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Cassidy Morris

Pumpkin Swirl No-Bake Cookie Butter Cheesecake Bars

Smooth & Creamy Pumpkin Swirl Cookie Butter No Bake Cheesecake Bars are the perfect Thanksgiving or Holiday Dessert. They are flavorful and anything topped with cookie butter is a win. They are no bake which means they take up no oven space and are less hassle.
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Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16 bars
Course: Dessert, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

For Crust:
  • 1 package graham crackers 9 crackers, crushed
  • 6 tbsp butter melted
  • 1/2 cup brown sugar
For Cheesecake:
  • 16 oz cream cheese 2 blocks
  • 1/2 brown sugar
  • 1 16 oz tub or Original Truwhip or 1/2 cup or cold heavy whipping cream and 1/4 cup powdered sugar whipped until stiff
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1/2 cup cookie butter

Method
 

For Crust:
  1. In a medium sized bowl, add your crushed graham crackers, melted butter and brown sugar and stir until combined and stays together when patted down with the back of your spoon.
  2. Line a 9 by 13 inch baking dish with parchment paper.
  3. Transfer your crust into the dish and press down. Chill in freezer while you make your cheesecake mixture.
For Cheesecake:
  1. In a large bowl add your cream cheese, brown sugar, salt, and vanilla. Use a hand mixer to blend it together until it's well combined.
  2. Add your Original Truwhip (or 1/2 cup of cold heavy whipping cream and 1/4 cup of powdered sugar blended until stiff) and fold into your cream cheese mixture.
  3. Split in half and add your pumpkin puree to half. Remove crust from freezer and go back and forth adding your mixture into the crust.
  4. Spread out evenly and place back into freezer until set.
  5. Remove from freezer, cut into bars and drizzle with cookie butter.
  6. Share and enjoy!!