No-Bake Pumpkin Cheesecake Bars

Super creamy and perfectly spiced, these no-bake pumpkin cheesecake bars are an easy fall-inspired treat.

In the bowl of a food processor add the cookies, and blend them on high speed until they achieve fine crumbs.

Pour in the melted butter and pulse to combine the cookies and butter into a clumpy crumb mixture.

Add the crumbs to the prepared pan and press it in firmly. Place the pan in the freezer for 10 minutes.

In a medium bowl, pour in the heavy cream and use a hand mixer to beat the cream on medium speed until stiff peaks form.

In a large bowl add the cream cheese, and use a mixer to beat the cream cheese well until completely smooth. Add the sugars and beat until creamy.

Add in the pumpkin puree, spices salt, and vanilla and beat again to combine into a creamy mixture.

Spoon in half the whipped cream and use a rubber spatula to gently fold it in. Continue with the remaining cream, carefully folding it all together.

Scoop the mixture over top of the cold cookie crust .

Use an offset spatula to smooth out the pumpkin layer. Cover with plastic wrap and chill the cheesecake for at least 6 hours or up to 24.

Use a sharp knife to slice the cheesecake into 16 squares. Cleaning the knife between each slice will keep it neater.

Serve with a dollop of whipped cream and a drizzle of caramel sauce.

Yum! See the link at the bottom of the page for the full recipe.