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