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- 1 ½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup unsalted butter, melted - 1 (8 oz) package cream cheese, softened - 1 cup powdered sugar - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ cup heavy whipping cream - ½ cup semi-sweet chocolate chips To make these no-bake chocolate pumpkin cheesecake bars, gather your ingredients first. The graham cracker crumbs and cocoa powder create a rich base. Melt the butter to hold it all together. Next, you’ll need cream cheese. Softening it makes mixing easy. The powdered sugar adds sweetness, while pumpkin puree brings a lovely fall flavor. Don’t forget the spices! Vanilla extract, cinnamon, and nutmeg add warmth and depth. Heavy whipping cream makes the filling light and fluffy. Finally, grab semi-sweet chocolate chips for a delicious drizzle. With all your ingredients ready, you are set to create a treat that is both tasty and beautiful. Each bite will be a delightful mix of chocolate and pumpkin. - In a mixing bowl, combine 1 ½ cups graham cracker crumbs and ½ cup unsweetened cocoa powder. - Pour in ½ cup melted unsalted butter. Mix until it looks like wet sand. - Press this mixture firmly into the bottom of a lined 9x9-inch baking dish. - Chill the crust in the fridge for 30 minutes to firm it up. - In a bowl, beat 1 (8 oz) package of softened cream cheese until smooth. - Gradually add 1 cup powdered sugar while mixing. Keep mixing until it is well combined. - Add in 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Beat until creamy and blended. - In a separate bowl, whip ½ cup heavy whipping cream until stiff peaks form. - Gently fold the whipped cream into the pumpkin cream cheese mixture until fully combined. - Spread the pumpkin cheesecake mixture evenly over the chilled graham cracker crust. - Melt ½ cup semi-sweet chocolate chips in the microwave or a double boiler. - Drizzle the melted chocolate over the cheesecake layer in a decorative pattern. - Use a toothpick to create swirls if you want. - Return the dish to the refrigerator and chill for at least 3-4 hours until set. - Once set, cut into squares to serve. - Ensure cream cheese is softened. Soft cream cheese mixes well and gives a smooth texture. - Whip the cream to stiff peaks. This step adds air and lightness to the filling. - Experiment with additional spices. Try ginger or cloves for a warm touch. - Use flavored chocolate for drizzling. Mint or orange chocolate can add a fun twist. - Top with whipped cream and cocoa or chocolate shavings. This adds a nice look and taste. - Pair with coffee or dessert wines. Both enhance the flavors and make it feel special. {{image_2}} You can switch up the crust for these bars. Use digestive biscuits or Oreo cookies for a different taste. Both options add a rich flavor that pairs well with the filling. If you need a gluten-free option, look for gluten-free graham crackers. They work well and keep the bars just as tasty. Want to mix it up? Try adding peanut butter to the cream cheese mixture. This gives a nutty twist to the bars. You can also swap the melted chocolate with caramel sauce. This change adds a sweet, gooey layer that will surprise your taste buds. Make these bars feel more festive by adding fall spices. Clove and ginger add warmth and depth. You can also top the bars with seasonal fruits, like pomegranate or cranberry. These fruits add a pop of color and tartness that balances the sweet cheesecake. To keep your chocolate pumpkin cheesecake bars fresh, place them in an airtight container. Store them in the refrigerator. They taste best when eaten within one week. After that, the texture and flavor may change. You can freeze these bars for longer storage. Before cutting, place the entire dish in the freezer. Once frozen, transfer them to a freezer-safe container. When you want to enjoy them, thaw in the fridge before serving. This keeps them creamy and tasty. Fresh bars have a light, creamy texture and a rich taste. The chocolate and pumpkin flavors shine through. Leftovers, however, may taste even better. The flavors meld together as they sit. The texture may become a bit denser, but they remain delicious. Yes, you can make this recipe ahead of time. The prep takes about 30 minutes. After that, chill the bars in the fridge for at least 3-4 hours. I often recommend making them the day before a gathering. This way, they have plenty of time to set. Just keep them covered in the fridge until you’re ready to serve. You can use several options if you need a substitute for cream cheese. For a dairy-free choice, try using silken tofu. It gives a creamy texture. Another option is to use a dairy-free cream cheese. These products work well in the recipe. Choose one that fits your taste and dietary needs. You can tell the cheesecake bars are set by checking their firmness. They should feel firm when you gently press on them. The top will also look slightly puffed and not wobbly. If they hold their shape when cut, they are ready to serve. You learned how to make delicious pumpkin cheesecake bars from scratch. We covered all the key steps, from preparing the crust to chilling the bars. You can enjoy them fresh or store them for later. Remember, you can customize flavors and even swap ingredients. Experimenting with toppings or crusts can lead to fun variations. With this simple recipe, your dessert can shine at any gathering. Enjoy your tasty creation!

No-Bake Chocolate Pumpkin Cheesecake Bars

Indulge in the ultimate fall dessert with these No-Bake Chocolate Pumpkin Cheesecake Bars! Perfectly creamy and rich, they blend pumpkin, chocolate, and spices for a treat everyone will love. Discover how easy it is to whip up this delightful dessert with just a few simple steps. Click through for the full recipe and impress your friends and family this season. #PumpkinDessert #NoBakeRecipe #FallTreats #CheesecakeBars
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

½ cup unsalted butter, melted

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup heavy whipping cream

½ cup semi-sweet chocolate chips

Instructions
 

In a mixing bowl, combine the graham cracker crumbs and unsweetened cocoa powder. Pour in the melted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a lined 9x9-inch baking dish to form the crust. Chill in the refrigerator for 30 minutes.

    In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar, mixing until well incorporated.

      Add the pumpkin puree, vanilla extract, cinnamon, and nutmeg to the cream cheese mixture. Beat until the mixture is creamy and all ingredients are well blended.

        In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture until combined.

          Spread the pumpkin cheesecake mixture evenly over the chilled graham cracker crust. Smooth the top with a spatula.

            Melt the semi-sweet chocolate chips in the microwave or a double boiler. Drizzle the melted chocolate over the cheesecake layer in a decorative pattern. Use a toothpick to create swirls if desired.

              Return the dish to the refrigerator and let it chill for at least 3-4 hours or until set.

                Once set, cut into squares to serve.

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12

                    - Serving Suggestions: Serve chilled with a dollop of whipped cream on top and sprinkle with cocoa powder or chocolate shavings for an elegant touch.