship a pleasant steadiness of buttery crust and creamy, autumnal-infused filling in each chew.

No-Bake Pumpkin Cheesecake Bars

Make Forward: The cheesecake must be assembled at the least 8 hours earlier than serving.

Storage: Refrigerate leftovers in an hermetic container for as much as 2 days.

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  • 7 full sheets graham crackers (4 ounces/113 grams)
  • 2 tablespoons impartial oil, similar to grapeseed, avocado or canola
  • 1 tablespoon melted unsalted butter
  • 1 tablespoon maple syrup
  • 1/8 teaspoon tremendous salt
  • 6 ounces (170 grams) cream cheese, at room temperature
  • 1/3 cup (40 grams) confectioners’ sugar
  • 1/2 cup (125 grams) Greek yogurt (nonfat, low-fat or entire)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (130 grams) canned pumpkin puree
  • 3 tablespoons maple syrup
  • 1/2 teaspoon floor cinnamon, plus extra for garnish
  • 1/4 teaspoon floor ginger
  • 1/8 teaspoon floor nutmeg
  • 1/8 teaspoon floor cloves
  • 1 tablespoon boiling water
  • 1 teaspoon powdered gelatin

Line an 8-inch sq. pan with a chunk of parchment lengthy sufficient to have a few 2-inch overhang on two sides.

Make the crust: Within the bowl of a meals processor, pulse the graham crackers till tremendous crumbs type. (Alternatively, place the crackers in a zip-top bag and crush them with a rolling pin, then switch the crumbs to a medium bowl.) Add the oil, butter, maple syrup and salt and pulse to include (or stir collectively within the bowl), till the combination resembles moist sand. Switch the combination to the ready pan and firmly press into the underside. Switch to the freezer when you put together the filling.

Make the filling: In a big bowl, utilizing an electrical mixer on medium-high velocity, beat collectively the cream cheese and confectioners’ sugar till easy and creamy, about 2 minutes. Add the yogurt and vanilla and beat to mix. In a medium bowl, whisk collectively the pumpkin puree, maple syrup, cinnamon, ginger, nutmeg and cloves.

Pour the boiling water right into a small bowl. Sprinkle the gelatin on high, then instantly stir till the gelatin is totally dissolved. Stir about half of the dissolved gelatin into the cream cheese combination, and the opposite half into the pumpkin combination, till properly included. Add the pumpkin combination to the cream cheese combination and, utilizing a rubber spatula, fold the 2 till there are simply skinny ribbons of the pumpkin combination seen. Pour the filling over the crust. Cowl the pan and refrigerate for at the least 8 hours, or till the filling is agency. (Even when agency, the filling will probably be very creamy and the crust fairly tender.)

When able to serve, use the parchment overhangs to softly raise the slab out of the pan and switch to a chopping board. Sprinkle with the cinnamon, slice into 12 (2-by-2 2/3-inch) bars and serve chilled.

Per serving (one 2-by-2 2/3-inch bar)

Energy: 149; Complete Fats: 9 g; Saturated Fats: 4 g; Ldl cholesterol: 19 mg; Sodium: 147 mg; Carbohydrates: 14 g; Dietary Fiber: 1 g; Sugar: 8 g; Protein: 3 g

This evaluation is an estimate primarily based on accessible substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook creator and registered dietitian nutritionist Ellie Krieger.

Examined by Debi Suchman; electronic mail inquiries to

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