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- 24 Oreo cookies, crushed - 1/4 cup unsalted butter, melted - 1 package (8 oz) cream cheese, softened - 1 cup pumpkin puree The main ingredients create a rich base for these bars. The Oreo cookies give a sweet and chocolatey crunch. Butter helps bind the crust together. Cream cheese adds creaminess, while pumpkin puree brings warmth and flavor. - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 teaspoon cinnamon Flavor enhancers bring the dessert to life. Powdered sugar sweetens the mix. Vanilla extract adds a hint of warmth. Pumpkin pie spice gives a cozy flavor, while cinnamon adds depth. Together, these make each bite delightful. - 1 cup whipped topping (like Cool Whip) - Extra crushed Oreos for garnish Toppings add a fun finish. Whipped topping creates a light and fluffy layer. Extra crushed Oreos on top add crunch and visual appeal. These toppings make the bars look and taste amazing, perfect for sharing. To start, grab a mixing bowl. Combine 24 crushed Oreo cookies with 1/4 cup of melted unsalted butter. Mix until the texture looks like wet sand. This should only take a minute or two. Next, take a greased 8x8 inch baking pan and press the mixture firmly into the bottom. Make sure it is even and compact. After that, chill the crust in the refrigerator for about 15 minutes. This step helps the crust hold together well. Now, let’s make the filling! In a clean bowl, beat 1 package (8 oz) of softened cream cheese with an electric mixer. Keep mixing until it is smooth and creamy. Then, add 1 cup of pumpkin puree, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of cinnamon. Mix everything together until it is well blended. Finally, gently fold in 1 cup of whipped topping. Be careful not to deflate the cream; you want it to stay light and fluffy. Next, spread the pumpkin cheesecake mixture evenly over the chilled Oreo crust. Use a spatula to smooth the top. Make it nice and neat! Now, cover the pan and refrigerate the bars for at least 4 hours, or until they are fully set. Once set, you can cut the bars into squares. For a fun touch, sprinkle some extra crushed Oreos on top as a garnish before serving. Enjoy your delicious creation! To get the best texture, start with room-temperature cream cheese. Cold cream cheese can make your filling lumpy. Mix it well until smooth. When you add the whipped topping, fold it in gently. This keeps your cheesecake light and fluffy. You can adjust the spices to fit your taste. If you like it spicier, add more cinnamon or pumpkin pie spice. For a twist, try using flavored whipped toppings like vanilla or chocolate instead of regular. This will change the taste in a fun way. Cut the bars into small squares for easy serving. I like to use a sharp knife dipped in warm water. This makes clean cuts. You can also serve them with whipped cream or a drizzle of chocolate sauce. Adding extra crushed Oreos on top gives a nice crunch and looks great! {{image_2}} You can change the cookie crust if you want. Try using graham crackers or chocolate wafers instead of Oreos. Both options give a nice twist to the bars. For flavors, switch out the pumpkin spice. You can use chai spice or even a little nutmeg for a unique taste. Mixing in some caramel or maple syrup can also boost the flavor. If you're looking for gluten-free options, use gluten-free Oreos or any gluten-free cookie. For dairy-free choices, try using vegan cream cheese. There are many brands available that work well in this recipe. You can also use coconut cream instead of whipped topping for a dairy-free twist. These bars are great for many holidays. For Thanksgiving, keep them as is. For winter, add peppermint extract for a fresh flavor. In spring, you can use lemon zest instead of pumpkin for a citrusy treat. In summer, add fresh berries on top for a bright, fruity finish. Each season brings a new chance to enjoy these bars! To keep your No-Bake Oreo Pumpkin Cheesecake Bars fresh, store them in the fridge. Use an airtight container to protect them from odors and moisture. If you have a glass container with a lid, that works great too. Just make sure it seals well. These bars will taste best for up to five days in the fridge. After that, they may lose some flavor and texture. Look for signs of spoilage, like a change in smell or texture. If they feel sticky or look watery, it’s time to throw them away. If you want to save these bars for later, you can freeze them. Cut them into squares before freezing for easy serving. Wrap each piece in plastic wrap, then place them in a freezer-safe container. To thaw, move them to the fridge for several hours or overnight. This helps keep their creamy texture. Yes, you can use a store-bought crust. It saves time and effort. Look for an Oreo crust for the best flavor match. Just make sure it fits your pan size. If you choose this option, skip the first step of the recipe. Simply spread the filling over the crust. The bars must chill for at least four hours. This helps them set properly. You can also leave them overnight for a firmer texture. Just be patient; this part is key for the best results. Cover the pan with plastic wrap to avoid odors. You can use sweet potato puree instead of pumpkin puree. It gives a similar taste and texture. If you want a lighter option, try Greek yogurt. This change will affect the flavor. Make sure it’s plain and not flavored. The spice mix still works well with these swaps. To cut the bars neatly, use a sharp knife. Dip the knife in hot water and dry it before each cut. This method helps the knife glide through the bars. Cut them into even squares for a nice look. You can also use a ruler to make sure they are all the same size. This blog covered all you need for making delicious pumpkin cheesecake bars. Start with a sweet Oreo crust, mix in rich cream cheese and pumpkin, and layer on whipped topping. Remember to chill it well for the best texture. You can customize flavors or even adapt the recipe for different diets. Store leftovers properly to keep them fresh. Enjoy these treats at any gathering or holiday. Happy baking!

No-Bake Oreo Pumpkin Cheesecake Bars

Indulge in the deliciousness of No-Bake Oreo Pumpkin Cheesecake Bars! This simple and creamy dessert combines the rich flavors of pumpkin with crushed Oreo cookies, creating a delightful treat perfect for any occasion. With just a few easy steps, you can whip up these decadent bars that are sure to impress. Ready to satisfy your sweet tooth? Click through to discover the full recipe and bring this fall favorite to your table!
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Ingredients
  

24 Oreo cookies, crushed

1/4 cup unsalted butter, melted

1 package (8 oz) cream cheese, softened

1 cup pumpkin puree

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1 cup whipped topping (like Cool Whip)

Extra crushed Oreos for garnish

Instructions
 

In a mixing bowl, combine the crushed Oreo cookies and melted butter until the mixture resembles wet sand.

    Press the mixture firmly into the bottom of a greased 8x8 inch baking pan to form an even crust. Chill in the refrigerator for about 15 minutes.

      In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

        Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese mixture. Continue to mix until everything is well incorporated and smooth.

          Gently fold in the whipped topping until combined, being careful not to deflate the cream.

            Spread the pumpkin cheesecake mixture over the chilled Oreo crust, smoothing the top with a spatula.

              Refrigerate the bars for at least 4 hours, or until they are set.

                Once set, cut the bars into squares and top each with extra crushed Oreos for garnish before serving.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 bars