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Marble no bake chocolate pumpkin cheesecake bars recipe

September 23, 2016 by Roxana 9 Comments

A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

It is officially fall and you know what that means – it’s time for all things pumpkin!!!

Pumpkin pie, pumpkin cheesecake, pumpkin cake, pumpkin cannoli, pumpkin donuts, pumpkin bread, pumpkin cookies, and the list goes on.

After so many old pumpkin treats, it’s time to add new ones to the list and these no bake chocolate pumpkin cheesecake bars are out of this world!

They feature a chocolate cookie crust and the chocolate pumpkin cheesecake filling is infused with creamy pumpkin puree and a double dose of pumpkin spice! If you look closer you can see specks from the pumpkin puree. Yum!!

And you won’t believe how easy they are to make!

Since it’s no bake, there is no need to worry about over or under-baking your cheesecake, cracks or water bath.

The only thing difficult about these no bake pumpkin chocolate cheesecake bars is letting them chill overnight.

A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

I mentioned the chocolate pumpkin cheesecake filling is infused not only with pumpkin puree but also with a double dose pumpkin pie spice.

The first one is a teaspoon of store bought pumpkin pie spice, the second dose comes from the seasonal pumpkin pie spice coffee creamer from International Delight! Oh so good!

The International Delight pumpkin spice coffee creamer is used in the chocolate layer.

Semisweet chocolate is mixed with 1/3 cup of the creamer and heated until smooth and creamy.

Optional, you can melt some more chocolate and coffee creamer to decorate the bars just like I did.

If you prefer a chocolate only version, double the chocolate. Use 8 oz semisweet chocolate and 2/3 cup of International Delight pumpkin pie spice coffee creamer. A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

The cheesecake filling calls for only cream cheese, pumpkin, sugar, pumpkin pie spice, heavy cream, chocolate, and coffee creamer. No gelatin or store bought whipped topping is used. What does that mean? It means it will not last too long at room temperature. It starts to soften after about 30-40 minutes.

If you’d rather use store bought whipped topping instead of making your own, leave the heavy cream and powder sugar out and use the entire 8 oz container of store bought whipped topping. Do not thaw!

A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

Do you want to know what will it make these cheesecake bars even better?

A cup of pumpkin pie spice iced coffee by its side! Am I right or am I right?

Just like all other seasonal coffee, I’m always looking forward to its arrival, but this year I was very surprised to find it not at my local coffee shop but in the refrigerator isle of my local grocery store!

Hello International Delight Pumpkin pie spice iced coffee!!!

A half gallon of the fraction of the cost of the coffee shop ones and just as good! I couldn’t stop sipping the coffee and enjoying these no bake chocolate  pumpkin cheesecake bars!

A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

KEEP UP WITH INTERNATIONAL DELIGHT UPDATES BY SIGNING UP FOR THEIR NEWSLETTER, FOLLOW ALONG OF FACEBOOK,INSTAGRAM, TWITTER, AND PINTEREST.

Marble no bake chocolate pumpkin cheesecake bars recipe

Roxana

Yields 20 bars

A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

20 minPrep Time

20 minTotal Time

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Ingredients

    Crust
  • 1 package (14.3 ounces) chocolate sandwich cookies (do not take the filling out)
  • 1/2 cup butter, diced
  • Filling
  • 4 ounces semisweet chocolate, roughly chopped
  • 1/3 cup International Delight coffee creamer pumpkin pie spice
  • 3 packages (8 ounces each) cream cheese, room temperature
  • 1 can (14ounces) pumpkin purée (not pumpkin pie filling)
  • 3/4 cup sugar
  • 1 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • Optional (for decorating)
  • 4 ounces dark chocolate, roughly chopped
  • 1/3 cup International Delight coffee creamer pumpkin pie spice

Instructions

  1. Line a 13X9" baking pan with parchment paper leaving about 1 inch hanging on the sides. Set aside.
  2. Place the chocolate cookies and the butter into a food processor. Pulse until fine crumbs form.
  3. Spoon the crumb mixture into the prepared pan and with your fingers press onto the bottom evenly.
  4. Refrigerate for 30 minutes.
  5. In a microwave safe bowl add the chocolate and coffee creamer.
  6. Microwave in 30 seconds internals, stirring until the chocolate is melted and smooth.
  7. Set aside to cool slightly, about 20-30 minutes.
  8. Make the filling
  9. Add the cream cheese, pumpkin puree and sugar to a mixing bowl.
  10. With the paddle attachment on, beat on low speed until smooth and creamy.
  11. In a separate (chilled preferably) bowl, add the heavy cream. Using an electric whisk, beat the heavy cream on medium-high speed until the cream get bubbly.
  12. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  13. With a spatula, fold the whipped cream into the pumpkin cheesecake filling.
  14. Divide the filling between two bowls. To one bowl, add the chilled chocolate and slowly stir to combine.
  15. Spoon some of the pumpkin cheesecake filling over the chocolate crust.
  16. Top it with a spoonfuls of chocolate pumpkin cheesecake filling.
  17. Repeat until you are out of the cheesecake filling.
  18. Refrigerate the cheesecake overnight.
  19. To cut the cheesecake into bars, using the hanging parchment paper, lift the dessert and place it on a cutting board.
  20. With a sharp chef's knife cut the cheesecake into squares.
  21. Decorate (optional)
  22. In a microwave safe bowl add the remaining chocolate and coffee creamer.
  23. Microwave in 30 seconds internals, stirring until the chocolate is melted and smooth.
  24. Refrigerate for about 20-30 minutes.
  25. Spoon the chilled chocolate into a sealable plastic bag and snip off one corner of the bag with scissors, making an opening the size you desire.
  26. Decorate the cheesecake bars.
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http://atreatsaffair.com/marble-no-bake-chocolate-pumpkin-cheesecake-bars-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

A cheesecake that crossed paths with a pumpkin pie, these marble no bake chocolate pumpkin cheesecake bars feature layers of creamy pumpkin and rich chocolate all infused with just the right amount of pumpkin spice!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

 

Related Posts:

  • Chocolate chip pumpkin quick bread
  • One bowl chocolate cake with brown sugar frosting recipe
  • Marble pumpkin cheesecake

Filed Under: Cheesecake, Chocolate, No baking required, Recipe, Thanksgiving Tagged With: butter, cheesecake, Cheesecake Bars, chocolate, chocolate cookies, cream cheese, International delight, pumpkin, pumpkin pie spice, pumpkin puree, sugar

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Sheena says

    September 23, 2016 at 6:31 pm

    These are some gorgeous bars! So perfect for fall and I bet they taste amazing!
    Reply
  2. Miranda says

    September 24, 2016 at 1:44 pm

    The chocolate drizzle on top is literally perfect! And these bars sound divine!
    Reply
  3. Renee - Kudos Kitchen says

    September 24, 2016 at 1:55 pm

    You are a master drizzler! These bars look super fantabulous!
    Reply
  4. eat good 4 life says

    September 25, 2016 at 9:30 am

    What a perfect cheesecake and the fact that is no bake is even better! Looks terrific.
    Reply
  5. Krista says

    September 25, 2016 at 12:31 pm

    What a great Fall Dessert!
    Reply
  6. Dee says

    September 26, 2016 at 2:34 am

    Two of my favorite desserts -- I'm drooling here!
    Reply
  7. Emily @ Life on Food says

    September 26, 2016 at 8:38 am

    The swirl on top is so cute!! yes for pumpkin season.
    Reply
  8. Laura at I Heart Naptime says

    September 27, 2016 at 11:25 am

    Oh my goodness, I cannot wait to try this! It looks amazing!
    Reply
  9. Susan @ Culinary Envy says

    September 30, 2016 at 8:45 am

    Yum! Welcome Fall. Your chocolate pumpkin cheesecake bars look absolutely scrumptious! I can't believe they are no bake. Love the layers in them. Thanks for sharing the recipe. Pinned!
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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