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.
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!
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!
KEEP UP WITH INTERNATIONAL DELIGHT UPDATES BY SIGNING UP FOR THEIR NEWSLETTER, FOLLOW ALONG OF FACEBOOK,INSTAGRAM, TWITTER, AND PINTEREST.
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
Save RecipeIngredients
- 1 package (14.3 ounces) chocolate sandwich cookies (do not take the filling out)
- 1/2 cup butter, diced
- 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
- 4 ounces dark chocolate, roughly chopped
- 1/3 cup International Delight coffee creamer pumpkin pie spice
Instructions
- Line a 13X9" baking pan with parchment paper leaving about 1 inch hanging on the sides. Set aside.
- Place the chocolate cookies and the butter into a food processor. Pulse until fine crumbs form.
- Spoon the crumb mixture into the prepared pan and with your fingers press onto the bottom evenly.
- Refrigerate for 30 minutes.
- In a microwave safe bowl add the chocolate and coffee creamer.
- Microwave in 30 seconds internals, stirring until the chocolate is melted and smooth.
- Set aside to cool slightly, about 20-30 minutes.
- Make the filling
- Add the cream cheese, pumpkin puree and sugar to a mixing bowl.
- With the paddle attachment on, beat on low speed until smooth and creamy.
- 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.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- With a spatula, fold the whipped cream into the pumpkin cheesecake filling.
- Divide the filling between two bowls. To one bowl, add the chilled chocolate and slowly stir to combine.
- Spoon some of the pumpkin cheesecake filling over the chocolate crust.
- Top it with a spoonfuls of chocolate pumpkin cheesecake filling.
- Repeat until you are out of the cheesecake filling.
- Refrigerate the cheesecake overnight.
- To cut the cheesecake into bars, using the hanging parchment paper, lift the dessert and place it on a cutting board.
- With a sharp chef's knife cut the cheesecake into squares.
- Decorate (optional)
- In a microwave safe bowl add the remaining chocolate and coffee creamer.
- Microwave in 30 seconds internals, stirring until the chocolate is melted and smooth.
- Refrigerate for about 20-30 minutes.
- 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.
- Decorate the cheesecake bars.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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