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- 24 Oreo cookies, finely crushed - 1/2 cup unsalted butter, melted - 1 (8 oz) package cream cheese, softened to room temperature - 1 cup canned pumpkin puree (not pumpkin pie filling) - 1 cup powdered sugar, sifted - 1 teaspoon pure vanilla extract - 1 teaspoon pumpkin pie spice (or to taste) - 1 cup whipped topping (such as Cool Whip) The base of these bars starts with Oreo cookies. You need to crush them finely. This gives the dessert a rich, chocolatey flavor. Next, you mix the crushed Oreos with melted butter. This combo forms a crust that holds everything together. The filling is where the magic happens. Cream cheese adds creaminess and a nice tang. Make sure it’s soft. It blends better this way. The pumpkin puree gives the bars their fall flavor. Be sure to use pure pumpkin, not pie filling. Then, you add powdered sugar for sweetness. It helps balance the flavors. Vanilla extract adds depth, while pumpkin pie spice gives that warm, cozy taste. Lastly, whipped topping makes the filling light and fluffy. This is the secret to a great texture. - Additional crushed Oreos - Whipped cream For a little extra fun, you can add toppings. Crushed Oreos on top make it look pretty and tasty. Whipped cream adds a light, creamy finish. It’s all about making your dessert look and taste amazing! 1. Start by crushing 24 Oreo cookies in a bowl. You want them very fine. 2. Pour in 1/2 cup of melted unsalted butter. Mix until it looks like wet sand. 3. Grab a 9x9-inch baking dish. Press the Oreo mix firmly into the bottom. 4. Make sure it is even and compact. Then, chill it in the fridge while you make the filling. 1. In a clean bowl, take 1 (8 oz) package of softened cream cheese. Beat it until smooth and creamy. 2. Gradually add in 1 cup of canned pumpkin puree, 1 cup of sifted powdered sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of pumpkin pie spice. 3. Mix everything well until the filling is smooth. 4. Now, carefully fold in 1 cup of whipped topping using a spatula. This keeps the mixture light and fluffy. 1. Take your chilled Oreo crust from the fridge. Spread the creamy pumpkin filling over the crust. 2. Use a spatula to smooth the top evenly. 3. If you like, sprinkle some crushed Oreos on top for added texture and taste. 4. Cover the dish with plastic wrap. Place it back in the fridge for at least 4 hours or overnight for better flavor. Now you have a delicious dessert ready to serve! To make your cheesecake smooth, use room temperature ingredients. This means letting the cream cheese sit out for about 30 minutes. When it’s soft, it blends easily with other ingredients. Next, when you mix in the whipped topping, use a folding technique. Start by adding a little whipped topping to your cream cheese mix. Gently scoop from the bottom and fold over. Repeat this until it’s all combined. This keeps the filling light and fluffy. For a great presentation, cut the bars into even squares. Place each square on a decorative plate. You can sprinkle some pumpkin pie spice on top for a nice touch. Garnishing with whipped cream adds creaminess and looks nice. You can also add crushed Oreos on top for extra flavor and crunch. These simple tips can make your no-bake cheesecake bars shine at any gathering! {{image_4}} You can easily switch up flavors in this dessert. For a fun twist, try adding different spices. Instead of just pumpkin pie spice, mix in cinnamon, nutmeg, or ginger. These spices can enhance the warm flavors of pumpkin. Experiment with your favorites! Another way to change the taste is by using flavored whipped topping. You can find options like cinnamon or vanilla. This small swap can add a new layer of flavor to your cheesecake bars. It’s a simple way to keep things fresh and exciting. If you need gluten-free options, there are alternatives for Oreo cookies. Look for gluten-free sandwich cookies at your local store. These work just as well in the crust. Your cheesecake bars will still have that great cookie crunch. For those on a vegan diet, you can substitute cream cheese. Look for vegan cream cheese options made from nuts or soy. These provide similar creaminess without any animal products. Your dessert will remain delicious and suitable for everyone. To keep your No-Bake Oreo Pumpkin Cheesecake Bars fresh, store them in the fridge. Use an airtight container or cover the dish tightly with plastic wrap. This prevents moisture loss and keeps the bars tasting great. They should stay fresh for several days. If you want to store them longer, freezing is an option. Cut the bars into portions and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. Make sure to label the bag with the date. They can last up to three months in the freezer. In the fridge, these cheesecake bars last about 4 to 5 days. Make sure to check for signs of spoilage. If you see any mold or the bars smell off, it's best to toss them. The texture may also change if they sit too long. Fresh is always best for this treat! No, you should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar. This can change the taste and texture of your cheesecake bars. Always choose plain pumpkin puree for the best flavor. These cheesecake bars need to set for at least 4 hours. For the best results, let them chill overnight. This allows the bars to firm up and develop rich flavors. Patience is key to enjoying a perfect treat! If you don’t have whipped topping, you can use heavy cream. To do this, whip the cream until it forms soft peaks. This will give your cheesecake bars a light texture. You can also use Greek yogurt for a tangy twist. Both options work well for this recipe. No-Bake Oreo Pumpkin Cheesecake Bars are easy and delicious. We covered the main ingredients, like Oreos, cream cheese, and pumpkin puree. You learned how to create the crust and filling, and we shared tips for the best texture. We also looked at fun variations, storage tips, and answered common questions. These bars are a treat for any season, and you can make them your own. Enjoy your baking adventure!

No-Bake Oreo Pumpkin Cheesecake Bars

Indulge in the ultimate fall treat with these No-Bake Oreo Pumpkin Cheesecake Bars! This easy recipe combines creamy pumpkin filling with a delicious Oreo crust, perfect for autumn gatherings. With just a few simple ingredients, you can create a dessert that everyone will love. Ready in just 20 minutes (plus chilling time), these bars are a must-try! Click through to explore the full recipe and impress your friends with this irresistible dessert!
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Ingredients
  

24 Oreo cookies, finely crushed

1/2 cup unsalted butter, melted

1 (8 oz) package cream cheese, softened to room temperature

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice (or to taste)

1 cup whipped topping (such as Cool Whip)

Additional crushed Oreos for topping (optional)

Whipped cream for garnishing (optional)

Instructions
 

In a medium mixing bowl, combine the finely crushed Oreo cookies with the melted butter. Stir the mixture until it has a consistency that resembles wet sand.

    Firmly press the Oreo mixture into the bottom of a 9x9-inch baking dish, ensuring an even layer to form a crust. Place the dish in the refrigerator to chill and set while you prepare the filling.

      In a separate mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it achieves a smooth and creamy texture.

        Gradually add in the pumpkin puree, sifted powdered sugar, pure vanilla extract, and pumpkin pie spice to the cream cheese. Continue mixing until the ingredients are well integrated and the mixture is smooth.

          Carefully fold in the whipped topping, using a spatula to mix until fully incorporated, being gentle to maintain the lightness of the filling.

            Take the chilled Oreo crust from the refrigerator and spread the pumpkin cheesecake filling evenly over the crust using a spatula to smooth the top.

              Optional: For an added decorative touch and extra flavor, sprinkle additional crushed Oreos over the cheesecake layer.

                Cover the baking dish with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours, or overnight for optimal firmness and flavor development.

                  When you’re ready to serve, slice the cheesecake into bars and add a dollop of whipped cream on top if desired, for an extra touch of indulgence.

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

                      - Presentation Tips: To elevate your presentation, serve each bar on a decorative plate and garnish with a sprinkle of pumpkin pie spice and a few chocolate shavings for visual appeal.