No Bake Pumpkin Cheesecake Bars Food
NO-BAKE PUMPKIN CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 6h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
- For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
- In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.
NO BAKE PUMPKIN CHEESECAKE BARS
Let me introduce you to your new favorite fall dessert! Made with a Gingersnap Cookie Crust, whipped topping and a few other goodies, these No Bake Pumpkin Cheesecake Bars are simple enough for a casual fall celebration and decadent enough for Thanksgiving dinner!
Provided by Erin Indahl-Fink
Time 30m
Number Of Ingredients 10
Steps:
- Line a 9 x 13" pan with aluminum foil. (This is optional step. Lining the pan with foil is helpful when you want to lift the bars out of the pan. You can also spray the pan with non-stick spray, which will help remove the bars from the pan individually.)
- Reserve 15 Ginger snap cookies. Place the remaining package of cookies into the food processor, and crush until you get crumbs. 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. Refrigerate for at least 30 minutes.
- For the filling: With a hand or stand mixer, cream together the cream cheese and sugars until evenly combined and fluffy. Add the pumpkin puree, vanilla and pumpkin pie spice. Combined until smooth, stopping the mixer to scrape down the sides of the bowl. Fold in ONE container of thawed frozen whipped topping until evenly combined. Pour out into the chilled crust, and spread evenly. Refrigerate for another 30 minutes.
- After 30 minutes (or just before serving), top the cheesecake with the second container of thawed whipped topping, spreading evenly over the top. Slice into 15 squares, and add a reserved Ginger Snap cookie.
- Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Facts : Calories 3364 calories, Carbohydrate 288 grams carbohydrates, Cholesterol 698 milligrams cholesterol, Fat 240 grams fat, Protein 31 grams protein, SaturatedFat 145 grams saturated fat, ServingSize 1, Sodium 2118 milligrams sodium, Sugar 254 grams sugar
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