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.
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
Instructions
For Crust:
- 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.
- Line a 9 by 13 inch baking dish with parchment paper.
- Transfer your crust into the dish and press down. Chill in freezer while you make your cheesecake mixture.
For Cheesecake:
- 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.
- 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.
- 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.
- Spread out evenly and place back into freezer until set.
- Remove from freezer, cut into bars and drizzle with cookie butter.
- Share and enjoy!!