Name: Alex Bala’s No-Bake Pumpkin Spice Cheesecake Bars
Prep time: 25 min
Total time: 25 min
Yield: 9 servings
Ingredients: COOKIE CRUMBLE:; 1 cup gingersnap cookies; 1 cup cream-filled vanilla sandwich cookies, cream removed; 1/2 cup unsalted butter, melted; CHEESECAKE FILLING:; 1 package (8 ounces) cream cheese, softened; 1 cup canned pumpkin; 1/2 cup sweetened condensed milk; 2 teaspoons vanilla extract; 1-1/2 teaspoons pumpkin pie spice; Dash salt; 2 tablespoons instant cheesecake or vanilla pudding mix; 2 tablespoons cold whole milk; WHIPPED TOPPING:; 1-1/2 cups heavy whipping cream, chilled; 1/4 cup confectioners' sugar; 2 teaspoons vanilla extract

No-bake pumpkin spice cheesecake bars are creamy, dreamy and basically autumn in dessert form. It’s time to get cozy with this fall sweet treat! —Alex Bala, Longmont, Colorado

Watch How to Make Alex Bala’s No-Bake Pumpkin Spice Cheesecake Bars

Alex Bala’s No-Bake Pumpkin Spice Cheesecake Bars

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Prep Time 25 min

Yield 9 servings

Ingredients

COOKIE CRUMBLE:
1 cup gingersnap cookies
1 cup cream-filled vanilla sandwich cookies, cream removed
1/2 cup unsalted butter, melted
CHEESECAKE FILLING:
1 package (8 ounces) cream cheese, softened
1 cup canned pumpkin
1/2 cup sweetened condensed milk
2 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
Dash salt
2 tablespoons instant cheesecake or vanilla pudding mix
2 tablespoons cold whole milk
WHIPPED TOPPING:
1-1/2 cups heavy whipping cream, chilled
1/4 cup confectioners' sugar
2 teaspoons vanilla extract

Text Ingredients

Directions

Place gingersnaps and vanilla cookies in a food processor; pulse until the mixture is fine crumbs. In a large bowl, combine the crumbs and butter; blend well. Press half the mixture into the bottom of an greased 9-in. square pan. Freeze until firm, about 15 minutes.

Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add pumpkin, condensed milk, vanilla, pumpkin pie spice and salt; mix until well combined.
In a separate bowl, whisk pudding and milk until dissolved. Add to pumpkin mixture and mix until well incorporated.
In a large chilled bowl, whip heavy cream, confectioners' sugar and vanilla until stiff peaks form. Fold into cheesecake mixture. Spread over cookie crust, reserving 1/4 cup for garnish. Sprinkle with reserved cookie crumble. Cover; refrigerate until set, 4-6 hours. Alternatively, freeze for 2 hours.
To serve, slice into bars. Dollop with reserved whipped cream.